Bean salad with paprika

Bean salad with paprika

This bean salad with paprika tastes very good as a side dish with grilled or short roasted steak. It is very quick and easy to prepare. The bean salad with paprika tastes particularly good if you leave it covered in the fridge for at least 1 hour so that it can be prepared very well. Pour the kidney beans into a sieve and rinse with running water until the water no longer foams. Drain the kidney beans well and pour into a salad bowl. Cut half red, half yellow and half green peppers into cubes as small as possible, as shown in the picture above, and mix with the kidney beans. Peel a red onion, cut into fine cubes and mix with the beans salad and paprika. For the marinade, mix herb vinegar with cold water and season with sugar, plenty of pepper from the mill and a little salt. Whisk the olive oil under the marinade with a whisk until it becomes slightly creamy. Finely chop fresh herbs such as parsley and chives, stir into the marinade and pour over the salad. Mix the bean salad well with the paprika, cover and leave to stand in the refrigerator.

Servings: 2, Difficulty: 
Preparation time: 15 minutes, Total duration: 1 hour

All data per serving:
Calories
Carbohydrates
Protein
Fat
178 kcal
20 g
9 g
7 g

(C)opyright by Marions Kochbuch