Makes 6 servings
- Rinse 1 (15-ounce) can kidney beans and drain in strainer. Pour into a serving bowl.
- Add 2 cups finely shredded green and/or red cabbage, ½ cup finely sliced celery and ¼ cup sliced red onion.
- In shaker bottle mix together 1/3 cup canola oil, ¼ cup wine vinegar, 2 T. freshly chopped parsley, ½ teaspoon minced garlic, 2 teaspoons pickle relish, 1 teaspoon sugar, and ¼ teaspoon black pepper. More garlic can be added to taste.
- Pour dressing over salad and refrigerate at least 1 hour to combine flavors.