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Tim Conway's Kidney Bean Salad




Source of Recipe


hollywoodcookbook.com


List of Ingredients





2 heads chicory or escarole
1 16-ounce can red kidney beans
1 medium onion, sliced 3 tablespoons olive oil
2 tablespoons red wine vinegar
Salt and pepper to taste

Recipe






Wash the chicory or escarole, discarding the tougher outer leaves (unless you're an entelope). If you have a lettuce spinner, give the greens a few whirls. Pour the kidney beans and liquid into a bowl and mash lovingly with a potato masher. Put the chicory in a bowl and pour the kidney beans and liquid on top. Add the onion, olive oil, vinegar, salt and pepper, and then toss. Serve this salad with a pita, or Italian or French bread. Try it. I think you'll like it.

Makes 4 to 6 servings.