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 Warm Salad with Beans and Mussels Recipe
I've been wanting to make this salad for a long time, but I still can't. And here is just such a good case. Well, what can I say?! The salad is very, very much liked it is delicious, satisfying, beautiful and healthy. I put it in the favorite food section.
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Asian Cuisine
Keyword Easy, For Beginners
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Asian Cuisine
Keyword Easy, For Beginners
Servings
Ingredients
Instructions
  1. Soak the beans in water for at least 4 hours. Cook according to the instructions on the package. Flip it into a colander and let the water drain.
    Soak the beans in water for at least 4 hours. Cook according to the instructions on the package. Flip it into a colander and let the water drain.
  2. Finely chop the onion and garlic. Heat the pan, add 1 tablespoon of olive oil and fry the onion for about a couple of minutes. Then add the garlic and cook for another couple of minutes.
    Finely chop the onion and garlic. Heat the pan, add 1 tablespoon of olive oil and fry the onion for about a couple of minutes. Then add the garlic and cook for another couple of minutes.
  3. Add the mussels and cook stirring for 5 minutes. Pour in the wine and let it boil.
    Add the mussels and cook stirring for 5 minutes. Pour in the wine and let it boil.
  4. Put the beans in the pan and mix. Cut the cherry tomatoes into quarters and add them to the pan. Slightly warm up the tomatoes to podvyali, but not cooked. Add salt and pepper to taste. Season with 2 tablespoons of olive oil mixed with lemon juice and sprinkle with finely chopped parsley.
    Put the beans in the pan and mix. Cut the cherry tomatoes into quarters and add them to the pan. Slightly warm up the tomatoes to podvyali, but not cooked. Add salt and pepper to taste. Season with 2 tablespoons of olive oil mixed with lemon juice and sprinkle with finely chopped parsley.
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