Bean and Cabbage Salad: A Vitamin-Packed Delight

Very juicy, bright, vitamin-rich, without mayonnaise! The bean and cabbage salad includes the simplest and most affordable products. It is very easy and quick to make, even a novice cook can handle it. Due to the beans, the salad becomes filling, and therefore it can be offered as a light dinner.
cook time: 20 min
Owen Truitt
Bean and Cabbage Salad: A Vitamin-Packed Delight

Nutrition Facts (per serving)

103
Calories
7g
Fat
9g
Carbs
2g
Protein

Ingredients (4 portions)

Basic:

Onion 1 pc
Olive oil 5 tbsp
Salt to taste
Sugar 0.5 tsp
White wine vinegar 1 tbsp
Carrot 1 pc
White cabbage (approximately 250-300 grams) 0.25 pc
bell pepper 1 pc
Greenery to taste
Grainy mustard 1 tsp
Canned beans 250 g
Red cabbage (approximately 250-300 grams) 0.25 pc

Recipe instructions

Step 1

Step 1
How to make a salad with beans and cabbage? Very easy! Prepare all the products listed on the list. To brighten the salad, I used two types of cabbage — red cabbage and regular white cabbage.

Step 2

Step 2
Peel the onion and rinse. This time I have two small onions (onions and red salad onions). Cut the onion into thin half rings, place in a small deep bowl and sprinkle with a pinch of sugar (I took a little more sugar to taste, about 0.75 tsp).

Step 3

Step 3
Pour in the wine vinegar, mix everything well and leave to marinate.

Step 4

Step 4
Meanwhile, work on the rest of your groceries. Remove the outer spoiled leaves from the cabbage, rinse the heads of cabbage and dry with paper towels. Shred the white cabbage thinly and place it in a deep, comfortable bowl.

Step 5

Step 5
Do the same with the red cabbage and place in the bowl.

Step 6

Step 6
Peel the carrots, rinse and grate for Korean salads. Add carrots to cabbage.

Step 7

Step 7
Cut the bell pepper in half, remove the core and stem. Cut the pepper into thin half rings and place in a bowl.

Step 8

Step 8
Drain liquid from canned beans. Add beans and pickled onions to all ingredients in the salad bowl.

Step 9

Step 9
Next, make the dressing. Mix mustard and olive oil until smooth. Olive oil can be replaced with regular refined sunflower oil. If necessary, increase the amount of oil and mustard to your taste.

Step 10

Step 10
Pour the resulting mixture over the salad, salt and pepper to taste. Rinse the greens, dry and finely chop. Add to salad. Parsley, chives or dill are perfect.

Step 11

Step 11
Mix everything thoroughly and serve. I really like this salad when it sits in the refrigerator for at least half an hour.

Additional rubrics

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