I’m totally in love with kidney beans and I take advantage of every occasion I can get to add them to the dishes I’m preparing. This time it’s a salad and a pretty interesting one as it combines the softness of avocado with the sweet acidity of the tomatoes and the crunch of red&white cabbage.
Summer salad
Servings: 2
Calories: 160kcal
Equipment
- Julienne peeler
Ingredients
- 1 carrot
- 1 slice from a quarter red cabbage about 2 cm wide
- 1 slice from a quarter white cabbage
- 1 avocado
- 12 cherry tomatoes I used multicolored ones
- 1/2 red onion
- 200 g kidney beans canned
- juice from half a lemon
- salt and pepper to taste
Instructions
- Peel the carrot, the avocado and the onion half.
- Peel the carrot in Julienne shreds. Dice the avocado and cur the cherry tomatoes in halves. Wash and drain the kidney beans.
- Finely slice the cabbage and the onion half. Rub them with salt and set aside for 2 minutes.
- Add everything to a bowl, drizzle the lemon juice and season with salt and pepper to taste.
