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Top Bean Salad

What you need: 

2 (15-ounce) cans beans, rinsed and drained (e.g., kidney beans or black-eyed peas)
1 medium-sized tomato, chopped
1/2 an average-sized red onion, chopped
1 carrot, grated
1 handful pine nuts (optional)
olive oil, to taste
salt, to taste
black pepper, to taste

What you do: 

1. In a bowl, mix together beans, onion, and carrot, and pine nuts.
2. Add the olive oil a little bit at a time and stir until it's all nice and mixed. Season with salt and pepper.
You can serve this immediately, but it's better if left in the fridge for a couple of hours to give the flavors time to infuse. It improves over time, so it's better the next day, and so on.

Preparation Time: 
10 minutes
Cooking Time: 
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

I halved the recipe and used a can of black beans, chopped the carrot, and didn't use olive oil. Easy and yummy.

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Yow-Wow!  This is a great recipe!  Who knew this would taste so good?  It's easy, fast and yummy too.  Thanks!

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