Dried Bean Salad

Dried bean salad

Total preparation time: 15 minutes
Boiling time: 1 hour
Number of servings: 4-6

When it comes to salads, dried bean salad is like a hidden treasure, full of flavor and nutrients. This recipe is not only a healthy choice, but also a burst of textures and flavors, perfect for serving as both a main dish and a side dish. Beans, high in protein and fiber, are the base ingredient of this salad, and the combination of fresh vegetables and fine seasonings gives it a special touch. Let's start the delicious journey of making this salad!

Ingredients:
- 2 handfuls dried beans (about 200 g)
- 2 carrots
- A piece of celery (about 100 g)
- 3 pickled cucumbers
- One sour gogosar
- One dried onion (red or green onion can also be used)
- 5 garlic cloves
- Juice from one lemon (about 30 ml)
- Salt and pepper to taste
- Thyme (optional, to taste)
- Mayonnaise (egg mayonnaise or mayonnaise) or corn oil, to taste

Nutrition facts:
Beans are rich in plant protein, fiber and various vitamins and minerals. A great option for vegans and vegetarians, this salad is nutritious and filling. One serving has about 250 calories, depending on the amount of mayonnaise or oil used.

Step-by-step preparation:

1. Preparing the beans:
Choose dried beans, checking for impurities. Rinse the beans well under cold running cold water and soak overnight or at least 4-5 hours. This helps reduce boiling time and eliminate toxins.

2. Boiling beans:
In a large pot, bring water to boiling point. Place beans in boiling water and boil for 5-10 minutes. After this, drain the beans and rinse them two or three times in cold water. Then boil the beans in fresh water, adding a little salt, until tender, but the beans should remain whole (about 45-60 minutes). A healthy alternative is to steam the beans, which removes toxins without losing nutrients.

3. Preparing vegetables:
While the beans are cooking, peel the carrots and celery. Wash them well and pass them through a large-hole grater. These vegetables add sweetness and crunch to the salad. Dice the pickled cucumber and sour goulash and thinly slice the onion. If you prefer a less intense onion flavor, you can rub it with salt, then wash and squeeze.

4. Mixing the ingredients:
When the beans are done and cooled, drain them well. In a large bowl, combine the beans, grated carrots and celery, pickled cucumber and chopped gooseberries. Add the onion and minced or minced garlic.

5. Seasoning:
Squeeze lemon juice over the mixture and add salt, pepper and thyme to taste. These spices will add extra flavor. Mix well to evenly distribute the flavors.

6. Add mayonnaise or oil:
At the end, you can choose to add mayonnaise (egg or mayonnaise) for a creamier texture, or opt for corn oil, which will add a delicate, smooth flavor. Mix everything carefully to avoid crushing the beans.

7. Serving:
Bean salad is best served cold, allowing the flavors to meld. It's perfect as a main course but also as a side dish with meat dishes. Serve with fresh bread or a green salad.

Serving suggestions:
For extra flavor, add a few leaves of freshly chopped parsley or a few slices of chili pepper for a spicy kick. This salad can be kept in the fridge for 2-3 days, making it ideal to prepare ahead of time.

Possible variations:
- Replace the beans with chickpeas or lentils for a variation with a different flavor.
- Add olives or corn to diversify textures and flavors.
- If you like a more exotic touch, add spices like coriander or cumin.

Frequently asked questions:
1. Why do I need to steam beans?
Oparing helps remove toxins that may be present in dried beans, ensuring that they are safe to eat.

2. Can I use canned beans?
Yes, but be sure to rinse well before use to remove excess sodium.

3. How can I make the salad spicier?
Add chili peppers or chili sauce to intensify the flavor.

4. What drinks go with this salad?
A cold lager or dry white wine are excellent choices to accompany this salad.

All in all, dry bean salad is not only delicious, but also a nutritious option, ideal for everyday meals. Whether you prepare it for a special occasion or just to enjoy a healthy meal, this recipe is sure to bring smiles to the faces of your loved ones. Cook with love and enjoy every bite!

 Ingredients: I used two handfuls of beans, 2 carrots, a piece of celery, 3 pickled cucumbers, a sour pepper, a dried onion (red or green onion can also be used), 5 cloves of garlic, the juice of one lemon, salt, pepper, and thyme to taste. The salad can be mixed with mayonnaise (with egg or vegan) or just with oil to taste. This time I chose to season it with corn oil.