Skinny hot dog with kidney bean salad

Name: skinny hot dog with kidney bean salad
Cook time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Mexican
Ingredients: 400 g kidney beans from canned; 150 g canned corn; 15 g fresh flat parsley; 1 el traditional olive oil; 400 g cool freshly smoked sausage smoked on beech wood; 4 white dots; 200 g chilled guacamole; 150 g raw vegetables radish mix

Skinny hot dogs with kidney beans, corn, parsley, guacamole and radish on white dots.

Ingredients

Directions

Put the kidney beans and corn in a colander under cold running water. Let it drain well.
Slice the parsley. Mix the beans and corn together with the oil.
Heat the sausage according to the instructions on the package.
Cut open the dots on one side. Brush the inside with guacamole and spread the raw vegetables. Put the sausage in it.
Serve the skinny hot dogs with the bean-corn salad and the rest of the guacamole.