Colorful vegetable salad

Ingredients for 8 servings:

• 500 g broccoli
• 3 carrots
• 2 bell peppers
• 2 cans of corn
• 1 can kidney beans
• 1 large onion(s)
• 3 large garlic cloves
• 4 tbsp herb vinegar, or light balsamic vinegar
• 2 tbsp oil, neutral
• salt and pepper
• 300 ml water

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

vegan, quick, perfect side dish

Separate the broccoli florets and halve them if necessary. Cut the stalk into small cubes. Cook the broccoli in a little salted water (approx. 300ml) until al dente. Drain the broccoli and collect the cooking water! Immediately refresh the broccoli in ice water! Finely dice the onion and garlic. Cut the carrots into pieces. Sauté the onion, garlic, and carrots in the broccoli stock for approx. 3 minutes (do not cover the pot). The carrots should still have a bite. Stir in 4 tablespoons of vinegar and a pinch of pepper. Dice the bell pepper. Drain the corn and kidney beans. Add to the broccoli and pour over the onion, garlic, and carrot sauce. Season with 2 tablespoons of oil and salt, if desired. This salad is easy to prepare and tastes best when it has been left to sit for a few hours.