Bean and corn salad in sweet-sour bacon sauce

Name: Bean and corn salad in sweet-sour bacon sauce
Cook time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 1 can(s) (425 ml; extract weight: 255 g) Kidney beans; 2 can(s) (425 ml each; separation weight: 265 g) Italian white beans; 2 can(s) (425 ml each; separation weight: 285 g) Vegetable corn; 1 (approx. 250 g) Vegetable Onion; 2 red chillies; 125 g lean smoked bacon; 4 TABLESPOONS Oil; 8 TABLESPOONS White wine vinegar; 2-3 TABLESPOONS brown cane sugar; 4 TABLESPOONS Tomato ketchup; 7-10 Tbsp Salt

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 8

1 can(s) (425 ml; extract weight: 255 g) Kidney beans
2 can(s) (425 ml each; separation weight: 265 g) Italian white beans
2 can(s) (425 ml each; separation weight: 285 g) Vegetable corn
1 (approx. 250 g) Vegetable Onion
2 red chillies
125 g lean smoked bacon
4 TABLESPOONS Oil
8 TABLESPOONS White wine vinegar
2-3 TABLESPOONS brown cane sugar
4 TABLESPOONS Tomato ketchup
7-10 Tbsp Salt

Directions

1
Drain beans and corn on a sieve. Peel the onion and cut into slices. Mix with beans and corn in a bowl. Wash the chillies, cut lengthwise, remove the seeds and cut the pods into rings.
2
Finely dice the bacon. Heat oil in a pan and let the bacon in it crisply. Set aside and deglaze with vinegar and 2-3 tablespoons of water. Stir in sugar, ketchup and chilli and season with salt.
3
Pour hot over the salad, mix thoroughly and leave to stand for approx. 30 minutes.