Roast the almonds in a pan while stirring constantly. Peel and chop the carrots. Wash, clean and chop the zucchini. Peel and finely dice onions. Wash and clean the chillies, remove seeds and finely chop the flesh.
Chop the almonds.
Heat the oil in a pan and fry the carrots for about 5 minutes while turning. After approx. 3 minutes add the onion cubes. Add honey and caramelise while stirring. Add zucchini and chilli, deglaze with vinegar and season with salt.
Put the beans in a sieve and rinse with cold water. Wash parsley, shake dry, pluck leaves from the stalks and chop finely. Drain the corn. Add beans, corn, almonds and parsley to the vegetables, season to taste with salt and vinegar.
Allow to steep for at least 2 hours.