Lukewarm tomato and bean salad

AUTHOR
Janie Gentry
DIFFICULTY
easy
RATING
5 1
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 4
  • 600 g Cutting beans
  • 7-10 Tbsp salt, pepper
  • 1 Onion (e.g. red)
  • 2 thin slices of breakfast bacon (Bacon)
  • 3-4 Tbsp Red wine vinegar
  • 7-10 Tbsp Sugar
  • 1-2 TABLESPOONS Olive oil
  • 5 medium-sized tomatoes
  • 7-10 Tbsp Chives

Directions

  1. 1

    Clean, wash and cut the beans into pieces. Cook in boiling salted water for about 10 minutes. Peel onion and cut into fine slices

  2. 2

    Cut the bacon into strips and fry them crisply in a pan without fat. Remove. Steam onion in bacon fat until translucent. Deglaze with vinegar. Season with pepper, possibly salt and 1 pinch of sugar. Fold in the oil.

  3. 3

    Drain the beans and mix with the marinade. Leave to stand for approx. 15 minutes. Wash and slice the tomatoes. Fold into the bean salad. Slice the cheese with a peeler directly over the beans. Sprinkle with bacon and garnish with chives

Nutrition Facts

KCAL
150 kcal
CARBS
9 g
FATS
8 g
PROTEINS
9 g

Categories & Tags

AppetizerMain dishSalad