For lovers of legumes, this salad is a godsend. It can be used as an appetizer and as a main course. It also goes well with fasting days.
It is necessary
- - legumes - 0.5 cups;
- - fennel with herbs - 0.5 pcs.;
- - sweet pepper - 1 pc.;
- - leeks - 1 pc.;
- - onion - 1 pc.;
- - celery stalk - 1-2 pcs.;
- - dill and parsley - a bunch;
- - garlic - 1 head;
- - salt, pepper and other spices - to taste;
- - lemon juice, olive oil, balsamic vinegar and maple syrup - for dressing.
Instructions
Step 1
Legumes such as beans, rinse and cover with a liter of plain water. Leave it overnight. In the morning, rinse again and cook with spices, but without salt. Finished beans should not fall apart.
Step 2
Wash the sweet pepper, remove the insides and cut into several large pieces. Wash the fennel, separate the leaves, cut the rest into slices. Remove the top husk from the garlic. Grease the vegetables with oil, bake in the oven, then salt and put in a bag. After a while, you can remove the skin from the pepper and cut into pieces. Squeeze the inside out of the garlic.
Step 3
Finely chop the leek and celery. Finely chop the clean parsley, dill and fennel leaves.
Step 4
Prepare your dressing. Combine lemon juice, olive oil, pepper, and maple syrup (you can substitute honey for this). Add balsamic vinegar and baked garlic to taste, stir.
Step 5
Put the beans in a deep container, put the vegetables in the same place. Pour the dressing over the food and add the herbs. Salad ready.
