Recette de cuisineHomemade recipes · Hainaut
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Red bean and pepper salad

Red bean and pepper salad

Appetizers

A crunchy salad of kidney beans, pickled cucumbers, and three bell peppers, bound with sour cream, topped with grated egg and fresh lettuce.

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Recipe from Cekli829, adapted by Recette de cuisine ·

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This salad, inspired by Azerbaijani cuisine, requires minimal preparation. The canned beans and crisp vegetables make it a refreshing dish.

Ingredients and directions

  • Prep time25 min
  • Cook time10 min
  • Total35 min
  • DifficultyEasy
  • Cooking methodSimple, fresh salad with seasoning
  • Vegetarian

Ingredients

4 people
  • $0.80
  • $2.77
  • $0.03

Directions

  1. Drain the kidney beans and place them in a salad bowl. ≈ 2 min
  2. Cook the eggs, let them cool, then grate them over the large grating surface.
  3. Cut the pickled cucumbers into small dice. ≈ 8 min
  4. Cut 1-2 slices from each bell pepper and set aside; finely chop the remaining bell peppers. ≈ 8 min
  5. Add the chopped vegetables, grated eggs, and salt, then incorporate the sour cream. ≈ 4 min
  6. When serving, arrange the salad on a bed of lettuce or spinach leaves, and garnish with bell pepper slices. ≈ 2 min

Equipment

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Before you start

Ingredients

  • One can of kidney beans
  • 2 eggs
  • 3 to 4 pickled cucumbers
  • 1 bell pepper, 1 bell pepper, and 1 bell pepper
  • Sour cream, with a distinct flavor
  • salt
  • Lettuce or spinach leaves, for serving

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