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Azerbaijani red bean salad

Azerbaijani red bean salad

Appetizers

A hearty salad of cooked vegetables and kidney beans, with added relish, sauerkraut, and herbs, seasoned with oil and served in a mound.

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Recipe from Irada, Cekli829, adapted by Recette de cuisine · · updated on

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This Azerbaijani salad combines cooked vegetables, pickles, and sauerkraut around a base of kidney beans. It is both nutritious and visually appealing.

Ingredients and directions

  • Prep time50 min
  • Cook time10 min
  • Total1 hr
  • DifficultyMedium
  • CostBudget
  • Cooking methodboiling
  • Estimated cost$7.94 $1.32 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.
  • Vegetarian
  • Vegan
  • Gluten-free

Ingredients

6 people
  • $1.28
  • $0.77
  • $1.06
  • $2.12
  • $0.54
  • $0.39
  • $1.06
  • $0.28
  • $0.04
  • $0.40

Prices from US supermarkets for 6 of 10 ingredients; Belgian prices for the rest.

Directions

  1. Cook the apples, beets, and carrots, peel them, and chop them into small cubes, along with the pickles. Finely chop the green onions and herbs.
  2. Squeeze the sauerkraut to extract the juice and chop it. ≈ 8 min
  3. Combine all the vegetables with the cooked beans, season with salt and pepper, mix well, and adjust the seasoning as needed. ≈ 4 min
  4. Add the oil, mix well, and arrange the salad in a dome shape on a plate. ≈ 4 min

The bill

Azerbaijani red bean salad

  • 600 g of ground apples$1.28
  • 2 carrots$0.77
  • 200 g of pickled gherkins$1.06
  • 200 g of green onions$2.12
  • 200 g of sauerkraut$0.54
  • 200 g of cooked kidney beans$0.39
  • 40 g of parsley$1.06
  • 4.5 tablespoons of corn or sunflower oil$0.28
  • salt$0.04
  • pepper$0.40

Total$7.94

that's $1.32 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 600 g of ground apples
  • 4 beets
  • 2 carrots
  • 200 g of pickled gherkins
  • 200 g of green onions
  • 200 g of sauerkraut
  • 200 g of cooked kidney beans
  • 40 g of parsley
  • 4.5 tablespoons of corn or sunflower oil
  • salt
  • pepper

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