A light salad of fresh and canned vegetables with vegetable oil for your lean menu.
Cooking time 10 minutes
Canned green peas 100 g
Canned corn 100 g
Olives (pitted) 50 g
Bell pepper 1 pc
Fresh cucumber 1 pc
Dill (greens) 1 bunch
Parsley (greens) 1 bunch
Vegetable oil 2 tbsp. l.
Salt to taste
In a bowl, combine canned peas and corn.
Add sliced fresh cucumber and bell pepper.
Add pitted olives and chopped greens.
Stir salad, salt to taste and season with vegetable oil.
Vegetable salad in the post is ready. Can be served with a lean table.