Variegated Salad

 

Ingredients

200 g rye bread

2 cloves garlic

40 ml olive oil

2 green bell peppers

2 red bell peppers

200 g Maasdam cheese

250 g canned corn

Cut the black bread into small cubes (1 cm x 1 cm), finely chop the garlic, and sauté over low heat in olive oil for 10 minutes.

Chop the red and green peppers.

Chop the cheese into cubes.

Place all ingredients in a salad bowl (or other container) and add the sweet corn. Season with a little olive oil. Season with spices and salt to taste.

Enjoy!