Bean salad green – white – red

Ingredients for 4 servings:

• 400 g green beans
• 2 sprigs savory
• 430 g beans, white (can)
• 430 g kidney beans
• 3 onions, red
• 5 tbsp olive oil
• 4 tbsp vinegar (red wine vinegar), best quality
• 1 tsp mustard, medium hot
• Salt
• Black pepper, freshly ground
• Sugar
• 1 chive
• 1 tbsp savory, chopped
• 1 tbsp borage, chopped

Instructions

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

Trim the green 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 with cold water and drain. Reserve a little of the cooking water (about 4 tablespoons). Drain the canned beans in a sieve. Peel and finely dice the onions. Gradually mix the mustard with the vinegar and cooking water. Season with salt and freshly ground pepper, then whisk in the olive oil. Wash the chives, pat dry, and finely chop. Finally, toss the beans in a tall salad bowl with the chopped herbs and chives in the vinaigrette and let it marinate well until ready to serve.