This very nutritious salad with beans and tomatoes will perfectly satisfy hunger and leave you feeling full for the whole day. It is not very difficult to prepare it if you have ready-made boiled beans or purchased canned beans, but not in tomato sauce.
The dried beans must be boiled first. To do this, pour boiling water over the beans in advance in the evening and leave overnight so that the beans swell a little and absorb the liquid. Only then can you boil them, but you will have to be patient, as beans take a long time to cook if you don't use baking soda.
Do not forget to add various spices and herbs during cooking, especially fresh or dried thyme gives the beans a particularly bright aroma.
Ingredients:
White beans - 150 g
Tomatoes - 4 pcs.
Red onion - 1 pc.
Mayonnaise - 2 tablespoons
Greens to taste
How to cook:
Prepare food.
Beans, poured with boiling water in a container in the evening, discard in a colander and let the excess liquid drain. Then put in a cauldron or stewpan with a non-stick bottom, pour boiling water over, add a little salt and boil for 1.5 hours, draining the water from time to time and refilling the boiling water. For the last time pouring hot water, you can add spices / herbs.
There is a shorter cooking method with the addition of baking soda, but the liquid will foam. As soon as the peel of the beans has softened, the water and soda will need to be drained, and the beans rinsed, otherwise they will absorb the bitter soda aftertaste.
Cool the boiled beans, discard them in a colander, and then put them in a deep container.
Wash the tomatoes in water, remove the green cuttings with a knife. Cut in half and cut into medium cubes. Place the tomato slices in the bean container.
Peel the red onion, rinse in water and cut in half. Chop and add to the rest of the ingredients. It can be replaced with green, onions, shallots, etc.
Add mayonnaise of any fat content, salt and pepper the dish.
Wash the fresh dill / parsley and chop. Add to the container and stir gently to combine all the ingredients.
Place the bean and tomato salad on plates or bowls. Serve immediately.
By the way, you can leave some boiled beans in the refrigerator, because its shelf life is about 3-4 days. This will give you the ready-to-use ingredient for your next salad.
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