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Print Recipe
Bean Salad Recipe
When I make salads, my mood always rises, even if it is a very simple recipe, but it is worth adding a few design touches to the salad, a sprig of greenery, and an ordinary dinner turns out to be a light home holiday. It turns out satisfying, delicious, easy!
Servings
Ingredients
Servings
Ingredients
Instructions
  1. It is better to soak the beans overnight, change the water, and boil them. Boil the eggs. Almost half of the work is done.
    It is better to soak the beans overnight, change the water, and boil them. Boil the eggs. Almost half of the work is done.
  2. It remains to thinly slice the onion, tear the green lettuce leaves with your hands and make the dressing. With canned food, drain 3 tbsp. l. oil, crush a clove of garlic and finely chop, add it to the oil, pour 1-2 tbsp. l. wine vinegar, mix well. I have Peking cabbage leaves instead of lettuce.
    It remains to thinly slice the onion, tear the green lettuce leaves with your hands and make the dressing. With canned food, drain 3 tbsp. l. oil, crush a clove of garlic and finely chop, add it to the oil, pour 1-2 tbsp. l. wine vinegar, mix well.
I have Peking cabbage leaves instead of lettuce.
  3. In a Cup, combine all the ingredients, season, put the egg slices, salt and pepper. For emphasis, add a couple of cherry tomatoes.
    In a Cup, combine all the ingredients, season, put the egg slices, salt and pepper. For emphasis, add a couple of cherry tomatoes.

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