Make marinated red onions by placing chopped red onions in bowl and covering them ½ way with vinegar and then cover with water. Allow this to marinade for at least 10 minutes. Use some of them in this dish and store the rest in a covered container in the refrigerator.
Heat a large saucepan of water to rapid boil. Add a dash of salt and add the kale and immerse. Cook for 1-2 minutes until bright green and tender. Drain the kale.
Meanwhile, make a dressing by mixing together the garlic, oregano, vinegar, mustard, tomato paste.
Place the kale back into the drained pan. Add the dressing, beans and olives.
Add the chopped fresh tomatoes and the rice and stir well.
Serve on 4 plates and top each serving with a teaspoon or two of marinated onions and chopped fresh basil.