Bean Salad

Ingredients

• 250 g green beans
• 250 g Sugar snap peas
• Salt
• 300 g peas (fresh or frozen)
• 1 Red Onion
• 1 tbsp Dijon mustard
• 2 tbsp yogurt
• 2 tbsp apple balsamic vinegar
• 4 tbsp rapeseed oil
• pepper (ground)
• 80 g Parmesan

Instructions

1. 1.

   Wash and trim the beans and sugar snap peas. Cook the beans in salted water for about 8 minutes until firm, then add the sugar snap peas after about 3 minutes. Add the peas during the last 2–3 minutes of cooking. Drain everything, rinse with cold water, and let it drain. Peel and finely chop the onion. Mix with the pea mixture and spread on plates.

2. 2.

   Whisk together mustard, yogurt, vinegar, oil, salt, and pepper for the dressing. Thinly add 1–2 tbsp water to reach desired consistency and taste.

3. 3.

   Grate the parmesan (e.g., with a microplane) over the salad and drizzle with the dressing before serving.