Bean borscht salad
Description
An easy-to-prepare dish. This classic bean vinaigrette recipe will appeal to every homemaker. Consider this: a simple, tasty, and filling salad made with accessible and affordable ingredients, which also pairs perfectly with any dish of Russian cuisine. We enjoy vinaigrette both as a standalone lunch dish and as part of a festive table. So let's get cooking! Recipe: 1. First, it's important to note that beans should have been soaked for at least 5 hours prior to cooking. So make sure to take care of that. Alternatively, you can conveniently use canned beans, which eliminates the need for boiling. 2. Wash the beets and potatoes, then boil them until fully cooked. It's best to cook the beets separately, as they may color the other ingredients. 3. Boil the beans until tender, then set aside to cool slightly. 4. Dice the potatoes and beets into cubes. If the pickled cucumbers are very salty, rinse them in water and also dice into cubes. Chop the onion coarsely. Optionally, sauté the onion in oil over medium heat until soft—this will make the flavor less sharp. 5. Combine all ingredients, adding the cooked beans. Season with salt, pepper, and vegetable oil. Serve! This simple bean vinaigrette recipe belongs to the basic category, but of course you can modify and enhance it to your taste. For instance, you may add green peas, carrots, and fresh herbs. Feel free to experiment with dressings—try olive or nut oil, and perhaps a splash of vinegar or lemon juice. In short, let your imagination run free, and make bean vinaigrette at home more often. Serve chilled.