Kidney bean salad with feta

Ingredients for 4 servings:

• 1 can kidney beans
• ¼ head of iceberg lettuce
• 1 onion(s), red or shallot
• 1 garlic clove(s), grated or crushed
• 2 tomatoes
• 200 g sheep’s cheese
• 2 tbsp olive oil
• 4 tbsp vinegar (red wine vinegar)
• 2 tsp mustard
• Parsley
• salt and pepper
• 1 pinch(s) of sugar

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

good as a side dish for grilling, but also suitable as a filling meal

Drain the beans in a sieve and rinse with water. Shred the iceberg lettuce as desired. Finely chop the red onion or shallot, and cut the tomatoes and feta cheese into small pieces. Transfer everything to a bowl. For the dressing, mix the olive oil, red wine vinegar, and mustard well. Stir in the crushed garlic and season with salt, pepper, and a pinch of sugar. Mix into the salad and let it sit for a while. If you omit the iceberg lettuce, you can let it sit for several hours; otherwise, let it sit for less time, otherwise the iceberg lettuce will become mushy. Finally, stir in the parsley.