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Bean and peking cabbage salad

Cooking recipes / Top Picks / Salads

4 servings
1 hour 20 min

Beijing Chinese Cabbage - 300 gr, Beans Red - 200 gr, Cherry Tomatoes - 200 gr, Cucumbers - 1 pc., Onions - 1 pc., Yogurt - 150 gr, Garlic - 1 tooth, Mint - 7 gr, Cilantro greens - 10 gr, Olive oil - 2 tbsp, Lemon juice - 2 tbsp, ground black pepper - to taste, Salt - to taste

How to make a salad with beans and Peking cabbage? First, prepare the necessary ingredients according to the list. You can supplement the vegetable part of the salad to your liking. I cook beans, but you can use canned ones.

Pre-soak the beans in cold water for 6-8 hours. Then drain the water. Put the beans in a saucepan, cover with clean water and boil until tender. At the same time, make sure that the beans do not boil and keep their shape.

Roll the finished beans on a sieve and dry. To reduce cooking time, you can replace boiled beans with canned ones.

Wash the Beijing cabbage, dry and cut into small pieces. If you want the salad to be more delicate, cut the white parts in the center of the leaf.

Wash the cherry tomatoes and cut into halves or quarters.

Rinse the cucumber and cut into semicircles. If the skin is not rough, damaged or bitter, it is not necessary to cut the skin. I didn't cut the skin.

Peel the red onion and cut into thin rings or half rings.

Now prepare the dressing. Natural yogurt can be replaced with sour cream with a fat content of 10%.

Wash the greens, dry. Dry the mint leaves from the twigs. In a blender bowl, combine natural yogurt, olive oil, lemon juice, cilantro and mint, garlic and spices passed through the press. Whisk for a few seconds.

In a salad bowl, combine the Beijing cabbage, cherry tomatoes, beans, cucumbers and red onions and stir.

Place the salad with the beans, Peking cabbage and cucumber on a plate. Pour over the dressing and serve. Enjoy your meal!