Colorful vegetable salad

Ingredients for 5 servings:

• 1 can corn, drained
• 1 can kidney beans, drained
• 1 can peas, drained
• 1 small can/s of carrot(s) (mini carrots)
• ½ cucumber(s)
• 1 m.-large onion(s), red
• 1 thick carrot(s)
• 2 bell peppers, red and yellow
• 2 m.-large tomato(s)
• some salt and pepper
• some balsamic vinegar
• 1 bunch of herbs (garden herbs), fresh

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Drain and rinse the corn, peas, kidney beans, and carrots, then slice the carrots. Finely dice a medium onion and add it to the canned vegetables in a bowl. Wash, peel, and deseed the carrot, cucumber, tomatoes, and bell peppers. Thinly slice the carrot, cut the tomatoes, bell peppers, and cucumber into bite-sized cubes, and mix with the other vegetables. Wash and finely chop a generous amount of garden herbs. Toss the salad and season with salt, pepper, oil, balsamic vinegar, and the herbs to taste.