Salad with canned red beans and mushrooms
6 servings
45 minutes
This salad is a bright representative of European cuisine, combining the tenderness of beans, the spiciness of pickled onions, and the depth of flavor from sautéed mushrooms. Historically, beans were considered a nutritious staple in Europe, and their combination with mushrooms and vegetables adds richness to the dish. Dressed with mayonnaise and garnished with parmesan, the salad acquires a creamy texture and noble taste. It can be served as a standalone dish or as a side to meat. Thanks to garlic and herbs, it gains a pleasant freshness while pickled onions add a slight tanginess. The salad is suitable for a cozy family dinner or festive table, offering a harmonious blend of ingredients.
1
Boil the carrots and cut them into 0.5x0.5 cm cubes.
- Carrot: 2 pieces
2
Slice the onion into half rings and marinate in apple vinegar for 10 minutes.
- Red onion: 2 pieces
- Apple cider vinegar: 2 tablespoons
3
Cut the mushrooms into small pieces, sauté in olive oil, and let cool.
- Fresh button mushrooms: 300 g
- Olive oil: 1 tablespoon
4
Peel the tomato and cut it into small cubes.
- Tomatoes: 2 pieces
5
Mix canned beans, carrots, onions, mushrooms, tomato, chopped greens, and pressed garlic. Dress with mayonnaise and sprinkle with parmesan.
- Canned red kidney beans: 1 jar
- Carrot: 2 pieces
- Red onion: 2 pieces
- Fresh button mushrooms: 300 g
- Tomatoes: 2 pieces
- Dill: 1 bunch
- Garlic: 2 cloves
- Mayonnaise: 150 g
- Grated Parmesan cheese: 150 g
6
Add salt and pepper to taste.
- Salt: to taste
- Ground black pepper: to taste
