Vinaigrette with Beans
A simple and delicious vinaigrette with the addition of beans is an excellent option for a light lunch or dinner. This salad combines classic vegetables with a protein component that makes the dish more filling and nutritious.
Author
dacha_nikita
Instructions
Boil the beetroot, potato, and carrot until soft, cool, and peel.
💡 Tip: To prevent the vegetables from losing color and flavor, cook them separately and do not overcook.
About 25 min
Cut the beetroot, potato, carrot, pickles, and onion into small cubes.
💡 Tip: Try to cut the vegetables into the same size for an even combination of flavors.
Drain the liquid from the beans, add the beans and sauerkraut to the chopped vegetables.
💡 Tip: If the cabbage is too sour, rinse it with cold water and gently squeeze out the excess.
Dress the salad with vegetable oil, season with salt and pepper, add finely chopped herbs, and mix well.
💡 Tip: Let the vinaigrette sit in the refrigerator for 15–20 minutes for better flavor development.
About 10 min
