Greek-Mexican style salad

Ingredients for 4 servings:

• 1 cucumber(s)
• 1 onion(s)
• 1 clove(s) garlic
• 2 can/n kidney beans, each 255 g drained weight
• 1 can corn, 285 g drained weight
• 200 g sheep’s cheese
• some basil leaves, fresh, or other herbs, possibly frozen
• 5 tbsp olive oil
• 5 tbsp vinegar
• 1 shot of balsamic vinegar
• 1 tsp mustard
• salt and pepper
• some sugar
• 2 tomatoes, optional

Instructions

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

Quarter the cucumber lengthwise and slice. Peel and dice the onion. Peel the garlic clove and press or finely chop. Drain the beans and corn well, then rinse the beans with water. Dice the feta cheese. Mix everything in a bowl and top with finely chopped basil. Make a marinade from the remaining ingredients and pour it over the salad. Let it marinate for about 2 hours. If desired, slice two fresh tomatoes into eighths and carefully fold them in before serving. Perfect as a side dish for a barbecue, for a party buffet, or simply with baguette for a quick summer meal.