Empty My Fridge
Spanish Kidney Bean Salad
Ingredientes
- Extra virgin olive oil4 colheres de sopa
- Sherry vinegar1 colher de sopa
- Dijon mustard1 colher de chá
- Garlic1 dente
- Cumin · ground¼ colher de chá
- Parsley · chopped2 colheres de sopa
- Red bean1 pote
- White bean1 pote
- Onion1
- Bell pepper2
- Tomate1
- Black olive · pitted⅓ xícara
- Salt
- Black pepper
Modo de preparo
- 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.
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O Empty My Fridge mostra as receitas que você pode fazer com o que já tem e avisa antes que estrague.