Colorful bean salad: light food for summer

And this is how it is done:

1. Clean and wash the beans and broccoli florets and cook in boiling salted water until crisp. Drain and extinguish.
2. Wash the peppers, clean and cut into short strips. Wash and cut the tomato. Mix all the ingredients.
3. Whisk together the balsamic vinegar, lemon juice, olive oil, orange juice, salt, pepper and yogurt. Fold into salad.
4. Roughly chop the cashew nuts, fry them with oatmeal and chili in a greased frying pan. Spread over the salad.

Our fresh colorful bean salad is the perfect snack between meals. It is also very suitable as an accompaniment to meat. The delicious salad is vegetarian – just the thing if you’re looking for a healthy snack. Enjoy the last days of summer with this crunchy salad! Also suitable as a side dish for grilling.

Tired of boring salads? Then you will especially like this exciting broccoli couscous salad with sweet mustard dressing. This tomato orzo salad with fresh and sun-dried tomatoes is equally delicious. This sweet sweet potato and chard salad with pomegranate seeds and this spinach and rocket salad with horseradish dressing are especially delicious in late summer. This beetroot, grilled peach and halloumi salad is also seasonally appropriate.

In our video we also show you how to prepare a pesto salad with asparagus:

You can find more easy summer salads to enjoy in our photo gallery:

There are even more salad recipes on our topic page. Banned from!

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