← All recipes

🥗 Colorful Salad with Beef and Beans

354 kcal · 30 min · 4 servings

Ingredients

• 500 g green beans
• salt
• 100 g red onions (2 red onions)
• 300 g cherry tomatoes
• 6 sprigs savory
• 175 g romaine lettuce (1 romaine lettuce)
• 4 tbsp apple cider vinegar
• 3 tbsp cloudy apple juice
• pepper
• 4 tbsp rapeseed oil
• 2 tbsp pumpkin seed oil
• 300 g roast beef sliced (thinly sliced)
• 30 g pumpkin seeds (2 tbsp)

Instructions

1. 1. Rinse the beans under running water.
2. 2. Remove the hard ends and strings from the beans.
3. 3. Bring a pot of salted water to a boil.
4. 4. Add the beans to the boiling water.
5. 5. Cook the beans for 10 to 12 minutes until tender.
6. 6. Peel the onions while the beans are cooking.
7. 7. Cut the onions into slices about 1 centimeter wide.
8. 8. Wash the tomatoes under running water.
9. 9. Dry the tomatoes.
10. 10. Cut the tomatoes in half.
11. 11. Wash the savory herb under running water.
12. 12. Shake the savory herb dry.
13. 13. Pluck the leaves from the stems.
14. 14. Roughly chop the savory leaves with a large knife.
15. 15. Drain the cooked beans in a colander.
16. 16. Rinse the beans under cold water.
17. 17. Let the beans drain well in the colander.
18. 18. Clean the romaine lettuce.
19. 19. Wash the lettuce leaves under running water.
20. 20. Dry the lettuce leaves in a salad spinner.
21. 21. Cut the lettuce leaves into bite-sized pieces.
22. 22. Pour the vinegar into a small bowl.
23. 23. Add the apple juice to the bowl.
24. 24. Season the liquid with salt and pepper.
25. 25. Stir the ingredients with a spoon.
26. 26. Have rapeseed oil and pumpkin seed oil ready.
27. 27. Stir the oil into the vinegar mixture gradually.
28. 28. Use a whisk to mix.
29. 29. Whip the dressing until creamy.
30. 30. Place the chopped savory into a large salad bowl.
31. 31. Add the drained beans to the bowl.
32. 32. Add the lettuce leaves to the bowl.
33. 33. Add the onion slices to the bowl.
34. 34. Add the tomato halves to the bowl.
35. 35. Take about two-thirds of the dressing.
36. 36. Gently mix the dressing with the salad.
37. 37. Cut the roast beef slices into wide strips.
38. 38. Gently fold the meat strips under the salad.
39. 39. Season the salad with salt and pepper to taste.
40. 40. Drizzle the remaining dressing over the salad.
41. 41. Sprinkle pumpkin seeds over the finished salad.

Nutrition per serving

• kcal: 354
• Protein: 29 g · Fett/Fat: 21 g · Carbs: 9 g