3 tbsp. olive or vegetable oil
1 1/2 tbsp. vinegar
1 garlic clove, finely chopped
1/8 tsp. chili powder
1/2 tsp. oregano
1 (16 oz.) can (2 c.) kidney beans, drained
1 green pepper, cleaned out & chopped
1/2 c. chopped red onion
1 tbsp. chopped pimiento
12 pitted black olives, sliced
1/2 head lettuce

1. Put oil, vinegar, garlic, chili powder, and oregano in a small jar with a tight lid. Shake vigorously.

2. In a large bowl, mix other ingredients (except lettuce) with oil mixture.

3. Chill 2 hours or more in the refrigerator.

4. Arrange lettuce leaves on a plate and spoon salad on top. Serves 4.