Bohnensalat mit Lauch

Ingredients

• 600 g frozen thick white beans
• 1 stalk of leek (cleaned, sliced into rings)
• 1 tsp Caraway seeds
• 2 tbsp white wine vinegar
• 4 tbsp olive oil
• 2 cloves garlic
• Salt
• white pepper (ground)
• 2 stems fresh chervil

Instructions

1. 1.

   Bring salted water to a boil and cook the beans without thawing for about 8 minutes; add leek and caraway, then drain in a sieve and let them cool.

2. 2.

   Whisk vinegar with olive oil, salt, and pepper; peel garlic and squeeze into the mixture.

3. 3.

   Tear chervil from stems and stir in. Combine beans and leek with the dressing and let rest covered for 1 hour.