Ingredients

• 4 cups shredded cabbage
• 2 cans (15 oz each) of kidney beans, rinsed and drained
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• Salt and pepper to taste

Instructions

1. In the deep-bottom bowl, combine the shredded cabbage and kidney beans.
2. Drizzle over the two tbsp olive oil and apple cider vinegar.
3. Season with salt and crushed pepper and toss well to combine.
4. Chill for one hour (at least) before serving.