Colorful vegetable salad

500 g. broccoli

3 Carrot (n)

2 Pepper (n)

2 Dose / n Corn

1 tin Kidney beans

1 large Onion (n)

3 large Garlic cloves)

4 EL Herbal vinegar, or light balsamic

2 TBSP Oil, neutral

salt and pepper

300 ml.

water

Preparation

Working hours: about 45 minutes

Difficulty level: normal
Calories p. P .: no information

Seperate the broccoli florets if necessary. Cut the stalk into smaller cubes. In a little salted water (about 300ml) cook the broccoli until it is firm. Drain the broccoli and catch the cooking water! Immediately scald the broccoli in ice water!

Cut the onion and garlic into very fine cubes. Cut the carrots into pieces. Braise the onion, garlic and carrots in the broccoli broth for about 3 minutes (do not cover the pot). The carrots may still have bite. Stir in 4 tablespoons of vinegar and a little pepper.

Dice the peppers. Drain corn and kidney beans. Add to the broccoli and top with the onion-knob-carrot sauce. Season with 2 tablespoons of oil and salt if necessary.

Can be prepared super and tastes best if the salad could pull a few hours.