This is a great salad to make in
bulk - stored in an
air-tight container it will keep pretty much forever and actually tastes better after a few days in the fridge. It also looks
beautiful and is a great
picnic standby.
The quantities below are for one 500g tin of red kidney beans, and can be scaled up indefinitely:
Strain the beans and place in a bowl. Chop the onion and coriander very finely and add to the beans. There needs to be anough coriander in this salad to make a
striking red and green speckled effect, so don't
stint. Add a bit of vegetable oil (strangely enough
olive oil is
not the best option for this
salad, but it works if you haven't got anything else) to combine and give
lustre, a couple of drops of good quality
vinegar and season to taste. Stir vigorously.
That's it.