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Jolin
Greek bean salad
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Ingredients
Directions
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Immerse the inbred tomatoes in boiling water for a few seconds, scare them under the cold tap, clean them and cut the flesh without the seeds into strips.
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Rinse the beans in a colander under the cold tap and allow to drain well.
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Cut the olives into slices and keep approximately 50 grams behind for the garnish. Boil the eggs and peel them.
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Meanwhile stir in the tomato ketchup, the thyme, the vinegar or the lemon juice and some salt and pepper for the dressing. Beat the oil through.
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Put the tomato, the beans, the onion, the spring onion, the feta and 100 grams of the olives in a bowl and mix with the dressing.
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Let the salad rest and scoop again shortly before serving. Taste if there is still salt and / or pepper. Sprinkle with the parsley and garnish with slices of cucumber, slices of egg and the retained olives.
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Nutrition
495Calories
Sodium0% DV0g
Fat54% DV35g
Protein34% DV17g
Carbs8% DV23g
Fiber0% DV0g
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