Bean Salad with Carrots and Onions

Cooking method

1. Step 1:

   

   How do you make bean salad with carrots and onions? Gather your ingredients. You can use dried beans and cook them first, but canned beans save time. This recipe uses canned red beans.

2. Step 2:

   

   Drain the canned beans in a colander and rinse under cold running water.

3. Step 3:

   

   Peel and rinse the carrots and onions. Adjust the amount of each up or down to your liking.

4. Step 4:

   

   Cut the carrots into thin sticks (chop the vegetables however you're most comfortable—grating on a coarse grater is fine too). Slice the onions into half-rings or slivers.

5. Step 5:

   

   Heat the vegetable oil in a heavy-bottomed skillet. Add the onions and carrots to fry. Decide how done you want them—you can just soften them until translucent, or fry them hard until golden.

6. Step 6:

   

   I prefer to fry the onions and carrots over medium heat for about 5–10 minutes, stirring now and then.

7. Step 7:

   

   Cut the pickles into strips or cubes, or grate them on a coarse grater. Brined or marinated pickles both work well here.

8. Step 8:

   

   Put the beans and sautéed vegetables in a deep bowl.

9. Step 9:

   

   Then add the pickles to everything else.

10. Step 10:

    

    Rinse and dry the fresh herbs. Finely chop some dill and young green onion and add them to the salad.

11. Step 11:

    

    Mix everything well and taste. Add salt and pepper if needed, then stir again.

12. Step 12:

    

    The salad is ready! Serve it right away, or let it sit a while to meld.