3 (#2) cans kidney beans
2 lg. onions, sliced & separated into rings
1 c. vinegar
1/2 c. olive oil
Salt & pepper

Drain kidney beans and rinse in cold water. In large bowl combine beans, onion rings, vinegar, olive oil, salt and pepper. Mix well, but carefully to prevent breaking beans. Let mixture stand at room temperature 3 hours. Then chill thoroughly in refrigerator before serving. You may garnish with parsley and additional onion rings. Excellent with cold cuts or hot ham.