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Kidney bean and yogurt salad

updated

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Ingredients for 2 servings:

  • 1 can kidney beans
  • 150 g yogurt, 1.5%
  • 1 tomato(s)
  • ¼ cucumber(s)
  • n. B. Salad, e.g. rocket
  • 1 tbsp olive oil
  • e.g. salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Total time approx. 45 minutes

low-carb

Pour the yogurt into a bowl and dilute with a little water. Add olive oil, salt, and pepper. Chop the lettuce, cucumber, and tomato, and drain the beans in a sieve. Then add everything to the yogurt and let it sit for a while.

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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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