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Print Recipe
Salad with Beans and Croutons Recipe
With this salad, it's easy to live through Lent. It is rich, spicy, with a fresh sourness. And from one of its bright views, the mood already rises.
Cook Time 60 minutes
Servings
Cook Time 60 minutes
Servings
Instructions
  1. Boil the beans until tender.
    Boil the beans until tender.
  2. Chop the mushrooms coarsely and fry in oil, over high heat. So they do not have time to give the juice and remain juicy. Add salt at the very end.
    Chop the mushrooms coarsely and fry in oil, over high heat. So they do not have time to give the juice and remain juicy.
Add salt at the very end.
  3. Cut the onion into thin rings, sprinkle with vinegar and let stand for a while.
    Cut the onion into thin rings, sprinkle with vinegar and let stand for a while.
  4. Borodinsky bread is cut into oblong pieces and fried in oil until it crunches.
    Borodinsky bread is cut into oblong pieces and fried in oil until it crunches.
  5. Mix mushrooms, beans, crushed garlic and a little cold-pressed vegetable oil.
    Mix mushrooms, beans, crushed garlic and a little cold-pressed vegetable oil.
  6. We collect the salad: on the mushrooms with beans, we put onions, croutons and sprinkle with herbs.
    We collect the salad: on the mushrooms with beans, we put onions, croutons and sprinkle with herbs.

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