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