Bean salad with cucumber and apples for barbecue

An excellent appetizer for barbecue - bean salad with cucumbers and apples.

Ingredients

• Beans - 150 g
• Pickled cucumbers - 1 pc.
• Apple - 1 pc.
• Onion - 1 pc.
• Sour cream - 200 g
• Eggs - 1 pc.
• Mustard - 1 teaspoon
• Red pepper - 1 teaspoon
• Parsley greens - 1 bunch (to taste)
• Salt - 1 teaspoon (to taste)

Directions

1. Sort the beans, wash, put in a cauldron, fill with cold water. Soak beans for 6-10 hours. Put the cauldron on the fire (do not change the water). Bring to a boil over low heat, simmer for 1 hour. Then salt (0.5 teaspoon of salt) and cook in salted water until tender (about 30-50 minutes). Cool down.
2. Put the chicken egg in a cauldron, fill with cold water. Put the cauldron on the fire, bring to a boil. Boil over medium heat for 10 minutes. Drain the boiling water and cover the egg with cold water. Cool down.
3. Peel the onion, wash and cut into cubes.
4. Cut pickled cucumber into cubes.
5. Wash the apple, divide into 4 parts. Cut out the core, peel off the skin.
6. Cut the apple into cubes.
7. Wash parsley and finely chop.
8. Peel the chicken egg, cut into cubes.
9. Place the beans in a bowl. Add diced pickled cucumber, apple, chopped onion, egg, mustard, salt, pepper, parsley, add to taste.
10. Dress bean salad with cucumbers and apples with sour cream.
11. Mix the salad thoroughly. Bean salad with cucumber and apples is ready.
12. Serve salad with beans for barbecue or other meat dishes.
13. Bon appetit!