Tomato-garden-bean salad

Heat the oil in a frying pan and cook the sausages in 12 min. Until done. Times regularly.

Meanwhile, cook the frozen broad beans in 3 minutes until al dente. Drain.

Let the pickles drain and collect the moisture. Cut them into 1 cm pieces.

Put the white beans in a colander and rinse under cold running water.

Halve the cherry tomatoes and mix them with the broad beans, pickles and white beans into a salad.

Beat the oil, p.p. half a tablespoon of flavored water from the jar of pickles and the mustard into a dressing. Season with pepper and salt. Scoop through the salad.

Cut the fresh mint fine.

Remove the sausages from the pan and cut the meat into slices of ½ cm. Mix through the salad. Sprinkle the salad with the mint.