Ham, Bean, and Mushroom Salad

1. 1 Hampack 300 g ≈ $2.85 60 g
2. 2 Eggspack 10 pcs ≈ $1.93 1 pcs
3. 3 Canned red beanspack 400 g ≈ $1.10 50 g
4. 4 Button mushrooms≈ $7.50 per kg 60 g
5. 5 Pickled cucumberspack 680 g ≈ $3.20 50 g
6. 6 Carrots≈ $1.50 per kg 40 g
7. 7 Green onionspack 50 g ≈ $1.30 20 g
8. 8 Mayonnaise 15 g
9. 9 Sour cream 15%pack 300 g ≈ $1.60 15 g
10. 10 Mustard 2 g
11. 11 Salt 1 g
12. 12 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Boil the carrots⁶ and eggs² in salted water: eggs for 10 minutes, carrots for 20 minutes until tender. Cool and peel.

2. Slice the mushrooms and pan-fry in a dry skillet for 5–6 minutes until all moisture evaporates. Cool.

3. Cube the ham¹, pickles⁵, carrots⁶, and eggs² finely; chop the green⁷ onion finely.

4. Drain the beans in a colander and let excess liquid run off.

5. Combine all ingredients in a bowl.

6. Add mayo, sour⁹ cream, and a pinch of mustard; season with salt and black pepper.

7. Mix until smooth and chill for 10 minutes.

In short

• In the planner this dish is cooked for two days: reheat on day two.