Light spring bean and vegetable salad

If you haven’t tried this type of beans yet, then you missed a lot. This is incredibly tasty and very light, in every sense of the word, green bean salad. Otherwise, this dish can be called a side dish, which would be much more correct, which will perfectly complement any other meal ...


  • Rinse vegetables, chop randomly, for example: chop the onions into cubes, chop the green onions finely, carrots into thin strips, chop the bell peppers into small pieces, chop the garlic finely.
  • Pour the required amount of oil into a small jar with a closing lid, in our case 2 tbsp. spoons. Pour in vinegar. If you have honey at home, be sure to add 1 tablespoon - this will give an unusual taste. Sprinkle with some red pepper and a pinch of salt. Cover the jar with a lid and shake well.
  • Next, put the beans, previously boiled in water for a short time, in a separate bowl; you can use them either fresh or frozen, or canned. Add all the chopped ingredients, pour the sauce over the top and mix everything thoroughly.
  • Let it brew for about 10 minutes before serving.

    In this form, it can be stored in the refrigerator for up to 3 days.

The main advantage of a bean dish is its simplicity in preparation. This is probably why this type of legume is always held in high esteem and is widely used in cooking.