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Salad with beans and pickles

Bean and Pickle Salad

A light vegetable salad with red beans. Here's an easy way to liven up your table — even a meatless one — with a fresh, vitamin-packed salad of red kidney beans and dill pickles. It's simple to make, but it holds its own against any other salad for color and flavor. Every ingredient is easy to find, basic, and good for you. I use dried kidney beans, but you can use canned to have the salad ready in just a few minutes.

Anna

Recipe author

Composition / ingredients

Servings:

Kidney beans (cooked)

0.5

Dill pickles

Onion

Bell pepper

0.5

Parsley

Salt

Pepper

Flaxseed oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 5 g

Fats 0 % 0 g

Carbohydrates 71 % 12 g

82 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 10 min

Step 1:

Gather the ingredients for the bean and pickle salad. I'm making it with dried beans I cooked myself, but the cooking time below assumes your beans are already cooked or you're using canned. Use half a bell pepper, in whatever color you like. I'm using red onion, but a regular yellow onion (sliced and rinsed with boiling water first) or green onion works too. Add herbs to taste. Have your salad bowl ready.
Step 2:

If starting from dried, it's best to soak the beans for at least 8 hours (overnight is ideal). Drain, rinse, and cover with fresh water by about an inch. Cook them over low heat, keeping the water at a gentle simmer and the pot uncovered, topping up the water as needed. Total cooking time is roughly 1–2 hours. Let the cooked beans cool and drain, then put them in the salad bowl.
Step 3:

Rinse the bell pepper under running water. Cut out the stem and remove the seeds. Cut it into small pieces and add to the bowl with the beans.
Step 4:

Peel the onion and slice it into half-rings. Add the sliced onion to the salad bowl.
Step 5:

Take the pickles out of the jar and rinse them under running water. Cut them into quarters and drain off any liquid. Add them to the bowl with the rest.
Step 6:

Wash and dry the fresh herbs (I use dill and parsley). Chop them and add to the salad.
Step 7:

Salt the salad to taste and toss. The simplest dressing is any vegetable oil — olive, flaxseed, or sesame. Or whisk the oil with a little vinegar; then the vegetables will marinate slightly before serving, which only improves the flavor. Once dressed, the bean and pickle salad is ready to serve.