200g organic kidney beans, soaked overnight (or 400g tin)
½ red onion, finely diced
½ red capsicum, finely diced
12 cherry tomatoes, halved
2 tbsp red wine vinegar
1 tbsp olive oil
Cook the soaked kidney beans in plenty of water for 60-90 minutes until they are soft, drain and leave to cool. Place the diced onion in a bowl and cover with water, leave for 10 minutes, this just takes the edge off the strength of the onion. Drain onion and combine all ingredients in a bowl excluding the lettuce. Season to taste and serve a large spoon full in a washed whole lettuce leaf sprinkled with fresh coriander leaves.
By Georgina White – Simply Sumptuous Foods