Colorful Bean Salad with Baked Beans
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 5 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 100 g bacon or other breakfast bacon
- 1 large vegetable onion (s)
- 1 can beans, white, approx. 425 ml
- 1 can corn, approx. 330 g
- 1 can baked beans, approx. 400 g
- 2 tablespoon tomato ketchup
- 2 tablespoon balsamic vinegar, possibly 3
- 2 tablespoon safflower oil
- Sea salt and pepper, whiter
- 2 pinch (s) cayenne pepper
- 1 small Head lettuce
Print Recipe
Pin Recipe Instructions
- Fry the bacon or bacon in a pan until crispy, allow to cool and cut into pieces, works well with kitchen scissors. Peel and roughly dice the vegetable onion.
- Season the baked beans with tomato ketchup, vinegar, oil, sea salt, pepper and possibly cayenne pepper. Drain, drain and add the white beans and corn and mix everything well. Let something go. Taste again.
- Wash the green lettuce, pluck it into small pieces and place it in the salad bowl as a base. Put the dressed beans on the salad and cover with the pieces of bacon.
- If you don`t like the brew of the baked beans, you can also pour it off, then more marinade has to be made.
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