Kidney Bean Salad (Ensalada de Habichuelas Rojas)

George Garcia

• 4 cloves garlic, mashed
• 1/2 tsp. dried basil
• 1 bell pepper, diced sm. (if desired, red and yellow for appearance)
• 1 or 2 ribs celery, diced
• 1 med. round onion, diced
• 1 lg. kosher or dill pickle, diced
• 3 T. Chinese parsley, chopped fine or minced with the garlic and basil
• 3 or 4 green onions, sliced thin
• 3 or 4 chili peppers (opt.)
• 2 bay leaves
• 2 T. red wine vinegar
• 2 T. vinegar from the chili pepper jar
• 2 T. lemon juice or regular cider vinegar
• 1/2 to 2/3 c. Italian salad dressing
• 4 (15-oz.) cans kidney beans, drained and lightly rinsed

Mash the garlic and basil together in a bowl large enough to hold all of the ingredients. To the bowl, add the bell pepper(s), celery, onion, pickle, Chinese parsley, green onion, chili pepper, bay leaves, red wine vinegar, “chili pepper jar” vinegar, lemon juice and Italian dressing. Mix well, then add the beans. Mix well again by gently turning or tossing lightly to avoid mashing the beans. Cover the bowl and store in the refrigerator to marinate at least 2 hours before serving. Serve over fresh salad greens. If more tartness is desired, increase the lemon juice or cider vinegar a little at a time. Yield: 7 1/2 cups.