Legume salad with sauerkraut

Last Updated on November 2, 2024

Print this recipe

ingredients

100 g red beans 100 g lentils 200 g red sauerkraut 1 pk onion a little parsley

Sauce:

2 tbsp oil 1 tbsp vinegar a little salt a little ground black pepper

step

1.

Place the cooked cooled pulses in a bowl, add the fermented cabbage, finely chopped onion and mix with the dressing of oil, vinegar, salt and ground black pepper.

2.

Let the lettuce rest in a cool place for about an hour. It can be sprinkled with parsley before serving.