Summer salad with goat cheese

Ingredients for 4 servings:

• 2 large bell peppers, red and green
• ½ cucumber(s)
• 2 m.-sized onion(s)
• 300 g tomatoes, firm enough to slice
• 1 can corn (140g)
• 1 can red beans (250g)
• 200 g cheese, goat cheese (roll)
• 4 tbsp lemon juice
• 1 tsp honey
• 1 tsp tomato paste
• 5 dashes of Tabasco
• 3 tbsp olive oil
• 100 g yogurt
• ½ bunch parsley
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

for snacks, picnics or barbecues

Dice the bell peppers, cucumber, onion, and tomatoes and place them in a salad bowl. Place the corn and beans in a colander, rinse briefly, and let drain. Mix both with the vegetables. Dice the goat cheese and sprinkle it over the vegetables. Now whisk the lemon juice with salt, pepper, honey, tomato paste, and Tabasco. Whisk in the oil and mix in the yogurt (I put everything in a small blender at the end). Finely chop the parsley, stir it into the salad dressing, and drizzle over the salad. Mix everything well before serving. Tip: If you don’t like goat cheese, you can of course substitute other cheeses.