Sausage salad with green beans, radishes and baby corn

Ingredients for 4 servings:

• 500 g meat sausage
• 300 g green beans
• 6 large radishes
• ½ jar of baby corn, pickled
• 1 small onion(s)
• 2 tbsp fruit vinegar
• 4 tbsp sunflower oil
• 1 tbsp soy sauce
• 1 tsp lemon juice
• salt and pepper
• n. B. herbs, mixed
• 125 ml vegetable stock
• 1 sugar cube

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 50 minutes

Trim and wash the beans and cut into bite-sized pieces. Cook the beans in boiling vegetable stock with the sugar cubes for about 15-20 minutes until al dente, drain over a sieve, and let cool. Peel the sausage and cut it into small cubes. Peel and dice the onion. Wash and slice the radishes. Cut a few baby corn into pieces. Place all ingredients in a bowl. For the dressing, combine the spices, vinegar, oil, lemon juice, and soy sauce and pour over the salad. Mix everything together and let it sit for at least 1-2 hours.