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Cheese and Bean Salad with Beetroot

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Cheese and Bean Salad with Beetroot

The perfect cheese and bean salad with beetroot recipe with a picture and simple step-by-step instructions.

for the dressing:

  • 1 Can Corn
  • 1 Can Kidney beans, drained weight 425 g
  • 200 g Gouda, Edam or Emmental in one piece
  • 4 tbsp Bianco balsamic vinegar
  • 2 tsp Medium hot mustard
  • Salt pepper
  • 1 tsp Honey
  • 2 tbsp Chopped parsley
  • 75 ml Olive oil
  1. Wash the drained kidney beans and corn in a colander with cold water. Cut the cheese into cubes approx. 1 x 1 cm. Put all the ingredients in a bowl.
  1. Mix the ingredients for the dressing and pour over the salad. Let it steep before serving. Finally, season again with vinegar, salt and pepper.
Dinner
European
cheese and bean salad with beetroot

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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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