Dill and Bean Salad

Summary

Ingredients

• 1 can kidney beans
• 1 can beans, thick, white
• 1 can beans, (green beans, e.g. salad bean mix)
• 1 bunch spring onion (s)
• 1 bunch dill, fresh
• 5 tablespoon balsamic vinegar, white
• 4 tablespoon olive oil
• 1 pinch (s) sugar
• salt and pepper
• 1 cucumber (s)

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Instructions

1. Drain the beans and briefly rinse and drain under a sieve. Cut the spring onions into rings and place in a bowl with the beans. Finely chop the dill and add it. Peel the cucumber, quarter lengthways, remove the seeds and cut the cucumber into cubes and add to the beans. Now whip sugar, salt, pepper, vinegar and oil into a dressing, add and mix everything. Let it steep for 1 hour.
2. Keeps in the refrigerator for up to 2 days.
3. Goes perfectly with meat or fish, light - but still filling.