Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 400 g beans, reen
- 1 avocado (s)
- 10 cherry tomato (s)
- 4 tomato (s), dried, pickled in oil
- 1 small onion (s), chopped
- 2 tablespoon peanuts, chopped
For the dressing:
- 4 tablespoon balsamic vinegar, bianco
- 3 tablespoon olive oil
- 3 tablespoon broth
- 1 teaspoon mustard
- 2 cloves garlic, pressed
- 1 teaspoon oregano, dried
- Pepper from the grinder
- salt
Print Recipe
Pin Recipe Instructions
- Boil the beans in salted water until cooked, drain and let cool down a little.
- Halve the tomatoes and dice the avocado.
- For the dressing, mix the ingredients well and add to the beans with the onions and sun-dried tomatoes and let steep for about 30 minutes. Mix in the tomatoes and avocado. Finally add the peanuts.
- This salad goes well with smoked fish or cold roasts.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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