Sardine Bean salad
By VicentaLakin
Eagle bean bean salad, oiled with sardines, no heating, ready to eat, staple foods, vegetables, fish, a full diet, perfect for school lunch
Recipe Recommendations
- chickpeas 100ml
- Colorful vegetable diced 100g
- sardines 1 can of
- black olives 3-4 a
- olive oil 15ML
- lemon juice 30ML
- pepper appropriate amount
- octagonal appropriate amount
- salt appropriate amount
- black pepper appropriate amount
- parsley appropriate amount
- salty and fresh
- mix
- ten minutes
- simple
Steps for Sardine Bean salad
1
Eagle bean immersed one day early, then added pepper, eight horns to powder (45-60 minutes)
2
Refrigerated saline water (colour grain, peas, carrots, bean bean horns) is ripe and dryed. Black olive cut
3
15 ml olive oil, 2 spoons of sardines canned oil, 30 ml lemon juice, salt, black pepper shredded, evenly mixed
4
Send to a little milking
5
the boiled turquoise bean, the coloured vegetable, and the black olive are crushed, and the sauce is mixed in step 3。
6
With sardines, a little more salt depending on the taste, black pepper shredded, and an o'cel leaves。