Balkan salad with feta cheese

Ingredients for 4 servings:

• 1 can kidney beans
• 1 can of corn
• 3 bell peppers, colored
• 200 g feta cheese
• 5 spring onions
• 1 large onion(s), quartered.
• 2 cloves garlic, fresh
• Herbs such as parsley, lovage, oregano
• 4 tbsp olive oil
• 2 tbsp vinegar, balsamic vinegar, amount to taste
• salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes

Sieve the beans and rinse thoroughly. Transfer to a spacious bowl and add the corn. Quarter the bell pepper and slice into thin strips. Wash the spring onions and slice them into thin rings, including the stalks. Peel and quarter the onion, and slice them into thin rings. Crush the garlic on a board. Chop the herbs and add them. Dice the feta and add them. Add the oil, vinegar, salt, and pepper (to taste) and mix well—done! It tastes best when prepared in the morning and left to marinate in the refrigerator until evening. It gets a special touch when lightly sprinkled with barbecue seasoning before serving.