It turns out that the most ordinary vinaigrette can be made much tastier if you slightly change the recipe. Today I’ll tell you how I’ve been making vinaigrette lately - I’ve never been so tasty before.
Cooking:
Each housewife has her own recipe for the perfect vinaigrette. Someone likes with pickles, someone adds green peas, and someone even fresh or pickled tomato (yes, there are such recipes)))
In general, there are many variations of this salad.
I have a standard set: beets, potatoes, carrots. I cook vegetables or roast them in the oven. Then I cut into cubes.
After I add sauerkraut (quite a bit, it should not interrupt the taste of the vinaigrette, but only emphasize it). Instead of cabbage, I can add salted or pickled cucumber.
And now the most important thing. The feature of my vinaigrette is that I put canned beans there - white or red, it doesn't matter. And onions - but not the usual fresh, but pickled. Very, very tasty with just such an onion!
Dressing - vegetable oil.
How do you make vinaigrette? What do you want to add to this salad?
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