Salad with beans and sardines Viking salad is conventionally applied to winter dishes, although all the ingredients for it can be purchased at any time of the year. Perhaps, because it is a very satisfying dish. In summer, we prefer something easy, and in cold weather or after heavy physical exertion the body requires more dense food. Sardines in it can be replaced with tuna or saury. A special attraction is the variegated beans. This salad is quite suitable for dinner.
Ingredients:- Sardines in oil 150 g
- Salad green 1 beam
- Beans white dry 100 g
- Onions 1 pc.
- Garlic 1 clove
- Eggs chicken 2 pcs.
- White wine vinegar 10 ml
- Pepper black ground 1 pinch
- Salt 0.5 tsp.
- Parsley fresh 1 bunch
- Step 1 To prepare the salad, you need to take canned sardines in oil, green salad, ground beans, onions, chicken eggs, garlic, wine vinegar, parsley, black pepper and salt.
- Step 2 Beans in the evening soak in cold water and leave to swell for the night.
- Step 3 Boil the beans until soft. Dissolve the liquid. Beans cool.
- Step 4 Cut the sardines into pieces, taking out the spine bone.
- Step 5 Peel the onion, cut it in half, and then each halve into thin semicircles.
- Step 6 Squeeze the garlic clove from the dry coat and rub it on a shallow grater or pass through a press.
- Step 7 Take 3-4 tbsp. l. oil from canned food, add wine vinegar, pepper and salt (to taste).
- Step 8 Mix the sauce thoroughly.
- Step 9 Connect the fish, beans, onions and garlic.
- Step 10 Fill the ingredients with the resulting sauce and mix.
- Step 11 Boil hard boiled eggs, cool, clean and cut into small cubes.
- Step 12 Lay the bottom of the plate with the leaves of a green salad and put a portion of the prepared salad in the middle. Put the eggs on the leaves on four sides with eggs. Salad decorate with parsley.