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Green bean and tomato salad
1 serving
peel the green beans, rinse, cut, cook in salted water, roll on a sieve, sprinkle with finely chopped greens, season with salt, vinegar and sunflower oil. put the beans prepared in this way in a salad bowl, cover them with circles of steeply boiled eggs, alternating
peel the green beans, rinse, cut, cook in salted water, roll on a sieve, sprinkle with finely chopped greens, season with salt, vinegar and sunflower oil. put the beans prepared in this way in a salad bowl, cover them with circles of steeply boiled eggs, alternating
green beans - 127 g, salt - 2 g, parsley greens - 5 g, or dill - 5 g, tomatoes - 30 g, vinegar - 10 g, sunflower oil - 10 g, eggs - 0.5 pcs., onions - 10 g
