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Gigi's colorful kidney bean salad

updated

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Ingredients for 2 servings:

  • 2 cans kidney beans
  • 1 can of corn
  • 2 bell peppers, red
  • 1 bell pepper(s), orange
  • 1 bell pepper(s), yellow
  • 1 pot of basil
  • 4 spring onions, or 1 bunch of chives
  • 1 bunch of parsley
  • 3 tbsp balsamic vinegar, white
  • 4 tbsp oil
  • 1 tsp salt
  • pepper, to taste

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Dice the bell peppers, drain the corn, and drain the beans, rinsing if necessary. Finely chop the herbs and spring onions. Add the spices, vinegar, and oil. Mix everything well. This salad can be eaten with baguette or served on a buffet. My husband likes it on its own or with a piece of meat.

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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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