Uruguayan Bean Salad
- Serves: 6
- Complexity: easy
- 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
Seed and chop the tomato. Finely chop the onion. Chop the parsley.
Combine all ingredients in a bowl and toss gently. Chill before serving.