 | | Kidney Bean Dijon Salad |
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1 can (16 ounces) light red kidney beans, rinsed and drained
1/2 small onion, thinly sliced
1/2 cup cucumber, coarsely chopped
1/4 cup light honey dijon dressing
1/4 teaspoon drien dill weed
1/4 teaspoon ground black pepper
1 can (14 1/2 ounces) diced tomatoes, drained
1/4 cup Parmesan cheese, shredded
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| Instructions |
| Combine the beans, onion, cucumber, salad dressing, dill weed and pepper. Refrigerate until ready to serve, and just before serving, stir in the tomatoes and sprinkle with cheese.
Servings: 6
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