Summary

Ingredients

• 400 g Emmentaler in one piece
• 1 can corn, 400 g
• 1 can kidney beans, 400 g
• 2 medium onion (s), red

For the dressing:

• 4 tablespoon honey
• 3 tablespoon Dijon mustard
• Balsamic, lighter
• Rapeseed oil
• Dill, fresh or frozen
• Salt and pepper, black from the mill

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Instructions

1. Cut the Emmentaler into small cubes. Rinse and drain the corn and kidney beans. Finely dice the onions.
2. Mix the ingredients for the dressing and mix all the ingredients together. Let it steep in the refrigerator for several hours, preferably overnight.