Salad with Chinese cabbage, beans, and eggs
Description
Minimum effort — excellent result. For the salad, I used red beans, commonly known as "cow peas," which have a wonderful flavor, are small, and don't fall apart when cooked. However, any salad bean variety will work, and if you're short on time, you can use canned beans. Just drain the liquid well and add the beans to the salad with the other ingredients. I dress the salad with homemade mayonnaise made with eggs and vegetable oil. Alternatively, you can use plain vegetable oil, although in that case, the salad's calorie content will be higher. Check out the recipe, try the salad, and share your impressions. Ready to serve immediately.
Instructions
- 1
Step 1
Prepare the ingredients for the salad. Soak the beans in cold water for 2 hours, then change the water and cook until done. It's best to cool the beans in the same water they were cooked in; if you drain it immediately, the bean skins will crack and the attractive appearance will be lost. Boil the eggs for 9 minutes, cool them, and peel.
- 2
Step 2
Shred the cabbage finely and place it in a large salad bowl.
- 3
Step 3
Drain all the water from the cooled beans and place them in a salad bowl.
- 4
Step 4
Chop the eggs into strips or cubes, whichever you prefer, and place them in a salad bowl.
- 5
Step 5
Dress the salad with mayonnaise (I used homemade, made with eggs), and season with salt and pepper to taste.
- 6
Step 6
Mix it, the salad is ready! To the table!
- 7
Step 7
Done.