Bean Salad with Corn, Paprika and Sheep Cheese
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 2 hrs 10 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 can kidney beans
- 1 can corn
- 200 g feta cheese
- 1 large onion (s), rings quartered.
- 3 bell peppers, red, green and yellow
- 4 tablespoon olive oil
- Balsamic vinegar
- Herbs such as parsley, lovage, oregano
- Garlic, fresh
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Drain / rinse the beans and corn in a colander.
- Dice the feta. Quarter the onion and bell pepper and cut into strips. Mash the garlic. Put all the ingredients in a bowl and sprinkle with the chopped herbs. Season with salt & pepper, add oil and vinegar as desired - 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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