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Beans and Cucumber Salad

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803
Kitchen European
Calorie content 42.9 kcal
Portions 3 port.
Cooking time 25 minutes
Proteins * 2.1 gr.
Fats * 1.8 gr.
Carbohydrates* 6.4 gr.
* per 100 gr. product
Beans and Cucumber Salad
Content

Although the salad is vegetarian, it is very satisfying and delicious. Fresh vegetables give the salad freshness and juiciness, and beans, rich in protein, provide the substances necessary for the body. The absence of mayonnaise in the salad dressing makes it healthy and vitamin-rich.

Ingredients

Cooking process

step 1 out of 6
Peel the onion, rinse and chop into thin half rings. Rinse the bell peppers and peel them of seeds and stalks. Cut across and chop into strips. You can use two colors of pepper (½ each), this will add versatility to the taste and brightness of the dish.
step 2 out of 6
Combine all vegetables and pour vinegar in a thin stream. Leave them to marinate for 3 minutes. Peel the garlic and chop or grate. Combine it with olive oil and salt a little, set aside for 10 minutes.
step 3 out of 6
Wash the cucumber and cut off the tails. If the skin is not rough and not bitter, you can leave it. Cut it into small cubes.
step 4 out of 6
Rinse ripe tomatoes well and remove the skin. To simplify this task, immerse them in boiling water for 2 minutes, after making a cross-shaped incision at the base, and then immediately immerse them in cold water for a minute. Start removing the skin from the cut. Cut the tomato into thin small pieces.
step 5 out of 6
Transfer the beans from the jar to a colander, rinse and leave for a couple of minutes to drain the liquid. Combine all the ingredients and cover with garlic oil, add seasonings to taste, you can limit yourself only to black pepper.
step 6 out of 6
Mix the ingredients thoroughly. Place the lettuce leaves on a serving plate and transfer the lettuce.

Bon Appetit!

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