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Ensalada rusa

by Jasson Caceres


2 cups fresh green beans, chopped small

1 cup fresh carrots, chopped small

1 cup canned or fresh beets, chopped

1 cup mayonnaise

1 teaspoon fresh lemon juice

1/2 teaspoon sugar

salt and pepper to taste

Boil green beans, carrots and beets (if fresh) in water. Cook until desired tenderness, drain and allow to cool. Meanwhile, whisk together mayonnaise, lemon juice and sugar. Mix the dressing with the salad. Add salt and pepper to taste and serve. Optional: Add the vegetable of your choice. Many times this is made with potatoes, broccoli or peas.


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