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.
