The recipe for the salad:
2 cans kidney beans, rinsed and drained
1 tsp lemon zest
juice of 1 lemon
2 TB fresh dill, chopped
1/2 tsp Dijon or whole grain mustard
2 TB olive oil
1 small green or red bell pepper, finely diced
1 jalapeno, seeds and veins removed, finely diced
1 tsp salt
1/2 tsp pepper
Combine all ingredients. Chill - but can serve cold or just below room temperature.
