Beans and Mushrooms Salad UA-146926695-2

Beans and Mushrooms Salad


200 g champignons

300 g canned beans

2 medium pickled cucumber

1 carrot

1 onion

50 g olive oil


ground black pepper


Clean and peel the champignons. Cut into medium pieces and fry in olive oil for 10-15 minutes. Transfer the mushrooms to a bowl to cool. Then clean and mince the onion, and grated carrot with a medium grater. Fry vegetables in olive oil until golden brown. Cool the ingredients. Cut pickled cucumbers into strips and strain the beans through a sieve. If necessary, additionally rinse with water.

Finally, take a large dish and combine all ingredients. Salt and pepper the dish to taste.