Green Bean Salad

Name: Green Bean Salad
Yield: 4
Ingredients: 2 cups of green beans; 1 medium red bell pepper; 150g of broad beans; 1 medium carrot, peeled and grated; 1/4 cup of black olives, pitted and chopped; 2 tablespoons of fresh parsley, chopped; 1 tablespoon of paprika, chopped; 1 cooked egg; 4 tablespoons of olive oil; 2 tablespoons of balsamic vinegar; Salt to taste

1
2 cups of green beans
2
1 medium red bell pepper
3
150g of broad beans
4
1 medium carrot, peeled and grated
5
1/4 cup of black olives, pitted and chopped
6
2 tablespoons of fresh parsley, chopped
7
1 tablespoon of paprika, chopped
8
1 cooked egg
9
4 tablespoons of olive oil
10
2 tablespoons of balsamic vinegar
11
Salt to taste

Ingredients

1
2 cups of green beans
2
1 medium red bell pepper
3
150g of broad beans
4
1 medium carrot, peeled and grated
5
1/4 cup of black olives, pitted and chopped
6
2 tablespoons of fresh parsley, chopped
7
1 tablespoon of paprika, chopped
8
1 cooked egg
9
4 tablespoons of olive oil
10
2 tablespoons of balsamic vinegar
11
Salt to taste

Directions

1
Soak the green beans in water for 30 minutes
2
Drain and cook the green beans with enough water to cover them for 15 minutes
3
Drain and reserve
4
Roast the bell pepper in the oven until the skin peels off
5
Remove the skin, seeds, and cut into strips
6
Cook the broad beans for 10 minutes
7
Drain and cut into pieces
8
In a salad bowl, combine the green beans, bell pepper, broad beans, carrot, olives, parsley, and paprika
9
Pass the egg through a sieve and add to the salad
10
Season with salt, olive oil, and balsamic vinegar.