Bean Salad with Bell Pepper and Eggs
by Editorial Staff
A delicious and nutritious bean salad with bell peppers and quail eggs can be a filling side dish or substitute for the main course.
Ingredients
- Dry beans – 1 glass
- Bulgarian pepper – 1 pc.
- Quail eggs – 3-4 pcs.
- Green onions – 4 pcs.
- Fresh parsley – 5-6 branches
- Mint – 1 sprig
- Olive oil – 2 tbsp
- Balsamic vinegar – 1 tbsp
- Salt to taste
Directions
- Wash dry beans, cover with cold water, and leave overnight. Then drain the water. Pour the beans with fresh water, bring to a boil, and season with salt. Cook the beans until tender. Cooking time depends on the type of beans. Throw the cooked beans on a sieve or colander and cool.
- Wash the bell pepper, remove the seeds and the stalk. Cut the bell pepper into thin strips.
- Wash green onions, parsley, and mint leaves, dry and chop finely.
- Boil quail eggs for 4-5 minutes, cool, and peel under cold water.
- In a bowl, combine beans, bell peppers, green onions, parsley and mint. Season the salad with olive oil and balsamic vinegar. Salt to taste, stir.
- Place the salad on a plate, add the quail eggs, cut in half, and serve.
Enjoy your meal!
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