Red bean and corn salad

Ingredients for 4 servings:

• 1 can kidney beans
• 1 can corn kernels
• 100 g onion(s) or a few spring onions
• 100 g cucumber(s)
• 2 tbsp tomato paste
• 4 tbsp tomato ketchup
• 4 tbsp vinegar
• Salt
• Cayenne pepper
• possibly bell pepper(s)

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 10 minutes

In a bowl, combine the beans with about 5 tablespoons of the water from the can, the corn kernels, and the finely chopped cucumber. Stir in the finely chopped onion. Combine the ketchup, tomato paste, and vinegar and add to the bowl. Mix everything well and season with salt and cayenne pepper. If the dressing is too thick, thin it with a little water. Let the salad sit, tightly covered, for about 1 hour before serving. Add some chopped bell pepper, if desired.