Kidney bean salad with cocktail tomatoes

Ingredients

• 120 g Bean, Kidney Bean, Boiled
• 100 g Cherry tomatoes
• 1/2 tsp Olive oil
• 1 tbsp Balsamic vinegar
• 1/2 head Onion
• 1 pinch Black pepper, ground

Method

1. 1. In a bowl, mix the diced red onion and balsamic vinegar.
2. 2. Rinse and drain the kidney beans (soaked overnight) and cook in boiling water for 10-15 minutes.
3. 3. Slice the garlic and cocktail tomatoes and steam in a pan for 1-2 minutes.
4. 4. Stir in the cooked and drained beans, garlic tomatoes, salt, pepper and onion balsamic vinegar. Serve with olive oil.