cauliflower, bean and feta salad

Ingredients in this Recipe

1 (15 ounce) can kidney beans, drained
1 cup coarsely chopped walnuts, toasted
1 medium head of cauliflower, trimmed, cut into small florets (about 3 cups)
1 tablespoon chopped fresh chives
1/2 cup crumbled feta cheese (about 3 ounces)
2 large heads of Belgian endive, trimmed, halved lengthwise, then thinly sliced crosswise
2 teaspoons chopped fresh parsley