1 medium cucumber, thinly sliced

1 large ripe tomato, thinly sliced

1/2 red onion, thinly sliced

1 14 oz can of kidney beans, drained

3 T. red wine vinegar

1 T. sugar

3-4 T. canola oil or any light oil

Salt and pepper to taste

 

Put first 4 ingredients in a medium bowl. In a small bowl mix together the red wine vinegar, sugar, oil salt and pepper. Pour over the veggies. Cover bowl with plastic wrap and refrigerate for at least 2 hours. This salad tastes better the longer it sits. If you can, make it and let it sit overnight. This gives the flavors a chance to really meld together.