Bean salad with pears

Bean salad with pears

This autumnal bean salad with pears is a small starter, which harmonizes very well with hearty dishes from the North German cuisine. Wash, clean and halve the green beans. Wash and quarter the pears and remove the core. Cut the pears into thin slices, as shown in the picture above. In a medium stainless steel pot, bring plenty of salted water to the boil and add the beans to the boiling water. Cook the beans at high temperature for about 3 minutes, add the pears and cook for another 2 minutes. Pour the pears and beans into a sieve and drain. Cut the streaky bacon into small cubes. Peel a mild white onion and cut into fine cubes. Heat corn germ oil in a stainless steel frying pan and fry the bacon cubes until crispy. Reduce the temperature, add the onions, fry until translucent and deglaze with herb vinegar. Add the vegetable stock and bring to the boil briefly. Fill the bean salad with pears in a bowl, pour over the hot dressing and mix carefully. Season the beans salad with pepper from the mill and some salt. Pick salad clean, wash and dry in the salad spin dryer. Pick salad on plates arrange and distribute the beans salad with pears on it.

Servings: 2, Difficulty: 
Preparation time: 20 minutes, Total duration: 20 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
265 kcal
33 g
8 g
12 g

(C)opyright by Marions Kochbuch