Mushroom and Bean Fasting Salad

A delicious lean salad made from simple ingredients! The bean and champignon salad turns out to be quite tasty and nutritious! 100% plant-based ingredients make this dish perfect for fasting days!
cook time: 8h
Ruby Colston
Mushroom and Bean Fasting Salad

Nutrition Facts (per serving)

106
Calories
8g
Fat
13g
Carbs
4g
Protein

Ingredients (4 portions)

Basic:

Salt to taste
Ground black pepper to taste
Bulb onions 100 g
Vegetable oil 2 tbsp
Champignon 220 g
Soy sauce 3 tbsp
White beans 100 g

Recipe instructions

Step 1

Step 1
How to make a lean salad with fried mushrooms, champignons and potatoes? Prepare your food. Pre-boil the potatoes in their skins and cool. Instead of champignons, any other mushrooms will do — forest, cultivated, the only difference will be the way they are processed. First of all, choose mustard that is tasty, use refined oil for frying, and any oil will go into the dressing.

Step 2

Step 2
Wash the champignons with a sponge to remove dirt, then dry with paper towels. Cut them into fairly large pieces. Very small ones are cut in half, medium ones are cut into 4 pieces, large pieces are cut into 6 or 8 pieces.

Step 3

Step 3
Heat a frying pan over medium heat, pour vegetable oil into it for frying. Place a clove of garlic, peeled and crushed with a knife, into the oil. Fry it in oil for a minute, then remove — the garlic will give off its aroma to the oil. Place the mushrooms. Fry them, stirring occasionally, until golden, about 10 minutes. Then cool. Read about how to choose the ideal frying pan, as well as how to choose the right vegetable oil in separate articles, links at the end of the recipe.

Step 4

Step 4
Peel the potatoes and cut into large cubes.

Step 5

Step 5
Cut the cucumbers into pieces approximately the size of potato cubes. My cucumbers are quite small, I cut them into rings.

Step 6

Step 6
Wash and dry the green onion feathers. Finely chop.

Step 7

Step 7
Prepare the dressing. Place mustard in a bowl and squeeze out the required amount of lemon juice. Pour in vegetable oil. Stir until smooth.

Step 8

Step 8
Place all the ingredients in a salad bowl and add the mushrooms from the frying pan there. Add salt and pepper to taste (keep in mind that the salad contains pickled cucumbers, do not over-salt). Pour in the dressing. Stir the salad.

Step 9

Step 9
Serve the salad to the table. Bon appetit!

Additional rubrics

Related recipes