Salad of beans, mushrooms and pickles

The recipe for a lean salad of canned beans, pickles, peppers and herbs.

Compound:

• 300 grams of canned beans in their own juice
• 150 grams canned mushrooms
• 2 pickled cucumbers (can be pickled)
• 1 bell pepper
• 2 onions
• 1 carrot
• 0.5 cup dill and parsley
• ground black pepper to taste
• lean mayonnaise for dressing
• salt to taste (optional)

Cooking:

1. Cut pickled cucumbers into small pieces.
2. Finely chop the greens.
3. Put cucumbers, herbs and beans in a bowl.
4. Peel the onion and cut into half rings.
5. Peel and grate carrots for Korean carrots.
6. Mushrooms cut, if they are large.
7. Pour vegetable oil into a frying pan and fry onions, carrots and mushrooms.
8. Bulgarian pepper cut into small strips.
9.  Put pepper and fried vegetables and mushrooms in a bowl, pepper and season with lean mayonnaise. I do not salt, as mayonnaise and cucumbers are salty. Mix everything and serve.