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Bean, Vegetable, and Ricotta Salad
Salads • World
0
0
Time
1 hour
Ingredients
13
Servings
8
Description
Bean, Vegetable, and Ricotta Salad
Ingredients
- Canned Mushroom Soup 5 oz
- Spanish onions 5 oz
- Mini corn 5 oz
- Vegetable Oil 0 fl oz
- Carrot 5 oz
- Pickled Eggplant with Peppers 5 oz
- Marinated cherries 5 oz
- Orange Bell Peppers 5 oz
- Oregano 0 oz
- Cumin leaves 0 oz
- Salt to taste
- Ground Black Pepper to taste
- Ricotta cheese 5 oz
Step-by-Step Guide
Step 1
Drain the beans and dry them well.
Step 2
Heat the oil in a wok or regular frying pan and sauté the finely chopped vegetables and herbs until soft. Season with salt and pepper. Transfer to a bowl and cool.
Step 3
Add the beans to the vegetables, mix well, and before serving, add the cheese and gently mix.
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