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Print Recipe
Bean Salad with Pumpkin and Spinach Recipe
Juicy, nutritious, moderately spicy, delicious salad. A real lifesaver during the fast! Beans will fill us with the necessary protein, and pumpkin, spinach and greens will add vitamins. Be sure to prepare it!
Cook Time 30 minutes
Servings
Ingredients
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. A glass of beans should be soaked overnight in water. Then boil the beans.
    A glass of beans should be soaked overnight in water. Then boil the beans.
  2. We'll wash the pumpkin and clean it.
    We'll wash the pumpkin and clean it.
  3. Peel the onion and cut it into small cubes. We will grate the pumpkin on a Korean grater.
    Peel the onion and cut it into small cubes. We will grate the pumpkin on a Korean grater.
  4. Then, in vegetable oil, we pass the onion and pumpkin until soft.
    Then, in vegetable oil, we pass the onion and pumpkin until soft.
  5. Spinach and herbs wash and finely chop. Take any greens you like. I have coriander, dill and parsley.
    Spinach and herbs wash and finely chop. Take any greens you like. I have coriander, dill and parsley.
  6. In a bowl, put all the ingredients: beans, herbs, passaged onions and pumpkin, garlic passed through a press, a little chili pepper, salt and smoked paprika to taste.
    In a bowl, put all the ingredients: beans, herbs, passaged onions and pumpkin, garlic passed through a press, a little chili pepper, salt and smoked paprika to taste.
  7. Add the rice vinegar and mix everything thoroughly. Let the salad stand for 30 minutes in the refrigerator.
    Add the rice vinegar and mix everything thoroughly. Let the salad stand for 30 minutes in the refrigerator.
  8. Serve the salad chilled.
    Serve the salad chilled.

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