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Salad with giant beans and tomatoes

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Ingredients for 2 servings:

  • 400 g beans (giant beans), cooked, from a can or jar
  • 3 m.-large tomato(s)
  • ½ bunch basil
  • 1 onion(s)
  • 2 tbsp olive oil
  • 1 tbsp vinegar (caper vinegar), vegan
  • 1 tbsp herb vinegar
  • 1 tsp, leveled herb salt
  • Pepper, colorful from the mill

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Total time approx. 45 minutes

quick and delicious!

Pour the beans through a sieve and rinse with water. Finely slice the onion and dice the tomatoes without seeds. Slice the basil. Mix everything together. Combine the oil, vinegar, and seasonings and pour over the salad. Mix thoroughly and let stand for at least half an hour. Serve with toasted baguette slices.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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