Spicy bean salad with sheep cheese
- 2 Can (s) (425 ml; 265 g Deduction weight) red bean kernels
- 1 jar (s) (850 ml; 450 g divisions) Italian white bean kernels
- 1 Can (s) (425 ml; 285 g weight.) Vegetable corn
- 300 ml Tomato Ketchup
- 50 ml honey
- 3 EL vinegar
- Salt
- Chili powder
- 1 red, yellow and green peppers (approx. 200 g each)
- 5 medium-sized tomatoes (approx. 80 g each)
- 2 medium-sized onions
- 400 g Sheep's cheese
- 1 red chilli pepper
- 3-4 Salad leaves for garnish
30 minutes
easy
- 1.
- Drain, rinse and drain red and white beans separately. Drain the corn as well. In the meantime, stir the ketchup with honey and vinegar until smooth. Season with salt and chilli powder.
- 2.
- Wash the peppers, cut in half, clean and cut into large cubes. Wash, clean and cut the tomatoes into eighths. Peel the onions and cut into fine strips. Roughly crumble the sheep's cheese. Mix the red and white beans, corn, bell peppers, 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, pat dry, cut into fine rolls and sprinkle the salad with it.
1 person approx.:
- 280 kcal
- 1170 kJ
- 17 g protein
- 8 g fat
- 35 g carbohydrates
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