Mexican-style sausage salad

Ingredients for 4 servings:

• 400 g ham sausage or Lyoner
• 100 g tongue sausage
• 1 can kidney beans, approx. 400 g
• 1 large pointed pepper
• 1 large onion(s), red
• 3 pickles
• 2 tbsp fruit vinegar
• 3 tbsp sunflower oil
• some water
• salt and pepper
• Paprika powder
• Mixed herbs
• a few stalks of parsley

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 25 minutes

Cut the sausage into thin strips. Pour the kidney beans into a sieve, rinse with cold water, and let drain. Peel the onion, halve it, and cut it into thin half rings. Peel the peppers, halve it, remove the seeds, and cut them into thin strips. Cut the gherkins into small cubes. Place all prepared ingredients in a large bowl. Season with the spices, mixed herbs, vinegar, and oil, and season to taste. Thin with a little water if necessary. Finally, stir in finely chopped fresh parsley and let the salad rest for a good hour before serving. Serve with fresh baguette, country bread, or fried potatoes.