Summary

Ingredients

• 250 g millet or bulur
• 600 ml vegetable stock
• 1 onion (s), diced
• 1 tablespoon oil
• 1 iceberg lettuce
• 1 bottle sauce (salsa sauce) 500 ml
• 1 red pepper (s)
• 3 tomato (s)
• 1 can corn
• 1 can kidney beans
• 1 cup sour cream, 200 g
• 1 cup sour cream, 200 g
• 2 tablespoon white wine vinegar
• 1 packet cheese, grated (Gouda or Emmentaler), 200 g
• 1 bag / s tortilla chips

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Instructions

1. Heat the oil in a smaller saucepan and brown the onion in it. Then deglaze with the vegetable stock, add the millet or bulgur and then prepare according to the instructions on the packet. Let cool a little and mix the salsa sauce with the millet or bulgur and let the mixture cool down completely.
2. Cut the iceberg lettuce into strips, wash and spin dry. Dice the peppers and tomatoes. Drain the corn and kidney beans in a colander and mix together.
3. For the dressing, mix sour cream and sour cream with white wine vinegar and then season well with salt, pepper and a little sugar. The mass should be nice and creamy and not too firm, if necessary dilute with a little water.
4. Now layer the lettuce in a sufficiently large bowl: First the iceberg lettuce, then corn and kidney beans, peppers and tomatoes and then the millet or bulgur mixture. Now pour the dressing over it and smooth it out. Finally sprinkle the grated cheese on top.
5. Shortly before serving, crumble the tortilla chips with your hands and sprinkle over them.
6. Tip: The salad can be prepared well. It is only important that the tortilla chips are only placed on them shortly before serving so that they do not become soggy.