Bean-corn salad with meatballs

Name: Bean-corn salad with meatballs
Cook time: 50 min
Total time: 50 min
Yield: 5
Ingredients: 1 Bread roll (from the previous day); 2-3 Onions; 1 collar Parsley; 500 g mixed mince; 1 egg, 1 tablespoon tomato paste; 1 TEASPOON dried thyme; 7-10 Tbsp salt, pepper; 7-10 Tbsp sweet or rose pepper; 6-7 TABLESPOONS Oil; 4-5 Tbsp White wine vinegar; 1 can(s) (425 ml) Corn grains; 2 can(s) (425 ml each) Kidney Beans; 1/2 Romaine or iceberg lettuce; 1 big red pepper

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 5

1 Bread roll (from the previous day)
2-3 Onions
1 collar Parsley
500 g mixed mince
1 egg, 1 tablespoon tomato paste
1 TEASPOON dried thyme
7-10 Tbsp salt, pepper
7-10 Tbsp sweet or rose pepper
6-7 TABLESPOONS Oil
4-5 Tbsp White wine vinegar
1 can(s) (425 ml) Corn grains
2 can(s) (425 ml each) Kidney Beans
1/2 Romaine or iceberg lettuce
1 big red pepper

Directions

1
Soak 1 roll in cold water. Peel and finely dice one onion. Wash and chop parsley
2
Squeeze the buns. Knead with minced meat, diced onion, egg, tomato paste, thyme, half parsley, salt, pepper and paprika powder. Form into balls and fry until crispy in 2 tbsp. hot oil. Let it cool down
3
Whip vinegar, salt, pepper and 4-5 tablespoons of oil. Rinse the corn and beans and let them drip off. Clean and wash the salad and, except for a few leaves, cut into strips. Cut the remaining onion into thin slices. Clean, wash and chop the peppers. Mix everything with rest of parsley and balls. Serve with salad leaves
4
Drink: cold beer