This salad turns out to be light due to vegetables and at the same time satisfying due to meat.
It is necessary
- - 400 g of lamb pulp;
- - 200 g of canned red beans;
- - 2 onions;
- - 1 pod of sweet pepper;
- - 2 tomatoes;
- - 2 pickled cucumbers;
- - 3 tablespoons of vegetable oil;
- - 3 tablespoons apple cider vinegar;
- - 2 cloves of garlic;
- - 1 tbsp chopped greens;
- - salt;
- - ground black pepper;
Instructions
Step 1
We wash the lamb pulp, removing excess fat. Put in a saucepan and fill with water. We put on low heat and cook until tender for 1.5-2 hours. Cool, without taking out of the broth, then cut into cubes.
Step 2
Remove the husk from the onion and cut into half rings. Cut the pickled cucumbers into slices.
Step 3
Wash a pod of sweet pepper and wipe it with a towel. Cut into two parts, remove the core with seeds, chop the pulp into strips.
Step 4
My tomatoes, wipe off excess moisture and cut into slices, removing the base of the stalk.
Step 5
We put the beans on a sieve and let the liquid drain completely.
Step 6
For dressing, peel the garlic, pass it through a press or three on a fine grater. In a separate saucer, mix vinegar, garlic, vegetable oil, season with salt and pepper. Mix everything well.
Step 7
Put all the ingredients in a salad bowl, add chopped greens, pour over the dressing and mix thoroughly.
Step 8
Put in the refrigerator for 30 minutes to infuse.
