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.
Servings
2
Cook Time
60minutes
Servings
2
Cook Time
60minutes
Ingredients
Instructions
  1. 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.
  3. 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.
  5. 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.
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