Bean and tomato salad with mayonnaise
Bean salad with tomatoes and a light mayonnaise dressing is a great side dish for grilled meat or a light summer dinner. Boil the beans briefly, mix with fresh tomatoes and let the salad cool so that the flavors blend beautifully.
Ingredients · Servings 4
- 500 g bean pods (fresh in season, frozen out of season)
- 4 tomatoes
- 100 g mayonnaise
- 100 g sour cream
- 1 teaspoon mustard
- 1 tablespoon lemon juice
- 4 cloves of garlic
- salt (to taste)
- ground pepper (to taste)
- 1 pinch of powdered sugar
Method · 30 min
- Wash the bean pods, cut them and cook them in boiling salted water for about 10 minutes to keep them slightly crispy. Then drain them and cool them with cold water. Out of season, use frozen bean pods, which we only cook for about 3–5 minutes.
- Wash the tomatoes and cut them into smaller pieces. Peel and crush the garlic.
- Mix mayonnaise with sour cream, add mustard, lemon juice, crushed garlic, salt, pepper and a pinch of sugar to taste.
- Mix the beans, tomatoes and prepared dressing together. Season to taste.
- Let the salad rest in the refrigerator before serving.
