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Beans, Beets and Cabbage Salad

Yordanka KovachevaYordanka Kovacheva
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Nadia Galinova
Translated by
Nadia Galinova
Beans, Beets and Cabbage Salad
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Preparation
10 min.
Тotal
10 min.
Servings
2
"Typical winter salad with beans, beets and cabbage"

Ingredients

  • white beans - 14 oz (400 g) boiled, canned
  • cabbage - 1 cup (finely chopped)
  • carrots - 2 pcs.
  • red beets - 1 head (fresh)
  • spring onions - 4 stalks (or fresh garlic)
  • oil - about 1/3 cup (80 ml)
  • vinegar - by taste (white, wine)
  • salt - by taste
  • olives - black (for decoration)
measures

How to make

Strain the beans well from the liquid in the tin. As they are in the strainer, wash them under running water, until foam stops coming out (400 g should be the amount of the strained beans).

Peel and coarsley grate the carrots and beets.

In a bowl, mix the cabbage with the grated root vegetables and strained beans. If desired, you can add finely chopped parsley for a fresh taste.

Season the bean salad with oil, vinegar and as much salt as you like (it should be more sour).

Transfer it into a salad bowl or in two individual portions and sprinkle it generously with chopped spring onions or garlic.

Garnish and serve it with black olives.

The salad with beans, beets and cabbage is very tasty.

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