Salad “Lobuts”


red kidney beans 1 cup
onions 2 pieces
vegetable oil 3 Art. spoons
vinegar 3% 2 Art. spoons
parsley 1 beam
ground black pepper 2 pinches
salt to taste


Cooking method:

Beans cover with cold water (2.5 liters of water per 1 kg of beans) for 5-8 hours, then boil until tender. The cooled beans sprinkled with salt, pepper, chopped herbs, pour the vinegar, oil, and mix well.
Serve in a salad bowl by filling sliced ​​rings of onions and herbs.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes:

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>