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Spicy salad with corn and kidney beans

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Ingredients for 4 servings:

  • 3 bell peppers, colored
  • 250 g tomatoes
  • 1 cucumber(s)
  • 1 pack of feta cheese
  • 1 can kidney beans, 255 g drained weight
  • 1 can corn, 285 g drained weight
  • 1 small onion(s)
  • 2 tbsp sugar
  • salt and pepper
  • 4 tbsp water, boiling
  • 2 tbsp vinegar
  • 1 tbsp oil

Instructions

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

delicious as a barbecue side dish

Chop the bell peppers, tomatoes, and cucumber into bite-sized pieces. Dice the feta cheese. Rinse and drain the kidney beans and corn. Combine the ingredients in a bowl. For the dressing, finely chop the onion and place it in a separate bowl with the sugar, salt, and pepper. Mix with the boiling water. Add the vinegar and oil and season to taste. Pour the dressing over the salad. Tip: You can also add a bunch of spring onions to the salad and omit the onion from the dressing.

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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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