Lean Salad With Beans And Champignons - A Recipe With A Photo Step By Step

Ingredients

Beans - 150 g

Champignons - 180 g

Green peas - 100 g

Onions - 150 g

Sunflower oil - 5 tbsp.

Salt to taste

Ground black pepper - to taste

Lemon juice to taste

Parsley - 3 sprigs

• 266 kcal
• 1 hour
• 1 hour

• B: 8.3
• W: 16.77
• U: 21.81

Photo of the finished dish

Step by step recipe with photo

Delicious salads are an integral part of the dinner table or dinner. Basically, each hostess has her own salads that perfectly complement lunch or dinner. Here's my humble version of the lean bean salad. Bean lovers will appreciate this hearty dish.

In general, the salad is prepared very quickly, if you do not take into account the cooking time of the beans. Canned beans can be used in this recipe, which greatly reduces the cooking time.

Take the following foods.

Before boiling the beans, soak them in cold water, preferably overnight. Drain and boil until tender. Cool to room temperature.

Rinse the champignons, peel, cut into slices along with the legs. Heat a little sunflower oil in a skillet and fry until golden brown over high heat. Cool it down.

Peel the onion, cut into half rings. Also fry in a little oil until golden brown over high heat. Cool it down.

Boil green peas until tender, fresh or frozen. Add beans, fried onions, mushrooms, boiled peas to a large salad bowl. Mix well. Season with salt and pepper. Drizzle with lemon juice. Season with sunflower oil.

Lean salad with beans is ready.

Enjoy your meal!