Salad with beans and zucchini
4 servings
10 minutes
Bean and zucchini salad is the embodiment of simplicity and flavor harmony. Its roots go back to European cuisine, where natural ingredients and ease of preparation are valued. Sweet carrots and tender zucchinis, lightly sautéed to release their aroma, pair wonderfully with juicy fresh cucumbers and tangy onions. Beans add richness and protein value to the dish. Dressed with sour cream or mayonnaise, the salad gains a delicate texture, while spices like basil and cilantro lend sophistication. This dish is perfect for a light dinner or side dish and can also serve as an excellent appetizer on a festive table. It delights with its freshness, balanced taste, and health benefits.
1
Open the can of beans and place them in a salad bowl.
- Canned red kidney beans: 1 jar
2
Chop the onion into small cubes, sauté for 3 minutes, and add to the beans.
- Onion: 1 piece
3
Grate the carrot, sauté for 3 minutes, and add to the beans.
- Carrot: 1 piece
4
Cut the zucchini into medium cubes, sauté for 3 minutes, and send to the salad bowl.
- Zucchini: 1 piece
5
Peel the fresh cucumber, cut it into small strips, and place it in a salad bowl.
- Cucumbers: 1 piece
6
Add a little pepper, salt, and spices (basil, cilantro).
- Spices: pinch
7
Fill with sour cream or mayonnaise.
- Sour cream: 5 tablespoon
