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.