Ingredients for 4-6 servings
2 cups of cooked and
drained kidney beans
½ cup of minced onion
¼ cup of red bell
pepper finely chopped
¼ cup of green bell
pepper finely chopped
1 ½ cups of cilantro
leaves
¼ cup of extra virgin
olive oil
3 tablespoons red wine
vinegar
Coarse sea salt
Freshly ground black
pepper
Preparation
In a bowl combine
beans, onion, peppers and cilantro, and mix.
In a cup, combines
olive oil, vinegar, salt and pepper and mix until an emulsion is formed.
Add the vinaigrette to
the salad and toss. Cover and marinate in the fridge for at least half an hour.
Serve cold. This salad
is much more flavorful the next day.