Summary

Ingredients

• 1 can beans, large white seeds (425ml)
• 1 medium carrot (s)
• 1 teaspoon olive oil
• 3 medium tomato (s)
• 1 small green salad (e.g. romaine lettuce heart)
• 2 tablespoon balsamic vinegar, white
• 3 tablespoon olive oil
• 1 teaspoon, leveled mustard
• salt
• pepper
• sugar
• 1 onion (s)
• 3 stalks parsley

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Instructions

1. Rinse and drain the bean kernels. Wash, peel and slice the carrot. Braise the carrot slices in 1 teaspoon of hot oil for about 2-3 minutes, then let them cool.
2. Wash and chop the tomatoes. Clean and wash the lettuce and pluck it into bite-sized pieces.
3. Beat together vinegar, mustard, salt, pepper, sugar and 2-3 tablespoons of olive oil. Peel the onion and chop finely. Wash and chop the parsley and stir into the marinade with the onion cubes. Mix with the prepared salad ingredients (except lettuce) and let steep for about 15 minutes.
4. Then add the green salad and mix everything well again.
5. If you like, you can add 1-2 spring onions (cut into small pieces) to the salad.
6. Tip: Instead of the small green salad mentioned, you can also use a pack of lamb`s lettuce mix (from the refrigerator).