Bean, Vegetable, and Ricotta Salad
0
0
⏳ Time
1 hour
🥕 Ingredients
13
🍽️ Servings
8
Description
Bean, Vegetable, and Ricotta Salad
Ingredients
- Canned Mushroom Soup - 7.1 oz
- Spanish onions - 4.4 oz
- Mini corn - 4.4 oz
- Vegetable Oil - 1 fl oz
- Carrot - 4.4 oz
- Pickled Eggplant with Peppers - 4.4 oz
- Marinated cherries - 4.4 oz
- Orange Bell Peppers - 4.4 oz
- Oregano - 0.2 oz
- Cumin leaves - 0.5 oz
- Salt - to taste
- Ground Black Pepper - to taste
- Ricotta cheese - 7.1 oz
Step by Step guide
Step 1
Drain the beans and dry them well.
Step 2
Heat the oil in a wok or regular frying pan and sauté the finely chopped vegetables and herbs until soft. Season with salt and pepper. Transfer to a bowl and cool.
Step 3
Add the beans to the vegetables, mix well, and before serving, add the cheese and gently mix.
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