Bean and tomato salad

Name: Bean and tomato salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 small potatoes (about 40 g each); 500 g Cutting beans; 7-10 Tbsp Salt; 50 g dried tomatoes; 600 g Tomatoes; 4 Eggs (size M); 4 TABLESPOONS Fruit vinegar; 7-10 Tbsp Pepper; 1 TABLESPOON coarse mustard; 1 TABLESPOON Sugar; 5 TABLESPOONS Olive oil; 1 can(s) (425 ml) white beans; 1/2 bunch Parsley; 50 g Prosciutto affumicato a dadini

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

4 small potatoes (about 40 g each)
500 g Cutting beans
7-10 Tbsp Salt
50 g dried tomatoes
600 g Tomatoes
4 Eggs (size M)
4 TABLESPOONS Fruit vinegar
7-10 Tbsp Pepper
1 TABLESPOON coarse mustard
1 TABLESPOON Sugar
5 TABLESPOONS Olive oil
1 can(s) (425 ml) white beans
1/2 bunch Parsley
50 g Prosciutto affumicato a dadini

Directions

1
Cook the potatoes in boiling water for about 20 minutes. Wash, clean and chop the beans and cook in boiling salted water for about 12 minutes. Pour the finished beans into a sieve and rinse with cold water immediately
2
Finely dice the dried tomatoes. Wash, clean and dice the tomatoes. Boil eggs in boiling water for about 8 minutes until hard. For the vinaigrette, whisk vinegar, salt, pepper, mustard and sugar. Add 4 tablespoons of oil drop by drop. Rinse potatoes cold, peel and dice finely. Peel the eggs and cut into slices
3
Wash parsley, shake dry, pluck leaves from the stalks and chop. Put bean seeds in a sieve, rinse and drain. Heat 1 tablespoon of oil in a pan and fry the diced ham for about 2 minutes. Add parsley to the pan and toss briefly in the ham fat. Mix the prepared ingredients and serve