Kidney Bean Salad - a Mediterranean Dish

How I Made It: ... I didn't have the exact ingredients, but I was close enough I think it still qualifies as a Mediterranean dish.

Also, there are only 2 of us here so I basically cut the amount of each salad ingredient in half, tho' - due to personal preferences - I used the amounts listed for the Dijon Vinaigrette.

Salad Ingredients:

1/2 of a 15-oz can of Red Kidney Beans
1/2 of a medium regular cucumber sliced thin & slices quartered
1-2 Roma tomatoes, chopped & w/seeds removed (I used one)
1 small red onion, chopped to suit your preference
dark greens - such as a half 'n half mixture of baby spinach & lettuces

Dijon Vinaigrette Dressing:

3 Tbsp bottled lemon juice, like Real Lemon
3 Tbsp extra virgin olive oil
1 tsp coarse grain mustard
1/2 tsp chopped garlic in the jar
1/2 tsp lemon pepper (I've never seen sumac but lemon pepper is one item in a list of items than can be used as a substitute for sumac)
1/2 tsp Monkfruit-in-the-Raw (you can use regular pure can sugar, if it's your preferred sweetener)*

Mix up the salad, but do not put in the dark greens; mix up the vinaigrette. Yes, this 'should be' about double the amount of vinaigrette needed, since I cut the salad ingredients by half, but this is just about the right amount of salad dressing for us. There was a little bit pooled in the bottom of the dish, but not too much.

Pour the vinaigrette over the salad and chill till ready to serve.

To serve: offer dark greens to each person to cut or tear up the amount they desire. Then, let each person spoon the salad ingredients with the vinaigrette over the dark greens & mix together as they desire.

* Note: without a little bit of sweetener added, the vinaigrette had an 'almost' unpleasant bite to it.