Colorful salad

Ingredients for 3 servings:

• 1 can of corn
• 1 can kidney beans
• ½ red bell pepper(s)
• ½ bell pepper(s), green
• 1 onion(s)
• 1 tsp soy sauce
• Sugar
• curry powder
• 1 tsp mustard, medium hot
• 3 tbsp oil
• salt and pepper
• ½ lemon(s), the juice
• herbs, mixed, frozen
• chives

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

with corn, kidney beans, peppers … ideal in summer and for grilling

Pour the corn and kidney beans into a sieve, rinse, and drain well. Finely slice or dice the bell pepper and onion, and add everything to a bowl. For the dressing, combine the remaining ingredients, pour over the salad, and mix well. I use rapeseed oil, but you can certainly use any other oil, including olive oil. Let it sit in the refrigerator for about 2 hours, then adjust the seasoning if desired. The quantities are approximate and can be adjusted according to taste.