Empty My Fridge
Spanish Kidney Bean Salad
Ingredientes
- Extra virgin olive oil4 cdas.
- Sherry vinegar1 cda.
- Dijon mustard1 cdta.
- Garlic1 diente
- Cumin · ground¼ cdtas.
- Parsley · chopped2 cdas.
- Red bean1 frasco
- White bean1 frasco
- Onion1
- Bell pepper2
- Tomate1
- Black olive · pitted⅓ tazas
- Salt
- Black pepper
Preparación
- 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.
Resumido del vídeo de Spain on a Fork. Míralo para los detalles.
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Cocina con lo que hay en tu nevera
Empty My Fridge te muestra las recetas que puedes hacer con lo que ya tienes y te avisa antes de que se estropee.