(Cooking Time: 20-40 min)
- 1 can white kidney beans (540 ml)
- 2 fresh tomatoes, diced
- 1/4 red onion, sliced or 4 fresh onions, chopped
- 1 small pepper, chopped
- 1/4 red onion, sliced
- 3 tbsp extra virgin olive oil
- 1/2 lemon
- 3 boiled eggs, cut in four pieces
- Black olives
- Wash and drain the kidney beans. Mix with all the main ingredients and place on a service plate.
- Pour the dressing ingredients on top and then garnish with eggs and black olives.