Bean and Bacon Salad
300g white beans Natural Life
6 slices bacon, chopped
4 spring onions, finely chopped
2 large carrots, grated
1 large ripe tomato
For the mustard sauce:
1 tablespoon mustard
1 cup olive oil
juice of 1 lemon
1 tsp. dried lemon verbena leaves
A pinch of Natural Life Salt
Preparation: Soak the beans overnight.
Step 1: The next day, wash the beans and boil them in plenty of salted water until they become tender.
Step 2: Fry the bacon in a non-stick pan without adding oil, until it becomes crispy. Take it out and let it cool.
Step 3: Drain the beans and let them cool. Blanch the tomato in the boiling water of the beans and then peel it, cut it in half, remove the seeds and chop it finely.
Step 4: Dissolve the mustard in the lemon juice and add the lovage leaves. Put the mixture in the blender together with the olive oil and salt, and mix them until they are homogeneous.
Step 5: Put the beans, the bacon pieces, the chopped onions, the grated carrot and the tomato pieces in a large salad bowl. Mix very well, add the sauce, mix again and serve.