Salad with beans, pickled cucumbers and walnuts

A quick-to-make salad of canned beans, walnuts, pickles and parsley is a lifesaver for all occasions! You only need 10 minutes to prepare it. To make the salad bright and colorful, I recommend using red beans - they are denser and do not lose their shape when mixed with the ingredients. Pickled cucumbers complement the delicate taste of beans, walnuts give nutrition, and parsley and garlic - a bright aroma!

Ingredients

• Canned red beans - 230 g (weight without liquid)
• Pickled cucumbers - 130 g
• Walnuts (kernels) - 50 g
• Garlic - 5 g (1 clove)
• Fresh parsley - 10 g
• Vegetable oil - 2 tbsp. spoons
• Salt - to taste
• Ground black pepper - to taste

Directions

1. Prepare the necessary ingredients.
2. For a salad, it is better to use dried nuts, if you have raw nuts, fry them in a dry frying pan for several minutes.
3. Drain canned beans in a colander and rinse under running cold water. Let the water drain. You can additionally dry the beans on a sheet of paper towel to get rid of the liquid as much as possible. Transfer the prepared beans to a bowl or deep salad bowl.
4. Trim the edges of the pickled cucumbers. Cut cucumbers into small cubes.
5. Transfer the sliced ​​cucumbers to a bowl with the beans.
6. Chop the walnut kernels into large crumbs.
7. Transfer the nuts to a bowl with the beans and cucumbers.
8. Chop the parsley.
9. Also add the parsley to the bowl with the previously combined ingredients.
10. Peel the garlic, pass through a press and add to the salad.
11. Season the salad with vegetable oil (I have refined sunflower oil). Pour salt, taking into account the salinity of cucumbers and black ground pepper.
12. Mix salad.
13. Bean salad with pickles, nuts and parsley is ready.
14. The salad is tasty, juicy and spicy.
15. Bon appetit!