Western salad

Ingredients for 4 servings:

• 1 can kidney beans
• 1 jar baby corn, pickled
• 1 m.-large bell pepper(s), red
• 1 nectarine(s)
• 2 handfuls of cherry tomatoes
• 175 g smoked tofu
• 1 small onion(s)
• 1 tsp peppercorns, green, pickled, from the jar
• 1 tsp mustard
• 1 tsp sugar
• 1 tsp, leveled salt
• 2 tbsp vinegar
• 1 tbsp white seasoning
• 2 tbsp oil, neutral (not olive oil)
• 2 tbsp soy sauce

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

vegan enjoyment with a touch of the Wild West

Combine mustard, sugar, salt, vinegar, condimento, oil, and soy sauce in a large bowl. Add the peppercorns and finely diced onion. Rinse the kidney beans thoroughly. Slice the baby corn slightly diagonally into thick slices (approx. 1 cm). Clean and dice the bell pepper. Halve the cherry tomatoes. Dice the tofu and nectarine. Mix all ingredients together and let it marinate in the refrigerator for at least an hour. This salad is perfect with grilled food or as a light meal “just on its own.” The specified quantity is enough for 4 people and will keep in the refrigerator for at least 2 full days. It tastes even better marinated. Serve with bread or rolls. Tip: Alternatively, a peach, about 2-3 apricots, or a sweet apple can be used instead of a nectarine.