Vinaigrette with beans and honey agarics

Category: Vegetable and fruit dishes
Vinaigrette with beans and honey agarics

Ingredients

canned beans 1 can
beet 2 pcs.
potato 3 pcs.
salted or pickled mushrooms 200 grams
pickled or pickled cucumbers 2 pcs.
vegetable oil 3 tbsp. l.
carrot 2-3 pcs.
bulb 1 PC
salt taste
pepper taste
green onions taste

Cooking method

  • 1. Wash potatoes, beets, carrots, boil until tender. Then refrigerate and clean.
  • 2. Cut the peeled vegetables into small cubes and place in a deep bowl.
  • 3. Chop cucumbers and mushrooms finely.
  • 4. Peel the onions, wash, cut into small cubes and be sure to pour over with hot water to remove the bitterness. Throw in a colander, let the water drain.
  • 5. Add beans, chopped mushrooms, cucumbers and onions to vegetables, stir, season with salt and pepper.
  • 6. Season the finished vinaigrette with vegetable oil, mix again and put on a dish.
  • 7. Garnish the vinaigrette with green onions. Optionally, you can also decorate the vinaigrette with lemon wedges, parsley, and a carrot rose. Bon Appetit!
  • (Helpful Hints: Mushrooms for vinaigrette can be used both salted and pickled. If the mushrooms are very small in size, they can be left intact.
  • Instead of beans, you can use lentils or soybeans.)

The dish is designed for

4-6 servings

Time for preparing:

1h 30min

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