Green bean salad with peppers and onions

Ingredients for 4 servings:

• 500 g beans, green, fresh
• Water, for cooking
• some sea salt, for the cooking water
• 1 tsp. Baking soda, in the cooking water
• 1 tsp savory
• 1 large bell pepper(s), red
• 2 large onions, white
• 100 ml balsamic vinegar
• 125 ml white wine, dry
• 1 tbsp raw cane sugar
• 6 juniper berries
• 1 bay leaf
• 1 tsp sea salt
• ¾ tsp, levelled pepper, white
• 8 tbsp olive oil

Instructions

Working time approx. 25 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 45 minutes

sour pickled bean salad, easy to prepare

Clean the beans, trim off the ends, and rinse with cold water. Cut the beans into even-sized pieces. Add sea salt and baking soda to the cooking water. Boil water, then add the beans and savory to the boiling water and cook until al dente. This can take about 10 minutes. Drain. Rinse with cold water if you are not using baking soda. This will help preserve the color of the beans. While the beans are cooking, prepare the peppers and onions. Wash the peppers, remove the membranes, and cut the fruit into very small pieces. Peel the onions and slice them into rings. Bring the balsamic vinegar and white wine to a boil, add the sea salt and pepper. Sauté the onion rings for 5 minutes until translucent. Let cool slightly. Stir in the olive oil. Add the diced bell peppers. Fold in the beans and mix well. Place the juniper berries and bay leaf in a paper tea strainer and let it sit in the liquid. Let the salad steep for at least 2 hours. Remove the paper spice bag. Mix again and season to taste. If the broth is too rich for the salad, you can strain it after marinating and add just a portion to the bean salad. The salad can also be made in the marinade the day before and refrigerated. Apple cider vinegar will make the broth milder. This pairs well with meat dishes and patties with boiled potatoes.