Red Salad (Nigella Lawson) |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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Ingredients:
1 (14-ounce) can kidney beans |
1/2 red onion, finely chopped |
2 teaspoons good-quality red wine vinegar |
8 cherry tomatoes |
1 tablespoon extra-virgin olive oil |
Directions:
1. Drain and rinse the kidney beans in a colander to get rid of the dark sludge from the tins.
2. Put the onion slices into a bowl and pour over the vinegar. Leave to macerate for about 15 minutes.
3. Halve the cherry tomatoes and put them into a bowl.
4. When you are ready to assemble the salad, combine the drained kidney beans, macerated onions and halved tomatoes, tossing together well. Dress with the olive oil.
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