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Spicy salad with kidney beans

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Ingredients for 1 servings:

  • 4 leaves of iceberg lettuce
  • 1 handful of kidney beans from the can, washed
  • ½ bell pepper(s)
  • 1 piece(s) cucumber(s), small piece
  • 2 tbsp water
  • 2 tbsp herb vinegar
  • 1 tsp olive oil with pepper flavoring

Instructions

Working time approx. 5 minutes; Rest time approx. 2 minutes; Total time approx. 7 minutes

Drain the kidney beans, rinse thoroughly, and let them drain. Also wash the bell pepper, lettuce, and cucumber. Then, tear the lettuce into bite-sized pieces, thinly slice the cucumber, and dice the bell pepper. Place the prepared vegetables in a bowl, add the water, oil, and vinegar. Mix everything well and let it sit for a moment.

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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.

Kare Raisu

Gummy Bear Party Liqueur