- 1 (14-ounce) can kidney beans
- 1/2 red onion, finely chopped
- 2 teaspoons good-quality red wine vinegar
- 8 cherry tomatoes
- 1 tablespoon extra-virgin olive oil
Drain and rinse the kidney beans in a colander to get rid of the dark sludge from the tins.
Put the onion slices into a bowl and pour over the vinegar. Leave to macerate for about 15 minutes.
Halve the cherry tomatoes and put them into a bowl.
When you are ready to assemble the salad, combine the drained kidney beans, macerated onions and halved tomatoes, tossing together well. Dress with the olive oil.