Directions

• Put a pan of salted water on the stove. When the water is boiling add 400 gr green beans and let it boil for 10 minutes. The beans should still be firm. Meanwhile, cut 3 cloves of garlic in half lengthwise.
• Put half of the garlic in a appetiser plate and pour 2 tbls of olive oil. Add available dried herbs like basilicum, dille, parsley etc. Mix it well.
• Preheat the oven on 200 C. Cut the bread in thick slices. Divide the slices over a baking tray, pour the mixture with garlic and olive oil over them and spread garlics over the slices. Bake in 6 minutes in the oven so the bread will be nice and crispy. Note: If bread is not ready bake it for 14 minutes in total..
• Cut 1 red onion into half rings. Cut 250 g cherry tomatoes in half. Drain 230 g olives and 1 jar white beans. Rinse the white beans under the cold tap. Measure 2 tbsp capers and keep the liquid.
• Mix the red onion, cherry tomatoes, olives, white beans, green beans and capers together in a large bowl.
• To make garlic oil: heat 2 tbsp olive oil in a frying pan and fry the halved garlic cloves for about 2 minutes or until they turn light brown. Watch out: the garlic must not burn.
• Then mix 1 tsp salt with 3 tbsp red wine vinegar and the garlic oil for the dressing.
• Mix the dressing through the salad. Season to taste with the liquid from the capers, more red wine vinegar and some black pepper. Serve with the garlic ciabatta and possibly a drizzle of olive oil.
• Extra tasty with finely chopped parsley. Stir the parsley into the salad in step 4.