in Recipes

Kidney bean salad

updated

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Ingredients for 2 servings:

  • 255 g kidney beans from the can
  • 1 cucumber(s)
  • 1 small head of romaine lettuce
  • 5 small vine tomatoes
  • 250 g goat’s yogurt
  • 1 tsp mustard, e.g. Löwensenf
  • 1 tbsp soy sauce
  • 1 tsp fish sauce
  • 1 tsp maple syrup
  • 1 tsp capers
  • n. B. Pepper, black

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

With goat yogurt dressing

Drain the kidney beans. Thinly slice the cucumber, halve the tomatoes, and cut the lettuce into bite-sized pieces. Then toss everything together. For the dressing, mix the yogurt with all the other ingredients. Pour the dressing over the beans and serve.

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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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