Many people know that legumes and smoked meats are a win-win combination. But that this rule works not only for first courses - units. Bean stews and salads with the addition of various sausages or smoked meat are also obtained with a bang. The thing is that the beans themselves have a fairly fresh taste, so the smoky aroma of sausages comes in handy.
Pick your recipe
You will need
- - 200 grams of black eye beans;
- - medium bunch of cilantro;
- - 220 grams of smoked sausages;
- - 200 grams of green beans;
- - a couple of tablespoons of wine vinegar;
- - a big bell pepper;
- - a pinch of black pepper;
- - salt to taste;
- - 60 milliliters of olive oil.
Instruction manual
1
You need to start preparing the salad well in advance: in the evening before the feast, soak the dry beans, and in the morning cook it over medium heat. This will take about 40 minutes. Flip the finished beans into a colander and rinse. By the way, in addition to the "black eye", you can take any other medium-sized variety of beans. If you do not have time for soaking, then the canned version without sauce or additives is also suitable, but because of this, the taste of the dish will change a little.
2
Peel the sausages and cut them into thin circles. Fry them in a pan with warmed olive oil until golden brown and put in a salad bowl to the beans.
3
Boil green beans (5-7 minutes after boiling), drain the water and cut it into small pieces.
4
At the Bulgarian pepper remove seeds and stalks, wash it and cut into small cubes. Together with green beans, send to the salad bowl.
5
Wash the cilantro, chop finely with a knife and mix in a small bowl with vinegar, pepper and salt. Add dressing to the salad and mix thoroughly. Serving this dish is recommended immediately after cooking.