Red bean salad

Name: Red bean salad
Cook time: 30 min
Total time: 30 min
Yield: 11
Ingredients: 1 medium onion; 2 Garlic cloves; 100 g streaky smoked bacon; 100 ml Vegetable broth (instant); 3 TABLESPOONS White wine vinegar; 2 can(s) (each 425 ml/ 270 g stripping) kidney beans; 1 glass (370 ml/ 190 g stripping) Silver Onions; 1 Head iceberg lettuce (600-700 g); 1/2 bunch Parsley (alternatively dried); 1/2 bunch Dill (alternatively dried); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON medium hot mustard; 4-5 Tbsp Olive oil; 150 g Whole milk yoghurt

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 11

1 medium onion
2 Garlic cloves
100 g streaky smoked bacon
100 ml Vegetable broth (instant)
3 TABLESPOONS White wine vinegar
2 can(s) (each 425 ml/ 270 g stripping) kidney beans
1 glass (370 ml/ 190 g stripping) Silver Onions
1 Head iceberg lettuce (600-700 g)
1/2 bunch Parsley (alternatively dried)
1/2 bunch Dill (alternatively dried)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON medium hot mustard
4-5 Tbsp Olive oil
150 g Whole milk yoghurt

Directions

1
Peel onion and garlic. Chop the onion finely, press the garlic through a garlic press. Cut the bacon into fine cubes and let it crisp in a pan without fat. Deglaze with stock and vinegar. Bring to the boil briefly, place in a bowl and let cool off. Drain beans and silver onions on a sieve. Clean, wash and cut iceberg lettuce into fine strips.
2
Wash the herbs and dab dry. Chop parsley, chop dill finely. Season bacon vinaigrette with salt and pepper. Stir in mustard, oil and yoghurt one after the other. Finally add herbs to the salad dressing. Just before serving, mix the beans, silver onions and iceberg lettuce with the bacon-yoghurt vinaigrette and arrange in a large bowl
3
With 12 people: