John Myers
Ingredients for 4 servings:
- 400 g green beans
- 300 g wax beans
- 100 g corn
- 100 g white beans from the can
- 100 g kidney beans, from the can
- 8 cherry tomatoes
- 1 small onion(s), red
- savory
- ½ bunch parsley
- 50 ml vegetable stock
- 4 tbsp Aceto balsamico, white
- 1 tbsp tomato paste
- 1 pinch(s) of sugar
- salt and pepper
- 3 tbsp oil, neutral
Instructions
Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 12 minutes; Total time approx. 3 hours 42 minutes
a light summer salad
Remove the florets and tips from the beans and remove any strings, wash, and cut into pieces. Bring a large pot of heavily salted water to a boil and cook the beans until al dente, drain, and refresh in cold or iced water to retain their color and prevent further cooking. Drain and rinse the corn, white beans, and kidney beans. Cut the cherry tomatoes into quarters or eighths, depending on their size. Peel the onion and finely dice. Wash and finely chop the parsley. Mix everything together. For the dressing, whisk together the stock, vinegar, tomato paste, salt, pepper, and a little sugar. Stir in the oil. Pour over the salad, stir gently, and let it marinate for at least three hours. Season to taste if desired. Serve with bread or as a side dish to grilled meat.
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