Marinated Cucumber and Vidalia Onion Salad

2 Vidalia onions (medium), sliced thin
3 cucumbers (large), sliced thin, with peel left on
1 can (16 oz) red kidney beans, rinsed and dried

Dressing:
1/2 tsp salt (optional) (for dressing)
1 tsp sugar (for dressing)
1 Tbsp Italian seasoning (for dressing)
1 tsp fresh parsley, chopped fine (for dressing)
1 Tbsp olive oil (for dressing)
1/4 cup vinegar (for dressing)
1/4 cup water (for dressing)

In large bowl, combine onions, cucumbers and kidney beans. Toss together,
separating onion rings. Set aside. In small jar with tight-fitting lid,
combine dressing ingredients. Shake well, let set 30 minutes in
refrigerator. Pour dressing over vegetable mixture. Refrigerate 2 hours
and serve.

Makes 10 servings
Source: Georgia Department of Agriculture

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