Confetti salad

Name: Confetti salad
Cook time: 25 min
Total time: 25 min
Yield: 8
Ingredients: 1 pack of (300 g) frozen peas; 1 (approx. 600 g) yellow, red and green peppers; 2 packages (70 g each) Mini salamis; 1 can(s) (425 ml) Kidney beans; 1 can(s) (285 ml) Vegetable corn; 2 packs (125 g each) Mini-Mozzarella cheese; 4-5 Tbsp white balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 pinch Sugar; 6 TABLESPOONS Olive oil; 7-10 Tbsp Chives

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 8

1 pack of (300 g) frozen peas
1 (approx. 600 g) yellow, red and green peppers
2 packages (70 g each) Mini salamis
1 can(s) (425 ml) Kidney beans
1 can(s) (285 ml) Vegetable corn
2 packs (125 g each) Mini-Mozzarella cheese
4-5 Tbsp white balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 pinch Sugar
6 TABLESPOONS Olive oil
7-10 Tbsp Chives

Directions

1
Defrost the peas. Clean and wash the peppers and cut them into small cubes. Cut mini salami into diagonally thin slices. Drain kidney beans and corn. Rinse beans cold.
2
Drain the vegetables. Drain the mozzarella. Season vinegar with salt, pepper and sugar, fold in oil. Mix the prepared ingredients with the vinaigrette. Arrange and garnish with chives.
3
Fresh baguette bread tastes good with it.