For the green bean salad, wash the green bean, pluck off the ends and cut into pieces about 2-3 cm long. Boil in salted water for about 5 minutes, strain and rinse in ice water.
Peel and dice onion, mix both together. Marinate with a marinade of apple cider vinegar, canola oil, salt and pepper. Do not skimp on vinegar and let marinate for at least an hour.
Preparation Tip:
If it was too sour, grandma always poured a glass of water into the fisole salad. Although this is now frowned upon in marinades, it always tasted like summer and vacation to us kids!
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