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Yellow bean salad

updated

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Ingredients for 2 servings:

  • 1 can of beans (wax beans, 400 g or 225 g drained weight)
  • 1 small onion(s)
  • 3 tbsp oil
  • 1 tbsp white wine vinegar
  • 1 pinch of savory
  • salt and pepper

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 10 minutes

quick and easy

Peel the onion and dice it into small pieces, then add the drained beans and diced onion to a bowl. Season with salt, pepper, and savory. Add the vinegar and oil and stir everything together. Be careful with the vinegar so the bean salad doesn’t become too acidic. I use safflower oil, but you can use any other oil. I then let the prepared bean salad sit in the refrigerator for 1.5 to 2 hours.

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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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