You can make this salad with any type of beans. If you love fresh herbs as much as I do, you can add more of the herbs to the salad. Make sure to chill the salad in the fridge for about an hour before serving to allow the flavours to develop. The salad also tastes great the next day.
The salad goes well with fresh mozzarella, 2 hard-boiled eggs or a slice of chicken.
1 can red beans (19 oz/540 ml), rinsed and drained
2 tomato, diced
¼ onion, thinly sliced
2 handful fresh cilantro, chopped
1 handful fresh basil leaves, chopped
1 handful fresh mint leaves, chopped
3 Tbsp balsamic vinegar
2 Tbsp olive oil
sea salt to taste
In a large bowl, combine beans, tomatoes, onions, cilantro, basil and mint.
Pour balsamic vinegar and olive oil over salad and add sea salt.