Categories: Fruits, Greek, Harned 1994, Salads, Vegetarian 
      Yield: 1 salad 
  
      2 c  Red kidney beans; cooked 
      1    Onion; finely sliced 
      2    Apples; cored and chopped 
      1 tb Chopped parsley or 
      1 tb Chopped cilantro 
      1 ts Salt 
      1 pn Freshly ground pepper 
    1/2 ts Mustard 
      1 ts Basil, marjoram or oregano 
      2    To 4 garlic cloves 
           -- finely minced 
      2 tb Olive oil 
      1 tb Wine vinegar 
  
  Put the beans in a salad bowl; combine with the rest of the 
  ingredients. Quantities may be adjusted to suit your taste. 
   
  From _Greek Vegetarian Cookery_ by Jack Santa Maria.  Boston: 
  Shambhala Publications, Inc., 1984.  Pg. 116.  ISBN 0-394-74197-8. 
  Electronic format by Cathy Harned.