Warm Kidney Bean Salad | Dr. Gabe Mirkin on Fitness, Health and Nutrition

Ingredients

• 2 tablespoons olive oil
• 2 cups slivered onions
• 1 teaspoon dried oregano
• 1/4 cup cider vinegar or red wine vinegar
• 2 15-ounce cans red kidney beans, rinsed and drained
• 1 teaspoon coarse salt (kosher or sea salt), or to taste – optional
• 1 cup chopped Italian (flat-leaf) parsley
• 1/4 cup pimento-stuffed olives, sliced in half