Kidney Beans Vinaigrette

• 2 cups (one 1-pound can) red kidney beans
• 14 cup chopped onion

Drain the kidney beans in a sieve. Rinse well under cold running water and drain well. Pour the kidney beans into a salad bowl and sprinkle with the chopped onion and salt and pepper to taste. Add the sauce and toss well. Chill until ready to serve. Then add the shredded lettuce and toss. Serve immediately.