Cooked Vegetable Salad

Ingredients

• 1 cup Cooked kidney beans (Quantity estimated (not specified in original recipe))
• 1 cup Cooked peas (Quantity estimated (not specified in original recipe))
• 1 cup Cooked potatoes, cut into balls (Quantity estimated (not specified in original recipe))
• 1/2 teaspoon Salt (Quantity estimated (not specified in original recipe))
• 1/4 teaspoon Pepper (Quantity estimated (not specified in original recipe))
• 1/8 teaspoon Cayenne pepper (or paprika) (Quantity estimated (not specified in original recipe))
• 2 tablespoons Vinegar or lemon juice (Quantity estimated (not specified in original recipe))
• 6 tablespoons Olive oil
• 1/2 teaspoon Prepared mustard (Optional)
• 1/2 teaspoon Onion juice (Or rub the salad bowl with a slice of onion.)
• 8 leaves Lettuce heart leaves (Quantity estimated (not specified in original recipe))

Instructions

1. 1In a small bowl, mix salt, pepper, and cayenne pepper (or paprika). Add the oil and mix well. Then, add the vinegar or lemon juice a few drops at a time, beating constantly until an emulsion forms. Stir in the onion juice or rub the salad bowl with a slice of onion.
2. 2In separate bowls, dress the cooked kidney beans, peas, and potato balls with the prepared French dressing. Toss each vegetable separately to ensure even coating.
3. 3Arrange the dressed kidney beans, peas, and potato balls on a serving dish. Let the salad stand in a cool place for at least an hour to allow the flavors to meld.
4. 4Just before serving, garnish the salad with the heart leaves of lettuce.