Tomato, blue cheese and kidney bean salad Recipe

Tomato, blue cheese and kidney bean salad Recipe

  • 85g/3oz tinned kidney beans, drained
  • Âź 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
  1. Mix the kidney beans, onion, chives, lemon juice, salt and freshly ground black pepper together in a small bowl.
  2. Heat a dash of olive oil in a frying pan, add the bread cubes and fry for 2-3 minutes, or until golden-brown.
  3. 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.
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