“Unusual but Tasty” Salad
The name doesn’t oversell it: red beans, canned button mushrooms, turkey ham, and marinated onion sound like an odd crowd, yet the mix works remarkably well. Beans give heartiness and a creamy texture, mushrooms an earthy note, ham a meaty tone, and the sharp onion runs through it all with a fresh tang.
The balance hinges on that onion, and it never goes in raw. Thin half-rings sit for 30 minutes in a vinegar marinade until they lose their bite and turn crisp and pleasantly sour. A note on the marinade: the recipe calls for vinegar essence, a concentrated 70% vinegar common in the region — if you only have regular 5% white vinegar, use far more of it and much less water, tasting until it’s sharply tart but not harsh. Drain the onions well so leftover marinade doesn’t water down the salad.
Assembly tips: drain the beans and mushrooms thoroughly, even patting them dry, so the mayonnaise won’t run. Cut everything to a similar julienne for a tidy look. Boiled chicken breast or lean ham stands in for the turkey ham.
Part of Ukrainian cuisine — 302 more recipes in the section.
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Ingredients
Instructions
Cut the onion into thin half-rings. Mix the vinegar essence with the water, pour the marinade over the onion for 30 minutes, then drain in a colander.
Drain the juice from the mushrooms and beans. Cut the ham into thin julienne, and cut the eggs into julienne as well.
Add the marinated onion and gently stir everything together.
Dress with mayonnaise and stir once more.
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