Kidney Bean Salad
Turkish: Barbunya Salatasi
This salad reminds me of Norway. I have been there a couple of times during the last tree years. It is an amazing place. Doesn’t matter which direction you look, it’s like a poster. The nature is fantastic, the country is full of mountains, valleys, glaciers and fjords. The ocean is crystal clean, it’s a pleasure to paddle. Norway is one of those places you must see. You will love it!
I paddled in Lofoten, climbed a glacier and skied in Okstindan, a mountain range. We had an exciting competition the last day of the kayaking, the best tree course kayaking dinner of the year :). I and my tent-mate Fanny joined with an African meal and a Turkish salad. Unfortunately we didn’t have time to prepare a dessert, but everyone liked our salad. It won a prize, the best starter. It was fun and it was nice to taste all the desserts :). Here is the prize winner recipe:
Ingredients for 4 persons:
~400g canned kidney beans
1 middle size onion
2 spring onions with green leafs (We didn’t use for this time)
6 tomatoes
2 green pepper
Fresh mint, dill and parsley
Chili
Salt
½ dl olive oil
½ dl lemon juice
Directions:
- Rinse the kidney beans.
- Chop the tomatoes, green peppers, onion and spring onions into small pieces.
- Add the herbs, salt, olive oil and lemon juice. (Save a bit of the dill for decoration.)
- Gently mix them and put on a wide plate.
- As decoration, put the chili and rest of the dill on top.
You may add feta cheese as well.
A.
