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Red bean salad with tomatoes and peppers

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Ingredients for 6 servings:

  • 2 can/n kidney beans, 425 g each
  • 2 onions
  • 3 tomatoes
  • 3 bell peppers, red, yellow and green
  • Parsley or chives
  • 3 tbsp vinegar
  • 3 tbsp oil
  • Aromat
  • herbal salt
  • Salt and pepper, freshly ground

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Rinse the beans with water and place them in a bowl. Dice or finely slice the onion, tomatoes (use only the flesh and seeds), and bell peppers. Add them to the beans, along with chopped parsley or finely chopped chives. Make the marinade from vinegar and oil, seasoned with spices. Mix everything together and let it marinate for about 30 minutes.

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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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