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Red and White Salad

- 1 small endive

- 5 radishes, sliced
- 1 red pepper, diced
- 1 slice onion, diced
- 1 tomato, coarsely chopped
- 1/2 cup (120 ml) white kidney beans, drained and rinsed
- 1 tsp (5 ml) red wine vinegar
- 1/2 tsp (3 ml) Dijon mustard
- 3 tsp (15 ml) vegetable oil
- salt and pepper to taste

Mix the vegetables together. Whisk the red wine vinegar, Dijon mustard and vegetable oil and toss with the salad. Season with salt and pepper.

Serves 2.