Red salad
This is a fantastic fall-back not least because it’s a speedy, low-effort way to turn something as basic as cold meat or baked potato into a substantial supper. Indeed, you could fork a little best-quality drained, canned tuna straight in and be done. However, even as someone as far from the vegetarian end of the spectrum as could be, I am more than happy to have this, quite simply, as is.
Ingredients
- 2 x 400g cans red kidney beans
- 1 red onion, peeled and finely chopped
- 4 teaspoons good-quality red wine vinegar
- 250g cherry tomatoes
- 2 x 15ml tablespoons extra virgin olive oil a few tablespoons finely chopped parsley (optional)
Preparation
Drain and rinse the kidney beans in a colander to get rid of the dark sludge from the tins, then rinse again and put into a serving bowl or dish.
Put the chopped onion into a small bowl and pour over the vinegar. Leave to macerate for at least 15 minutes and up to 2 hours.
Halve the cherry tomatoes and put them into the serving bowl.
Now tip in the macerated onions and toss through the beans and tomatoes.
Drizzle over the oil and toss again, sprinkling with some parsley if you want; I like the way its greenness brings out the red.
Make ahead tip:
Make the salad, without adding the tomatoes, up to 1 day ahead. Cover and keep cool. Add the tomatoes and parsley (if using), about 1 hour before serving.
Serves 8
Excerpted from Nigella Christmas: Food, Family, Friends, Festivities
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