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Kanga Bangas

with Mixed Bean Salad

What you'll need

Kanga Bangas

  • 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
  • ½ tsp Cracked Black Pepper
  • Salt Reduced Tomato Sauce, to serve
  • Tabasco Sauce

* Alternatively 4 bean mix can be used in this recipe

Dressing

  • Dressing
  • 2 tsp Olive Oil
  • 1 Garlic Clove, minced
  • 1 tsp dried Oregano
  • ¼ cup Cider Vinegar

How to cook it

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 medium heat until cooked through. Add a dash of Tabasco sauce to Tomato sauce in a serving bowl, for spice.

Serve sausages with bean salad and spicy tomato sauce.



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