WHITE KIDNEY BEAN SALAD

1 can white kidney beans (19 oz.), drained
2/3 cup cucumber, chopped (I use seedless 
English cucs)
2/3 cup Spanish onion, chopped
1 large tomato, chopped
2 tbsp. fresh lemon juice
1 tbsp. olive oil
1/2-1 tsp. cumin
salt and pepper to taste

Combine all ingredients. Taste. 
Adjust lemon juice, cumin, salt and pepper to taste. 
Cover and refrigerate serve cold.
Note: My family loves this and so do all our guests. 
When I make it, I usually double or even triple this recipe, 
depending on how many people are eating.