An unusual and filling dish, Zullah’s Pasta, Sausage and Bean Salad is ideal to serve if unexpected guests drop in for supper (providing you have a well-stocked larder!) Lots of crusty French bread and butter and a bottle of red wine would be the ideal accompaniments.
14 oz. canned French beans, drained
4 tomatoes, sliced kM
8 oz. pork luncheon meat, diced
2 medium-sized onions, thinly sliced and pushed out into rings
14 oz. canned red kidney beans, drained
8 frankfurter sausages, cooked, drained, cooled and cut INTO 2-inch lengths
4 oz. black olives
8 oz. pasta shells, cooked, drained and cooled
1 small chorizo sausage, thinly sliced
2 cucumber, peeled and thinly sliced
4 oz. beetroots , cooked, peeled and sliced
4 tablespoons chopped mustard and cress
1 teaspoon sugar
1 teaspoon salt -1 teaspoon black pepper
1 teaspoon prepared French mustard
1 garlic clove, crushed
2 fl. oz. red wine vinegar
8 fl. oz. olive oil
Arrange the French beans in the bottom of a large salad bowl. Place the sliced tomatoes around the side of the bowl.
Continue making layers with the luncheon meat, one of the onions, the kidney beans, frankfurter sausages, olives and half of the pasta shells. Cover the pasta shells with the remaining onion rings, the chorizo sausage, cucumber and beetroots .
Cover the beetroots with the remaining pasta shells and the mustard and cress. Set aside.
In a small mixing bowl, combine all the dressing ingredients. Using a fork, beat the ingredients together until they are thoroughly combined.
Pour the dressing over the salad and serve immediately.