Crispy bean salad

Crispy bean salad

Total: 12 hr 45 Min. | Active: 45 Min.
vegetarian, gluten-free, Low Carb
Nutritional value / people: 348 kcal
, Fat: 21 g
, Carbohydrate: 19 g
, Protein: 16 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

100g red kidney beans (dried), soaked for approx. 12 hrs., drained
water, boiling
1 red onion, roughly chopped
1 red pepper, diced
1 yellow pepper, diced
200g feta, cubed
1bunch flat-leaf parsley, roughly chopped
4tbsp balsamic vinegar
3tbsp olive oil
¾tsp salt
a little pepper
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How it's done

Boil the beans in water for approx. 40 mins. until soft, drain.

Mix the beans and all the ingredients up to and including the oil, season.

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