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Print Recipe
Bean Salad with pickled Cucumber Recipe
Oval, red beans with beautiful cubes of vegetables, with slices of juicy pickles is a pleasant addition to any feast. This salad is good because it can be prepared in advance-at least a week in advance, and before serving only add a cucumber.
Cook Time 60 minutes
Servings
Ingredients
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Take a glass of red beans. Soak for 8 hours. Change the water. Boil until tender.
    Take a glass of red beans. Soak for 8 hours. Change the water. Boil until tender.
  2. Wash the vegetables, peel them and cut them into cubes. I do this with a food processor.
    Wash the vegetables, peel them and cut them into cubes. I do this with a food processor.
  3. Fry the onion in oil. Add the carrots, onions, and peppers and simmer together until half cooked. Add the vegetables to the beans. Put all the remaining ingredients and cook, after boiling, for 30 minutes.
    Fry the onion in oil. Add the carrots, onions, and peppers and simmer together until half cooked. Add the vegetables to the beans. Put all the remaining ingredients and cook, after boiling, for 30 minutes.
  4. Lettuce can be spread hot in sterilized jars, rolled up and stored in the refrigerator as a blank.
    Lettuce can be spread hot in sterilized jars, rolled up and stored in the refrigerator as a blank.
  5. Before serving, cut the salted or pickled cucumber.
    Before serving, cut the salted or pickled cucumber.
  6. Stir and bring to the table.
    Stir and bring to the table.

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