For the giant bean salad, quarter the leek and cut into strips, cut the cucumber, tomatoes and bell bell pepper into small pieces.
Mix everything together with the beans and pumpkin seeds, marinate with the oil and balsamic vinegar and season with herbs and spices.
Before serving, leave in the refrigerator for at least 1 hour.
Preparation Tip:
The giant bean salad can be varied as desired.
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