Salad with beans and pickles

Step-by-step preparation

Cooking time: 10 mins

1. STEP 1

   

   How to make a salad with red beans and pickles? Prepare all ingredients. I will prepare the salad from non-canned beans, but I indicate the cooking time taking into account that you have cooked the beans or are using canned ones. I used red onions, but you can use regular onions (after cutting them up and pouring boiling water over them) or green ones.

2. STEP 2

   

   It is advisable to pre-soak the beans overnight. Rinse and cover the beans with fresh water until they are covered by about a finger's length. Cook the beans over low heat, avoiding excessive boiling of the water and without covering the pan with a lid, carefully add water as needed. The total cooking time for beans is about 1-2 hours. After cooking, drain the beans in a colander and cool. Transfer the finished beans to a salad bowl.

3. STEP 3

   

   Rinse bell peppers under running water. Cut off the stem and remove the seeds. Cut the pepper pulp into small pieces. Place the peppers in a bowl with the boiled beans.

4. STEP 4

   

   Peel the salad onion and cut into half rings. Place the chopped onion in a salad bowl.

5. STEP 5

   

   Remove the pickles from the jar and rinse under running water. Cut into quarters and drain any liquid. Place the chopped cucumbers in a salad bowl with the previously prepared ingredients.

6. STEP 6

   

   Wash and dry fresh herbs (I use dill and parsley). Chop the greens and add to the salad.

7. STEP 7

   

   Salt the salad to taste and mix. For salad dressing, the simplest thing is any vegetable oil: olive, flaxseed, sesame. Or you can mix oil with vinegar, then the vegetables will marinate a little before serving, which will have a positive effect on the taste. The prepared salad with beans and pickles can be served. Bon appetit!

Comments on the recipe

asa

11.08.2023

4.8

I love salads with beans. Let me offer you a delicious version of salad with beans and beef called Tbilisi.

Natalia M

11.08.2023

4.8

During Lent, I prepared all sorts of salads for my husband) Among them, a salad with beans and pickles takes pride of place. This salad turned out to be not only very tasty, but also healthy! To prepare it, I took dry white beans. I pre-soaked it overnight and boiled it in the morning until ready. I took sour barrel cucumbers, the kind that make my cheekbones ache, I love them very much) Instead of salad onions, I used regular onions, I marinated them in apple cider vinegar to remove the bitterness. After mixing all the ingredients, I let them brew and “make friends,” and then seasoned with oil. I somehow don’t really like flaxseed, so I replaced it with mustard, it’s fragrant and unusual. The salad turned out delicious, all the products in it are in harmony and complement each other. You can even just eat it as dinner)