Red Bean Salad

• ¾ pound kidney beans
• salted water
• 1 Spanish onion, finely chopped
• finely-chopped

Soak kidney beans overnight in salted water. Bring the beans to the boil in their liquid and simmer for about 2 hours or until tender.

Drain the beans. Add finely-chopped onion and parsley; moisten with olive oil and wine vinegar and season to taste with salt, freshly-ground pepper and a pinch of dry mustard. Mix the salad lightly and chill it. Serve bean salad on lettuce leaves and spr