Dear followers! First food post of 2015 is here and it’s a healthy one! This kidney bean salad is a perfect lunch idea and so rich in flavor! The recipe originates from Mexico and FYI; I’m no big fan of peppers, but all the flavors together enhance each other. Want to know what you need for this salad? Read further for the recipe which will make two servings:
Can of Kidney Beans (drained; 220 gram)
Half of a red, yellow and green pepper
One spring onion
‘Handfull’ of feta cheese
Small red onion
Handfull of fresh parsley
Fresh lemon juice
Salt & Pepper
Let’s start! Wash your peppers and cut them all into small pieces. Add them to a large bowl. Next, drain the can of kidney beans and add the kidney beans to the bowl. Then, start cutting up your red onion, spring onion and fresh parsley, and also throw them into the bowl. Bammn – Colour explosion! Last but not least, add the feta cheese, olive oil and the juice of half a lemon to the entire mixture.
Add some salt & pepper to finish it, and voila – bon appétit
Kidney Bean Benefits: They are a very good source of cholesterol-lowering fiber – as are most other beans. Kidney Beans’ high fiber content prevents blood sugar levels from rising too rapidly after a meal. And it is also a good source of protein!
Q: I’m maybe gonna at more different kind of beans the next time, what do you think?