Spicy bean salad with feta cheese

Name: Spicy bean salad with feta cheese
Cook time: 30 min
Total time: 30 min
Yield: 9
Ingredients: 2 can(s) (425 ml; 265 g trimmed weight) red beans; 1 can(s) (850 ml; 450 g of extractable weight) Italian white beans; 1 can(s) (425 ml; 285 g of extractable weight) Vegetable corn; 300 ml Tomato Ketchup; 50 ml Honey; 3 TABLESPOONS Vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Chilli powder; 1 red, yellow and green peppers (approx. 200 g each); 5 medium-sized tomatoes (about 80 g each); 2 medium-sized onions; 400 g Sheep's cheese; 1 red chilli pepper; 3-4 Salad leaves to garnish

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 9

2 can(s) (425 ml; 265 g trimmed weight) red beans
1 can(s) (850 ml; 450 g of extractable weight) Italian white beans
1 can(s) (425 ml; 285 g of extractable weight) Vegetable corn
300 ml Tomato Ketchup
50 ml Honey
3 TABLESPOONS Vinegar
7-10 Tbsp Salt
7-10 Tbsp Chilli powder
1 red, yellow and green peppers (approx. 200 g each)
5 medium-sized tomatoes (about 80 g each)
2 medium-sized onions
400 g Sheep's cheese
1 red chilli pepper
3-4 Salad leaves to garnish

Directions

1
Drain red and white beans separately, rinse and drain. Also drain the corn. In the meantime, stir ketchup with honey and vinegar until smooth. Season with salt and chilli powder.
2
Wash, halve and clean the peppers and cut into large cubes. Wash, clean and cut the tomatoes into eighths. Peel onions and cut into fine strips. Crumble feta cheese roughly. Mix red and white beans, corn, paprika, tomatoes, onions and feta cheese with the tomato-chili-sauce.
3
Arrange the salad in a bowl and garnish with lettuce leaves. Wash the chilli pepper, dab dry, cut into fine rolls and sprinkle over the salad.