Vienna Sausage and Bean Salad |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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This recipe is from a Spanish salad cookbook. I am posting some of the recipes because it uses ingredients in an unfamiliar way to me (USA). The recipe calls for sausage , but the picture looks like Vienna sausages or cocktail franks or maybe Little Smokies, so that is how I am translating it (and anyway, my Colombian husband says it is Vienna sausages). Ingredients:
1 (15 ounce) can cannellini beans (small white) |
20 vienna sausages (approx) or 20 cocktail franks or 20 little smokies sausages |
3 eggs, hard-boiled |
1 onion, chopped fine |
1 tablespoon prepared mustard |
salt & freshly ground black pepper |
2 tablespoons vinegar (any type) |
5 tablespoons olive oil |
1 tablespoon fresh parsley, chopped |
Directions:
1. Drain beans and combine in a large bowl with Vienna sausages/cocktail franks/Little Smokies; set aside.
2. Separate hard-boiled eggs; mash yolks in a small bowl.
3. Add onion, mustard, salt and pepper.
4. Stir in vinegar and olive oil; mix well and set aside.
5. Chop egg whites and add to beans.
6. Pour vinaigrette over beans and sausages.
7. Garnish with parsley and serve.
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