We all know the olive oil kidney bean meal. We cook it freshly in summer and dry in winter and consume it with pleasure. Well, how about trying the light and delicious salad decorated with summer vegetables? So let’s bring you together with our recipe with lots of protein, lots of vitamins and freshness. This kidney bean salad is both nutritious and delicious. Even those who do not like kidney beans will make them love.
Materials;
- 200 grams of barberry (in dry form)
- 1 roasted red pepper
- 5 pickled gherkins
- 2 green onions
- 1 bowl of diced parsley
- 1 bowl of dill, washed
- 1.5 tsp salt
- 1/2 teaspoon black pepper
- 1 tablespoon of molasses
- 1/2 lemon
- 1/3 cup olive oil
How is it done?
Preferably soak the kidney beans in water for at least 12-16 hours. Then drain the water you have kept in a pot and boil it in plenty of water for 40-45 minutes until it softens. If you wish, you can also boil the pressure cooker to reduce the time or use canned boiled kidney beans. Drain the boiled kidney beans, wash again with cold water and leave to cool at room temperature. Add the parsley and dill. Finally, add salt, black pepper, pomegranate syrup, lemon juice and olive oil and mix well. Consume it at room temperature or cold, bon appetit!
