Ingredients for the preparation of bean salad with mushrooms "Evening"
- Red beans ¾ cup.
- Canned champignons 300 grams.
- Sweet onion salad 1 piece.
- Parsley 1 bunch.
- Lemon ½ pieces.
- Mayonnaise "Easy" or "Salad" 150-200 grams.
- Salt to taste
- Ground black pepper to taste
- Main ingredients: Beans, Onions, Mushrooms
- Serving 4 servings
- World Cuisine
Inventory:Bean pan, Colander, Skimmer, Cutting board, Knife, Kitchen paper or waffle towel, Stove, Large salad bowl or bowl, Small portioned salad bowls
Cooking Bean Salad with Evening Mushrooms:
Step 1: soak and boil the beans.Rinse the red beans thoroughly. Pour into a pan, by volume in 4 times more than the amount of beans. Fill with cold water. Water should be in 3 times more beans. It is best to soak the beans overnight. But if this is not possible, then four hours will be enough. If possible, we drain the old water from the beans every hour and fill in the new one. Before cooking, drain the water from the beans, rinse the beans and pour water again, now for cooking, but again, you need to 3 times more water. We put on fire and bring to a boil. If foam has formed on the surface of the pan, you can remove it with a slotted spoon. Add a teaspoon of salt to the beans and cook over medium heat until cooked, it takes me about half an hour. Since beans take a lot of water during cooking, sometimes I still add cold water so that the beans are covered at least 2 centimeters. When the beans are ready, that is, it becomes soft and without any problems kneading in the fingers, we throw it into a colander. If we don’t have much time and there’s no time to wait until the beans cool naturally, you can leave it for about minutes after cooking 15 in cold water. The main thing is to give a good drain from excess fluid.
Step 2: peel and cut canned champignons, sweet onions, parsley.
Step 3: serve the evening bean salad with champignons.Knead the salad most conveniently in a large salad bowl, in which we initially dumped all the cut ingredients. To the existing mushrooms, onions, parsley and beans, add mayonnaise. From a half of a lemon we cut a couple of circles (per serving) from the remaining lemon, squeeze the juice directly into the salad. Mix, try. If necessary, add salt and pepper to taste. Put the prepared salad in portioned salad bowls. Garnish with parsley branches and lemon slices left in the cooking process. We clean in the refrigerator for at least half an hour to let the salad cool down well. A great addition to this salad will be rye bread croutons. From drinks it is better to give preference to something light, such as mineral water. So, our salad has cooled, you can serve it. We had a light, tasty and healthy dinner. And what else is needed for the beauty and harmony of a female figure? Enjoy your meal!!!
- - so that the beans are cooked faster, it should be soaked for 4-6 hours before cooking, changing the water every hour if possible. You can also add 3/4 cup of very cold water into boiling beans during the cooking process.
- - if you want the vegetables to cool faster after cooking, they can be left for half an hour in cold water or refrigerated. The same can be applied to boiled beans.
- - if you want the onions to slightly crunch in the salad, you can put it in the freezer for about 5 minutes. If on the contrary you need soft and not sharp onions, then you need to pour it over with chopped boiling water.