GLUTEN FREE KANGA BANGAS SERVED WITH BEAN SALAD & SPICY TOMATO SAUCE



Ingredients

  • 1 packet Kanga Bangas Bean Salad

  • 1 can or White Cannelloni Beans*, rinsed and drained

  • 1 small Red Onion, finely chopped

  • 1 Zucchini, finely chopped

  • 2 ripe Roma Tomatoes, finely chopped

  • 1/3 cup chopped fresh Parsley

  • 1/2 tsp Cracked Black Pepper *Alternatively 4 bean mix can be used in this recipe

Dressing

  • 2 tsp Olive Oil

  • 1 Garlic Clove, minced

  • 1 tsp dried Oregano

  • ¼ cup Cider Vinegar

Method

Salad can be made and chilled 45 minutes prior to serving.


To make dressing, combine olive oil, garlic and oregano in a small saucepan and simmer over medium heat for 2 minutes.


Remove from heat and stir in vinegar. Combine beans, onion, zucchini, tomatoes and parsley in a bowl and drizzle with dressing, season with pepper and set aside in fridge.


In a pan or bbq hot plate, lightly spray surface with oil and cook sausages on high heat until cooked through.


Serve sausages with bean salad and spicy tomato sauce.


BON APPETITE!

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