Bean salad with mango

Ingredients for 2 servings:

• 200 g runner beans or bush beans, green
• 1 m.-sized mango(s), fully ripe
• 2 small onions, red
• 1 m.-sized garlic clove(s), fresh
• 2 tbsp red wine vinegar
• 2 tbsp orange juice
• 1 tsp chicken broth, granulated
• 1 pinch(s) black pepper from the mill
• 1 pinch(s) nutmeg, freshly grated
• 1 tsp savory, fresh, frozen or dried
• 1 pinch(s) of sugar
• 4 tbsp extra virgin olive oil
• n. B. Mung bean sprouts, fresh
• n. B. Carrot(s), cut into thin threads
• e.g. Dill, fresh
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 3 minutes; Total time approx. 43 minutes

A dreamy bean salad that’s easy to make. Recipe from Lombok, Indonesia

Wash the green beans and mung bean sprouts. Trim both ends of the fresh green beans, remove the strings, and chop crosswise into 4 cm pieces like frozen beans. Wash, peel, and core the mango. Cut the large fillets lengthwise into 3 pieces. Leave the smaller ones. Trim both ends of the small red onions and the garlic clove, peel them, and cut them into very small pieces. Mix the dressing ingredients, but do not blend them (à la James Bond, stir, not shake). Wash the mung bean sprouts and shave two pinches of strings from one carrot. Boil the green bean pieces in plenty of salted water for 3 minutes, drain, and rinse. Transfer to a bowl, add the dressing, and mix everything well. Let stand for about 10 minutes. Then divide between serving dishes, garnish, and serve.