200g organic kidney beans, soaked overnight (or 400g tin)

½ red onion, finely diced

½ red capsicum, finely diced

12 cherry tomatoes, halved

Lettuce leaves

Fresh coriander

2 tbsp red wine vinegar

1 tbsp olive oil

 

Cook the soaked kidney beans in plenty of water for 60-90 minutes until they are soft, drain and leave to cool. Place the diced onion in a bowl and cover with water, leave for 10 minutes, this just takes the edge off the strength of the onion. Drain onion and combine all ingredients in a bowl excluding the lettuce. Season to taste and serve a large spoon full in a washed whole lettuce leaf sprinkled with fresh coriander leaves.