Crunchy Bacon and Bean Salad

1. If you’re using canned beans, pour them into a colander, rinse and set them aside for draining.

2. Cut onion and bacon into little cubes and roast them in a non-stick frying pan without any oil, just until brown and crunchy. Set the pan aside and let it cool.

3. Cook the frozen sting beans in saltwater for 5–7 minutes. They should be al dente and not too soft. Rinse them with cold water and set aside.

4. In a mug or drinking glass, make a smooth marinade from vinegar, oil, mustard, salt and pepper. Combine the beans, bacon and onion in a large bowl and do not marinade until right before serving.