Summary

Ingredients

• 400 g beans, reen
• 400 g beans, (wax beans)
• 250 g beans, white, pre-cooked or canned
• 2 large onion (s), red, cut into wedges
• 2 cans tuna, drained
• 1 bunch savory, for cooking the beans
• 200 g sheep cheese, to taste

For the marinade:

• 2 tablespoon mustard
• 1 bunch savory, chopped
• 2 cloves garlic, pressed
• 3 tablespoon olive oil
• 3 tablespoon balsamic vinegar
• 1 teaspoon sugar
• 6 tablespoon water, boiling water from the beans
• salt
• Pepper, freshly ground

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Instructions

1. Wash and clean the wax and green beans and cut into bite-sized pieces. Cook separately in salted water until firm to the bite and rinse well in cold water. Either pre-cook the white bean kernels and let them cool, or rinse the bean kernels out of the can and drain well.
2. Drain the tuna well and pull it apart. Put everything together with the onions cut into wedges in a bowl and mix.
3. Mix well the ingredients for the marinade or mix in a shaker and pour over the salad. Chop or dice the sheep`s cheese, add 2/3 to the salad and mix everything well. Let it steep for at least 1 hour. Spread the rest of the sheep`s cheese on the salad and serve.
4. With a little bread a light summer meal for 3 - 4 people, also good for buffets and for grilling.