Summary

Ingredients

• 400 g beans (iant beans), cooked, from a can or lass
• 3 medium tomato (s)
• 0.5 ½ bunch basil
• 1 onion (s)
• 2 tablespoon olive oil
• 1 tablespoon vinegar (caper sauce), vegan
• 1 tablespoon herb vinegar
• 1 teaspoon, leveled herbal salt
• Pepper, more colorful from the mill

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Instructions

1. Pour the beans through a sieve and rinse with water. Cut the onion into fine strips and dice the tomatoes without the seeds. Cut the basil into strips. Mix everything together.
2. Mix the oil, vinegar and the spices and pour over the salad. Mix well and let steep for at least half an hour.
3. Serve with toasted baguette slices.