Cherry Tomato, Onion and Kidney Bean Salad

½ medium red onion, sliced very thin and separated

2 tablespoons red wine vinegar

1 pint cherry tomatoes (if you can find heirloom's, so much the better)

1½ teaspoon sea salt

3 (14-ounce) cans red kidney beans (reserve some of the liquid from one of the cans), rinsed under cold water and drained

2 tablespoons extra-virgin olive oil

2 tablespoons bean juice

¼ cup minced parsley (Italian flat leaf)

1 teaspoon fresh-ground black pepper

In a small mixing bowl mix the onions and vinegar together and set aside (for up to three hours).

While the onions macerate, slice the tomatoes in half and place in a medium-large mixing bowl. Sprinkle the tomatoes with salt and use a rubber spatula to stir together to coat (they will start to give off some liquid, do not be concerned). Add kidney beans, onion mixture, olive oil, bean juice, parsley and pepper and gently stir and fold until combined. Taste and, if necessary, adjust seasoning. Serve.

Makes 6 generous servings.

Suggestion: Slicing the onions on a mandolin will make them see-through thin.

Nutrition values per serving: 271 calories (15.5 percent from fat), 4.6 g fat (0.6 g saturated fat), 38.7 g carbohydrates, 3.9 g sugars, 15 g fiber, 14.8 g protein, 0 mg cholesterol, 623 mg sodium.