Fresh Salad with Penne



500g penne

4 tomatoes sliced

1 cup sliced olives

1 bunch rocket

1 cup corn

1 cup yogurt

1 cup mayonnaise

1 tablespoon mustard

4 tablespoons olive oil

Salt, pepper


Cook the penne in plenty of salted water for 11′ until al dente. Then rinse well with cold water and drain. Place the penne in a salad bowl, season with salt and pepper.

Mix mustard, mayonnaise, yogurt all together, add to the penne and stir well. Add tomatoes, rocket, olives, corn, olive oil. Stir well and serve.

Bon Appetit!

Fresh salad with short pasta



Rice Salad with Black Beans



2 cups rice

2 cups canned black beans

2 carrots cut into thin slices

2 sprigs of celery finely chopped

1 onion cut into slices

4 tablespoons olive oil

3 tablespoons balsamic vinegar

Salt pepper

Leaflets parsley for serving


Cook the rice in 4 cups of salted water for 10′.  Add carrot, celery and continue to cook until thickened. Wash beans well and let drain.

Cut onion into slices, season with salt and  press slightly with your hands to make it softer.

Heat the olive oil in a nonstick frying pan and sauté the beans for 2 minutes. Add the rice and mix well. Add beans and rice in a bowl, add the onion and balsamic vinegar. Mix and serve cold.

Bon Appetit!

Salad with rice and beans


Hot Salad with Red Bell Pepper and Cowpea



500g cowpea

1/2 cup olive oil

1/4 cup vinegar

3 chives finely chopped

1 onion, finely chopped

4 red bell peppers

2 tablespoons parsley finely chopped


Boil cowpea for 5′ ,then drain the water and boil again about 25′ in salted water. Drain  the water and place the cowpea in a salad bowl.

Saute the onion and red bell pepper with olive oil for 1′.

Add onion with red bell pepper, chives, parsley and olive oil in a bowl with cowpea.

Serve with plenty of parsley.

Bon Appetit!


Lentil Salad with Orange



1 cup lentils

1 carrot diced

1 bay leaf

1 onion

1 leek

1 clove of garlic

1 orange

5 tablespoons olive oil

2 tablespoons balsamic vinegar

2-3 table spoons of parsley finely chopped

Salt, pepper


Put the lentils in a saucepan with water and bring to a boil. Boil lentils  for 2′-3′. Then drain the water,  rinse the lentils and put on a fire again. Add water, garlic, onion, leek, bay leaf and cook for 15′. Then add carrot and cook for 10′ until lentils is tender.

Drain the lentils and remove the onion, garlic and bay leaves. Heat olive oil in a nonstick frying pan and sauté the lentils with carrot for 2 minutes. Crush with a fork clove of cooked garlic and mix well with the lentils.

Wash, peel the orange and cut each slice so that no fibers — only the fillet. Mix well pieces of orange with orange juice, balsamic vinegar, parsley, salt, pepper and 2 tablespoon olive oil. Serve cold.

Bon Appetit!

Fakes with orange



Many Colored Salad



3 red bell peppers  cut into slim slices

2 yellow bell peppers cut into slim slices

1 chili pepper cut into slices

1 onion diced

2 cloves garlic, finely chopped

1/2 cup capers

1 cup pitted olives Kalamon

1/3 cup Olive oil  + 3 tablespoons extra

4 tablespoons balsamic vinegar

1/2 bunch of parsley finely chopped



Heat the olive oil in a deep non-stick frying pan and saute the onion for 2′-3′ until transparent. Add pepper, garlic and saute for 2′-3′ over high heat. Add salt and continue to cook until tender. Then make high heat and add olives, capers and balsamic vinegar. Serve cold and sprinkle with a lot of parsley.

Bon Appetit!





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