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➠ Zucchini salad with beans for the winter

Zucchini salad with beans for the winter

1742

Kitchen Russian

Calorie content 90 kcal

Portions 6 port.

Cooking time 60 minutes

Proteins * 1.2 gr.

Fats * 4.1 gr.

Carbohydrates* 22.6 gr.

Zucchini salad with beans for the winter

Content

Another recipe for zucchini lovers. This time it's a salad with bell peppers, green beans and tomato sauce. Light, delicate in consistency, piquant and moderately salty, it is an excellent garnish for meat dishes.

Ingredients

Zucchini 3 Kg Green beans 500 gr. Bell pepper 10 - 12 pcs. Salt 3 tbsp Granulated sugar 250 g Sunflower oil 250 g Tomato sauce 500 ml Ground red pepper 0.5 tsp Table vinegar 9% 125 ml.

Cooking process

We wash the zucchini under running water, remove the stalk, peel and seed and cut the zucchini into small cubes. We spread the zucchini in an enamel bowl, add salt and sugar.

Stir the zucchini and leave for 30-40 minutes to release the juice.

After the time has elapsed, add ground pepper and tomato sauce to the zucchini and mix again.

We wash the beans under running water, put them in a colander and let them drain a little. Then we cut off the tails of the beans and cut in half. We wash the bell pepper, let it dry a little on a kitchen towel. Then cut in half, remove the stem and seeds. Cut the pepper into small cubes.

Add the chopped vegetables to a bowl to the zucchini, pour in the vegetable oil and mix. Put the salad bowl over medium heat, bring to a boil, reduce heat and cook vegetables for 35-40 minutes. At the end of cooking, add vinegar to the salad, mix and remove from heat.

We lay out the hot salad in sterilized jars, tighten with boiled lids and leave to cool completely at room temperature. Then we remove the salad for storage in a cool dark place.