VEGETARIAN

Salad with Red Beans and Broccoli

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

If you don't like fragrant sunflower oil, use olive oil or any other. The salad won't be worse for it!) It would be delicious to add tomatoes, bell peppers, pine nuts, or croutons to this salad. Experiment and let everything turn out well))

Ingredients

Broccoli - 12.3 oz
Cucumber - 1 piece
Carrot - 1 piece
Canned Red Beans - 1 can
Garlic - 1 clove
Herbs - 1 bunch
Apple Cider Vinegar - 2 tablespoons
Unrefined Sunflower Oil - 2 tablespoons
Natural Yogurt - 2 tablespoons
Sea Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Blanch the broccoli (2–3 minutes in boiling water is enough). After cooking, quickly transfer it to ice water to preserve its beautiful color. Let the broccoli cool, then drain it in a colander and allow the water to drain well. Break apart any large florets so they are easy to eat.

Step 2

Cut the carrot (medium) into thin strips (lengthwise), and do the same with the cucumber (small). If you don't want the salad to be watery, remove the seeds.

Step 3

Chop the herbs (dill, green onions, parsley) as you prefer. Rinse the beans under cold water.

Step 4

For the dressing: mix the vinegar, oil, yogurt, salt, pepper, and squeeze in the garlic, mixing until well combined (preferably achieving a uniform consistency).