Mexican hot dogs

Name: mexican hot dogs
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 4 seasoned beef chipolata; 200 g red kidney beans in a tin; 150 g crispy corn look; 1 avocado; 150 g salsa mild; 4 rolling fresh white bread

Hot dogs made from beef chipolata, kidney beans, corn, avocado, salsa on white pistols.

Ingredients

Kitchen Stuff

1 barbecue or grill pan

Directions

Heat the grill pan or light the barbecue. Grill the sausages in 7-8 minutes until done.
Meanwhile, put the kidney beans and corn kernels into a sieve, rinse and drain.
Halve the avocado, remove the kernel and scoop out the pulp with a spoon.
Cut the avocado into cubes and put together with the beans, corn and salsa in a bowl. Mix together.
Cut the bread rolls on the top and push them open slightly.
Place 1 sausage in each loaf and put a large spoonful of bean salad on it. Serve the rest of the salad separately.