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Kidney bean salad with ajvar and feta

updated

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Ingredients for 4 servings:

  • 1 can kidney beans, 410 g each
  • 1 small onion(s), red
  • 2 tomatoes
  • 100 g feta cheese
  • 1 garlic clove(s)
  • 2 tbsp parsley
  • 2 tbsp ajvar
  • 1 tbsp balsamic vinegar
  • salt and pepper
  • Paprika powder, sweet
  • Cumin powder

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

quick and easy to prepare

Drain the kidney beans in a sieve. Quarter the onions and slice them into rings, and dice the tomatoes and feta. Finely chop the parsley and crush the garlic with a garlic press. Combine the ingredients and stir in the ajvar, balsamic vinegar, and spices.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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