Chili-sin-carne salad

Name: Chili-sin-carne salad
Cook time: 25 min
Total time: 1 h 25 min
Yield: 12
Ingredients: 2 can(s) (425 ml each) Kidney beans; 2 can(s) (425 ml each) Cannellini beans; 1 Vegetable onion (approx. 400 g); 4 Peppers (e.g. money and red); 1 collar Parsley; 150 ml light balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1/2 TEASPOON Chili Flakes; 8 TABLESPOONS Olive oil

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

The colourful bean mix with paprika cuts a good figure in vinaigrette even without meat - especially when it is served so nicely

COOK TIME
25 mins

TOTAL TIME
85 mins

Ingredients

Servings: 12

2 can(s) (425 ml each) Kidney beans
2 can(s) (425 ml each) Cannellini beans
1 Vegetable onion (approx. 400 g)
4 Peppers (e.g. money and red)
1 collar Parsley
150 ml light balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1/2 TEASPOON Chili Flakes
8 TABLESPOONS Olive oil

Directions

1
For the salad, place whole beans in a large sieve, rinse with cold water and drain well. Peel and finely dice the onion. Clean, wash and finely dice the peppers. Wash parsley, shake dry and chop finely.
2
For the vinaigrette, mix vinegar, salt, pepper, 1 pinch of sugar and chili flakes. Fold in the oil. Mix everything well and let it stand for about 1 hour. Season salad with salt, pepper and sugar.