Vegetable salad

Ingredients for 4 servings:

• 2 cans of white beans (250g drained weight)
• 1 onion(s) (vegetable onion, approx. 200g)
• 1 pepper(s), red (150g)
• 1 sprig(s) sage
• 8 tbsp oil (olive oil)
• pepper
• Salt
• 5 tbsp vinegar (wine vinegar)

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

bean salad

Place the beans in a sieve and drain. If desired, rinse briefly under cold running water. Peel the onion, halve it, and cut it into very fine slices. Halve the bell pepper, remove the stem and ribs, including the seeds. Wash the bell pepper halves, halve it, and cut it into fine strips. Wash the sage, dry the leaves, and remove the stems. Cut into strips. Sauté the onion slices and bell pepper strips in 2 tablespoons of hot oil for 2-3 minutes, stirring. Add the sage and sauté for 1 minute. Add the vegetables to the beans. Season with salt and pepper. Mix together the vinegar and remaining oil, pour over the beans, and season well to taste. Let it sit for about 1 hour. In Italy, bean salad is also popular with tuna. Drain a can without oil and drizzle with the juice of 1/2 a lemon. Add the tuna, red onion rings, finely chopped basil, and marinade to the beans. Season to taste.