Bean salad with feta cheese

Name: Bean salad with feta cheese
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 can(s) (425 ml) Kidney beans; 2 Onions; 1 (approx. 300 g) small romaine lettuce; 1 can(s) (425 ml) Vegetable corn; 500 g fresh pineapple; 75 g Walnut kernels; 1-2 Garlic cloves; 2 (150 g each) Mug of whole milk yoghurt; 75 g Schmand; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 pinch Sugar; 125 g Sheep's cheese

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 can(s) (425 ml) Kidney beans
2 Onions
1 (approx. 300 g) small romaine lettuce
1 can(s) (425 ml) Vegetable corn
500 g fresh pineapple
75 g Walnut kernels
1-2 Garlic cloves
2 (150 g each) Mug of whole milk yoghurt
75 g Schmand
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 pinch Sugar
125 g Sheep's cheese

Directions

1
Pour the beans onto a sieve, rinse with cold water and drain. Peel and roughly dice the onions. Clean, wash, dab dry and cut into strips. Drain the corn on a sieve.
2
Peel the pineapple and cut it into pieces. Chop the nuts very finely. Peel and crush garlic. Mix yoghurt and sour cream. Season with garlic, salt, pepper and sugar. Stir 3/4 of the nuts into the yoghurt cream.
3
Crumble cheese. Mix salad, corn, beans, onions and pineapple. Place on a plate, sprinkle cheese and remaining nuts on top. Add extra yoghurt cream.