Coleslaw with beans and grilled sausage

Ingredients:

• 1 can (425 g) black-eyed beans, rinsed
• 1 package (370 g) of smoked sausage
• 3 tablespoons of apple cider vinegar
• 1 tbsp. l. brown sugar
• 1/4 small red onion, thinly sliced
• 1 small head of white cabbage, cut into 8 wedges
• 3 tbsp. l. olive oil
• 0.5 cup fresh parsley
• Hot brown mustard, for serving

Preparation:

1. In a large bowl, combine vinegar, brown sugar, 2 tablespoons water, and 1 1/4 teaspoons salt. Add the canned beans and red onion, mix well, and set aside to marinate.
2. Meanwhile, preheat the grill to medium heat. Brush the cabbage wedges with 2 tablespoons olive oil and season with salt and pepper. Grill the sausage and cabbage, turning once, until the cabbage is charred and crisp-tender, 8 to 10 minutes.
3. Chop the cabbage into small pieces and add to the bean mixture. Add the parsley and the remaining 1 tablespoon of olive oil, season with salt and pepper, and toss. Divide among plates. Slice the sausage and add to the salad. Serve with mustard.