Colorful Bean Salad with Pine Nuts

Ingredients

• 400 g Green Beans
• 400 g wax beans
• Salt
• Salt
• 850 g kidney beans (2 cans)
• 4 red onions
• 9 tbsp red wine vinegar
• Pepper
• 1 clove garlic
• 1 bunch curly parsley
• 100 ml olive oil
• 40 g pine nuts

Instructions

1. 1.

   Rinse, trim, and boil green and wax beans in salted water for 6-8 minutes. Drain, rinse with cold water, let drain, then cut into pieces.

2. 2.

   Transfer kidney beans to a sieve, rinse under cold water, and drain. Peel and finely chop the onions. Combine all beans and onions in a bowl.

3. 3.

   Season vinegar with salt and pepper. Peel and press the garlic into it. Rinse parsley, shake dry, and chop leaves. Add to the vinegar. Whisk olive oil until emulsified. Pour over the beans and gently mix. Let sit for 1 hour to marinate.

4. 4.

   Roast pine nuts in a dry pan until fragrant. Just before serving, taste the salad again and sprinkle with the toasted pine nuts.