Vegetable salad with beans
This vegetable salad with beans can be served as a standalone dish for a light lunch or dinner. Cucumber and celery add a crisp, fresh flavor, while green onions add a subtle tang. A dressing of sour cream and Bavarian mustard makes a great light alternative to mayonnaise.
October 1, 2026, 12:17 PM
Salad
Canned beans (white beans 400 g) - 1 can.
Dressing sauce
Number of servings: 4
Ingredients for the salad
Place the canned beans in a sieve and rinse with cold boiled water. Leave them in the sieve to dry.
Peel the cucumbers and celery stalks; the salad will be tastier and more tender. Chop the vegetables into bite-sized pieces.
Dice the potatoes and eggs (use an egg slicer), finely chop the green onions and dill. Chop the lettuce leaves as desired. Combine all salad ingredients in a bowl.
For the salad dressing, mix sour cream, Bavarian mustard and salt.
Season the salad to taste.
The salad can be prepared in advance, just do not mix fresh and cooked ingredients.
Before serving, just chop the lettuce leaves and add the contents of the containers.
