Chili-con-Carne Salad

Ingredients

• 125 g ground beef
• Salt
• Pepper
• 0.5 tsp smoked paprika
• 0.5 tsp ground cumin
• 2 tsp Olive oil
• 50 g kidney beans (canned; drained weight)
• 3 corn cobs (canned)
• 200 g Cherry tomatoes
• 0.5 yellow bell pepper
• 0.5 chili pepper
• 2 Spring Onions
• 5 g oregano (0.25 bunch)
• 1 tbsp red wine vinegar
• 50 g feta cheese (45% fat in milk)

Instructions

1. 1.

   Season the ground beef with salt, pepper, smoked paprika, and cumin. Heat 1 tsp of oil in a pan. Fry the meat until crumbly over high heat for 5-7 minutes. Set aside.

2. 2.

   Meanwhile, drain the kidney beans, rinse under cold water, and drain well. Cut the corn cobs into pieces.

3. 3.

   Wash the vegetables. Halve the tomatoes. Remove the seeds from the bell pepper and chili pepper and cut them into thin strips and rings, respectively. Clean the spring onions and also cut them into rings.

4. 4.

   Wash the oregano, shake it dry, and chop it. Mix the vegetables with oregano, the remaining oil, and vinegar, and season with salt and pepper. Add the ground beef and crumble feta cheese over it.