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

ΒΌ 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!

Gluten Free Kanga Bangas served with bean salad & spicy tomato sauce.