Bean Salad Green – Yellow
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g beans, reen
- 400 g beans, yellow (wax beans)
- 1 bunch spring onion (s)
- 3 sprigs savory
- 100 g tomato (s) (cocktail tomatoes)
- 2 tablespoon olive oil
- 4 tablespoon vinegar (white wine vinegar)
- 1 teaspoon mustard, medium hot
- salt
- Pepper, white, freshly ground
- 1 tablespoon parsley, chopped
- 1 teaspoon savory, chopped
Print Recipe
Pin Recipe Instructions
- Clean the beans and break them into bite-sized pieces. Cook in a little salted water with the savory sprigs for 10 to 15 minutes until al dente, then rinse in cold water and drain.
- Clean the spring onions, cut in half and cut into fine strips. Wash and quarter the cherry tomatoes.
- Gradually mix the mustard with the white wine vinegar. Season with salt and freshly ground pepper, then beat in the olive oil.
- Finally, fold the beans in a tall salad bowl with the chopped savory under the vinaigrette and let them steep until consumed.
- Sprinkle the lettuce with chopped parsley before serving.
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