Middle Eastern Bean Salad

2          cans (16-oz. each) red kidney beans, drained
1          medium onion, coarsely chopped
1          large tomato, diced
1          cucumber, peeled and diced
1⁄2       cup chopped parsley
1          tablespoon chopped fresh mint or 2 teaspoons dried mint
1⁄4       cup each olive oil and lemon juice
Salt and pepper
Romaine lettuce

Combine beans with onion, tomato, cucumber, parsley and mint. Beat together olive oil, lemon juice and salt and pepper to taste. Pour over salad and toss to coat thoroughly. Chill 2 hours. Mix and serve in bowl lined with Romaine. Makes 6 servings.

Nutritional Information per Serving:
Calories-214, (From Fat-42%), Protein-9g, Carbohydrate-25g, Fat-10g, Sodium-93 mg, Potassium-577 mg, Dietary Fiber-11g, Calcium-49 mg, Iron-3mg, Vitamin A-962 iu, Vitamin C-18 mg, Cholesterol-0 mg