Red bean herb salad

A quick bean salad using ready-cooked canned beans, chopped onion and parsley. The short chilled rest softens the onion's edge.

This recipe has not been kitchen-tested.

Prep: 35 min · Cook: 0 min · Serves: 4

Ingredients

• 450 g — canned kidney beans, drained and rinsed
• 100 g — onion
• 30 g — parsley, washed
• 25 ml — olive oil
• 30 ml — lemon juice
• 3 g — salt

Method

1. Weigh all ingredients, wash produce and prepare clean equipment before starting. Keep raw meat and eggs separate from ready-to-eat food.
2. Rinse and drain the canned beans. Finely chop onion and herbs; whisk oil, lemon and salt. Toss everything and refrigerate 20 minutes before serving.
3. Serve promptly. Refrigerate leftovers in shallow covered containers at 4°C or below within 2 hours (1 hour above 32°C); use within 3 days. Reheat cooked leftovers to 74°C.

Allergen notes

• Check all prepared-product labels and shared-equipment cross-contact; this is not an exhaustive allergen guarantee.

Cook’s notes

• Times are estimates; pan size, oven and ingredient temperature change the result. These editorial drafts have not been kitchen-tested.