Summary

Ingredients

• 600 g beans, reen
• 100 ml cream
• 1 ½ tablespoon vinegar (white wine vinegar)
• 3 tablespoon oil (sunflower oil)
• 4 teaspoons sugar
• 1 small onion (s)
• 2 stalks parsley, smooth

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Instructions

1. Wash and clean the green beans and cook them in salted water. Quench and let cool. Put in a bowl and mix with the vinegar, oil, sugar and a finely chopped onion. Whip the cream until half stiff, chop the parsley and mix everything into the beans. Let it steep in the refrigerator for another 2 hours. We like to eat the salad with the normal Sunday roast.