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Salad with corn and kidney beans

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Ingredients for 4 servings:

  • 1 can of corn
  • 1 can kidney beans
  • 1 small bell pepper(s), red
  • 2 cloves garlic
  • n. B. Oil
  • 1 pack of sheep’s cheese
  • n. B. Ready mix, (salad topping)

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

very quick and tasty!

Dice the bell pepper, finely chop the garlic, and dice the feta cheese (not too finely). Drain the corn and kidney beans, and then mix everything together. Drizzle a little oil and the salad dressing (about 1/2 to 1 sachet, depending on your taste) over the salad and mix everything together. It’s very quick to prepare and tastes great 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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