1 tomato
1 shallot
½ tin of red kidney beans
1 tbsp olive oil
1 tbsp apple cyder vinegar
½ tsp salt
freshly ground pepper to taste
Chop tomatoes into pieces and halve the shallot before slicing into half rings. Add kidney beans. Mix the oil, vinegar, salt and pepper in a separate bowl and stir until salt is dissolved. Pour over the salsa and toss. Leave in the fridge for the flavours to mingle for an hour.
No comments:
Post a Comment