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Salad with crab sticks, beans, cucumber and egg

0
1366
Kitchen World
Calorie content 119.6 kcal
Portions 4 port.
Cooking time 20 minutes.
Proteins * 5.1 gr.
Fats * 9.4 gr.
Carbohydrates* 7.6 gr.
* per 100 gr. product
Salad with crab sticks, beans, cucumber and egg
Content

Interesting salad with beans and crab sticks. Cucumbers add a refreshing crunch, eggs provide a neutral base and satiety. Add dill for flavor. You can fill this salad with both mayonnaise and sour cream. It is best to use it immediately after cooking, until the cucumbers have released their juice.

Ingredients

Cooking process

step 1 out of 5
Cut the crab sticks into small cubes. Alternatively, you can use crab meat - the taste will be identical.
step 2 out of 5
We open the jar with canned beans and discard the contents in a colander, allowing the liquid to drain. For salad, both red beans and white beans are suitable.
step 3 out of 5
Wash cucumbers in running water, dry them, cut off the heels. If the fruit has a rough skin, it is better to remove it and remove the seeds. Cut the cucumbers into small cubes.
step 4 out of 5
Boil the eggs in a steep one, cool them, fill them with cold water, and peel them. We cut them into small pieces.
step 5 out of 5
In a deep salad bowl, mix crab sticks, canned beans, chopped cucumbers, chopped eggs. Wash the dill, dry it and chop it finely with a knife. Pour greens to the rest of the ingredients. Season the salad with mayonnaise, mix. If necessary, add salt and black pepper to taste. Serve immediately after cooking, until the salad has separated the liquid from the cucumber.

Bon Appetit!

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