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Tomato salad with kidney beans

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Ingredients for 2 servings:

  • 3 large tomatoes
  • 1 onion(s)
  • 1 can kidney beans
  • 1 bunch of parsley
  • Sunflower oil
  • Vinegar
  • Sugar
  • Salt
  • pepper

Instructions

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

fruity fresh salad for grilling

Wash the tomatoes, remove the seeds, and stems, then cut the flesh into chunks. Peel and dice the onion. Wash and finely chop the parsley. Drain the kidney beans and toss them in a bowl with the diced tomatoes, onion, and parsley. Drizzle with vinegar and oil. Season to taste with sugar, salt, and pepper, and toss again.

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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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Tomato salad with kidney beans