Bean salad

Name: Bean salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 can(s) (425 ml each) thick Italian white beans; 4 Tomatoes; 1 bundle (150 g) Spring onions; 100 g streaky smoked bacon; 2 TABLESPOONS Olive oil; 50 ml White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 2 discs (50 g each) White bread; 25 g Butter or margarine; 1 collar Chives

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

2 can(s) (425 ml each) thick Italian white beans
4 Tomatoes
1 bundle (150 g) Spring onions
100 g streaky smoked bacon
2 TABLESPOONS Olive oil
50 ml White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
2 discs (50 g each) White bread
25 g Butter or margarine
1 collar Chives

Directions

1
Pour the beans onto a sieve, rinse with cold water and drain. Clean, wash and slice the tomatoes. Clean, wash and slice spring onions. Dice the bacon, drain in a pan, add olive oil and deglaze with vinegar and 50 ml water.
2
Season bacon vinaigrette with salt, pepper and sugar. Dice bread. Heat the fat in a pan and roast the bread cubes in it while turning. Wash the chives, dab dry and cut into small rolls.
3
Mix the beans and spring onions. Line a plate with tomato slices, spread the beans and spring onions mixture on top. Pour the bacon vinaigrette over it. Serve sprinkled with chives and bread cubes.