Variations on a theme: Red Bean Salad with Bell Peppers and Cilantro

I’m still in the mood for legume salads. One, brings the other.

They are easy to make.
They are tasty and leave you satisfied. And as they say: a full belly, a happy heart.
I love this salad for lunch. For dinner I serve it as a side dish for grilled fish.
I hope you like my recipe.
Red Bean Salad with Bell Peppers and Cilantro | Ingredients for 4-6 servings
2 cups of cooked and drained kidney beans
½ cup of minced onion
¼ cup of red bell pepper finely chopped
¼ cup of green bell pepper finely chopped
1 ½ cups of cilantro leaves
¼ cup of extra virgin olive oil
3 tablespoons red wine vinegar
Coarse sea salt
Freshly ground black pepper

In a bowl combine beans, onion, peppers and cilantro, and mix.

In a cup, combines olive oil, vinegar, salt and pepper and mix until an emulsion is formed.

Add the vinaigrette to the salad and toss. Cover and marinate in the fridge for at least half an hour.

Serve cold. This salad is much more flavorful the next day.

To print the recipe click here.

How did you like this salad? What other salad recipes you'd like to find here?

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