Gluten Free Kanga Bangas
served with bean salad & spicy tomato sauce. Quick and easy.
Ingredients
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
* 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!