This salad is good because it is useful both in hot summer, instead of dinner, and in cold winter as a snack. A spicy dressing of cottage cheese and mustard will give simple ingredients a unique taste.
Boil the beans until tender in salted water. Drain the water. Let the beans cool. Cut into small pieces of 1.5-2 cm.
Cut boiled eggs into cubes. Parsley (3-4 sprigs) - chop. Add to the beans.
Dressing: mix cottage cheese, mustard, season with salt and pepper to taste.
Gently mix the dressing with the salad ingredients.
Additions to the salad can vary depending on taste and season - a couple of olives, or slices of cheese, or cherry tomatoes
