crumbly salad with green beans

Ingredients for 1 servings:

• 100 g beans, cooked green
• 20 g cocktail tomatoes
• 60 g mung bean sprouts, freshly sprouted from 2 tbsp mung beans
• 3 tbsp apple cider vinegar
• 4 tbsp water
• some herbal salt
• some pepper, freshly ground
• 1 pinch(s) of sugar, alternatively 1 dashes of stevia
• ½ bunch chives
• 1 tbsp extra virgin olive oil

Instructions

Working time approx. 10 minutes; Rest time approx. 20 minutes; Total time approx. 30 minutes

with tomatoes and mung bean sprouts, quickly made using leftover cooked green beans

In a bowl, thoroughly whisk together the apple cider vinegar, water, herb salt, pepper, and sugar or stevia. Add the cooked green beans, toss with the dressing, and let stand for about 15 minutes, stirring occasionally. Halve the tomatoes and add them, along with the mung bean sprouts. Let stand for another 5 minutes, stirring again if necessary. Only now do I add the olive oil and the finely chopped chives. Mix thoroughly one last time.