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Print Recipe
Bean Salad Recipe
The salad is delicious and filling. It will take a worthy place on your table and will not leave anyone indifferent. Original, juicy, moderately sharp. Balanced and harmonious taste.
Instructions
  1. Peel the eggplant and cut it into a small cube. Put to fry in vegetable oil. When the eggplants are already soft, add the onion chopped into half rings. Continue to fry until ready.
    Peel the eggplant and cut it into a small cube. Put to fry in vegetable oil. When the eggplants are already soft, add the onion chopped into half rings. Continue to fry until ready.
  2. In a salad bowl, put the beans ( I have boiled, you can also canned), pass the garlic through the press. The boiled meat is disassembled into fibers or cut into a small cube, like a cucumber. Chop the greens.
    In a salad bowl, put the beans ( I have boiled, you can also canned), pass the garlic through the press. The boiled meat is disassembled into fibers or cut into a small cube, like a cucumber. Chop the greens.
  3. Add all the spices and a spoonful of olive oil. Add the cooled eggplant and onion. Mix the salad and let it stand for at least 30 minutes.
    Add all the spices and a spoonful of olive oil. Add the cooled eggplant and onion. Mix the salad and let it stand for at least 30 minutes.

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