Lenten salad with beans and herring is a great way to inexpensively diversify the family menu. The salad is simple, pleasant, satisfying and healthy.

Ingredients :
boiled beans – 250 gr.;
salted herring (fillet) – 150 gr.;
sun-dried tomatoes – 30-50g;
onion – 50 gr.;
greens – 20 gr.;
walnut – 30 gr.;
vegetable oil – 3 tbsp. spoons;
salt, ground black pepper;
apple cider vinegar – 1 teaspoon.
Cooking:
Soak 100 grams of dry beans in cold water for several hours. Then cook the beans over medium heat until cooked, salt the beans at the end of cooking. From 100 grams of dry beans, you get ~ 250-280 grams of boiled beans.
While the beans are cooling, it is necessary to cut the herring into pieces, no larger than the beans.
In the green season, I add fresh green onions, parsley and dill to the salad. In winter, you can add pickled onions. Finely chop green onions and herbs. Cut sun-dried tomatoes into medium pieces. Dry the nuts in a pan and chop with a knife or rolling pin so that there are small pieces.
For dressing, mix vinegar (apple, wine or lemon juice) with vegetable oil (I use unrefined sunflower oil), a pinch of salt and a pinch of ground black pepper.

Mix all the ingredients and pour over the dressing and sprinkle with nuts. Delicious lean salad is ready to serve. A piece of rye bread goes very well with the salad.

Enjoy your meal!