VEGETARIAN

Kidney Bean Salad

PREPARATION:
Firstly, wash and drain the kidney beans. Put it in a saucepan and add enough water to cover it. Add salt and cook on medium heat until soft. Let it sit in a strainer until it cools down. Chop the red onion into thin rings and rub with a pinch of salt. Clean and finely chop the parsley and spring onions. Hard boil the eggs. Peel the skins off and slice them. Peel and crush the garlic. Squeeze the juice of the lemon.

Prepare the piaz sauce by mixing olive oil, lemon juice, garlic, red pepper powder and salt in a small bowl. Take the kidney beans in a deep bowl. Add the corn, red onion, spring onion, parsley and sauce and mix. Garnish with egg slices and olives and serve.

INGREDIENTS:
250 g fresh kidney beans
1 red onion
2 spring onions
5-6 sprigs of parsley
2 eggs
3 tablespoons of boiled corn
10-12 black olives
2 cloves of garlic
4 tablespoons of olive oil
Half a lemon
Salt
Red powdered pepper

Kidney Bean Salad