Greek bean salad

Name: Greek bean salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g green beans; 7-10 Tbsp Salt; 2 red onions; 200 g cherry tomatoes; 1 can(s) (425 ml) giant white beans; 1 Garlic clove; 4 TABLESPOONS light balsamic vinegar; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 4 TABLESPOONS Olive oil; 2-3 stem(s) Thyme; 100 g black olives without stone; 200 g Sheep's cheese

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g green beans
7-10 Tbsp Salt
2 red onions
200 g cherry tomatoes
1 can(s) (425 ml) giant white beans
1 Garlic clove
4 TABLESPOONS light balsamic vinegar
7-10 Tbsp Pepper
7-10 Tbsp Sugar
4 TABLESPOONS Olive oil
2-3 stem(s) Thyme
100 g black olives without stone
200 g Sheep's cheese

Directions

1
Wash and clean the beans and break them into pieces. Cook in boiling salted water for about 15 minutes. Peel onions and cut into thin slices. Wash and halve the tomatoes. Put bean seeds on a sieve, rinse and drain.
2
Peel garlic and chop finely. Drain the beans and let them drain. Mix vinegar, salt, pepper and sugar. Fold in the oil. Stir in garlic. Wash thyme and shake dry. Put something aside for garnishing. Pluck the remaining leaves from the stems. Mix beans, bean seeds, onions, tomatoes, olives, thyme leaves and marinade and leave to stand for approx. 30 minutes. Coarsely crumble the feta cheese and fold in.
3
Wash thyme and shake dry. Put something aside for garnishing. Pluck the remaining leaves from the stems. Mix beans, bean seeds, onions, tomatoes, olives, thyme leaves and marinade and leave to stand for approx. 30 minutes. Coarsely crumble the feta cheese and fold in. Garnish with thyme. Flatbread tastes good with it
4
30 minutes waiting time