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Print Recipe
Salad of Beans and pickled Cucumbers Recipe
A very pleasant salad. It is prepared simply and quickly, rich and perfect for a Lenten meal. Very tasty salad.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Wash the beans, drain them from the water and put them in a cup.
    Wash the beans, drain them from the water and put them in a cup.
  2. In the chopper, add walnuts, coarsely chopped herbs (coriander can be together with the stalks, and basil and parsley - only leaves) and chopped garlic cloves.
    In the chopper, add walnuts, coarsely chopped herbs (coriander can be together with the stalks, and basil and parsley - only leaves) and chopped garlic cloves.
  3. Grind to small pieces, not to dust.
    Grind to small pieces, not to dust.
  4. Add the pickled cucumbers to the beans, cut into small cubes (they should be the size of chopped nuts).
    Add the pickled cucumbers to the beans, cut into small cubes (they should be the size of chopped nuts).
  5. Add a mass of greens, nuts and garlic to the salad.
    Add a mass of greens, nuts and garlic to the salad.
  6. Season the salad with salt and walnut oil. The salad can be prepared in advance, its taste properties do not deteriorate the next day.
    Season the salad with salt and walnut oil.
The salad can be prepared in advance, its taste properties do not deteriorate the next day.

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