Tomato and bean salad

Name: Tomato and bean salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 375 g Beans; 7-10 Tbsp Salt; 1 Vegetable Onion; 5 Meat Tomatoes; 1 collar Thyme; 1 (approx. 300 g) Cabanossi; 75 ml White wine vinegar; 2 TABLESPOONS medium hot mustard; 4 TABLESPOONS Oil; 1 egg (size M); 7-10 Tbsp Sugar; 7-10 Tbsp Pepper; several sheets Lettuce

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

375 g Beans
7-10 Tbsp Salt
1 Vegetable Onion
5 Meat Tomatoes
1 collar Thyme
1 (approx. 300 g) Cabanossi
75 ml White wine vinegar
2 TABLESPOONS medium hot mustard
4 TABLESPOONS Oil
1 egg (size M)
7-10 Tbsp Sugar
7-10 Tbsp Pepper
several sheets Lettuce

Directions

1
Clean, wash and cut the beans into pieces. Cook in boiling salted water for about 15 minutes. Peel and roughly dice the onion. Wash 1 tomato and cut into bite-sized pieces. Wash the thyme, dab dry and put aside a little for garnishing and pluck the remaining leaves from the stalk.
2
Cabanossi cut into slices. Beat the vinegar, mustard, oil and egg yolk with the whisk of the hand mixer until foamy. Season with salt, sugar and pepper. Stir the thyme leaves into the sauce.
3
Drain the beans cold, quench and drain. Mix cabanossi, onions, beans and pieces of tomato, pour sauce over them and let them soak for about 30 minutes. In the meantime wash the remaining tomatoes and cut them into slices.
4
Arrange some lettuce leaves on 4 plates. Arrange the tomatoes in a fan shape and spread the lettuce on top. Serve garnished with remaining thyme.