Vegetables salad
Instructions
After leaving to soak the beans for 12 hours, Cook in salted water and boil the beans.
Allow to cool and drain vegetables well.
Slicing the vegetables, then add the beans and green beans.
Vigorously whisk the oil with the vinegar, parsley and finely chopped chives.
Drizzle with sauce and serve with salad.
Ingredients and dosing for 4 persons
- 500 g of pulses (chick peas, broad beans, beans)
- 500 g of tomatoes
- 400 g of green beans
- 500 g of fennel
- 2 onions
- Parsley
- Chives
- 6 tablespoons of olive oil
- 2 tablespoons of wine vinegar
- Salt
- Pepper