Monastery-Style Bean Salad

Name: Monastery-Style Bean Salad
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 2-4
Cuisine: Bulgarian Cuisine
Ingredients: beans - 9 oz (250 g) dark, large, can use 1 can; carrots - 3.5 oz (100 g) grated; beetroots - 3.5 oz (100 g) grated; green peppers - 2.5 oz (75 g); red peppers - 1; corn - 3 tablespoons of canned; zucchini - 1, 2 cut into rings; parsley; onions - 1 head, large; olive oil; balsamic vinegar; salt

25.10.2013 | 10:57

Efrosia

Jedi

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Preparation

30 min.

Cooking

10 min.

Тotal

40 min.

Servings

2-4

"This Monastery-Style Bean Salad leads me to think that certain monasteries have their own secret cookbook with recipes made in Heaven."

Ingredients

beans - 9 oz (250 g) dark, large, can use 1 can
carrots - 3.5 oz (100 g) grated
beetroots - 3.5 oz (100 g) grated
green peppers - 2.5 oz (75 g)
red peppers - 1
corn - 3 tablespoons of canned
zucchini - 1, 2 cut into rings
parsley
onions - 1 head, large
olive oil
balsamic vinegar
salt

measures

Bean Salad

How to make

Heat the olive oil in a deep pan and put all the vegetables in to stew briefly, starting with the onion. Then add peppers, carrots, zucchini, corn, and finally - the red beets.

Season with spices and add the beans. If necessary, top up with a little more oil. Fry this salad for 2 minutes and remove it from the heat.

Serve the bean salad cool and garnished with a sprig of parsley.

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