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Mediterranean Scarlet Runner Bean Salad | With Feta & Sun-Dried Tomatoes
(0)
25 min
Quick
Gurkerl Küche
Der heimische Klassiker neu interpretiert: Zarte Käferbohnen treffen auf fruchtige Kirschparadeiser, würzigen Feta, aromatische getrocknete Paradeiser und Oliven. Abgerundet mit knackigen Pinienkernen und einer frischen Zitronen-Oregano-Vinaigrette wird dieser bunte Bohnensalat zur perfekten, proteinreichen Hauptspeise.
Ingredients
Preparation method
Preparing the ingredients
Drain the scarlet runner beans in a colander, rinse thoroughly under cold water, and drain well.
Wash and halve the fresh cherry tomatoes. Cut the sun-dried tomatoes into thin strips. Peel, halve, and slice the red onion into thin half-rings. Halve the pitted olives if desired.
Toast the pine nuts in a small dry pan over medium heat for 2–3 minutes until golden brown and fragrant. Immediately transfer to a plate and let cool.
Chef's tip
Bean tip: Let the salad sit for about 10 minutes after mixing with the dressing before folding in the feta and arugula – this allows the scarlet runner beans to optimally absorb the fruity and savory flavors.
Bread tip: This pairs wonderfully with freshly toasted rustic bread or ciabatta, drizzled with a touch of extra virgin olive oil.
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