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Spaghetti salad with red beans and corn

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Ingredients for 10 servings:

  • 500 g pasta (spaghetti)
  • 1 onion(s)
  • 5 cucumber(s), pickled
  • 2 apples
  • 1 can kidney beans
  • 1 can of corn
  • 2 cans of mushrooms, whole
  • 1 small can of tomatoes
  • 2 tbsp mayonnaise
  • 1 tbsp tomato ketchup
  • 1 tbsp oregano (dry)
  • salt and pepper
  • curry

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Break the spaghetti into small pieces and cook according to the package instructions. Dice the onions, cucumbers, and apples. Drain the kidney beans, corn, and mushrooms. Halve the mushrooms. Place all the chopped and drained ingredients in a large bowl. Add the mayonnaise, tomato ketchup, oregano, pepper, salt, and curry powder and mix. Add the cooled spaghetti and the tomatoes (pressed through a sieve) with their juice. Stir everything together again. Serve immediately. Tip: Delicious with grilled meat.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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