Salad with beans, ham and croutons

To prepare croutons, grain bread must be fried. If the crust of the bread is too coarse, then it is better to cut it off first. Heat a frying pan with one tablespoon of vegetable oil on the stove, add bread and brown the slices on both sides. Cut the still warm croutons into small cubes and lay them in one layer on a plate so as not to soften ahead of time.

Peel the ham, cut into strips or small pieces. At this point, you can fry the ham slices. This will give the salad a richer flavor. For a more dietary option, the ham can be left in its original form.

Rub hard cheese on a fine grater. Cooking an omelette pancake: for this, beat eggs with a pinch of salt in a separate bowl with a whisk or fork. Heat a frying pan with one tablespoon of vegetable oil on the stove and pour the eggs into it. Fry for three minutes under a closed lid at medium temperature, turn over the resulting pancake and fry it again for three to four minutes. Let the pancake cool and cut it into thin short strips. Rinse a bunch of green onions, dry and chop finely. We open the jar of red beans, put the beans in a colander and let the liquid drain completely. Put chopped ham, omelette pancake strips, chopped green onions, red beans, grated cheese into a wide salad bowl. Leave some grated cheese to decorate the salad.

To prepare the dressing in a separate bowl, mix mayonnaise, 1 tbsp. lemon juice and a clove of garlic, passed through a press. Pour the dressing over the salad and mix gently with a spoon. If desired, you can add salt to the salad and add black pepper. To serve, put the salad on portioned plates, sprinkle with grated cheese and distribute the croutons on top. You can also garnish with dill sprigs.