Turkish Bean Salad

1/4 cup olive oil

1/4 cup lemon juice

Salt and pepper to taste

2 15 oz. cans of kidney beans

1/4 cup parsley, chopped

1 large onion, halved lengthwise and cut into thin half moons

2 tomatoes, seeded and chopped

1 red pepper, chopped

Sliced cucumber

Blend the olive oil, lemon juice, salt and pepper in a bowl. Drain the beans well and add. Mix in the rest of the ingredients. Garnish with sliced cucumber.