Kidney Bean And Corn Salad
|Water||2 Cup (32 tbs)|
|Long-grain rice||1⁄4 Cup (4 tbs)|
|Tomato ketchup||4 Tablespoon|
|Medium sharp mustard||1 Teaspoon|
|Cayenne pepper||1 Pinch (1 Generous Pinch)|
|Garlic||1 Clove (5 gm)|
|Olive oil||4 Tablespoon|
|Canned kidney beans||12 Ounce|
|Canned corn||12 Ounce|
Bring the water to a boil in a saucepan with 1/2 teaspoon salt.
Wash the rice and cook 12 to 15 minutes in actively boiling water.
Drain in a sieve.
In the meantime whisk the ketchup with the mustard, vinegar, cayenne and sugar in a bowl.
Peel and press the garlic clove into the salad dressing.
Vigorously whisk the oil into the dressing.
Rinse the beans and corn with cold water in a sieve and drain.
Clean, wash and thinly slice the scallion.
Slice the sausage.
Mix all ingredients with the salad dressing.
Marinate at least 1 hour.