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Print Recipe
Bean Salad Recipe
A rich, vitamin and bright salad for a festive Lenten table, which can also become your full dinner, thanks to the content of a large amount of vegetable protein and an abundance of vegetables.
Cook Time 30 minutes
Servings
Ingredients
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. Bulgarian pepper red and orange cut into pieces.
    Bulgarian pepper red and orange cut into pieces.
  3. Tomatoes, too, cut into slices. Add the chopped bell pepper and tomatoes to the boiled, cooled beans and mix.
    Tomatoes, too, cut into slices. Add the chopped bell pepper and tomatoes to the boiled, cooled beans and mix.
  4. Mix ingredients for salad dressing: mustard, sunflower oil, soy sauce, lemon juice.
    Mix ingredients for salad dressing: mustard, sunflower oil, soy sauce, lemon juice.
  5. Season the salad. Add the greens, stir and leave for 1 hour, stirring occasionally. Salad is ready.
    Season the salad. Add the greens, stir and leave for 1 hour, stirring occasionally. Salad is ready.

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