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Vinaigrette with beans and sauerkraut
Every hostess surely knows how to prepare vinaigrette with beans and sauerkraut. But by adding just one new ingredient to the well-known salad, you get a dish with a unique taste.
Prepare, try, and treat your loved ones to vinaigrette with canned beans and sauerkraut. This salad is suitable for the daily menu and will also be appropriate on the festive table.
Preparation time: 30 minutes.
Ingredients
Show ingredients
- boiled beetroot – 150 g;
- canned white beans – 150 g;
- pickled cucumbers – 2-3 pcs;
- small onion – 1 pc;
- boiled potatoes – 2 pcs;
- small boiled carrot – 1 pc;
- green tomatoes for decoration – 2-3 pcs.
For dressing:
- olive oil – 50 ml;
- wine vinegar or lemon juice – 25 ml;
- salt and sugar – a pinch each;
- khmeli-suneli – 0.5 teaspoon.
Preparation
- Chop the onion, pour boiling water over it for a quarter of an hour (the onion will be less bitter). Drain the liquid from the canned beans. Drain the juice from the sauerkraut.
- Peel the boiled potatoes and cut them into small cubes. Also chop the beetroot, lightly sprinkle with vinegar (so that the other vegetables do not turn burgundy).
- Chop the carrot and cucumbers. If the cucumber skin is too tough – remove it.
- In a deep bowl, place all the prepared ingredients except for the beetroot. Drain the water from the onion beforehand. Gently mix the salad.
- Add the beetroot to the vegetable mixture and mix again.
- Arrange the vinaigrette with canned beans and sauerkraut in a mound on a plate, and decorate the sides with slices of green tomatoes.
