Red Bean Salad
4 portions
10mThis is one of the first recipes I ever discovered, way before I started cooking for real. I still love the blast of color and texture and flavor in this simple bean salad.
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What you will need
30 oz. Red Kidney Beans
1 Red Bell Pepper
1/2 bunch Italian Parsley
1 Tbsp White Vinegar
2 Tbsp Olive Oil
Salt
Black Pepper
(Nutritional facts 277 calories, 3.22 g fat, 46.68 g carbohydrates, 16.96 g protein, undefined mg cholesterol, 394 mg sodium)How to cook
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Slice the red bell pepper in half through the stem. Remove the seeds and stem. Slice into strips. Group the strips and slice again to a dice.
4
Wash and pick the parsley. Gather the leaves into a buncle and slice.
5
Strain the canned kidney beans and discard the liquid.
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Put the vinegar in a large mixing bowl.
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Add the olive oil.
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Whisk together the vinegar and olive oil and add the chopped parsley.
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Add the kidney beans.
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Add the diced bell pepper.
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Season as needed with salt and pepper.
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