Easy Bean and Pickle Salad

Simple, so tasty and satisfying! For all occasions! Diversify your table with a light salad with red beans and pickles. It is easy to prepare, but in terms of taste and colors it is not inferior to any other more complex salad.
cook time: 10 min
Ruby Colston
Easy Bean and Pickle Salad

Nutrition Facts (per serving)

156
Calories
9g
Fat
11g
Carbs
5g
Protein

Ingredients (5 portions)

Basic:

Onion 1 pc
Salt to taste
Pepper to taste
Parsley to taste
Salted cucumbers 2 pc
bell pepper 0.5 pc
Beans (boiled) 0.5 cup
Linseed oil 3 tbsp

Recipe instructions

Step 1

Step 1
How to make a salad with red beans and pickles? Prepare all the ingredients. I will prepare the salad from non-canned beans, but I indicate the cooking time taking into account whether your beans are cooked or whether you are using canned ones. I used red onions, but you can use regular onions (after cutting them and pouring boiling water over them) or green ones.

Step 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 fingerʼs 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.

Step 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.

Step 4

Step 4
Peel the salad onion and cut into half rings. Place the chopped onion in a salad bowl.

Step 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.

Step 6

Step 6
Wash and dry fresh herbs (I use dill and parsley). Chop the greens and add to the salad.

Step 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 ready-made salad with beans and pickles can be served. Bon appetit!

Additional rubrics

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