Colorful Bean Vegetable Salad

Ingredients

• 250 g string beans
• 250 g wax beans
• Salt
• 1 bunch spring onions
• 200 g cocktail tomatoes
• 2 sprouts (adzuki or mung bean sprouts)
• 1 tsp Dijon mustard
• 3 tbsp red wine vinegar
• Salt
• freshly ground pepper
• 2 tbsp extra-virgin olive oil
• 2 tbsp hazelnut oil
• 50 g roasted hazelnuts (coarsely chopped)
• 1 tbsp finely chopped parsley

Instructions

1. 1.

   Trim the ends of the beans. Rinse them and cook in lightly salted boiling water for about 15 minutes until al dente. Meanwhile, trim the roots and green tips from the spring onions and slice thinly. Wash the tomatoes, remove stems, and quarter them. Briefly rinse the sprouts and mix them with tomatoes and onions in a bowl. Whisk mustard, vinegar, salt, and pepper until the salt dissolves. While whisking, slowly drizzle in the oils. Drain the beans on a colander, reserving the cooking liquid. Toss the vinaigrette with the beans, add some reserved water, and let it absorb. Combine the prepared vegetables with the bean salad and adjust seasoning if needed. Sprinkle hazelnuts and parsley on top.