How to make
Finely chop the spring onions and parsley and mix them with the cooked beans.
The carrot and pickles are cut into small cubes.
Add the tomato chutney and as much salt as you like. Mix everything well.
I sometimes add two pinches of sugar and two tablespoons of vinegar to the salad for an even better taste.
Store the bean salad in the refrigerator and take it out 20-30 minutes before serving so that it is not too cold and the flavors are much better.
A classic that is suitable for all occasions.
It is also great as a side dish for pork and sausages.
Enjoy!
