Uruguayan Bean Salad

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  • Serves: 6
  • Complexity: easy
Uruguayan Bean Salad

Ingredients

  • 16-ounce can kidney beans
  • 1 cup diced tomato
  • 3/4 cup diced onion
  • 1/4 cup flat-leaf parsley
  • 3 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper
  • 1 teaspoon cracked Kampot pepper
  • 1/8 teaspoon sea salt

Directions

  1. Seed and chop the tomato. Finely chop the onion. Chop the parsley.

  2. Combine all ingredients in a bowl and toss gently. Chill before serving.

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