Vinegret with green beans
Description
The recipe won't take much time. This vinaigrette can be described in a few words: simple, healthy, filling, and very tasty. Instead of traditional green peas, I've added green string beans. You can substitute pickled cucumber with a salted one. Feel free to get creative—your vinaigrette will take on exciting new flavors. Serve at the table.
Instructions
- 1
Step 1
Boil the potatoes in their skins, cool, peel, and cut into small cubes. Place in a salad bowl.
- 2
Step 2
Boil the carrots in their skins, cool them, and then chop finely. Add to the salad with potatoes.
- 3
Step 3
Boil the green beans, cool them, and add to the vinaigrette.
- 4
Step 4
Dice the pickled or salted cucumber and add to the salad.
- 5
Step 5
Peel the onion, wash it, and finely chop. Add to the other vegetables.
- 6
Step 6
Boil the beet in its skin, cool and finely chop. Place in a salad bowl.
- 7
Step 7
Season with salt to taste and dress with sunflower oil. You can use refined or aromatic oil. Mix well.
- 8
Step 8
The vinaigrette is ready!