This is very quick and easy and a nice light-ish summer lunch with pitta bread and a leaf salad.
Tin of kidney beans
Cooked beetroot, chopped
Handfull of parsley, chopped
Balsamic vinegar
Olive oil
Mix beans and beetroot together with the parsley. Cover liberally with the vingar & oil (to taste). Simple and very tasty and also very healthy
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment