Colorful bean salad with baked beans

Ingredients for 4 servings:

• 100 g bacon or other breakfast bacon
• 1 large onion(s)
• 1 can white beans, approx. 425 ml
• 1 can of corn, approx. 330 g
• 1 can of baked beans, approx. 400 g
• 2 tbsp tomato ketchup
• 2 tbsp balsamic vinegar, possibly 3 tbsp
• 2 tbsp safflower oil
• Sea salt and pepper, white
• 2 pinches of cayenne pepper
• 1 small head of lettuce

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 30 minutes

quickly made as a barbecue gift

Fry the bacon or bacon in a pan until crispy, let it cool, and then cut into pieces; this works best with kitchen scissors. Peel and roughly dice the onion. Season the baked beans with tomato ketchup, vinegar, oil, sea salt, pepper, and cayenne pepper, if desired. Drain the white beans and corn, then add them to the salad and mix well. Let it sit for a while. Season again to taste. Wash the green lettuce, tear it into small pieces, and place it in the salad bowl as the base. Place the dressed beans on top of the salad and top with the bacon pieces. If you don’t like the liquid from the baked beans, you can drain it; then you’ll need to make more marinade.