Recipe Salad from different types of beans
Bean salad I suggest to try a salad brightAnd in appearance, and taste. Salad from three kinds of beans, carrots in Korean and corn is suitable for a festive table, and for everyday menus. Most of the ingredients are already ready for use, which makes the salad fast in cooking. If there is no ready carrots in Korean, then just fry freshly squeezed fresh carrots with onions, garlic and then extinguish with the addition of coriander and ground peppers.
- White beans canned 200 g
- Red beans harvested 200 g
- Beans fillet frozen 250 g
- Canned corn 150 g
- Carrots in Korean 150 g
- Onions 1 pc.
- Garlic 2 cloves
- Sunflower refined sunflower oil 2 tbsp. L.
- Step 1 To prepare the salad, cook canned corn, white and red beans, green string beans, onions, garlic and carrots in Korean.
- Step 2 In the salad bowl, combine the red and white beans, corn and carrots in Korean.
- Step 3 Frozen green string beansRinse with hot water to remove ice glaze, and then fry and put it in vegetable oil, along with chopped onion and chopped garlic for 5-7 minutes.
- Step 4 Slightly cooled beans with onion add to the rest of the ingredients and mix.
- Step 5 Dressing the salad will be the oil in which the beans were stewed with onion and garlic, and the extra piquancy will give the carrots in Korean. Bon Appetit!