Uruguayan Bean Salad
Ingredients
- 16 oz can kidney beans
- 1 Cup tomato
- 3/4 Cup onion
- 1/4 Cup flat-leaf parsley
- 3 Tbl red wine vinegar
- 2 Tbl olive oil
- 1 tsp dried oregano
- 1/2 tsp crushed red pepper
- 1 tsp cracked Kampot pepper
- 1/8 tsp salt
Directions
- Seed and chop the tomato. Finely chop the onion. Chop the parsley.
- Combine all ingredients in a bowl and toss gently.
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