Bean and feta cheese salad

Name: Bean and feta cheese salad
Cook time: 30 min
Total time: 30 min
Yield: 9
Ingredients: 2 can(s) (à 425 ml) Kidney beans; 2 can(s) (425 ml each) white beans; 1 can(s) (425 ml) Corn grains; 3-4 Peppers (e.g. green, yellow and red); 5 tomatoes, 2 onions; 400 g Sheep or feta cheese; 1 red chilli pepper or some cayenne pepper; 300 ml Tomato Ketchup; 5 TABLESPOONS liquid honey; 3 TABLESPOONS vinegar, salt; 7-10 Tbsp some salad leaves

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 9

2 can(s) (à 425 ml) Kidney beans
2 can(s) (425 ml each) white beans
1 can(s) (425 ml) Corn grains
3-4 Peppers (e.g. green, yellow and red)
5 tomatoes, 2 onions
400 g Sheep or feta cheese
1 red chilli pepper or some cayenne pepper
300 ml Tomato Ketchup
5 TABLESPOONS liquid honey
3 TABLESPOONS vinegar, salt
7-10 Tbsp some salad leaves

Directions

1
Rinse the beans and corn, drain. Clean, wash and chop the peppers and tomatoes. Peel and chop onions. Crumble or dice cheese roughly
2
Wash the chilli, remove the seeds and cut into fine rings. Mix with ketchup, honey and vinegar. Season with salt. Mix prepared salad ingredients and sauce. Cover and let stand for at least 1 hour.
3
Wash the lettuce leaves and place them in a bowl. Arrange bean salad in it