Bean and potato salad with olives
easy
45 mins
45 mins
Ingredients
- 4 small potatoes (200 g)
- 150 g Princess beans
- 7-10 Tbsp Salt
- 1 (250 g) orange pepper
- 2 (200 g) Tomatoes
- 50 g Lamb's lettuce
- 2 tablespoons (15 g each) small black olives
- 4 Anchovy fillets
- 2 stem(s) Rosemary
- 4 discs (15 g each) Baguette bread
- 2 tablespoons (10 g each) Vinegar
- 2 tablespoons (10 g each) Orange juice
- 1 tsp (7 g) Mustard
- 1 tablespoon (10 g) Olive oil
- 7-10 Tbsp pink berries
Directions
- 1
Wash the potatoes and cook in boiling water for about 15 minutes. Drain, quench, peel and let cool. Clean, wash and chop the beans and cook them in boiling salted water for about 8 minutes until firm to the bite, drain and let them drain. Place the bell pepper under the hot grill until the skin blisters, then turn. Remove and cover with a damp cloth. Let it rest for 10 minutes.
- 2
Then remove the skin. Cut the pepper into quarters. Wash, clean and thinly slice the tomatoes. Wash lamb's lettuce thoroughly, drain. Cut potatoes into slices. Wash the rosemary. Remove needles from 1 stalk and chop. Arrange potatoes, tomatoes, beans, peppers and corn salad on plates. Garnish with olives, anchovy fillets, rosemary and pink berries. Roast baguette slices. Mix vinegar, orange juice and mustard, season with salt. Whip the oil under it, fold in chopped rosemary.
- 3
Remove needles from 1 stalk and chop. Arrange potatoes, tomatoes, beans, peppers and corn salad on plates. Garnish with olives, anchovy fillets, rosemary and pink berries. Roast baguette slices. Mix vinegar, orange juice and mustard, season with salt. Whip the oil under it, fold in chopped rosemary. Drizzle over the salad. Add baguette slices
Nutrition Facts
320 kcal
41 g
10 g
13 g
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