Summary
| Prep Time | 15 mins |
| Total Time | 2 hrs 15 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 can kidney beans
- 1 can corn
- 3 peppers, colored
- 200 g feta cheese
- 5 spring onion (s)
- 1 large onion (s), rings quartered.
- 2 cloves garlic, fresh
- Herbs such as parsley, lovage, oregano
- 4 tablespoon olive oil
- 2 tablespoon vinegar, balsamic vinegar, amount to taste
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Sieve the beans and rinse well. Transfer to a large bowl and add the corn. Quarter the pepper and cut into thin strips. Wash the spring onions and cut into thin rings with the chimneys. Peel and quarter the onion and cut into thin rings. Mash the garlic on the board. Chop the herbs and add. Dice the feta and add. Add oil, vinegar, salt and pepper (as desired) and mix well - done!
- It tastes best when you prepare it in the morning and let it steep in the refrigerator until evening.
- It gets a special note if it is lightly sprinkled with barbecue spices before serving.
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