Many people know that legumes and smoked meats are a win-win combination. But that this rule works not only for the first courses - a few. 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 rather bland taste, so the smoky aroma of sausages comes in handy.
It is necessary
- - 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;
- - large Bulgarian pepper;
- - a pinch of black pepper;
- - salt to taste;
- - 60 milliliters of olive oil.
Instructions
Step 1
You need to start preparing the salad in advance: in the evening before the feast, soak the dry beans, and in the morning boil them over medium heat. This will take about 40 minutes. Throw the finished legumes in 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 don't have time to soak, then the canned version without sauce or additives will work, but this will change the taste of the dish slightly.
Step 2
Peel the sausages and cut them into thin slices. Fry them in a skillet with heated olive oil until golden brown and place in a salad bowl with the beans.
Step 3
Boil the green beans (5-7 minutes after boiling), drain and cut into small pieces.
Step 4
Remove the seeds and stalks from the bell pepper, wash it and cut it into small cubes. Send them to the salad bowl with the green beans.
Step 5
Wash the cilantro greens, chop finely with a knife and mix in a small bowl with vinegar, pepper and salt. Add the dressing to the salad and mix thoroughly. It is recommended to serve this dish immediately after cooking.
