Tastier than Olivier: a budget salad with mushrooms and eggs in 10 minutes
Autumn is the perfect season for making delicious, healthy vegetable salads. You can add mushrooms, herbs, and legumes for a savory flavor.
- boiled eggs - 5 pcs
- canned beans - 1 can
- pickled mushrooms - 1 can
- green onions - a bunch
- mayonnaise or sour cream - to taste
- salt, black pepper
Method of preparation:
1. Cut the boiled eggs into large cubes. Drain the beans and put them in a bowl. Rinse the pickled mushrooms and add to the salad.
2. Add the chopped onion. Season the salad with mayonnaise or sour cream, add salt and black pepper, mix and eat.
The finished salad is ready to eat right away and can be refrigerated for several hours!
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