Bean Salad Recipe
Our excursion group was treated to a similar salad in the refectory of the Tikhvin monastery. Simple, satisfying and delicious.
  1. Rinse the beans with boiled water and put them in a colander. Finely chop the garlic or pass it through a press.
  2. Cut the pickles into slices.
  3. Chop the dill finely.
  4. Cut the cheese into cubes or grate on a coarse grater.
  5. Pour in the rye crackers.
  6. Season with mayonnaise. Put it in the refrigerator for literally five minutes. Serve to the table.
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