2 c. cooked kidney beans (or other large beans)
1 c. diced red or green pepper
1/2 c. diced scallions
1 tomato, diced
1 sm. head Boston lettuce
1 1/4 c. lemon dressing
2 tbsp. chopped parsley

1. Combine beans, pepper, scallions, tomato.

2. Mix parsley into lemon dressing, pour over salad, add lettuce and toss lightly.

LEMON DRESSING:

3/4 c. olive oil
6 tbsp. lemon juice
4 cloves garlic
1/4 tsp. salt
1/4 tsp. chervil
1/2 tsp. dill

Combine all ingredients in blender. Refrigerate until ready to use. Makes 1 1/4 cups.