Vinaigrette With Beans - A Recipe With A Photo Step By Step. How To Make Beans Vinaigrette?

Ingredients

Sauerkraut - 200 g

Beets - 2 pcs.

Potatoes - 4 pcs.

Carrots - 1 pc.

Beans - 160 g

Onions - 0.5 pcs.

Pickled cucumbers - 2 pcs.

Sunflower oil - 40 ml

Salt to taste

Ground black pepper - to taste

• 119 kcal
• 40 minutes
• 40 minutes

Photo of the finished dish

Step by step recipe with photo

Vinaigrette is one of the most popular salads made from boiled vegetables, beets, potatoes and carrots. For a more filling meal, try adding boiled or canned beans. Vinaigrette with beans can serve as a full-fledged second course for lunch or dinner, it is perfect during Lent. You can season the vinaigrette with unrefined vegetable oil or mayonnaise to taste.

For the bean vinaigrette, use sauerkraut, beets, potatoes, carrots, beans, onions, pickles, sunflower oil, salt, and black pepper. In the evening, fill the beans with water, and in the morning boil them in water without salt until the beans become loose, soft, i.e. completely welded. Also boil the skins in one pot with the carrots and the beets in the other. Cool vegetables and beans.

When the vegetables are cool, peel them off. In a large bowl, combine the beans and sauerkraut.

Add pickled cucumbers, carrots, potatoes, cut into small cubes, to the cabbage and beans. Peel and finely chop the onions.

Transfer the onion to a bowl. Cut the beets into cubes, transfer to another bowl and stir with vegetable oil.

Then, transfer the beets to a bowl with the other ingredients and stir. Pour salt and ground pepper into the vinaigrette to taste and mix again. The vinaigrette with beans is almost ready.

When the vinaigrette is infused in the refrigerator, serve it to the table.

Enjoy your meal!!!

Other vinaigrette recipes

Classic vinaigrette

• Vinaigrette with pickled mushrooms
• Vinaigrette with sauerkraut