Ingredients for 4 servings
- 8 tbsp olive oil
- 2 tbsp rapeseed oil
- 4 tbsp white balsamic vinegar
- 1 tbsp apple vinegar
- 3 peppers coloured
- 1 bunch chives finely chopped
- lime, juice
- Salt, pepper, a few fennel seeds
- garlic cloves, chopped
- 400 g bush beans, well blanched
- 200 g early potatoes, cut into wedges, just cooked
- 240 g frozen seafood
- spring onions
- 100 g asparagus green or white, barely cooked, quenched cold
- 2 tomatoes
- yellow pepper
- 12 peppermint leaves
- red onion, cut into strips
- 1 tbsp capers
- Weigh out all the ingredients of the marinade and mix.
- Cut all the vegetables in a pleasing way. Blanch the beans, rinse and add to the marinade while lukewarm. Cook the potato wedges until just tender, allow to cool slightly and add to the marinade. Peel and cook the asparagus. Keep the asparagus tips for the garnish, cut the rest of the asparagus into 4 cm pieces and add to the marinade. Cut the red onions, spring onions and chillies into strips and add. Cut the tomatoes into wedges.
- Prepare the frozen seafood mixture according to the instructions and add to the ingredients while warm.
- Chill the entire mixture and mix frequently.
- Arrange in a pleasing manner and sprinkle with a handful of mint leaves.
Story behind the recipe
The bush bean or also called fisole (Phaseolus vulgaris) belongs to the group of legumes and differs from the climbing pole beans due to its rather low growth of maximum 50 cm. It is particularly easy to care for, requires no climbing support and promises a quick harvest.
Bush bean varieties often differ from each other in the colour of the pods.
In the 16th century, bush beans were brought to Europe by the Spaniards from South America.