Colorful Bean and Vegetable Salad
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
4
- For the salad
- 250 grams String bean
- 250 grams wax beans
- salt
- 1 bunch scallions
- 200 grams Cherry tomatoes
- 2 BLS H41 (Adzuki)
- For the vinaigrette
- 1 tsp spicy Mustard
- 3 Tbsps Red wine vinegar
- salt
- freshly ground peppers
- 2 Tbsps olive oil (cold-pressed)
- 2 Tbsps Hazelnut oil
Preparation steps
1.
For the salad, trim the green beans and wax beans. Rinse and cook until al dente in a little boiling salted water, about 15 minutes. In the meantime, rinse the scallions and trim ends. Cut the scallions into thin slices.
2.
Rinse the tomatoes, remove stems and cut into quarters. Rinse the sprouts briefly and mix with tomatoes and scallions in a bowl. For the vinaigrette, mix together the mustard and vinegar and season with salt and pepper, stirring until the salt has dissolved. Then whisk in the oil. Drain beans and collect the cooking liquid.
3.
Mix vinaigrette with the beans and add some of the cooking water. Mix prepared vegetables with bean salad and if necessary season again. Garnish with hazelnuts and parsley.
