Zucchini Kidney Bean Salad

Ingredients

(for 1 serving)
1 serving of kidney beans
1 serving of vegetables (zucchini, green onions, 1/2 tomato)
1 garlic clove, 1/4 chilli
Granulated vegetable broth (1 tsp)
Salt, pepper, thyme
Organic Apple Cider Vinegar

Instructions

 Soak the beans overnight in cold water. The next day, drain. Cook the beans in fresh water for about 1 hour.
Wash Zucchini and green onions, and slice them. Dice the tomato. Peel garlic and chop finely. Clean and chop the chilli. Heat a frying pan and cook the Zucchini with garlic, chilies and broth. Mix tomato and spring onion and season with salt, pepper, vinegar and thyme.
Mix all ingredients together and let the salad marinate for about 1 hour before serving.