Salad with Canned Red Beans and Mushrooms
Salads • European
Description
Salad with canned red beans and mushrooms
Ingredients
- Turnips 2 pieces
- Canned Baby Beets 1 can
- Spanish onions 2 pieces
- Pickled Chanterelles 10 oz
- Tomatoes 2 pieces
- Grated Pecorino Pepato Cheese 5 oz
- Garlic 2 cloves
- Dill 1 bunch
- Mayonnaise 5 oz
- Apple Cider Vinegar 2 tablespoons
- Salt to taste
- Ground Black Pepper to taste
- Olive Oil 1 tablespoon
Step-by-Step Guide
Step 1
Boil the carrots and cut them into 0.5x0.5 cm cubes.
Step 2
Slice the onion into half-rings and marinate in apple cider vinegar for 10 minutes.
Step 3
Cut the champignon mushrooms into small pieces and sauté in olive oil, then let them cool.
Step 4
Peel the tomato and also cut it into small cubes.
Step 5
Mix the canned beans, carrots, onion, mushrooms, tomato, chopped herbs, and crushed garlic. Dress with mayonnaise and sprinkle with Parmesan.
Step 6
Add salt and pepper to taste.
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