Summary

Ingredients

• 250 g beans (wax beans), canned
• 250 g canned beans, reen
• 150 g kidney beans, canned
• 200 g tomato (s) (cocktail tomatoes)
• 1 onion (s), preferably red
• 1 bunch parsley
• salt and pepper
• 1 clove garlic
• 80 g crème fraîche
• 1 teaspoon tomato paste
• 1 tablespoon oil
• 2 tablespoon balsamic vinegar
• 1 pinch (s) sugar
• 1 pinch cayenne pepper

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Instructions

1. For the dressing, press the garlic into a fine paste with a press or in a mortar. Mix the garlic with 0.25 teaspoons of salt. Mix with creme fraiche, tomato paste, oil, balsamic vinegar, pepper, sugar and cayenne pepper to make a creamy dressing.
2. Drain all the beans for the salad. Cut the onion into cubes and the tomatoes into bite-sized pieces. Finely chop the parsley. Mix everything together. Carefully fold in the dressing and season with salt and pepper.