Salad With Tongue, Beans And Egg - Recipe With Photo Step By Step

A hearty salad with tongue, beans and eggs will dilute your menu on holidays and delight your guests with its taste.

Ingredients

Boiled tongue - 120 g

Boiled beans - 120 g

Pickled cucumbers - 2-3 pcs.

Green onions - 3-4 pcs.

Parsley (dill) - 0.5 bunch

Eggs - 2 pcs.

Sour cream - 2-3 tbsp.

Salt, pepper - to taste

• 110 kcal
• 30 min.
• 30 min.

Photo of the finished dish

Step by step recipe with photo

Tongue, Bean and Egg Salad is a delicious snack salad that can be prepared for any meal. The tongue can be used both pork and beef. As you know, it takes a long time to cook the tongue, so it is better to do it in advance. The same is the case with beans: it must be poured with cold water in the evening, and in the morning, rinsed, again filled with clean water and put the pot with beans on the fire. I indicated the cooking time for the salad without taking into account cooking. Eggs are boiled pretty quickly, so you can not boil them in advance, but boil them just before preparing the salad.

Prepare the ingredients for salad with tongue, beans and pickles from the list.

Cut the pre-cooked tongue and pickled cucumbers into cubes. Fold into a deep salad bowl.

Peel the eggs and cut them into cubes as well.

Chop green onions and add them to a salad bowl.

Add boiled beans to the salad. By the way, you can take canned beans.

Chop the parsley (or dill, of your choice), add sour cream to the salad, season with salt and pepper.

Mix all the ingredients of the salad, transfer to a suitable container and serve. Salad with tongue, beans and egg is ready for tasting.

Enjoy your meal!