The vinaigrette with beans and peas turns out to be more nutritious and delicious than the traditional recipe. I advise you to boil all the root vegetables and beans in advance. I used frozen green peas, they also need to boil a little.
Purpose: For lunch / For dinner
Main Ingredient: Vegetables / Legumes / Beans / Peas
Dish: Salads / Vinaigrette
Diet: Lean meals / Vegan dishes
- Red beans - 100 grams (boiled or canned)
- Sauerkraut - 200 Grams
- Potatoes - 100 Grams
- Carrots - 60 Grams
- Onion - 50 Grams
- Beets - 100 Grams
- Green peas - 80 grams (frozen)
- Vegetable oil - 2-3 Art. spoons
- Salt - To taste
- Black Pepper - To taste
How to cook "Vinaigrette with beans and peas"
Prepare all ingredients.
Boil root crops in advance - potatoes, beets and carrots. Also boil the beans beforehand until soft. Cook frozen green peas for 10-15 minutes, then rinse with cold water to keep the color bright green. Dice the boiled potatoes and carrots. Place in a bowl.
Dice the onions and beets and add to a bowl.
Add green peas. You can use canned peas instead of frozen ones.
Add sauerkraut to salad.
Pour oil over the vinaigrette, add salt and pepper to taste. Stir.
Serve the finished vinaigrette with beans and peas. Enjoy your meal!