Bean salad recipe
Bean Salad recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
|400 g||red Kidney beans, heated, drained|
|120 ml||vegetable oil|
|60 ml||lemon juice|
|50 g||Parmesan cheese, grated|
|1 clove(s)||garlic, minced|
|salt and pepper, to taste|
|fresh parsley, chopped|
|3||hard boiled eggs, cut into wedges|
For the dressing combine oil, lemon juice, cheese, garlic, salt and pepper. Mix well. Add warm beans and toss. Then cover and chill for about 30 minutes.
To serve arrange leaves of lettuce on each serving plate. Pour beans on top and sprinkle with croutons and parsley. Garnish with egg wedges.
ca. 10 min
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