Bean Kernel Salad
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 2 small Can (s) beans, thick white
- 1 can corn kernels
- 4 tomato (s)
- 2 bell peppers, orange
- 300 g cheese, (Alläu Emmentaler)
- 8 Cabanossi, (Mini-Cabanossi), as hard as possible or hard Westphalian Mettenden)
For the dressing:
- 200 g sour cream
- 1 bunch chives
- salt
- Cayenne pepper
Print Recipe
Pin Recipe Instructions
- Drain the beans and corn and place in a bowl. Wash the tomatoes, remove the stalk and cut into eighths. Wash and core the peppers, remove the white partitions and cut the pulp into not too small cubes. Cut the cheese into cubes (1 cm). Cut the sausages into slices. Add everything to the beans and mix together.
- Season the sour cream with salt and a little cayenne pepper, then add the washed, finely chopped chives. Just stir the sauce into the salad just before serving.
- Turkish flatbread goes well with it. The salad also goes well with a barbecue evening.
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