Pasta Salad with Kidney Beans, Corn, Bell Pepper, Tomatoes and Meat Sausage

Summary

Ingredients

• 500 g pasta
• 1 large onion (s)
• 5 pickled cucumber (s)
• 100 ml cucumber water
• 1 can kidney beans
• 1 can corn
• 200 g meat sausae
• 1 bell pepper (s), green
• 100 g cherry tomato (s)
• 250 ml oil, tasteless
• 1 egg (s)
• 1 tablespoon mustard
• some vinegar
• tarragon, rubbed
• Thyme, rubbed
• Chervil, rubbed
• 1 pinch (s) sugar
• salt and pepper
• chives
• parsley

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Instructions

1. Bring plenty of water to the boil, season with plenty of salt and add a little oil. Cook the pasta until al dente, rinse, set aside and let cool.
2. Drain the kidney beans and corn. Peel the onion and chop finely, cut the pickled cucumbers (save some of the cucumber water, do not throw away!), Tomatoes, meat sausage and peppers into small pieces. Weigh the chives and parsley.
3. For the mayonnaise, pour the oil into a tall container, e.g. a measuring cup. Beat the egg, add to the oil, with mustard and vinegar. Now make a mayonnaise with the hand blender (let the ingredients set, hold the hand blender in the measuring beaker, then switch on and slowly pull up). Pour in the cucumber water and stir in with the whisk. Season with tarragon, pepper, salt, thyme, chervil and sugar.
4. Mix all the ingredients well and let them steep in the refrigerator. Stir again before serving.
5. The amount is enough for 8-10 people.