This is a great salad to make in bulk - stored in an air-tight container it will keep pretty much forever and actually tastes better after a few days in the fridge. It also looks beautiful and is a great picnic standby.

The quantities below are for one 500g tin of red kidney beans, and can be scaled up indefinitely:

• 1 500g tin of red kidney beans in plain liquid - no chilly or tomato sauce will do.
• 1 goodly bunch of fresh coriander.
• 1 small onion.
• Vegetable oil, white wine vinegar and seasoning to tatse.

Strain the beans and place in a bowl. Chop the onion and coriander very finely and add to the beans. There needs to be anough coriander in this salad to make a striking red and green speckled effect, so don't stint. Add a bit of vegetable oil (strangely enough olive oil is not the best option for this salad, but it works if you haven't got anything else) to combine and give lustre, a couple of drops of good quality vinegar and season to taste. Stir vigorously.

That's it.