Summer Bean Salad with Nuts

Clean and rinse the beans, cook in salted water for 15 minutes.

Clean the spring onions, cut into rings. Rinse tomatoes, cut into quarters. Rinse the sprouts. Mix with onions and tomatoes. Stir through salt, mustard, vinegar and pepper, whisk in oil until marinade is creamy.

Drain beans, reserving about 3 tbsp. of cooking water. Add beans and cooking water to salad dressing. Mix well.

Mix all together. Sprinkle with hazelnuts and parsley.

-> Instead of hazelnuts, roasted feta or bacon cheese can also be used.

Our tip: Use bacon with a subtle smoky note!

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