Salad with beans and pickles

Step-by-step cooking

1. Step 1:

   

   Prepare the specified ingredients for making a salad with beans and pickles. I will prepare the salad from non-canned beans, but I specify the cooking time taking into account that the beans are cooked or you use canned. Bulgarian pepper, half, choose the color as desired. The onion is red, but you can use a regular onion (pre-cut and pour boiling water over it) or green. Greens to taste. Prepare the salad dishes

2. Step 2:

   

   It is advisable to pre-soak the beans for at least 8 hours (preferably overnight). Rinse and pour fresh water so that the beans are covered about a finger phalanx. Cook the beans over low heat, avoiding excessive boiling of water and not closing the pan with a lid, carefully add water as needed. The total duration of cooking beans is about 1-2 hours. Cool and dry the beans after cooking.Put the finished beans in a salad bowl.

3. Step 3:

   

   Bulgarian pepper rinse under running water. Cut the stalk and remove the seeds. Cut into small pieces. Put it in a bowl with boiled beans.

4. Step 4:

   

   Peel the salad onion. Cut into half rings. Put the chopped onion in a salad bowl.

6. Step 5:

   

   Pickles get out of the jar, rinse under running water. Cut into quarters and drain the released liquid. Put it in a bowl with previously prepared ingredients.

7. Step 6:

   

   Wash and dry the fresh herbs (I use dill and parsley). Slice and add to the salad.

8. Step 7:

   

   Add salt to the salad to taste and mix. For salad dressing, the simplest thing is any vegetable oil: olive, linseed, sesame. Or you can mix the oil with vinegar, then before serving the vegetables will marinate a little, which will have a positive effect on the taste. Ready-made seasoned salad with beans and pickles can be served on the table.