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🍽️ Fresh Italian Bean and Tomato Salad

171 kcal · 30 min · 4 servings

Ingredients

• 250 g broad beans (frozen)
• 4 egg tomatoes
• 2 anchovies
• 1 tbsp capers
• 3 tbsp mushrooms (from the can)
• 1 small onion
• 1 handful basil
• salt
• pepper
• 1 lemon
• 4 tbsp olive oil

Instructions

1. 1. Thaw the beans.
2. 2. Bring salted water to a boil.
3. 3. Add the beans to the boiling water.
4. 4. Blanch the beans briefly (cook them briefly in boiling water).
5. 5. Shock the beans in ice-cold water.
6. 6. Drain the beans well.
7. 7. Wash the tomatoes.
8. 8. Remove the core from the tomatoes.
9. 9. Slice the tomatoes.
10. 10. Chop the anchovies finely.
11. 11. Chop the capers finely.
12. 12. Chop the mushrooms finely.
13. 13. Peel the onion.
14. 14. Dice the onion finely.
15. 15. Mix the onion cubes with the anchovy mixture.
16. 16. Wash the basil.
17. 17. Shake the basil dry.
18. 18. Toss all ingredients together gently.
19. 19. Plate the salad.
20. 20. Season the salad with salt and pepper.
21. 21. Squeeze the lemon.
22. 22. Mix the lemon juice with the oil.
23. 23. Drizzle the dressing over the salads.

Nutrition per serving

• kcal: 171
• Protein: 7 g · Fett/Fat: 11 g · Carbs: 11 g