Bean salad with vegetables is a convenient preparation for the winter. It can be served to the table as an independent snack or as a side dish - if you warm up the contents of the jar. Beans are rich in proteins and carbohydrates, so the preparation is not only useful, but also very satisfying.
Ingredients
- Beans - 500 g
- Tomatoes - 1 kg
- Onion - 250 g
- Carrots - 250 g
- Bell pepper - 250 g
- Garlic - 50 g
- Vegetable oil (refined) – 200 ml
- Vinegar (9%) – 100 ml
- Sugar - 15 g
- Salt - 25 g
Step-by-step cooking recipe
Pre-soak the beans in cold water overnight, then rinse, boil until tender and discard in a colander.
Grate the carrots on a coarse grater, peel the bell pepper from the seeds and cut into strips.
Cut the peeled onion into thin rings, chop the tomatoes with a blender.
In a cooking pot, combine all the prepared vegetables (except beans!), add vegetable oil and simmer over low heat for 20 minutes after boiling.
Add boiled beans, sugar, salt, crushed garlic and vinegar. Stir and boil for another 15 minutes.
Pack the hot salad in pre-prepared sterile jars, roll it up, turn it over, wrap it up and leave it to cool completely. Store the cooled workpiece in a cool, dark place.
