Spanish Kidney Bean Salad | HEALTHY & Delicious 10 Minute Recipe

Name: Spanish Kidney Bean Salad | HEALTHY & Delicious 10 Minute Recipe
Total time: 10 min
Ingredients: 4 tbsp Extra virgin olive oil; 1 tbsp Sherry vinegar; 1 tsp Dijon mustard; 1 clove Garlic; ¼ tsp Cumin, ground; 2 tbsp Parsley, chopped; 1 jar Red bean; 1 jar White bean; 1 Onion; 2 Bell pepper; 1 Tomato; ⅓ cups Black olive, pitted; Salt; Black pepper

By Spain on a Fork · 10 min

Ingredients

Extra virgin olive oil4 tbsp
Sherry vinegar1 tbsp
Dijon mustard1 tsp
Garlic1 clove
Cumin · ground¼ tsp
Parsley · chopped2 tbsp
Red bean1 jar
White bean1 jar
Onion1
Bell pepper2
Tomato1
Black olive · pitted⅓ cups
Salt
Black pepper

Instructions

Whisk the olive oil, sherry vinegar, Dijon mustard, grated garlic, ground cumin and chopped parsley in a large bowl, seasoned with a small pinch of salt and pepper.
Drain both kinds of beans, rinse them under water and shake off the excess water. Add them to the dressing and mix gently until well coated.
Add the chopped onion, red and green bell peppers, chopped tomato and sliced olives to the bowl. Season with salt and pepper and mix gently until evenly combined.
Serve at room temperature or chilled. It keeps up to 3 to 4 days in the fridge.

Summarized from Spain on a Fork's video. Watch it for the details.

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Garlic Onion Tomato Bell pepper Olive Red bean White bean Black olive

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