Bean Salad with Mustard Vinaigrette

by Editorial Staff

Summary

Prep Time	20 mins
Cook Time	5 mins
Total Time	1 hr 25 mins
Course	Salad
Cuisine	European
Servings (Default: 4)

Ingredients

250 g beans, reen, weihed cleaned
Salt water
2 small shallot (s), very finely chopped
1 teaspoon Dijon mustard
1 handful herbs, mixed (e.g. parsley, chervil, tarragon, savory)
1 tablespoon white wine vinegar
5 tablespoon olive oil, extra virgin

Instructions

First mix the dressing. Beat the mustard, vinegar and oil with a magic wand or a blender. Then add the herbs and shallot cubes and season to taste.
Cook the cleaned beans in boiling water with plenty of salt for about 5 minutes. Drain, quench and immediately, while still hot, mix with the marinade. Let cool down, mixing carefully over and over again. Possibly season again.
Tip: TK 8 herb mixture is an excellent herb. Since these herbs are very productive, about 1 tablespoon is sufficient here.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.