Bean salad with Cabanossi chips

Name: Bean salad with Cabanossi chips
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg broad beans (alternatively 200 g frozen broad beans); 7-10 Tbsp Salt; 300 g slender green beans; 2 small red onions; 4 Stem(s) Basil; 75 g Cabanossi; 3 TABLESPOONS White wine vinegar; 1/2 TEASPOON medium hot mustard; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 3 TABLESPOONS Oil

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 kg broad beans (alternatively 200 g frozen broad beans)
7-10 Tbsp Salt
300 g slender green beans
2 small red onions
4 Stem(s) Basil
75 g Cabanossi
3 TABLESPOONS White wine vinegar
1/2 TEASPOON medium hot mustard
7-10 Tbsp Pepper
7-10 Tbsp Sugar
3 TABLESPOONS Oil

Directions

1
Remove the thick beans from the pods. Score the bean kernels with a small knife and press them out of the white skin. Blanch the kernels in salted water for about 3 minutes and rinse with cold water
2
Green beans wash, clean and possibly halve. Cook the beans in salted water for 12-15 minutes until firm to the bite. Drain and rinse under cold water. Peel onions and cut or slice them into thin rings. Wash basil, shake dry and cut the leaves into small pieces, except for 1 stalk
3
Cut Cabanossi diagonally into very thin slices. Put cabanossi slices in portions into a coated pan, heat the pan. Leave the slices crisp and drain on kitchen paper
4
Add bean seeds to the bacon fat and sauté for 2-3 minutes. Mix the beans, onion rings, chopped basil, cabanossi and green beans
5
Mix vinegar and mustard, season with salt, pepper and sugar. Add oil and season to taste again. Add the vinaigrette to the remaining ingredients and mix well. Season salad again with salt and pepper and arrange in small bowls. Garnish with basil