Kidney Bean Salad

Ingredients:

• 2 15-ounce cans kidney beans, drained and rinsed
• 1 bell pepper, diced
• 1 small red onion, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro, chopped
• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. In a large bowl, combine kidney beans, bell pepper, red onion, cherry tomatoes, and cilantro.
2. In a small bowl, whisk together olive oil, red wine vinegar, garlic, salt, and pepper.
3. Pour dressing over bean mixture and toss to combine.
4. Cover and refrigerate for at least 1 hour before serving to allow flavors to meld together.
5. Serve chilled and enjoy!