Tomato, Mozzarella and Bean Salad

Summary

Ingredients

• 1.1 kg tomato (s) (vine tomatoes or a mixture vine and beefsteak tomatoes)
• 3 scoops mozzarella
• 1 gr. Jar white beans, drained weight 460 g
• 2 small Can / s kidney beans (drained weight 55 g / can), wholly or partly interchangeable with chickpeas
• 1 small onion (s)
• 3 radishes, optional
• 5 tablespoon rapeseed oil
• 5 tablespoon balsamic vinegar
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 pinch (s) sugar
• possibly Tabasco
• possibly tortilla (s) (if it should be wraps)

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Instructions

1. Finely dice the onions and radishes and mix with the oil and balsamic vinegar. Also dice tomatoes and mozzarella and add. Drain, rinse and add the white beans and kidney beans. Season with salt, pepper, sugar and, if necessary, Tabasco and mix well again. Let it steep for about 15 minutes and mix again. The salad is ready and (hopefully) tasty.
2. Wraps can only be made with the salad.
3. Tips: Spread 1 - 2 tablespoons of quark / cream cheese / sour cream on the tortilla and then fill it with salad also makes a very tasty wrap (especially if the salad has become too spicy). I can also imagine combinations with minced meat or chicken breast strips, but I haven`t tried them yet.
4. The quantities given are for a large bowl with many, many servings. The salad can be kept in the fridge for 4 to 5 days without any problems (maybe longer, but I haven`t been able to try that because the salad is always eaten too quickly).