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Kidney bean salad with garlic

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Ingredients for 2 servings:

  • 2 cans kidney beans
  • 1 tbsp mixed herbs
  • 2 tsp mustard
  • 2 cloves garlic
  • 2 tsp tomato paste
  • 1 shot of Maggi
  • 2 tsp marjoram
  • 4 tbsp rapeseed oil
  • 4 tbsp balsamic vinegar

Instructions

Working time approx. 10 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 10 minutes

Rinse canned kidney beans in a sieve with water until the water runs clear. Set the beans aside. For the dressing, press the garlic into a large bowl. Add the remaining dressing ingredients to the bowl with the garlic and whisk until smooth. Add the beans to the dressing and gently fold in with a spoon. Let stand in the refrigerator overnight.

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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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