Colorful bean salad

Ingredients for 4 servings:

• 1 can beans, large white kernels (425ml)
• 1 m.-sized carrot(s)
• 1 tsp olive oil
• 3 m.-large tomato(s)
• 1 small green salad (e.g. romaine lettuce)
• 2 tbsp balsamic vinegar, white
• 3 tbsp olive oil
• 1 tsp, leveled mustard
• Salt
• pepper
• Sugar
• 1 onion(s)
• 3 stalks of parsley

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Total time approx. 35 minutes

Rinse and drain the bean kernels. Wash, peel, and slice the carrots. Sauté the carrot slices in 1 teaspoon of hot oil for about 2-3 minutes, then let cool. Wash and finely chop the tomatoes. Trim and wash the lettuce and tear it into bite-sized pieces. Whisk together the vinegar, mustard, salt, pepper, sugar, and 2-3 tablespoons of olive oil. Peel and finely dice the onion. Wash and chop the parsley, and stir it into the marinade with the diced onions. Mix with the prepared salad ingredients (except the lettuce) and let stand for about 15 minutes. Then add the green salad and mix everything well again. If you like, you can also add 1-2 finely chopped spring onions to the salad. Tip: Instead of the small green salad mentioned, you can also use a package of “lamb’s lettuce mix” (from the refrigerated section).