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Salad italian holidays

Cooking recipes / Top Picks / Salads

4 servings
25 min

1. Drain the liquid from beans and olives.

2. Cut cucumbers, peppers and celery into slices. Cut the tomatoes into quarters, cut the olives in half.

3. Wash mint and basil, dry and chop coarsely.

4. Refueling. Run the garlic through the press. Combine garlic, olive oil, lemon juice, salt and ground pepper. Beat slightly until homogeneous.

5. Combine all the ingredients in a salad bowl, pour over the dressing and mix.

Canned beans - 150 grams, Olives - 10 pcs., Cherry tomatoes - 6 pcs., Pickled cucumbers - 5 pcs., Mint - 4 pcs., Celery stem - 2 pcs., Bell pepper - 1 pc., Basil - to taste, Garlic - 2 teeth, Olive oil - 3 tbsp, Lemon juice - 1 teaspoon, ground black pepper - to taste, Salt - to taste