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Green Bean Salad (Mongolian)

A light, simple salad with a flavor all its own. Mongolian food has never been known for fussy refinement, yet its cuisine is rightly counted among the country's real highlights. The beauty of this recipe is how well it suits vegetarians, anyone watching their weight, and those observing a fast. It's also easy to make and genuinely satisfying — perfect as a cold appetizer or a side to the main course.

OlgaAuthor avatar
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Green bean salad (Mongolian)
Green bean salad (Mongolian)
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 8 % 1 g
Fats 69 % 9 g
Carbohydrates 23 % 3 g
99 kcal
GI: 100 / 0 / 0

Cooking method

Cooking time: 20 min

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  • Start by cooking the young bean pods, then let them cool. Once cooled, dress the beans with a neutral, odorless vegetable oil. Add vinegar (I personally like apple cider vinegar), fragrant ground black pepper, and salt to taste, then toss gently so you don't break the pods. Slice a tomato thin and arrange it over the dish as a garnish. And there you have it — a Mongolian green bean salad that's light and surprisingly filling, equally good as a breakfast or alongside your main dishes. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Tomatoes - 23  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Wine vinegar (3%) - 9  kcal/100g
  • Vinegar, 9% - 11  kcal/100g
  • Balsamic vinegar - 88  kcal/100g
  • Apple cider vinegar - 14  kcal/100g
  • Vinegar - 11  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • String beans - 24  kcal/100g

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