I understand that the site options for this dish a lot, but my vinaigrette with a little twist and some nuances. Very tasty and satisfying, one of his plate will easily replace the whole dinner!!! Since my vinaigrette contains beans and corn, there are no potatoes. Dressing with lemon zest and soy sauce gives the dish a piquancy and a special taste. Diversity fast table bright plant food and raise your mood!
Lemon wash, pour over boiling water to dry out. Remove the zest without grabbing the white layer. From a half of lemon squeeze the juice.
Mix zest, juice, olive oil and soy sauce "Kikkoman" in a gravy boat.
Beets boil until fully cooked, I have a fairly large beet, I used a steamer, boiled for a couple for 60 minutes. It will be tastier if the beet is baked in the oven, wrap it with foil and bake for 45 minutes at 190-200 degrees. Cool and cut into cubes. To beet is not really colored the rest of the ingredients, can it add the 1 tablespoon of olive or sunflower oil, mix, oil will envelop the beets and thereby prevents strong staining other products.
Freshly frozen peas boil for 2-3 minutes from the moment of boiling. Pickled cabbage squeeze from excess juice, slightly cut with scissors. Drain liquid from canned corn.
As for the beans, it must be filled with cold water for swelling the night before cooking. I adapted to do so: soak the whole package (1 kg) of beans, in the morning I put it in a pressure cooker, pour water (SALT – it is believed that the beans are cooked poorly in salted water, but this moment does not apply to its preparation in a pressure cooker), salt water, and boil for 45 minutes in a pressure cooker (bean mode). I take the right amount of boiled beans for cooking, the rest I distribute into bags (portions) and send to the freezer. In the future, you can get it at any time, and directly frozen, for example, put in a frying pan to tomatoes and onions, you will get a very tasty Lenten dish.
Green onions cut.