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’s so beautiful, and the presence of beans makes it as useful as possible.
Servings
2
Cook Time
30minutes
Servings
2
Cook Time
30minutes
Ingredients
Instructions
  1. Soak the white beans overnight, then boil for 30-40 minutes (do not salt). Then put the beans in a colander, cool. Add about 3 tablespoons of lemon vinegar to the beans. Leave for 30 minutes, you can put it in the refrigerator. Cut the onion into half rings, add salt well and add a spoonful of the same vinegar, mix and leave for 20-30 minutes.
  2. Boil the eggs, cut into 2 or 4 parts. Cut the tomato into slices (preferably remove the skin from the tomato).
  3. Rinse the onion with cold water. Mix with the beans. Salt.
  4. Finely chop the parsley and mix with the beans. Put the beans on a plate.
  5. Cut the pepper into rings. Transfer to the beans.
  6. Garnish the salad with egg slices and tomato slices. Drizzle with olive oil.
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