1 can of organic kidney beans
2 cans of organic beets (I always use 3 fresh beets–they need to be boiled a little longer for 35-40 minutes. Then you should put them into icy cold water: it is said that icy water boosts the taste of the beets.)
1 can of sauerkraut
1 can of pickled cucumbers (dill or kosher)
2 medium boiled potatoes
2-3 medium size boiled carrots
2/3 shoots or green onions
1 bunch of either parsley or cilantro (or both)
1 small lemon
3-4 table spoon olive oil
1/2 table spoon of rice vinegar or apple vinegar
Salt and black pepper to taste
While potatoes and carrots are boiling (for about 20 minutes), open the cans, drain, and rinse (use a colander) under cold water and let everything get dry (use paper towels)
Start with kidney beans: put it into a salad bowl (a large one in order to be able to mix all ingredients together)
Proceed with beets: Put them on chopping board and dice them into nice cubes. Add to the beans.
Sauerkraut: the same process of rinsing to have less salt, then drain and dry, you can even squeeze the cabbage if needed. Add it and mix with beans and beets.
Chop the onion and parsley, the finer the better. Put into the salad bowl and mix everything.
Now the potatoes and carrots are done boiling and have been chilled, chop and combine with the beans, beets, sauerkraut.
Add the olive oil, vinegar, salt and pepper. Mix well.
Squeeze the lemon over vegetables. For bigger portion—double the ingredients.