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Travel Salad

updated

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Ingredients for 2 servings:

  • ½ small onion(s)
  • Vinegar
  • oil
  • salt and pepper
  • Sugar
  • 1 handful of herbs (e.g. parsley and chives), fresh or dried
  • 1 red bell pepper(s)
  • 1 can of corn
  • 1 can kidney beans
  • 100 g feta cheese

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

also good for grilling or as a light summer meal

Peel and finely grate the onion. Make a dressing with the vinegar, oil, a little salt, pepper, a pinch of sugar, and the finely chopped herbs. Dice the bell pepper and feta and add to the dressing. Add the corn and its liquid, place the kidney beans in a sieve, rinse, and then add to the salad. Season to taste. The salad can be served on its own or with 200-250g of pasta (spaghetti is best), or with a bread roll when traveling. You can also mix in the cooled pasta straight away; this makes the salad even more filling.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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