Bean salad with vegetables for the winter
Bean salad with vegetables is a convenient preparation for the winter. It can be served at the table as an independent snack or as a side dish – if you heat the contents of the jar. Beans are rich in proteins and carbohydrates, so the preparation is not only healthy, but also very satisfying.
Step by step cooking recipe
Soak the beans overnight in cold water, then rinse, boil until tender and drain in a colander.
Grate the carrots on a coarse grater, remove the seeds from the bell pepper and cut into strips.
Cut the peeled onion into thin rings, chop the tomatoes with a blender.
Combine all prepared vegetables (except beans!), add vegetable oil and simmer over low heat for 20 minutes after boiling in a saucepan.
Add boiled beans, sugar, salt, minced garlic and vinegar. Stir and boil for another 15 minutes.
Pack the hot salad in pre-prepared sterile jars, roll up, turn over, wrap and leave to cool completely. Store the cooled workpiece in a cool dark place.
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