Fresh bean salad

Name: Fresh bean salad
Ingredients: 1 lettuce (300 g); 1 medium red onion (150 g); 2 medium tomatoes (300 g); 3 tablespoons canned beans (45 g drained); 2 tablespoons corn (30 g); 2 tablespoons olive oil; 1 tablespoon vinegar; 1/2 teaspoon salt; 1/4 teaspoon ground pepper

Salad - Fresh bean salad by Antoaneta C. - Recipia

Fresh bean salad is served on fasting days; it has crisp leaves, juicy tomatoes and beans you can taste in every forkful. I choose a lettuce with a pale center and firm leaves, not soft to the touch; I cut them into slightly wider strips so they keep their texture in the bowl. Preparation: 15 minutes. Cooking: 0 minutes. Total time: 15 minutes. Servings: 2. About 240 kcal and 6 g protein per serving.

Ingredients

1 lettuce (300 g)
1 medium red onion (150 g)
2 medium tomatoes (300 g)
3 tablespoons canned beans (45 g drained)
2 tablespoons corn (30 g)
2 tablespoons olive oil
1 tablespoon vinegar
1/2 teaspoon salt
1/4 teaspoon ground pepper

Preparation

1. Wash the lettuce well, drain it and cut the leaves into strips. Put them in a bowl. 2. Cut the red onion into thin slices and the tomatoes into rounds, then arrange them over the lettuce. 3. Rinse the beans under running water, drain well and add them to the bowl with the corn. 4. Drizzle with olive oil and vinegar, then season with salt and pepper.

Notes

Keep the leaves and chopped vegetables separate from the dressing in the fridge, and toss them close to serving time; the dressed salad softens quickly. For crisper leaves, choose a firm lettuce, and if it has large leaves, remove the thick rib. If the tomatoes are very juicy, drain off a little of their juice before adding them to the bowl, or liquid will collect at the bottom. I serve it with fresh bread as a simple fasting meal. The red onion can be replaced with 1 small green onion, thinly sliced.