Bean and corn salad with feta

Ingredients for 4 servings:

• 1 can kidney beans, approx. 400 g
• 1 can of corn, approx. 330 g
• 150 g feta cheese, made from goat and/or sheep milk
• 1 garlic clove(s)
• 1 onion(s), white, depending on size
• 100 g crème fraîche, sour cream, sour cream or cream
• Black pepper, freshly ground
• 1 tbsp parsley, chopped
• 1 tsp thyme, dried, more if needed
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar, lighter
• 1 tbsp, heaped chives for garnishing

Instructions

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

vegetarian

Place the kidney beans and corn in a sieve and rinse under cold water. Combine both in a bowl with the diced feta. Combine the diced onions and crushed garlic with the remaining ingredients to make a dressing. Add to the bowl and mix well. Don’t omit the thyme, which is an important flavor component. Garnish with chives and serve. This salad is best prepared in advance, as the flavor fully develops if it’s allowed to sit for at least two hours.