1 (19 oz.) can red kidney beans, drained & rinsed
1/2 c. diced green pepper
1 sm. onion, chopped fine
2 tbsp. white vinegar
1 tbsp. olive oil
1 tbsp. chopped fresh parsley
1 clove garlic
1/2 tsp. chili powder (or to taste)
1/8 tsp. ground cumin
3 c. shredded lettuce
2 med.-size fresh ripe tomatoes, coarsely chopped (about 1 1/2 c.)

In large bowl combine all ingredients except lettuce and tomatoes, mix well. Refrigerate, covered at least 1 hour before serving.

To Serve: Place 1/2 cup shredded lettuce on each of 6 salad plates; top with 1/2 cup bean mixture, garnish with 1/4 cup tomatoes. 6 servings.