Picnic Kidney Bean Salad

1 (16 oz.) can light red kidney beans, rinsed and drained
1/2 small onion, thinly sliced
1/2 c. coarsely chopped cucumber
1/4 c. ranch salad dressing
1/4 tsp. dill weed
1/4 tsp. salt
1/4 tsp. pepper
1 medium tomato, seeded, coarsely chopped
Shredded Parmesan cheese

In bowl place beans, onion, cucumber, salad dressing, dill weed, salt and pepper; stir to combine. Refrigerate until ready to serve. Just before serving stir in tomato and sprinkle with cheese.

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