Bean salad with mustard dressing

Name: Bean salad with mustard dressing
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 medium onion; 2 Garlic cloves; 75 g streaky smoked bacon; 2 TABLESPOONS White wine vinegar; 1/2 TEASPOON Vegetable broth; 2 can(s) (425 ml each) Kidney Beans; 1 glass (370 ml) Silver Onions; 1/2 bunch Parsley and Dill; 1 TABLESPOON medium hot mustard; 2-3 TABLESPOONS Oil (e.g. olive oil); 100 g Whole milk yoghurt; 7-10 Tbsp salt, pepper; 1 Iceberg lettuce

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 medium onion
2 Garlic cloves
75 g streaky smoked bacon
2 TABLESPOONS White wine vinegar
1/2 TEASPOON Vegetable broth
2 can(s) (425 ml each) Kidney Beans
1 glass (370 ml) Silver Onions
1/2 bunch Parsley and Dill
1 TABLESPOON medium hot mustard
2-3 TABLESPOONS Oil (e.g. olive oil)
100 g Whole milk yoghurt
7-10 Tbsp salt, pepper
1 Iceberg lettuce

Directions

1
Peel and chop onion and garlic. Dice the bacon and fry it crisply without fat. Fry onion and garlic briefly. Stir in 100 ml water, vinegar and stock, bring to the boil. Let cool off
2
If necessary, rinse the beans briefly and drain with silverskin onions. Wash herbs, shake dry and chop finely. Stir mustard, oil, yoghurt and herbs one after the other into the bacon mixture. Season to taste. Mix with beans and onions
3
Clean and wash the salad and cut into fine strips. Fold the salad into the beans about 30 minutes before serving