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 Bean Salad Recipe
A hearty, vitamin-rich and bright salad for a festive lean table, which can also become your full-fledged dinner, thanks to the content of a large amount of vegetable protein and an abundance of vegetables.
Course Dinner Dishes, Holiday Food Ideas, Lean Food, Lunch Second Breakfast Dishes, Special Food Dishes
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Lean Food, Lunch Second Breakfast Dishes, Special Food Dishes
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Before cooking, soak the beans in cold water for at least four hours, boil until tender and cool.
    Before cooking, soak the beans in cold water for at least four hours, boil until tender and cool.
  2. Red bell pepper and orange cut into pieces.
    Red bell pepper and orange cut into pieces.
  3. Cut the tomatoes into slices, too. Add chopped bell peppers and tomatoes to the boiled, cooled beans and mix.
    Cut the tomatoes into slices, too. Add chopped bell peppers and tomatoes to the boiled, cooled beans and mix.
  4. Mix the ingredients for salad dressing: mustard, sunflower oil, soy sauce, lemon juice.
    Mix the ingredients for salad dressing: mustard, sunflower oil, soy sauce, lemon juice.
  5. Season the salad. Add the herbs, stir and leave for 1 hour, stirring occasionally. The salad is ready.
    Season the salad. Add the herbs, stir and leave for 1 hour, stirring occasionally. The salad is ready.
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