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 Salad with Bean Recipe
Cooking a salad with bell pepper, corn and Korean carrots will not take you much time, and the result will please and diversify the menu.
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 15 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 15 minutes
Servings
Ingredients
Instructions
  1. Pour water into a saucepan and bring to a boil. Put the bell pepper in a frying pan and cook for 5-7 minutes. Remove, cool and peel.
    Pour water into a saucepan and bring to a boil. Put the bell pepper in a frying pan and cook for 5-7 minutes. Remove, cool and peel.
  2. Tear the lettuce leaves arbitrarily with your hands and put them on a serving dish.
    Tear the lettuce leaves arbitrarily with your hands and put them on a serving dish.
  3. Cut the asparagus into small pieces and send it to the rest of the ingredients.
    Cut the asparagus into small pieces and send it to the rest of the ingredients.
  4. Cut the asparagus into small pieces and send it to the rest of the ingredients.
    Cut the asparagus into small pieces and send it to the rest of the ingredients.
  5. We cut the carrots in Korean (optional) and send it to our salad.
    We cut the carrots in Korean (optional) and send it to our salad.
  6. Sprinkle with corn and sesame seeds. Add salt and pepper to taste. In a small bowl, mix vegetable oil and soy sauce, pour over our salad. This time I have prepared portions so that everyone can refuel the plane.
    Sprinkle with corn and sesame seeds. Add salt and pepper to taste. In a small bowl, mix vegetable oil and soy sauce, pour over our salad. This time I have prepared portions so that everyone can refuel the plane.
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