- Level: Easy
- Total: 25 min
- Prep: 10 min
- Inactive: 15 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 251
- Total Fat
- 8 g
- Saturated Fat
- 1 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 10 g
- Sugar
- 7 g
- Protein
- 11 g
- Cholesterol
- 0 mg
- Sodium
- 592 mg
- Level: Easy
- Total: 25 min
- Prep: 10 min
- Inactive: 15 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 251
- Total Fat
- 8 g
- Saturated Fat
- 1 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 10 g
- Sugar
- 7 g
- Protein
- 11 g
- Cholesterol
- 0 mg
- Sodium
- 592 mg
Ingredients
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.
