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 Warm Big Bean Salad Recipe
Two options for a very hearty salad, which can be served as a separate dish, or as a side dish. Very tasty salad.
Course Dinner Dishes, Holiday Food Ideas, Snacks Ideas
Cuisine Polish Cuisine
Keyword Easy, For Beginners
Cook Time 35 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Snacks Ideas
Cuisine Polish Cuisine
Keyword Easy, For Beginners
Cook Time 35 minutes
Servings
Ingredients
Instructions
  1. Cook the beans without defrosting for 25 minutes. Add salt at the end of cooking.
    Cook the beans without defrosting for 25 minutes. Add salt at the end of cooking.
  2. Onion cut into half rings and fry in vegetable oil. Season with salt, pepper and Provencal herbs. Lightly dry the pine nuts in a frying pan.
    Onion cut into half rings and fry in vegetable oil. Season with salt, pepper and Provencal herbs. Lightly dry the pine nuts in a frying pan.
  3. For the sauce, mix vinegar (I have white grape), balsamic, lemon juice and zest, salt, sugar and your favorite vegetable oil. Finely chop the cherries, thinly slice the cheese.
    For the sauce, mix vinegar (I have white grape), balsamic, lemon juice and zest, salt, sugar and your favorite vegetable oil. Finely chop the cherries, thinly slice the cheese.
  4. Pour the sauce over the beans, add the cherries and nuts, and sprinkle the cheese on top. I used the Lithuanian equivalent of parmesan.
    Pour the sauce over the beans, add the cherries and nuts, and sprinkle the cheese on top. I used the Lithuanian equivalent of parmesan.
  5. The salad is ready! Instead of cheese, we often use fried bacon. It is very satisfying and delicious!
    The salad is ready! Instead of cheese, we often use fried bacon. It is very satisfying and delicious!
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