Red Salad

  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Inactive: 15 min
  • Yield: 2 servings
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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

  1. Drain and rinse the kidney beans in a colander to get rid of the dark sludge from the tins.
  2. Put the onion slices into a bowl and pour over the vinegar. Leave to macerate for about 15 minutes.
  3. Halve the cherry tomatoes and put them into a bowl.
  4. 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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