Bean salad with baked sage

Name: Bean salad with baked sage
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 250 g fresh white beans; 250 g Cutting beans; 7-10 Tbsp Salt; 1 Onion; 7-10 Tbsp juice of 1/2 lemon; 4 TABLESPOONS Olive oil; 7-10 Tbsp white pepper; 7-10 Tbsp Sugar; 7-10 Tbsp dried thyme; 150 g cherry tomatoes; 1 Head romaine lettuce; 12 Sage leaves

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

250 g fresh white beans
250 g Cutting beans
7-10 Tbsp Salt
1 Onion
7-10 Tbsp juice of 1/2 lemon
4 TABLESPOONS Olive oil
7-10 Tbsp white pepper
7-10 Tbsp Sugar
7-10 Tbsp dried thyme
150 g cherry tomatoes
1 Head romaine lettuce
12 Sage leaves

Directions

1
Wash the bean seeds and cook in lightly salted water for 50-60 minutes. Pour onto a sieve and drain. In the meantime clean, wash and chop the beans and cook them in boiling salted water for about 15 minutes.
2
Peel and finely chop the onion. Whip lemon juice and 3 tablespoons of oil. Season with salt, pepper, sugar and thyme. Stir in diced onion. Clean, wash and slice the tomatoes.
3
Clean, wash and drain the salad and cut into large pieces. Drain the string beans and let them drain. Put all ingredients in a bowl and mix with the marinade. Heat 1 tablespoon of oil in a pan and fry the sage leaves briefly in it, remove.
4
Arrange salad on plates and serve garnished with thyme and sage leaves. Flatbread tastes good with it.