Tomato, blue cheese and kidney bean salad
Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
Dietary Vegetarian
From Ready Steady Cook
Method
-
Mix the kidney beans, onion, chives, lemon juice, salt and freshly ground black pepper together in a small bowl.
-
Heat a dash of olive oil in a frying pan, add the bread cubes and fry for 2-3 minutes, or until golden-brown.
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To serve, place the sliced tomato on a serving plate, top with the kidney bean salad and scatter over the cheese and toasted bread cubes.
Ingredients
- 85g/3oz tinned kidney beans, drained
- ¼ onion, finely chopped
- 1 tbsp chopped fresh chives
- squeeze lemon juice
- salt and freshly ground black pepper
- dash olive oil
- 2 slices white crusty bread, cut into cubes
- 1 tomato, sliced
- 55g/2oz Danish blue cheese, crumbled
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