For the bean salad, place the beans in a colander to drain. Cut the onions into thin rings, pluck the marjoram leaves from the stems, wash and shake dry.
Put the drained beans in a bowl, spread the onions, add the marjoram leaves, balsamic vinegar and pumpkin seed oil, stir gently and season with salt and pepper.
Preparation Tip:
The bean salad should be dressed at least 1/2 hour before serving to allow the full flavor to develop.
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