This colorful salad of kidney beans, beets, cabbage, and peas, is a good companion to mild pasta or grain dishes. Adapted from Pasta East to West ^[1].

Serves: 6

• One 16-ounce can kidney beans, drained and rinsed
• One 12- to 16-ounce jar pickled beets, drained
• 1/2 cup frozen green peas, thawed
• 2 cups thinly sliced red or green cabbage
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon red wine vinegar
• 1/2 teaspoon dried oregano
• Freshly ground black pepper, to taste
• Curly red or green leaf lettuce, as needed

In a serving bowl, combine all the remaining ingredients except the lettuce and toss.

For each serving, spoon some of the bean salad over 2 or 3 lettuce leaves.

• Explore Bean Salads ^[2] for more easy, tasty ideas.