Summary

Ingredients

For the salad:

• 500 g beans, reen
• 1 can kidney beans, 425 ml each
• 2 onion (s), red
• 200 g cherry tomato (s)
• 100 g olives, black, without stone
• 3 sprig (s) thyme
• 200 g sheep cheese

For the vinaigrette:

• 4 tablespoon balsamic vinegar, lighter
• salt and pepper
• 1 pinch (s) sugar
• 4 tablespoon sunflower oil
• 1 clove garlic

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Instructions

1. Clean and wash the green beans, break into pieces and cook in boiling salted water for about 15 minutes. Peel the onions and cut into wedges. Wash and halve the tomatoes. Put the kidney beans in a colander, rinse and drain. Peel and finely dice the garlic. Drain the green beans and let them cool.
2. Season the vinegar with salt, pepper and sugar. Stir in the oil first, then the chopped garlic. Pluck the thyme leaves. Mix both types of beans, the onions, tomatoes, olives and the thyme with the vinaigrette. Let the salad stand for at least 30 minutes.
3. Roughly crumble the sheep cheese and fold into the bean salad. Flatbread tastes good with it.
4. The bean salad contains around 360 Kcal per serving.