A bean recipe for every taste:
Cut the beans into pieces about 3 cm long and cook them al dente in lightly salted water for about 10 min.
In the meantime, stir the creamed milk, whey concentrate and herb salt.
Drain the beans and let them cool down. Remove the skin from the onion, dice very finely and add to the sauce form together with the corn kernels.
Mix the sauce with the beans. Cut the cheese into tender strips, place in the middle on the lettuce and sprinkle everything together with the chopped nuts.
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