* Put the beans in the boiling water and soften for about ten minutes, then drain in a colander and drain.
* Rinse the cherry tomatoes, cut them into quarters and remove the stalks.
* Clean the onion and chop or cut into rings.
* Rinse kitchen herbs, shake dry and pluck into small pieces.
* For the marinade, stir together white wine vinegar, clear soup and mustard until well combined.
* Season with pepper, salt and sugar.
* Whisk in the oil until the marinade emulsifies, that is, becomes creamy.
* Pour the marinade over the beans while they are still warm, add the onion pieces, tomatoes and kitchen herbs and gently fold everything together.
* Cover the salad and let it cool for at least an hour.
Our tip: It is best to use fresh herbs for a particularly good aroma!