Prep 5 mins
Cook 45 mins
It is very simple recipe. You may keep the salad up to 3 days in hermetically closed pot in refrigerator (The second day is the best). You can use almost all kinds of beans, even Italian brown lentils. I did not include soaking time in this recipe. We use pumpkin oil for this recipe, but since it has strong and peculiar taste it may be strange for non-Croatians. You may use normal oil, but not olive oil.
- 300 g beans
- 150 g onions
- 2 tablespoons vinegar
- 2 tablespoons oil
- 1⁄2 cup water
- 2 teaspoons salt
- 2 teaspoons pepper (black, grounded)
- Cook beans until soft. Drain and put into salad bowl.
- Slice onion into very thin rings and add into beans. Season with salt and pepper. Mix water and vinegar and add into salad. Pour oil over and stir.
- Leave it in refrigerator at least one hour. You can keep surpluses in hermetically closed pot in refrigerator.