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:

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

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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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