Kidney bean salad with tofu

kidneybeans

  • 250 g. kidney beans (canned)
  • 1 onion
  • 1-2 cloves of garlic
  • 250 g. baby spinach
  • 50 g. tofu
  • 1/2 teaspoon dried oregano
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar. Light or dark after own choice 
  • Salt and pepper

Put the beans in a strainer and rinse them in cold water. Chop onions and garlic. Rinse the spinach. Mix beans, onion, garlic and spinach in a bowl. Cut the tofu into dices and sprinkle it on top of the salad. Mix olive oil, balsamic vinegar, oregano, salt and pepper. Pour the marinade over the salad.

Enjoy!

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