Salad with beans, cucumbers and onions

Healthy and relatively light salad with canned beans, herbs, fresh cucumbers and pickled onions. Beans in the salad are soft, with a neutral taste, crispy cucumbers and spicy onions successfully set off this taste and decorate the dish. Thanks to canned beans, the salad is not only prepared very quickly, but also turns out to be very nutritious.

Ingredients

• Canned white beans - 220 g
• Cucumbers - 120 g (2 medium-sized)
• Purple onion - 70 g (1/2 pc.)
• Olive oil, unrefined - 15 ml (1 tablespoon)
• Fresh parsley - 2-3 sprigs
• Salt - 1/5 teaspoon (to taste)
• Ground pepper (mixture of peppers) - on the tip of a knife (to taste)
• Table vinegar 9 % - 1 tbsp. the spoon

Directions

1. Prepare all foods. Purple onions can be replaced with white lettuce or regular onions, but in this case the salad will be spicier. Greens can be used according to your preferences.
2. Drain liquid from canned beans.
3. Rinse the vegetables and parsley, peel the onion, cut off the edges of the cucumbers.
4. Onion cut into small pieces.
5. Cucumbers cut into large cubes / quarters of circles.
6. Place the onion in a bowl, pour 100 ml of cold water, add vinegar and 1-2 ice cubes (so the vegetable will remain crispy). Leave the onion in the marinade for 8-10 minutes.
7. Then fold the onion into a colander or sieve, let the water drain completely.
8. Combine canned beans, pickled onions, cucumbers and chopped parsley in a deep bowl or salad bowl (leave a few leaves for serving). Stir.
9. Add salt, pepper mixture and olive oil. Stir again.
10. Salad with beans, cucumbers and onions is ready to serve.
11. Transfer the appetizer to a salad bowl, garnish with parsley leaves and serve.
12. Bon appetit!