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Salad with red kidney beans and tomatoes


  • Canned red kidney beans — 450 grams
  • Tomatoes — 300 grams
  • Basil — According to taste
  • Olive oil — 5 table spoons
  • Salt, black pepper — According to taste

Drain the water from the kidney beans and place it into a bowl. Chop the tomatoes into medium, square pieces and add it into the bowl. Finely chop the basil and add it to the bowl. Dress the salad with olive oil and add salt, black pepper according to taste. Mix well and leave it for 30 minutes in the fridge before serving.