Summary

Ingredients

• 400 g beans, reen
• 300 g wax beans
• 100 g corn
• 100 g kernels (bean kernels), white, from the can
• 100 g kidney beans, canned
• 8 cherry tomato (s)
• 1 small onion (s), red
• Savory
• 0.5 ½ bunch parsley

For the dressing:

• 50 ml vegetable stock
• 4 tablespoon balsamic vinegar, white
• 1 tablespoon tomato paste
• 1 pinch (s) sugar
• salt and pepper
• 3 tablespoon oil, neutral

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Instructions

1. Remove the blossoms and tips from the beans and, if necessary, pull off the threads, wash and cut into pieces. Bring a large saucepan with strong salted water to the boil and boil the beans in it until firm to the bite, drain and rinse in cold or ice water so that they retain their color and do not continue to cook.
2. Drain and rinse the corn, white beans and kidney beans. Cut the cherry tomatoes into quarters or eighths, depending on their size. Peel the onion and cut into very fine cubes. Wash and finely chop the parsley. Mix everything.
3. For the dressing, whisk together the broth, vinegar, tomato paste, salt, pepper and a little sugar. Stir in the oil. Now pour over the salad, stir carefully and let it steep for at least three hours. Then season again if necessary.
4. Serve with bread or as an accompaniment to grilled meat.