2 cans (20 oz. each) cooked beans, rinsed
1 lg. onion, sliced thin
3 scallions, sliced thin
1/4 c. parsley, chopped
3 tbsp. salad or olive oil
3 tbsp. lemon juice or wine vinegar
Salt & pepper to taste

Mix beans with remainder of ingredients. Toss lightly. Refrigerate several hours. Garnish with tomato wedges, black olives. Serves 6.