Recipe courtesy of Nigella Lawson
Print
Total:
25 min
Prep:
10 min
Inactive:
15 min
Yield:
2 servings
Level:
Easy

Ingredients

  • 1 (14-ounce) can kidney beans
  • 1/2 red onion, finely chopped
  • 2 teaspoons good-quality red wine vinegar
  • 8 cherry tomatoes
  • 1 tablespoon extra-virgin olive oil

Directions

Drain and rinse the kidney beans in a colander to get rid of the dark sludge from the tins.

Put the onion slices into a bowl and pour over the vinegar. Leave to macerate for about 15 minutes.

Halve the cherry tomatoes and put them into a bowl.

When you are ready to assemble the salad, combine the drained kidney beans, macerated onions and halved tomatoes, tossing together well. Dress with the olive oil.

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