Bean salad

Name: Bean salad
Cook time: 20 min
Total time: 20 min
Yield: 8
Ingredients: 500 g Leeks (leek); 7-10 Tbsp Salt; 1 can(s) (850 ml) kidney beans; 1 can(s) (850 ml) white beans; 250 g Cabanossi; 1 Vegetable Onion; 100 ml Vinegar; 4 TABLESPOONS medium hot mustard; 7-10 Tbsp Pepper; 1 TEASPOON Sugar; 4 TABLESPOONS Oil

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 8

500 g Leeks (leek)
7-10 Tbsp Salt
1 can(s) (850 ml) kidney beans
1 can(s) (850 ml) white beans
250 g Cabanossi
1 Vegetable Onion
100 ml Vinegar
4 TABLESPOONS medium hot mustard
7-10 Tbsp Pepper
1 TEASPOON Sugar
4 TABLESPOONS Oil

Directions

1
Clean the leek, wash it and cut it into rings. Blanch briefly in boiling salted water. Rinse and drain the beans. Cut cabanossi into thin slices. For the marinade, peel and roughly chop the onion.
2
Mix vinegar and mustard. Season with salt, pepper and sugar. Whip oil into it, add onions. Mix with the prepared salad ingredients. Cover and leave to stand for at least 1/2 hour. Then season again and serve.