Salads ›

Kidney Bean Salad with Ajvar and Feta

by Editorial Staff

Summary

Prep Time 10 mins
Total Time 10 mins
Course Salad
Cuisine European
Servings (Default: 4)

Ingredients

  • 1 can kidney beans, 40 g each
  • 1 small onion (s), red
  • 2 tomato (s)
  • 100 g feta cheese
  • 1 clove garlic
  • 2 tablespoon parsley
  • 2 tablespoon ajvar
  • 1 tablespoon balsamic vinegar
  • salt and pepper
  • Paprika powder, noble sweet
  • Cumin powder
Kidney Bean Salad with Ajvar and Feta
Kidney Bean Salad with Ajvar and Feta

Instructions

  1. Drain the kidney beans in a colander. Quarter the onions and cut into rings and dice the tomatoes and feta. Finely chop the parsley and crush the garlic with the garlic press. Mix the ingredients together and stir in the ajvar, balsamic vinegar and spices.
Editorial Staff

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.

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