- frozen green beans – 450 g
- boiled eggs – 5 PCs.
- cottage cheese – 150 gr.
- mustard – 1 tsp.
Beans boil until tender (I cooked frozen about 10 minutes). Then drain the water and beans to cool.
Chop the dill, eggs and olives.
For the filling mix cream cheese, mustard, salt and pepper. Mix salad with dressing.