Summary

Ingredients

• 2 packs beans, green (TK)
• salt
• 1 onion (s)
• 2 cloves garlic)
• 4 tablespoon vinegar (white wine vinegar)
• 6 tablespoon olive oil
• Pepper, black, freshly ground
• 1 can corn kernels (375 g)
• 250 g tomato (s) (cocktail tomatoes)
• 2 bunches parsley, smooth

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Instructions

1. Cover the green beans with salted water and cook for 5 minutes. Drain and transfer to a large salad bowl. In the meantime, peel the onion and garlic cloves and chop them finely. Beat the vinegar, salt and olive oil into a creamy marinade. Spread the onion, garlic and marinade over the still warm beans and add plenty of fresh. Sprinkle with pepper. Drain the corn kernels. Wash, dry and halve cocktail tomatoes. Wash the parsley and spin dry. Pluck the leaves from the stems and roughly chop them. Fold all ingredients into the beans. Let it steep for at least 1 hour before consumption. Season to taste with salt and pepper before serving.