Hearty bean salad

Ingredients for 4 servings:

• 1 class jar kidney beans, approx. 250 g drained weight
• 1 small jar of white beans, approx. 250 g drained weight
• 1 class jar of corn, approx. 250 g drained weight
• 1 small iceberg lettuce
• 2 large onions
• little rapeseed oil
• 50 ml vegetable stock
• 80 g mayonnaise
• 40 g curry ketchup
• 2 tbsp honey
• 2 tbsp apple cider vinegar
• 1 tsp curry powder
• 1 tsp, crushed paprika powder, sweet
• salt and pepper
• 1 bunch of chives for sprinkling

Instructions

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

simple, delicious and vegetarian

Drain the corn in a colander and place it in a large bowl. Rinse the kidney beans and white beans under cold running water in a colander and add it to the bowl. Peel the onions, quarter them, and slice them into strips. Sauté them in a small pan with a little rapeseed oil until translucent and add them to the beans in the bowl. Remove any damaged outer leaves from the iceberg lettuce. Tear the rest into small pieces and set aside. Wash the chives, shake them dry, and cut them into rolls. Mix the vegetable stock with the mayonnaise and curry ketchup until smooth. Add the honey, apple cider vinegar, curry powder, paprika, salt, and pepper and mix well. Pour the dressing over the beans and mix. Stir in the iceberg lettuce and sprinkle the salad with chives. Serve immediately. Note: This salad is easy to prepare ahead of time. Always fold in the iceberg lettuce fresh so it stays crisp and doesn’t collapse.