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
Ingredients
- 1 glass Bean
- 200 gram Carrot
- 200 gram Red sweet pepper
- Tomato paste
- 1 tsp Salt
- 1 tbsp Sugar
- Black pepper peas
- 2 pieces Pickled cucumber
Instructions
- Take a glass of red beans. Soak for 8 hours. Change the water. Boil until tender.
- Wash the vegetables, peel them and cut them into cubes. I do this with a food processor.
- 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.
- Lettuce can be spread hot in sterilized jars, rolled up and stored in the refrigerator as a blank.
- Before serving, cut the salted or pickled cucumber.
- Stir and bring to the table.