Summary

Ingredients

• 2 onion (s), diced
• oil
• 3 cans kidney beans (drained weight approx. 255 g)
• 1 ½ sachet spice mixture (taco seasoning)
• 3 spring onion (s), cut into rings
• 150 g olives, reen, chopped
• 2 cups sour cream
• 150 g olives, black, chopped
• 350 g cheese (medieval Gouda), rated
• 1 head iceberg lettuce, cut as small as possible
• 4 tomato (s), diced

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Instructions

1. Sweat the onions with the oil in a pan. Drain the kidney beans with the exception of a little liquid, puree and add to the onions. Stir until the porridge sets and separates from the pan walls. Then carefully mix in the taco seasoning.
2. Spread in a shallow bowl. Scatter the spring onions on top, then the green olives. Spread the sour cream on top. Then continue in the order black olives, gouda, iceberg lettuce, diced tomatoes.
3. Until the Gouda, the salad can be prepared the day before and stored in the refrigerator, sprinkling the cheese and tomatoes over it just before serving.
4. Tortilla chips go well with this. Also suitable as a vegetarian filling for tortillas.