• 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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