Summary

Ingredients

• 400 g beans, reen
• 1 can beans, white (425 g EW)
• 200 g cherry tomato (s)
• 1 bunch spring onion (s)
• 5 teaspoons pesto, red from the glass
• 2 tablespoon balsamic vinegar
• salt and pepper
• 1 garlic clove (s), pressed through
• 4 tablespoon olive oil
• 0.5 ½ bunch basil, chopped

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Instructions

1. Cut off the stem end of the green beans, halve or third the beans. Cook in boiling salted water for 8-10 minutes until al dente.
2. Put the white beans in a colander, rinse and drain. Wash tomatoes and cut in half. Drain the green beans, rinse and drain very well. Clean the spring onions, cut the white and light green diagonally into thin rings.
3. Tomato dressing: make a dressing from tomato pesto, balsamic vinegar, 3 tablespoons of cold water, salt, pepper, garlic and olive oil. Mix in the chopped basil leaves. Mix the dressing with green and white beans, tomatoes and onions.