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Bean and corn salad with feta and pineapple

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Ingredients for 4 servings:

  • 2 tbsp sour cream
  • 300 g yogurt (full milk)
  • 50 g walnuts
  • 1 garlic clove(s)
  • Salt
  • Pepper, white
  • 125 g feta cheese
  • 1 can kidney beans (425ml)
  • 1 can corn kernels (425ml)
  • 1 can pineapple (chunks, 425ml)
  • 2 m.-sized onion(s)
  • 1 lettuce, romaine or lettuce

Instructions

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

Mix the sour cream and yogurt. Chop the nuts. Peel and crush the garlic. Stir in both. Season with salt and pepper. Finely crumble the cheese. Rinse the beans briefly in cold water in a sieve and drain well. Peel and dice the onion. Trim, wash, and drain the lettuce. Then cut into wide strips. Mix the lettuce, corn, beans, onion, and pineapple. Arrange everything on a platter, sprinkle with cheese, and serve with the sour cream sauce.

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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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