Salad with beans, pepper, tomato and carrot

The advantage of this salad is that you can serve it hot or you may use it as a side dish with meat or fish. You can eat the salad just after cooking or you can preserve it and enjoy this piquant vegetable appetizer in winter. The vegetables are boiled during the cooking, so all the vitamins are preserved. The beans don’t only have a delicate taste, but also absorb the flavor of other ingredients, so the dish is rather odorous.


  • 1 chili pepper
  • 1,5 tbsp sugar
  • 3 cloves of garlic
  • 1 kg (2,2 lb) beans
  • 2 kg (4,4 lb) tomato
  • 1/2 kg (1,1 lb) carrot
  • 250 ml sunflower oil
  • 1/2 kg (1,1 lb) bulb onion
  • 1/2 lg bell pepper
  • salt – to taste
  • black ground pepper – to taste


Rinse vegetables thoroughly. Soak beans in water and after boil them until half-done. Peel bulb onions, cut into semi-circles and brown them slightly. Peel carrots, chop and fry them a little. Cut tomatoes into thin slices. Cut bell peppers into semi-circles.

Toss the prepared ingredients together in a pan. Add sugar, salt and sunflower oil. Bring the mass to boil over low heat and cook for 30 minutes. In 5 minutes before the end of cooking add a chopped chili pepper and squeezed garlic cloves.

Transfer the hot appetizer in the sterilized jars and cork them up. You may also serve the appetizer at once.

Enjoy your meal!