Canned Bean Salad - Simple and Delicious

Country kitchen

This salad with canned beans, onions, and carrots is a filling and nutritious dish that will appeal to many, especially those who don't eat meat or are fasting. The beans make this dish filling, but the addition of fried carrots and onions also makes it even more filling.

The salad doesn't need dressing; rather, the dressing in this recipe with a photo is the oil in which the vegetables will be fried.

Add salt and pepper to taste, and a little garlic for a piquant flavor. The salad can be served plain or with various chicken dishes, any meat, or fish.

Ingredients:

red beans – 200 g;
carrots – 1 pc.;
onion – 1 pc.;
vegetable oil – 2 tbsp.
salt, pepper – to taste.

How to make a salad with canned beans, carrots, and onions

Prepare all ingredients according to the list. Choose medium-sized vegetables. Peel and wash the onion, dry it, and cut into half rings.

The carrots also need to be peeled and washed, then grated on a medium grater or simply cut into thin, oblong, flat slices.

Heat a frying pan on the stovetop and grease it with vegetable oil. Add the carrots and onions and fry for a few minutes over medium heat until golden brown. Remove from heat and let cool slightly.

Open a can of red kidney beans. Be sure to rinse the beans and transfer them to a salad bowl.

Add carrots and onions to the beans, stir, add salt and serve.

Bon appetit!