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Cooking.nytimes.com
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1/2red onion, thinly sliced 2tablespoons high-quality red wine vinegar 2cups small, sweet cherry tomatoes 1teaspoon fine sea salt, more as needed 314-ounce cans red kidney beans, rinsed and drained 2tablespoons extra-virgin olive oil
Directions
In a small bowl, combine onions and vinegar. Set aside to macerate while preparing rest of salad, or up to three hours. Halve cherry tomatoes and place in a serving bowl. Sprinkle with 1 teaspoon salt. Add kidney beans, onion mixture and olive oil. Toss gently to mix, adjust salt to taste, and serve.
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