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Allison hoffman
Mexican hot dogs
Hot dogs made from beef chipolata, kidney beans, corn, avocado, salsa on white pistols.
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Ingredients
Directions
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Heat the grill pan or light the barbecue. Grill the sausages in 7-8 minutes until done.
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Meanwhile, put the kidney beans and corn kernels into a sieve, rinse and drain.
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Halve the avocado, remove the kernel and scoop out the pulp with a spoon.
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Cut the avocado into cubes and put together with the beans, corn and salsa in a bowl. Mix together.
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Cut the bread rolls on the top and push them open slightly.
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Place 1 sausage in each loaf and put a large spoonful of bean salad on it. Serve the rest of the salad separately.
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Nutrition
440Calories
Sodium35% DV840mg
Fat28% DV18g
Protein34% DV17g
Carbs16% DV49g
Fiber24% DV6g
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