German Picnic Salad

Ingredients

• 6 ounces flavorful semi-firm cheese of choice ((Gouda, Swiss, Edam, Provolone, Havarti, etc), cut into 1/2 inch cubes,)
• 1 large onion (, chopped)
• 1/2 cucumber (, diced)
• 1/2 red bell pepper (, diced)
• 1/2 yellow bell pepper (, diced)
• 3 Roma tomatoes (, diced)
• 2 cups finely chopped iceberg lettuce
• 1/2 can drained kidney beans
• 1/2 can drained corn
• For the dressing:
• 5 tablespoons neutral-tasting oil
• 4 tablespoons apple cider vinegar
• 1 1/2 teaspoons salt
• 3/4 teaspoon sugar
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 teaspoons German or yellow mustard
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh chives
• 1 teaspoon chopped fresh marjoram

Instructions

1. 1

   To make the dressing, whisk together the oil, vinegar, salt, sugar, pepper and mustard until emulsified. Stir in the fresh herbs.Combine the vegetables, kidney beans, corn, and cheese in a large mixing bowl.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.