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Kidney Bean and Leek Salad

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Kidney Bean and Leek Salad

The perfect kidney bean and leek salad recipe with a picture and simple step-by-step instructions.

  • 1 small Canned kidney beans
  • 1 size Leek
  • 50 g Cooked ham
  • 2 tbsp Olive oil
  • 1 tbsp White balsamic vinegar
  • Salt
  • Pepper
  • Savory spice
  • Water
  1. Rinse the kidney beans well under cold water. Cut the leek into rings and dice the cooked ham. Put everything together in a bowl.
  1. For the dressing, mix well the olive oil, vinegar and a little water. Then add a little salt, pepper and savory. Pour the dressing over the salad, fold in carefully.
  1. Now the salad has to stand in the refrigerator for at least 2-3 hours. Stir again briefly before serving and you’re done!
Dinner
European
kidney bean and leek salad

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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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