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Bean salad with olives
Cooking
Step 1
1. Peel the onion, cut into thin rings. Wash the lemon, squeeze the juice out of it. Put the onion in a bowl, pour in the lemon juice. Add sugar, mix, cover tightly with a lid or cling film. Put in the refrigerator overnight. 2. Pour beans with water so that it is completely covered, and leave in a warm place for 2 hours. Put the beans in a colander, rinse. Pour in fresh water, put on high heat and bring to a boil. Reduce fire. Peel the garlic and add along with the bay leaf to the beans, salt. Cook under a loosely closed lid until tender, 1.5 hours. Drain the water, remove the garlic and bay leaf. Let the beans cool. 3. Throw olives and olives in a colander, 1 tbsp. l. Save the olive brine. Cut olives and black olives in half lengthwise. Wash cilantro, pat dry with paper towels and chop. Coarsely chop the walnuts with a knife. If you are using pine nuts, you do not need to chop them. 4. Add the preserved pickle from the olives and nuts to the pickled onions, mix. Put beans, olives, olives and herbs in a salad bowl, mix. Season with onions and nuts.
Ingredients
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