Ingredients

This hearty protein-rich salad needs no cooking and can be made in 10 minutes.

1/2 cup dried parsley or 1/2 bunch fresh parsley, chopped
1 tablespoon dried basil or 1/4 cup fresh chopped basil
2 tablespoons olive oil
2 tablespoons bottled lemon juice or juice of 1 lemon
Salt and pepper, to taste
1 15-ounce can kidney beans, drained and rinsed
1 15-ounce can shoestring beets
1 14 1/2-ounce can new potatoes, chopped
2 tablespoons dried chopped onion

Directions

In a small bowl, mix parsley, basil, olive oil, lemon juice, salt and pepper. Stir about 1/3 of this mixture with the beans and then arrange the beans on the serving plate. Stir another third of the mixture with the potatoes and arrange them next to the beans on the serving plate. Add the final third of the mixture to the beets and arrange them next to the potatoes. Makes 6 3/4-cup servings.