Spanish bean salad

Ingredients for 8 servings:

• 2 packs of green beans (frozen)
• Salt
• 1 onion(s)
• 2 garlic cloves
• 4 tbsp vinegar (white wine vinegar)
• 6 tbsp olive oil
• Pepper, black, freshly ground
• 1 can corn kernels (375 g)
• 250 g tomato(s) (cocktail tomatoes)
• 2 bunch parsley, flat

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Barely cover the green beans with salted water and boil for 5 minutes. Drain and place in a large salad bowl. Meanwhile, peel and finely chop the onion and garlic cloves. Whisk the vinegar with salt and olive oil to form a creamy marinade. Spread the onion, garlic and marinade over the still warm beans and sprinkle generously with freshly ground pepper. Drain the corn kernels. Wash, dry and halve the cherry tomatoes. Wash the parsley and spin dry. Pluck the leaves from the stems and roughly chop. Stir all ingredients into the beans. Let stand for at least 1 hour before serving. Season with salt and pepper before serving.