To prepare this salad, you can take ready-made canned beans. But since I have my own beans in excess, I cook from dry beans. Beans are pre-soaked and boiled until ready.
Onions cut into small cubes and fry in vegetable oil until transparent.
Add the beans and tomato ketchup to the onion, stir and simmer over medium heat for 15 minutes.
Let the beans in the tomato cool down.
If you have canned beans in tomatoes, just fry the onion and mix with the beans.
We take the ham, I have chicken or boiled chicken fillet, cut into small cubes and put it with the beans.
Add the grated cheese and squeeze out the garlic.
Put the pickled cucumbers, cut into small cubes.
Add salt if necessary, season the salad with mayonnaise, mix.
Serve the salad chilled, sprinkled with green onions.
For a more presentable presentation and for a buffet table, I suggest serving this salad in tartlets made of toast bread.
We take toast bread. If it is not quite fresh, I recommend warming it up in the microwave for 10 seconds. Roll out the bread toast with a rolling pin. Cut off the corner.
Roll up the toast, fix it with a toothpick.
From the remaining corner of the dough, cut a piece and insert it inside the tartlets so that the salad does not fall out.
Put the toast in the form and send it to the oven to dry slightly for 10 minutes at 200 degrees.
In ready-made toast, remove the toothpicks and fill with salad (just before serving). Sprinkle the top with green onion feathers.