The bean, unlike grain, began to be eaten rather recently – in the 17th century in Italy. Gardeners didn't allow to ripen to fruits and reaped the harvest when the pod was still absolutely very young, gentle and juicy. Subsequently the special grade of haricot where the pod, but not kernels-fasoliny was a valuable fruit was removed. The bean has all advantages grain – contains a lot of protein, vitamins, cellulose, but it is less kaloriyna in comparison with the grain fellows. Therefore it is often used in various diets, it is useful to diabetics. The offered salad from a bean and mushrooms is unusual. Hot should eat it - then it is possible to feel unusual taste of a combination of crunchy haricot and gentle champignons.
It is required to you
- Is fresher than 500 g or the frozen bean
- 400-500 g of champignons
- 2-3 garlic gloves
- 1-2 tablespoons vegetable (it is better olive) oils
- lemon juice
- salt
- balsam vinegar (at will).
Instruction
1. Wash up mushrooms, dry them a napkin or a paper towel. Cut quite largely.
2. Wash up a fresh bean, cut off tips. If pods too long, cut them in half. Pour a little vegetable oil on a hot frying pan – literally slightly, put the prepared fresh haricot there. If you use the frozen haricot, then don't defreeze it at all and don't wash – put it on a hot frying pan at once.
3. Add the cut mushrooms to haricot and fry all this on weak fire, so far mushrooms and haricot won't be reddened. Here don't miss very important point – don't overroast haricot, you watch that it didn't become rigid. Ready haricot has to be slightly soft, but also remain at the same time crunchy. Well fry thoroughly mushrooms.
4. Miss 2-3 garlic gloves via the spadefoot or rub on a small grater, add to hot fasolno-mushroom mix. Squeeze out several spoons of a lemon or add balsam vinegar. Carefully mix everything. Serve salad by all means hot.