John Myers
Ingredients for 4 servings:
- 2 cans kidney beans
- 1 onion(s)
- 3 tbsp sunflower oil
- 2 tbsp vinegar
- salt and pepper
Instructions
Working time approx. 10 minutes; Total time approx. 10 minutes
The perfect summer side dish for a juicy grilled steak!
The most difficult step comes right at the beginning. After opening the cans of kidney beans (tip: buy cans with a so-called “ring pull”; they’re easy to open), you have to carefully drain the “bean water.” Keep pouring the liquid away until it thickens a bit and loses its watery consistency. Stop pouring here, because we’ll use the rest as additional seasoning. This may take some practice, but after a few tries, you’ll be able to do it easily. Pour the kidney beans and the remaining bean water into the salad bowl. Now you can start on the onion. You don’t have to chop it very finely; you can cut it into large, hearty pieces. The beans will help you determine the size. If the onion pieces are slightly smaller than the kidney beans, you’ve done everything right. Simply add the onion pieces to the bowl over the beans. Now add the sunflower oil (you can use rapeseed or olive oil, depending on your taste, although the salad is traditionally dressed with sunflower oil) and the vinegar to the onions and beans. Finally, season the salad with salt and pepper. Then toss well to ensure the bean water, oil, and vinegar are well blended, and you have the perfect accompaniment for your barbecue. Everyone will love it, and it’s really quick to make. Good luck with the preparation!
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