Thick Bean Salad

Ingredients

• 600 g thick beans (frozen or canned)
• 2 tbsp sherry vinegar
• 4 tbsp olive oil
• 2 Garlic cloves
• 1 Red Onion
• 2 stems fresh marjoram
• 200 g sheep cheese

Instructions

1. 1.

   Bring salted water to a boil and cook frozen beans, thawed, for about 8 minutes. Drain in a sieve and let them drain well. Rinse canned beans thoroughly. Whisk vinegar with oil, peel garlic and squeeze it into the mixture. Tear marjoram leaves from stems and stir in.

2. 2.

   Peel onion and cut into thin strips. Mix beans with the dressing and onions, cover and let stand for 1 hour. Dice sheep cheese and sprinkle over before serving.