Kidney Bean Salad
1 can kidney beans or 1½ cup cooked kidney beans
1 tomato, diced
¼ red/ white onion, chopped
1 green onion, chopped
1 carrot, peeled, grated
4 tbsp extra virgin olive oil
3 tbsp lemon juice
½ tsp vinegar (optional)
½ tsp salt
1 egg, boiled, sliced
Wash the kidney beans and drain. Then mix all the main ingredients in a plate.
In a small bowl mix all the sauce ingredients and pour the sauce on the piyaz.
Garnish with the boiled egg, fresh parsley and black olives.
Piyaz goes well with meatballs, beef, lamb and chicken dishes.