Summary

Ingredients

• 200 g beans, white, dried
• water
• 1 bay leaf
• 3 clove (s) garlic, peeled
• 200 g beans (princess beans), reen
• Salt water
• 2 onion (s), red
• 300 g tuna in oil
• 3 tablespoon vinegar (wine vinegar)
• 1 teaspoon mustard
• sugar
• Salt and pepper from the mill
• 6 tablespoon olive oil
• 2 tablespoon parsley or basil, finely chopped
• 2 tomato (s), possibly
• 2 anchovy fillet (s), possibly

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Instructions

1. Soak the white beans in plenty of water overnight. Rinse off the next day and cook covered with 1 liter of water, the bay leaf and 2 chopped garlic cloves for about 1 1/2 hours. Then drain and let cool.
2. Clean the green beans, snap off the ends and cook in plenty of boiling salted water for about 8 minutes until they are firm to the bite. Then rinse in cold water and drain.
3. Peel the onions, cut in half and cut into fine rings. Drain the tuna on a sieve and cut into large pieces.
4. For the dressing mix the vinegar with mustard, sugar, salt and pepper and gradually stir in the oil with a whisk. Squeeze in the rest of the garlic clove.
5. Mix the white and green beans, onions and tuna together. Pour the dressing over it, sprinkle with the parsley, stir in thoroughly and let it steep a little before serving.
6. Tip: The salad gets more flavor if you add 2 chopped tomatoes and 2 chopped anchovy fillets. Instead of parsley, fresh basil also tastes delicious.