Kidney Bean and Kale Salad

Adapted from the Mediterranean Vegan Kitchen by Donna Klein

1/2 head of kale
1 can kidney beans, drained
1/4 c. red onion, diced
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 pickling cucumber, chopped
1/2 cup grape tomatoes, chopped
salt and pepper

Marinate beans, onion, cucumber and tomatoes in the vinegar and oil, for 30 minutes to an hour. Serve on top of fresh kale, add salt and pepper, mix.

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