John Myers
Ingredients for 2 servings:
- 2 m.-sized onion(s)
- 5 tbsp sunflower oil or rapeseed oil
- 2 tbsp vinegar
- 2 tsp mustard, medium hot
- some salt and pepper, white
- some paprika powder, sweet
- some paprika powder, hot
- 2 bell peppers, red and yellow
- 250 g meat sausage in one piece
- 250 g Gouda, young
- 2 small cans of corn kernels, drained
- 6 pickles
- 4 tomatoes
Instructions
Working time approx. 15 minutes; Rest time approx. 30 minutes; Total time approx. 45 minutes
simple, delicious, quick
For the dressing, peel and dice the onions, then place them in a large bowl. Add the vinegar and oil, along with the medium-hot mustard. Season with salt, sweet and hot paprika, and white pepper. Add the drained canned corn to the bowl. Chop the peppers and tomatoes, and add them to the bowl. Dice the sausage and cheese, and add them to the bowl. Finally, add the sliced gherkins. Do not add any pickle juice to the marinade, as this can impair the flavor. Finally, let the salad marinate for about 30 minutes, but this is not necessary. The salad tastes best the next day. It can be stored in the refrigerator overnight.
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