Bean salad green – yellow

Ingredients for 4 servings:

• 400 g beans, green
• 400 g beans, yellow (wax beans)
• 1 bunch of spring onions
• 3 sprigs savory
• 100 g tomato(s) (cocktail tomatoes)
• 2 tbsp olive oil
• 4 tbsp vinegar (white wine vinegar)
• 1 tsp mustard, medium hot
• Salt
• White pepper, freshly ground
• 1 tbsp parsley, chopped
• 1 tsp savory, chopped

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Trim the beans and break into bite-sized pieces. Cook in a little salted water with the savory sprigs for 10 to 15 minutes until al dente, then rinse in cold water and drain. Trim the spring onions, halve them, and finely slice them. Wash and quarter the cherry tomatoes. Gradually mix the mustard with the white wine vinegar. Season with salt and freshly ground pepper, then whisk in the olive oil. Finally, toss the beans and chopped savory into the vinaigrette in a tall salad bowl and let it marinate well until ready to serve. Sprinkle the salad with chopped parsley before serving.