Bean salad

Name: Bean salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 250 g green beans; 1 package (300 g) frozen broad beans; 7-10 Tbsp Salt; 1 cube (10 g) Herbs "Garden Herbs"; 1 TEASPOON Dijon mustard; 6 TABLESPOONS Olive oil; 4 TABLESPOONS Raspberry vinegar; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 can(s) (425 ml, separation weight 250 g) Italian beans; 50 g Breakfast bacon (Bacon); 4 TABLESPOONS Pine nuts; 7-10 Tbsp Frisée salad

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

250 g green beans
1 package (300 g) frozen broad beans
7-10 Tbsp Salt
1 cube (10 g) Herbs "Garden Herbs"
1 TEASPOON Dijon mustard
6 TABLESPOONS Olive oil
4 TABLESPOONS Raspberry vinegar
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 can(s) (425 ml, separation weight 250 g) Italian beans
50 g Breakfast bacon (Bacon)
4 TABLESPOONS Pine nuts
7-10 Tbsp Frisée salad

Directions

1
Clean, wash and possibly chop the green beans. Cook them together with the frozen broad beans in boiling salted water for about 10 minutes. Pour off, collecting 1/8 litre of cooking water, stir in the herb and mustard. Stir in oil and vinegar. Season with salt, pepper and sugar. Drain the white bean seeds, rinse with cold water and drain.
2
Cut the bacon slices into pieces and fry them crisply in a pan without fat. Remove and roast pine nuts in the pan until golden brown. Mix the beans with the lukewarm salad dressing. Line plates with frisée salad, arrange beans on top. Spread bacon and pine nuts over the salad