Kidney bean, feta and leek salad

Ingredients for 4 servings:

• 4 small cans of kidney beans
• 200 g feta cheese
• 1 stalk leek or 4 spring onion(s)
• 3 tbsp oil
• 3 tbsp water
• 2 tbsp vinegar
• 1 tsp mustard
• ½ tsp salt
• ½ tsp pepper
• ½ tsp sugar
• e.g. leaf parsley

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes

also delicious with spring onions instead of leeks

Place the kidney beans in a sieve, rinse under running water to release their juices. Cut the feta into small cubes and place them in a bowl with the kidney beans. Trim the bottom 5 centimeters of the leek and then rinse any remaining leek leaves thoroughly to remove any dirt or other debris. Cut the leek into small, approximately 1 x 1 cm leaves and add them to the bowl with the feta. Mix the oil, vinegar, water, sugar, salt, pepper, and finely chopped parsley, if desired, to make a sauce. Pour over the salad and stir well. The salad tastes best when refrigerated for 2 to 3 hours. If you prefer a spicier dressing, you can use a bag of ready-made “Italian Style” or “Paprika Herb” dressing as an alternative to the oil and vinegar dressing mentioned above (both with 3 tablespoons of oil and 3 tablespoons of water per bag of dressing).