John Myers
Ingredients for 8 servings:
- 1 gr. can/n kidney beans (approx. 800 g net weight)
- 1 can of corn (approx. 340 g filling weight)
- 1 large apple, sour, juicy
- 250 g shallot(s)
- 250 g feta cheese or shepherd’s cheese
- 1 bunch of parsley
- e.g. apple cider vinegar
- n. B. germ oil
- Salt and pepper, black from the mill
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
a delicious, quick and fresh salad for a party or as a side dish for a barbecue
Rinse the kidney beans, drain, and place them in a bowl. Quarter the apple, remove the core, and dice the quarters. Add this to the kidney beans. Drain the can of corn and add the corn to the kidney beans. Slice the shallots into 2-3 mm-wide rings and dice the feta cheese, then add them to the kidney beans. Mix everything well. Season with salt and freshly ground black pepper, add the apple cider vinegar, and mix everything well. Finally, add the oil and mix well.
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