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Print Recipe
Vegetable Salad Recipe
Another dish of Turkish home cooking. Mostly served with cutlets-as a side dish, as a salad. I really liked the salad, it is so beautiful, and the presence of beans makes it as useful as possible.
Cook Time 30 minutes
Servings
Ingredients
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. At night, soak the white beans, then boil for 30-40 minutes (do not salt). After to throw beans on a colander, to cool. Add about 3 tablespoons of lemon vinegar to the beans. Leave for 30 minutes, you can put in the refrigerator.Cut the onion in half rings, salt well and add a spoon of the same vinegar, mix and leave for 20-30 minutes.
    At night, soak the white beans, then boil for 30-40 minutes (do not salt).
After to throw beans on a colander, to cool.
Add about 3 tablespoons of lemon vinegar to the beans. Leave for 30 minutes, you can put in the refrigerator.Cut the onion in half rings, salt well and add a spoon of the same vinegar, mix and leave for 20-30 minutes.
  2. Boil eggs, cut into 2 or 4 pieces. Tomato cut into slices (it is desirable to remove the skin from the tomato).
    Boil eggs, cut into 2 or 4 pieces.
Tomato cut into slices (it is desirable to remove the skin from the tomato).
  3. Onions rinse with cold water. Mix with beans. Salt.
    Onions rinse with cold water. Mix with beans. Salt.
  4. Finely chop the parsley and mix with the beans. Put the beans on a plate.
    Finely chop the parsley and mix with the beans.
Put the beans on a plate.
  5. Rings, slice the pepper. Shift to beans.
    Rings, slice the pepper. Shift to beans.
  6. Decorate salad sliced egg and slices of tomato. Drizzle with olive oil.
    Decorate salad sliced egg and slices of tomato.
Drizzle with olive oil.

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