Bean Salad with Parmesan Cheese

Ingredients

• 200 grams green beans

• 200 grams runner beans

• 100 grams (frozen) green peas

• 100 grams (frozen) shelled edamame beans

• 100 grams shaved Parmesan cheese

For the dressing

• Juice and zest of 1 lemon

• ½ tablespoon powdered sugar

• 75 ml olive oil

• Salt and pepper to taste

Instructions

1. Trim the ends off the green beans and cut them in half.

2. Cut the runner beans into diamond-shaped pieces.

3. Bring a large pot of water to a boil.

4. Cook the green beans for 5 minutes until tender-crisp, then cool in ice water.

5. Next, cook the runner beans for 3 minutes and cool them in ice water as well.

6. Finally, cook the edamame and peas together for 2 minutes and cool in ice water.

7. Drain all beans thoroughly.

8. Whisk together the dressing ingredients and season with salt and pepper.

9. Combine all the beans, add the dressing, and finish with the Parmesan cheese.

Nutritional information