Coloured salad

Name: Coloured salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 can(s) (425 ml; extract weight: 265 g) Flageolets; 1 jar(s) (425 ml; separation weight: 285 g) Vegetable corn; 1/2 glass (125 ml; drained weight: 75 g) paprika-filled olives; 1/8 l Vegetable broth; 2-3 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp milled pepper; 4 TABLESPOONS Oil; 1/2 bunch flat leaf parsley; 2 Meat Tomatoes; 300 g Sheep's cheese

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 can(s) (425 ml; extract weight: 265 g) Flageolets
1 jar(s) (425 ml; separation weight: 285 g) Vegetable corn
1/2 glass (125 ml; drained weight: 75 g) paprika-filled olives
1/8 l Vegetable broth
2-3 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp milled pepper
4 TABLESPOONS Oil
1/2 bunch flat leaf parsley
2 Meat Tomatoes
300 g Sheep's cheese

Directions

1
Pour flageolets and corn into a sieve, rinse and drain. Drain the olives, cut in half. Boil up the vegetable stock. Stir in vinegar, salt, pepper and oil. Swivel the corn and flageolets in it and fold in the olives. Let the salad stand for at least 30 minutes and season again.
2
Wash parsley, dab dry and, except for something to garnish, pluck off leaves, chop coarsely and fold into the salad. Wash, clean and slice the tomatoes. Cut feta cheese into slices. Arrange tomatoes, feta cheese and salad on plates. Garnish with the remaining parsley