Preparation of vegetarian mayonnaise. Pour 3 tablespoons of bean liquid, lemon juice, sugar, mustard and salt into a container for an immersion blender.
Whisk, gradually adding a thin trickle of vegetable oil, until thickened.
Cut tomatoes into cubes, add to the salad, season with mayonnaise, mix.
Tomatoes can be taken as usual, but in winter I prefer cherry.