Salad with beans and Peking cabbage and cucumber

1. In the evening, rinse the red beans in advance and pour it with clean water. Leave the beans in this position for the whole night, at least for 8 hours, but you can do more.

2. The next day, drain the water and put the beans in a saucepan. Pour in new clean water and boil the legumes over moderate heat until tender. They should be soft, but not overcooked. Drain the water from the beans and cool to room temperature.

3. Wash the Beijing Chinese cabbage thoroughly under running water and drain the water. Let it dry a little or dry it in a special salad dryer. Then finely chop.

4. Wash cherry tomatoes under cold water, wipe with paper towels and cut into quarters lengthwise or halves.

5. Rinse the cucumber, wipe dry and cut into cubes.

6. Peel the red onion, rinse and wipe. Then finely chop.

7. In a large bowl, mix all the prepared vegetables and beans together.

8. Prepare salad dressing, for what:

- wash the greens (mint and cilantro) thoroughly under water and dry them, spreading them out on a paper towel. Then cut the fresh cilantro and mint as small as possible;

- peel the garlic and chop it by passing it through a special press or grate it on a fine grater;

- in a mortar, grind the chopped herbs and garlic together;

- pour the resulting mass with low-fat yogurt without additives and pour in a little extra virgin olive oil (it is more fragrant and most suitable for salads), add freshly squeezed lemon juice;

- thoroughly mix all the salad dressing ingredients together. For a more thorough result, you can beat the dressing in a blender.

9. Try the dressing and adjust its taste to your liking by adding sea salt and ground black pepper to it.

Before serving the salad on the table, fill it with the prepared dressing and you can start tasting!