Thick Bean and Radish Salad

Ingredients

• 1 kg thick beans (fresh split or frozen)
• 1 l vegetable broth
• 1 lemon
• 1 tsp salt
• 0.25 tsp white pepper
• 1 tsp agave syrup
• 3 tbsp olive oil
• 2 Spring Onions
• 1 bunch radishes
• 1 handful young garden cress (or herbs to taste)

Instructions

1. 1.

   Rinse the fresh thick beans, thaw frozen ones if used. Bring vegetable broth to a boil, add the thick beans and simmer covered over low heat for about 15 minutes until tender yet still slightly firm. Meanwhile, squeeze the lemon, mix the juice with salt, pepper, agave syrup, and olive oil. Trim and thinly slice the spring onions. Clean radishes, wash them, and cut large ones in half or quarters.

2. 2.

   Wash and dry the garden cress or herbs, then chop coarsely or finely as desired. Lift the beans from the broth with a slotted spoon and place them in the dressing. Gently stir, then fold in the onions and let everything cool covered. Just before serving, mix in the radishes and sprinkle the salad with herbs.