German Picnic Salad
 
Prep time
Total time
 
:
Serves: 6
Ingredients
  • 6 ounces Castello Weissbier cheese, or your favorite firm and flavorful cheese, cut into ½ inch cubes,
  • 1 large onion, chopped
  • ½ cucumber, diced
  • ½ red bell pepper, diced
  • ½ yellow bell pepper, diced
  • 3 Roma tomatoes, diced
  • 2 cups finely chopped iceberg lettuce
  • ½ can drained kidney beans
  • ½ can drained corn
  • For the dressing:
  • 5 tablespoons neutral-tasting oil (I use avocado)
  • 4 tablespoons apple cider vinegar
  • 1½ teaspoons salt
  • ¾ teaspoon sugar
  • ¼ teaspoon freshly ground black pepper
  • 1½ teaspoons German or yellow mustard
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh chives
  • 1 teaspoon chopped fresh marjoram
Instructions
  1. Combine the vegetables, kidney beans, corn, and cheese in a large mixing bowl.
  2. To make the dressing, whisk together the oil, vinegar, salt, sugar, pepper and mustard until emulsified. Stir in the fresh herbs.
  3. Pour the dressing over the salad, cover, and refrigerate at least 3 hours (the longer the better) before serving. Let stand at room temperature at least 30 minutes before serving. Enjoy with some crusty bread.
Recipe by The Daring Gourmet at https://www.daringgourmet.com/german-picnic-salad/