- red beans, soaked over night and slow cooked
- white onion
- orange peppers
- feta cheese
- chives from my yard
fine chopped everything but the beans and crafted a dressing out of cold pressed olive oil and my very own kombucha vinegar. Add a pinch of pink Himalaya salt and a variety of fresh grind dried peppers. Kombucha is also a great healer of the guts. Please check out my other post on double fermented Kombucha as well. Let it sit and age and use as fruity vinegar.
This salad holds well in the fridge, makes a great side dish, or a full packable lunch or great picnic staple. Adds color and flavor to any BBQ. Try and enjoy ❤