Salad with meat and red beans. Beef salad with beans and pickled cucumbers. how to cook bean salad with meat recipe

For regular holiday salads, high-calorie foods are often used to make it easy to feed a large group of friends and family. That is why recipes usually contain various types of meat, as well as canned legumes. with meat is an excellent alternative to other boring dishes. This is a great combination, the ingredients match the taste and composition. Meat and beans are very healthy foods that should definitely be in your diet. They help maintain hemoglobin at the required level, perfectly support hematopoietic processes, and also consist mainly of protein, which must be consumed every day. This appetizer will fill you up, so it can be used as an independent dish. Moreover, it’s worth stopping at a healthy dressing for this dish.

This one involves the presence of fresh vegetables, as well as fried meat, which goes well with other products. It is very important to cook the steak properly so that it remains juicy and not tough. The presence of red cabbage makes the dish quite spicy, since the product itself has a characteristic taste. For dressing in this case, a spicy, sour sauce based on vegetable oil is used, which is usually used when preparing appetizers from boiled vegetables.

For bean salad with meat you need:

Beef meat – 360 g;
Salt – 9 g;
Mixture of aromatic peppers – 6 g;
Mixture of various lettuce leaves – 160 g;
Red cabbage – 210 g;
Pickled beans – 120 g;
Champignons - 200 g;
Onion - 1 medium onion;
Sweet pepper – 180 g;
Parsley – 35 g;
Vegetable oil – 55 ml;
Vinegar 9% - 15 ml.

Salad with beans, meat and bell pepper:

The meat must be of high quality, fresh, without various layers of fat and films, and completely cleaned. It's better to take the tenderloin right away. The steak needs to be washed, salted a little on both sides, seasoned with pepper, and left for 10 minutes so that the meat is slightly salted. After this, heat one drop of vegetable oil in a frying pan, or better yet, take a frying pan with a non-stick coating. Fry the steak on both sides for 2 minutes on each, carefully timing the time. In order for the meat to be completely fried, it is worth performing the manipulation with revolutions 2 times. But you need to monitor the thickness of the piece, it should be no more than 1.5 cm. After frying, cut the meat into thin slices, and the juice that has separated from the meat should not be drained, it can be added to the salad.
Lettuce leaves will look great in a dish if you use a mixture of different colors. It should be thoroughly washed and dried before adding to the snack.
Wash the red cabbage, remove the top leaves that may be spoiled, and chop the product into thin strips. In a separate plate, you can mash the cabbage with your hands with a little salt until it releases juice.
Peel, wash and finely chop the onion.
Rinse the mushrooms and cut into slices.
In a heated frying pan, fry the onions and mushrooms with the addition of vegetable oil.
You can take bell peppers of different colors, cutting them into small pieces. Clean the product from the seeds inside and remove them along with the stem. Chop into thin slices with a knife.
Open the pickled beans, remove from the jar, rinse a little with boiled, cold water to remove the remaining sauce.
To make the dressing, whisk the vinegar and oil until the mixture becomes cloudy. Chop the washed parsley, add to the butter, and sprinkle with salt and pepper.
Mix the ingredients in a deep, beautiful plate and pour the prepared sauce on top.

Meat salad with beans recipe

Young veal meat is a very tasty, tender product that looks great as part of any dish. This appetizer contains beans, as well as pickled cucumber, which will perfectly highlight the taste characteristics of each product. Garlic will add a pleasant aroma and pungent taste, which will further increase your appetite.

Ingredients for bean and meat salad:

Young beef – 340 g;
Canned beans – 230 g;
Carrot – 160 g;
Onion – 120 g;
Salted gherkins – 190 g;
Mayonnaise – 120 ml;
2 cloves of garlic;
Vegetable oil - 45 ml.

Salad with beans and meat:

Veal meat is quite soft, so it cooks much faster than beef. It is necessary to rinse the piece in water, boil water in a saucepan, salt it and add aromatic spices for taste. Place the product in water and cook for 1.5 hours.
Remove the finished meat from the broth and cut into pieces.
Peel the onions and carrots, cut the onions into small cubes, and grate the carrots on a grater with large holes. Heat vegetable oil in a frying pan, first fry the onion for about one minute, and then add carrots to it. This technique allows you to save the necessary amount of oil so that all the products are cooked.
Rinse the beans from their own juice in a sieve.
Pickled cucumbers require not too salty, which were cooked in a sweetish marinade. Cut them into strips.
Rub cloves of garlic into mayonnaise, which must be peeled and rinsed in advance. Mix the ingredients in a salad bowl and season with spicy mayonnaise.

TIP: To prevent your hands from smelling after working with garlic, you need to anoint them with vegetable oil.

Salads with beans and meat “Tbilisi”

This dish is of Georgian origin, so it is bright, hot and spicy. In addition, it is very tasty and filling. The appetizer has everything: the satiety that comes from meat and beans, fresh vegetables, and hot peppers. It would seem that everything is in ideal proportion, there is nothing superfluous.

Products (for 4 servings):

Meat – 350 g;
Red beans in their own juice – 210 g;
Bulgarian red pepper – 230 g;
Purple onion – 130 g;
Red chili peppers – 35 g;
Garlic – 2 cloves;
Fresh cilantro – 45 g;
Walnuts – 60 g;
Salt – 6 g;
Fragrant peppers – 4 g;
A little olive – 75 ml;
Apple vinegar – 25 ml.

Salad with red beans and meat:

Meat can be taken from any origin, but beef is usually used. Boil it until ready, cool and cut into thin slices.
Remove the red beans from the jar, strain the juice in which they were located.
Bell peppers must be well seeded, so it will be more convenient to remove them immediately with the stem. Wash them inside and cut into strips.
Peel the salad onion and chop it into half rings very thinly.
You should take a small chili pepper; you need to remove the seeds inside, they give a very strong burning sensation, which will be unnecessary in the salad. Cut the walls into half rings.
Rinse the cilantro in cool water and chop it with a knife, not too finely.
Peel the garlic and cut into very small cubes. It should be felt and visible in the salad, so there is no need to resort to using a press.
It’s easier to take walnuts pre-shelled, fry them for a few minutes in a dry frying pan to dry them, then chop them into crumbs with a knife or other chopping device.
Pour the products into one large dish, pour over the dressing, which consists of a mixture of olive oil, vinegar, salt and pepper.

TIP: It is worth remembering that pepper is one of the hottest, so after working with it, rinse the board, knife and hands very thoroughly. Until this moment, you should not touch anything, especially your face.

Salad with beans and meat

This one turns out to be quite light, because it contains a lot of herbs, vegetables, and lean chicken meat. The appetizer is prepared quite quickly and simply; it can serve as an excellent option for an independent dinner that will fill you up and not add extra pounds.

Ingredients (for 4 servings):

Chicken fillet – 320 g;
Iceberg salad - 190 g;
Tomatoes – 170 g;
Sour cream – 65 ml;
Mild mustard – 25 ml;
Beans in a can – 230 g;
Bread crumbs – 80 g.

Bean salad with meat:

Wash the chicken meat, remove all skin and fat, boil it in salted water until softened. Cool the product, then cut into cubes.
Rinse the “iceberg” from dust and all kinds of contaminants, cut into small segments with a knife.
Wash the tomatoes, cut off the stem, and divide the juicy vegetable into pieces of any size.
Open the beans and drain the marinade.
Mix sour cream with mustard, season the resulting sauce with the products that were previously chopped. Before serving, sprinkle the dish with prepared bread crumbs.

Meat salad with beans

This combination always evokes a festive mood, since the ingredients fit together very well, so it always turns out. It is rich in useful substances necessary for the human body, but it is quite heavy, so you should not get carried away with it.

Ingredients (4 servings):

Meat – 340 g;
Canned mushrooms – 170 g;
Canned beans – 200 g;
Salad onion – 80 g;
Mayonnaise – 90 ml;
Eggs – 4 pieces;
Mustard – 25 ml;
Salt – 5 g.

Bean and onion salad:

Boil the beef with salt, cool and cut into cubes.
Open cans of canned food, mushrooms and beans, drain the marinade, chop the mushrooms if required.
Boil hard-boiled eggs, peel and chop finely.
Peel the onion and chop finely.
Mix the ingredients in a serving dish, season with a mixture of mayonnaise and mustard, add salt and stir.

Typically, such dishes are seasoned with mayonnaise or a sauce based on it. In order not to consume this product, which does not have a very beneficial effect on the body, you can adjust the dressing and make your own changes. For example, it is very easy, if you have a mixing device, to make homemade mayonnaise from more healthy and necessary products. It is also worth trying a sauce based on sour cream or yogurt without additives. Those who like a little piquant taste can add a little chopped garlic or homemade mustard to the dressing. And for those who prefer tenderness, you can leave everything as is.

When summer is in full swing, with it comes all the joys of soaring temperatures. Even on the hottest days, it's fun to get together with friends and family for a picnic. But on very hot days, the entire cold menu may be a better choice. When it comes to finding a cold, nutritious appetizer, look no further than this Bean and Steak Salad. The flavor of the beef and hot sauce make this salad best served cold, making it perfect for hot summer days too. You can enjoy it with healthy beans and grilled steak for a very satisfying meal.

For this dish, beef can be cooked in a frying pan in the form of a steak.

You can store the salad in the refrigerator for one more day after preparation. You can also experiment with ingredients in this salad. No one forbids mixing salad with other types of snacks. The dish stands alongside such types of cold appetizers as: watermelon salsa with chips, Mexican corn salad, steak salad, strawberry salad and all foods that are best served cold.

Along with many bean salad options, this salad is also healthy because it is suitable for a gluten-free diet. Bean and Meat Salad is a great protein dish that comes together quickly and can be made for a crowd well in advance of serving. It's a flavorful, low-cholesterol food that can complement other dishes.

How to make a salad with beef and beans - 15 varieties

Salad "Tbilisi" with beans and beef

Traditional Georgian salad, the recipe of which is known at the world culinary level.

Ingredients:

Beef - 200 g
Beans (boiled or canned) - 200 g
Sweet red pepper - 2 pcs.
Hot chili pepper
Garlic - 2 cloves
Cilantro - a large bunch
Walnuts (roasted) - 50 g
Vegetable oil - 4 tbsp
Vinegar -3 tbsp.
Salt - to taste

Preparation:

Chop the onion. Add vinegar and leave to marinate for about 15 minutes.

Boil the beef, cut into cubes.

Cut the pepper into strips.

Finely chop the chili pepper.

Fry the nuts in a frying pan and chop coarsely.

Chop the garlic.

Chop a large bunch of cilantro very finely.

Mix all.

Now add onions and beans to all the products. Season with vegetable oil and salt. Mix everything.

This salad has become a summer salad staple in the West. The salad tastes amazing and looks great on the plate.

Ingredients:

Beef - 400 g
Garlic (chopped) - 4 cloves
Lime - 2 pcs.
Olive oil - 6 tablespoons
White (red) wine vinegar 2 tablespoons
Chili powder - 1/2 teaspoon
Ground cumin - 1/2 teaspoon
Paprika - 1 teaspoon
Sugar - 1 tsp.
Green onion (thinly sliced) - 5 pcs.
Greens - 7 -10 bunches
Beans - 300 g
Avocado (chopped) - 1 pc.
Tomatoes (diced) - 2 pcs.
Green chillies (chopped) - 1 pc.
Cilantro - 3 tablespoons
Corn - 100 g
Tortilla pieces

Preparation:

Cut the beef into large chunks and season with garlic, juice and 3 tablespoons of olive oil. Set aside to marinate.

Mix lime juice, remaining 3 tbsp. olive oil, vinegar, chili powder, cumin, paprika and a pinch of sugar. Set aside.

Grill the steak until it is browned on the outside and cooked through on the inside. Remove from the pan, let cool for a few minutes, then cut into thin strips.

Mix green onions with salad greens.

Pour some sauce over the greens.

Combine beans, avocado and tomatoes; place on top of greens, sprinkling with chili, cilantro and corn.

Place steak over greens.

Drizzle with sauce and garnish with tortilla pieces.

This dish is considered a representative of Asian cuisine, but the beef is not similar to traditional Chinese meat in sweet and sour sauce

Ingredients:

Beef tenderloin (cut into strips) - 600 g
Onions - 300 g
Green beans - 300 g
Garlic - 6 cloves
Vegetable oil - 100 g
Ginger - 1 tbsp.
Soy sauce - 2 tsp.
Oyster sauce - 1 tbsp.
Sugar - 1 tsp.
Seasonings
Starch - 100 g

Preparation:

Marinate the meat with water, sauces, starch and spices.

Chop the beans and scald with boiling water.

Heat the oil and fry the meat in a frying pan.

Fry ginger, garlic, onion, beans, soy sauce, oyster sauce, sugar, spices and meat. At the end of frying, add a little water.

A mixture of three types of beans, with beef tenderloin and a spicy dressing sauce.

Ingredients:

Beef - 300 g
Green beans (fried) - 200 g
Red beans (canned) - 100 n
Corn - 200 g
Cherry tomatoes - 100 g
Italian sauce
Salad greens - 200 g
Red onion (chopped) - 2 tbsp.

Preparation:

Season the beef with spices. Cook in a pan for 5-7 minutes.

Stir the chopped tomatoes, legumes, lettuce and onion together. Place the salad on a plate and place the cooked beef on top. Pour over the sauce. You can stir if desired.

Very tasty fresh salad with excellent sauce. The perfect salad for a picnic.

Ingredients:

Boiled beef - 400 g
Bell pepper - 2 pcs.
Canned red beans - 1 can
Onion - 1 pc.
Balsamic vinegar - 2 tbsp.
Olive oil - 2 tbsp.
Liquid honey - 1 tsp.
Lemon juice - 1 tbsp. l.
Ground black pepper
Greenery
Sesame seeds - 1 tsp.

Preparation:

Boil beef in salted water. Cut into strips.

Bulgarian also cut into strips.

Cut the onion into half rings.

Place meat, peppers and onions in a saucepan. Add beans and herbs. Season with spices. Mix everything.

Mix balsamic vinegar, olive oil, honey and lemon juice. Pour the sauce over the salad. Mix well, place in a salad bowl and garnish with sesame seeds.

Also a popular dish throughout the culinary space. Adapted Mexican recipe.

Ingredients:

Beef meat - 300 g
Salsa sauce - 2 tbsp.
Fine wheat flour pasta - 200 g
Tomatoes - 300 g
Ripe avocado (sliced) - 3/4 cup
Fresh cilantro (chopped) - 1/4 cup
Lemon juice - 2 teaspoons
Olive oil - 1 teaspoon
Sour cream - 1/4 cup
Chili sauce - 2 teaspoons
Iceberg salad - 300 g
Mexican cheese - 100 g
Tortillas

Preparation:

Heat a large skillet over medium heat. Add beef and cook 5 minutes or until browned. Add salsa and beans; add water and cook for 5 minutes.

Place tomatoes, avocado, cilantro, lime juice and oil in a salad bowl. Mix sour cream and chili sauce in a small bowl. Add beef and beans to salad bowl. Pour over the sauce. Spread the lettuce evenly onto the tortillas. Sprinkle with grated cheese.

This is a simple dish, but looks quite nutritious and original. You can use this recipe for a main dish for dinner.

Ingredients:

Meat - 200 g
Canned beans - 1 can
Corn - 1 can
Onions - 1 pc.
Crackers - 2 packs
Parsley
Mayonnaise - to taste

Preparation:

Fry the meat and onions in a frying pan after cutting them into cubes.

Mix beans, corn, meat and chopped parsley. Pour mayonnaise over and stir. Sprinkle crackers on top.

This colorful salad is a bright and healthy combination of steak, legumes and vegetables.

Ingredients:

Beef steaks - 400 g
Green beans - 300 g
Olive oil
Canned beans - 1 can
Red onion (thinly sliced) - 1 pc.
Tomatoes - 250 g
Feta cheese - 50 g
Lettuce leaves - 300 g
Lemon juice - 1 tablespoon
Red wine vinegar - 2 teaspoons
Sugar

Preparation:

Boil green beans in salted water.

Grill the beef and cut into tonic strips.

Mix beans, onions, tomatoes, feta cheese and parsley into green beans. Drizzle with lemon juice, oil, vinegar and sugar. Mix carefully. Add beef and mix again.

Two foods such as beef and green beans go well together in terms of their beneficial properties.

Ingredients:

Beef – 150 g
Green beans - 100 g
Carrots – 50 g
Garlic - 1 clove
Ginger – 10 g
Soy sauce -30 g
Honey - 1 teaspoon
Olive oil
Ground black pepper
Salt - To taste

Preparation:

Mix soy sauce, honey, chopped garlic and ginger. Chop the meat and mix with the sauce. Leave to marinate.

Boil green beans and carrots.

Fry the beef in a frying pan.

Mix everything and season with spices and oil.

For a more nutritious taste, it is better to marinate the beef for 2 hours and fry it whole, and only then cut it.

This super quick salad can be prepared in less than 20 minutes. A great option if you need to hurry.

Ingredients:

Beef (steak) - 300 g
Olive oil
Red onion - 1 pc.
Canned beans - 1 can
Lemon juice
Garlic (chopped) - 1 clove
Cherry tomatoes - 12 pcs.
Avocado (peeled and chopped) - 2 pcs.
Handful of fresh coriander (chopped)

Preparation:

Heat the pan on high temperature. Sprinkle meat with olive oil. Fry for 1-2 minutes on each side.

Place the chopped onion in a bowl and cover with boiling water. Leave for 2-3 minutes, then drain and refresh with cold water.

Rinse the beans. Mix with lime juice, garlic; season with salt, pepper and a pinch of sugar.

Add remaining ingredients to beans and mix well.

All the summer vegetables are mixed with beef, making it a picnic-friendly dish.

Ingredients:

Boiled beef - 300 g
Beijing cabbage - 300 g
Red bell pepper - 1 pc.
Red beans - 1 can
Red onion - 1 pc.
Dill
Mayonnaise
Pepper, salt

Preparation:

Finely chop the cabbage.

Boil the beans if they are not canned.

Cut the beret into strips.

Cut the beef into cubes.

Cut the onion into rings.

Mix everything, season with mayonnaise and spices; garnish with dill if desired.

If the beans are not canned, then it is better to pre-soak them in water for 8 hours.

This dish packs a lot of flavor despite the small variety of ingredients.

Ingredients:

Cumin seeds - 1 tbsp.
Coriander - 1 tbsp.
Chili powder - 2 tbsp.
Sweet paprika - 2 tbsp.
Beef - 500 gr.
Garlic - 4 cloves
Tomato (chopped) - 400 g
Corn - 1 can
Tomato paste - 2 tablespoons
Ground pepper
Beans - 400 g
Rice - 250 g
Avocado (chopped) - 1 pc.
Lettuce (leaves) - 1 stem
Red onion - 1 pc.

Preparation:

Mix all spices and garlic. Season the beef with the mixture. Slice the meat and fry.

Boil beans in salted water; add tomato paste, spices and simmer.

Cook rice in a separate pan. Mix all ingredients.

A variety of Italian salads. This salad is not an appetizer; I serve it as a main dish.

Ingredients:

Boiled beef – 150 g
Pasta – 100 g
Canned beans - 200 g
Yogurt - 200 g
Honey - 100 g
Leeks - 0.5 pcs.
Spinach - 60 g
Ham - 100 g
Olive oil - to taste
Salt - to taste

Preparation:

Boil the beef.

Cook pasta in a separate pan.

Place the finished pasta in a colander, rinse, and season with a tablespoon of olive oil.

Cut the beef into bars. Chop the spinach.

Cut leeks into rings. Fry in a pan, adding spinach and beef. Add ham.

Mix cooked pasta with beans.

Mix everything and season with yogurt and spices.

This is a quick salad that can also be served to guests because it will decorate the table with its bright legume color.

Ingredients:

Beef - 500 g
Worcestershire sauce - 1 tablespoon
Ground cumin - 2 teaspoons
Frozen corn - 1 cup
Canned red beans - 800 g
Lemon juice
Onion (cut diagonally) - 2 pcs.

Preparation:

Place steak in a bowl, season with Worcestershire sauce and 1 teaspoon cumin.

Heat olive oil in a frying pan over medium heat. Add steak and cook for about 5 minutes on each side. Remove from heat and place steak in a warm place for a few minutes.

Blanch the corn kernels in a saucepan of boiling water. Combine beans and corn in a bowl. Add lemon juice and a spoonful of chopped cumin to the bean mixture and mix.

Add the chopped steak and chopped green onions to the salad and toss gently.

Warm, hearty winter salad with spicy caramelized pumpkin, charred green beans, generous herbs and chilies, served with grilled steak.

Ingredients:

Caramelized Butternut Squash
Potatoes - 800 g
Ground coriander - 2 teaspoons
Ground turmeric - 1 teaspoon
Garlic (chopped) - 3 cloves
Red chili flakes - 1 teaspoon
Brown sugar - 2 teaspoons
Olive oil - 1-2 tablespoons
Lemon juice
Red chili (finely chopped) - 1 pc.
Fine grated ginger - 1 tablespoon
Garlic - 1 clove
Fish sauce - 1 tablespoon
Sugar - 2 teaspoons
Olive oil - 1 tablespoon
Lettuce (leaves)
Green beans - 300-400 g
Chopped coriander - 1 cup
Chopped mint - 1/2 cup
Peanuts (roasted and chopped) - 100 g
Beef - 300-400 g

Preparation:

Preheat the oven to 200 degrees. Cut the pumpkin into pieces (leave the skin on) and place on a baking sheet. Mix ground coriander, turmeric, garlic, chili flakes, brown sugar and olive oil. Brush the pumpkin with spices. Bake it for 20-30 minutes.

Combine all ingredients for the sauce and mix.

Heat a frying pan on high with olive oil. Add beans and fry until half cooked.

Coat the meat with spices. Fry the whole beef. Cut into slices.

In a large bowl, combine beans, coriander, mint, spinach, peanuts and chopped pumpkin. Add sauce, meat and mix.

COMPOUND

200g boiled beef, 3 boiled eggs, 1 can of canned beans (or boil 0.5 cups of beans), 2 large onions (~250g), 1~2 tbsp vegetable oil (20~35g), 1~2 cloves garlic, 5 tablespoons of mayonnaise (~70g), 4 tbsp sour cream (~80g), salt pepper

Finely chop the onion.
Heat vegetable oil in a frying pan and add onion.

Fry, stirring frequently, over medium heat until lightly browned.
Remove the pan from the heat and cool the onions to room temperature.

Cut the boiled meat into small pieces.

Grate the eggs on a coarse grater.

Mix mayonnaise with sour cream and add garlic, pressed through a press, lightly salt and pepper.
Drain the liquid from the beans and rinse them in clean water.

If you are making a salad for home use, simply mix all the ingredients.
If you need to give the salad a more beautiful look, then assemble it in layers: 1st layer - beans mixed with fried onions;
2nd layer - mayonnaise with sour cream and garlic;
3rd layer - meat;
4th layer - mayonnaise with sour cream and garlic;
5th layer - lightly salted eggs.
In this case, it is advisable to give the salad time to brew.

Another salad assembly option:
1st layer - beans + fried onions + half the sauce;
2nd layer - meat + second half of the sauce;
3rd layer - lightly salted eggs.

Bean salad recipes:

I strongly recommend that you try it and be sure to prepare a salad with beans and meat. It meets all modern criteria for proper nutrition. The salad is really tasty, and the ingredients for its preparation are simple and affordable. The recipe does not contain mayonnaise or other harmful sauces.

For the salad, you can use canned beans of different colors. Then it will be brighter and more interesting. Today I'm going to introduce you to a basic beef and bean salad recipe. Separately, I’ll tell you how you can change the snack, giving it new flavor notes. Perhaps you will find your version and it will become your favorite. Now, let's cook.

Delicious salad with beef and beans

how to cook bean salad with meat recipe

Ingredients:

canned beans - 1 can,
boiled beef - 500 g,
parsley - 1 bunch,
onion - 1 pc.,
table vinegar - 2 tbsp. spoons,
wine vinegar - 0.5 teaspoons,
sugar - 2 tbsp. spoons,
salt - to taste,
olive oil - 3 tbsp. spoons,
hops-suneli - 0.5 teaspoons,
garlic - 1 clove,
red bell pepper - 3 pcs.,
walnuts (kernels) - 50 g.

Cooking process:

To prepare the salad, boil the beef in salted water. When cooking meat, skim off the foam and be sure to add spices to the broth: bay leaf, dried herbs. You can put half an onion - the meat will be more flavorful. To prepare the salad, I advise you to use beef pulp without veins or fat. Cut the cooled boiled meat into strips.

Place the chopped meat in a salad bowl. Place the canned beans in a sieve. If the beans are in the sauce, rinse them with running water, thereby completely removing the sauce. You can use homemade beans to avoid using a canned product. It is important to cook it so that it is well cooked, but remains intact. The salad will be even more elegant if you take large beans and different colors (white and red). I leave the choice up to you. Place the washed beans on a sieve and let the water drain, then transfer to a salad bowl.

Peel the red bell pepper from the stalk and seeds, cut into thin half rings. Only red peppers are suitable for this salad. Bell peppers of different colors differ in taste from each other. It is the red bell pepper that is most suitable for preparing our salad.

Place the pepper in a salad bowl. Now it's time for the greens. Remove the parsley leaves from the rough thick branches and chop finely. Add chopped greens to the salad bowl. If you add cilantro, the salad will “sparkle” with new colors and will be close in taste to Georgian cuisine.

Cut the onion into thin half rings and place in a bowl. Add vinegar and sugar, stir and let stand for 10 minutes. Rinse the pickled onions under running water. Let any excess moisture drip off and add it to the rest of the ingredients.

For the dressing, mix vegetable oil, wine vinegar (you need a few drops), and garlic squeezed through a press. Add a little salt and ground suneli hops. Mix the dressing well and whisk.

Sort the walnuts and remove the membranes. Lightly dry the nuts in a dry frying pan. Transfer the cooled nut kernels into a plastic bag and lightly tap it with a hammer or rolling pin. Place a small portion of the crushed nut crumbs in a salad bowl, and leave some to decorate the bean salad.

Add dressing and mix well. Salad with beans and meat is ready. But what kind of cook is he if he hasn’t tried his own cooking? Taste the salad and add a little salt or oil if necessary, then place in a presentation salad bowl and serve, garnishing with nut crumbs and a sprig of parsley.

Now let's talk about ingredients that can be added or replaced.

Vinegar. Yes, that's exactly what we need. It doesn't have the same taste as table white vinegar. If you don't have wine vinegar, you can replace it with apple cider vinegar. The taste will be slightly different, but ordinary table vinegar, in my opinion, is not very suitable.

Greenery. When preparing the salad, parsley is used. At your discretion, you can add fresh dill to the salad.

Olive oil. It can be replaced with regular sunflower, but odorless.

Beans. I use Veres beans, but you can use any beans. It's better if it's big. The salad will be more elegant.

Garlic. Many people prefer not to prepare garlic salads, so as not to spoil their upcoming business meetings or evening rendezvous. I will boldly note that the amount of garlic in the proposed recipe is negligible.

Serving salad. I recommend cooking it just before serving - it will be juicy and aromatic. After standing in the refrigerator for more than 5 hours, the snack becomes a little dry. The salad ingredients probably soak up the dressing, but the overall flavor doesn't suffer. Therefore, it can be prepared for several days.

That’s probably all the subtleties of making bean salad. Try, experiment and come to us to share your feedback on the appetizer prepared according to this recipe.

A delicious salad with beans can be an excellent addition to lunch or dinner, or can take its place on the holiday table. A huge advantage of bean salad is the ability to prepare it very quickly. A kind of lifesaver salad that can be prepared in 15 minutes when guests are already on the doorstep, or even relaxing on the sofa.

The whole secret is that we will consider canned beans in our salad, since this is their convenient form for consumption. Beans can be either red or white. You can choose the beans that you like best using any of the recipes.

Red beans have now become more popular and they look brighter and more interesting in a salad. But the white one shouldn’t be written off either. I like to use white beans in some salad recipes.

Beans go well with both meat products and vegetables; all kinds of croutons also complement the salad well. At the same time, any salad with beans turns out to be very satisfying due to the fact that it contains a large amount of vegetable protein.

Not many people were interested, but beans are rich not only in protein, they contain useful substances such as carotene, B vitamins, vitamin C, zinc, iron, sulfur, chlorine, phosphorus, potassium, sodium, magnesium, calcium. A real treasure trove, isn't it?

Of course, all this is not enough to make us healthy from one plate of salad, but it is still a contribution to the overall cause of healthy eating. And when healthy food is also tasty, it is difficult to doubt that salads with beans should take their rightful place on our table.

Let's move on to the most interesting and delicious.

Salad with beans, corn, croutons and sausages

Quick and tasty salad. It will require very few products, practically what can often be found in kitchen cabinets and the refrigerator. At the same time, everything is tasty and satisfying.

For the salad you will need:

red beans - 1 can,
corn - 1 can,
crackers - 1 sachet,
smoked sausages - 200 grams,
hard cheese - 200 grams,
garlic - 1 clove,
mayonnaise for dressing.

Preparation:

There is no need to prepare anything in advance for this salad. All you need is to cut the smoked sausages into pieces and grate the cheese on a coarse grater. If the sausages are thin, like hunting sausages, then they can be simply cut into circles, and if the sausage is thicker, then half rings are perfect. It’s beautiful when the salad ingredients are approximately close in size.

Corn and beans in cans are already ready to eat; all you need to do is drain the liquid from the cans. If the liquid in the beans is too thick, almost like syrup, you can even rinse the beans. Then each bean will separate well from each other and shine beautifully. Place the beans in a beautiful salad bowl in which you will serve.

Next, add chopped sausages and grated cheese to the salad. Squeeze the garlic through a press or grate it on a fine grater. Stir everything well and add the crackers at the end so that they don’t get too soggy and have a little crunch.

Season with mayonnaise and add salt to taste. The salad can be served sprinkled with finely chopped green onions.

This salad option is also good for the holidays. it looks elegant and tastes good.

Salad with beans and carrots - a simple and quick recipe

This salad with beans and carrots can safely be called lean or dietary. It is perfect for you if you are fasting or watching your figure. At the same time, it is filling, which is especially useful when dieting, since hunger is much more difficult to control.

For this salad, you can take canned red beans, or you can take dried ones and pre-boil them.

In order to cook delicious red beans, you need to fill them with cold water in advance and let them sit for at least three hours, you can leave them overnight. After this, drain the water and fill with new water. Put the beans to cook over medium heat, let it boil and then cook for another 15 minutes.

After this, the beans must be drained and cooled. Next, follow the recipe for preparing the salad.

You will need:

red beans - 300 grams,
fresh carrots - 1 medium size,
onions - 1 piece,
greens - 1 bunch,
juice of half a lemon,
olive oil - 50 ml,
salt and pepper to taste.

Preparation:

Take canned beans or cook your own and place them in a large salad bowl. Peel the carrots and grate them using a Korean carrot grater. If you don’t have one, then a regular large grater will do. Or you can even use a knife to cut the carrots into thin strips.

Peel the onion and cut into thin half rings, then disassemble and place in a bowl with beans and carrots.

Add fresh parsley or dill to the salad, cutting them finely.

Squeeze lemon juice into the salad and add olive oil. Salt the salad to taste and stir well. Place it in the refrigerator for an hour to soak and infuse.

This is such a light and tasty salad you can make from beans and carrots. Bon appetit!

Another dietary salad with beans. But this time it’s not lean anymore, because we’ll add boiled beef to it. There will also be vegetables in the form of sweet bell peppers and fresh onions.

According to the idea, this salad is prepared without mayonnaise, but out of curiosity, I tried filling it with mayonnaise and I liked the result. We can say that this is a universal salad; it is good dressed with vegetable oil and mayonnaise.

You will need:

canned beans - 1 can,
boiled beef - 200 grams,
bell pepper - 1 large fruit,
red onion - 1 piece,
garlic - 2 pcs,
walnuts - 100 grams,
wine vinegar 9% - 1 tablespoon,
vegetable oil (olive) - 50 ml,
fresh parsley or cilantro - a small bunch,
dried spices “khmeli-suneli” - a pinch,
salt to taste.

Preparation:

First of all, pre-cook the beef and cool it to room temperature before making the salad further.

Drain the liquid from the canned beans; you can even rinse them a little with drinking water if the liquid is thick and does not drain well.

Chop the onion into thin rings, then put it in the bowl where you will mix the salad, and pour wine vinegar over it. While we are cutting the rest of the food, the onions will marinate. Pickled onions in a salad will taste better.

At this time, cut the beef into small pieces. Peel the bell pepper from seeds and cut into thin strips. Grind the walnuts in a blender or with a knife and add to the salad.

Combine beans, beef, peppers and onions in a bowl. Squeeze the garlic in there. Finely chop the greens and add to the salad with beans.

Now season with vegetable oil and salt to taste. Add spices and mix well. Let the salad brew a little and you can sit down at the table.

Salad with beans, sausage and pickles

This salad combines two types of beans: red and white. Both can be easily purchased in the store, both dry and canned. In canned form, the cooking process is greatly simplified.

Boiled smoked sausage and pickled cucumbers add piquancy to the salad. You can also easily replace cucumbers with pickled ones if you prefer them.

For the salad you will need:

red beans - 200 grams,
white beans - 200 grams,
boiled smoked sausage - 2 grams,
salted or pickled cucumbers - 100 grams,
walnuts - 50 grams,
onions - 0.5 pcs,
mayonnaise,
salt, pepper, herbs to taste.

Preparation:

Before making slaat, it is best to rinse red and white beans from the thick viscous broth in which they were floating in a tin can. It will not affect the consistency of the salad too well if it is not removed. It is best to drain this broth and then rinse the beans in a bowl of filtered drinking water. Then drain the water.

The sausage must be cut into small pieces. Also cut the pickled cucumbers into bars or semicircles if the cucumbers are small.

Walnuts must be crushed, but not into dust, but simply into small pieces. They can be chopped with a knife or blender, or they can be rolled out with a rolling pin, first wrapped in film or a bag.

Cut the onion into smaller pieces. If it is too bitter, you can scald it with boiling water and keep it in water for 2 minutes. After this, drain the water, and the onion will lose its heat, but will retain both flavor and crunch.

Mix all ingredients in a salad bowl: beans, sausage, cucumbers, onions and nuts. Season with mayonnaise. Season with salt and pepper to taste, add finely chopped herbs and serve.

It’s not a shame to prepare such a beautiful and tasty bean salad with sausage for the holiday table.

Red bean salad with chicken and corn

A tasty and satisfying salad with beans and chicken captivates you almost immediately with your favorite ingredients. We always love chicken breast in everything; it is a simple product that is available to everyone, and it is extremely easy to prepare. Its taste is quite mild and goes well with almost all types of foods. Plus, it is not greasy and allows you to keep dishes low in calories.

The taste of this salad is a different story; you will remember it for a long time. Take note of this bean salad recipe for future holidays.

For the salad you will need:

red beans - 1 can,
canned corn - 1 can,
chicken breast - 200 grams (1 piece),
fresh cucumbers - 2 pcs.
hard cheese - 150 grams,
green onions - 50 grams,
dill - 50 grams,
garlic - 1 clove,
mayonnaise for dressing,
mustard beans - 2 teaspoons,
salt and pepper to taste.

Preparation:

1. Boil chicken breast in salted water. It will take about half an hour until fully cooked. The breast cooks quickly.

2. Cool the boiled breast and cut into small cubes or slices, trying to do it across the grain.

3. Cut the hard cheese into cubes of approximately the same size. I like to prepare this salad with Gouda cheese, it is soft and tasty and goes great with chicken and beans.

4. Cut the cucumbers into cubes too. If they have thick or bitter skin, it is better to peel it off. For example, make a beautiful rose out of it and decorate the salad on top.

5. Open the red beans and drain the liquid. Sometimes the liquid inside the can of canned beans is quite thick and resembles syrup; it is not very desirable for a salad, as it will ruin its consistency. The beans can even be rinsed a little from this liquid with drinking water, from a filter, or even boiled water. Place the beans in a salad bowl with the rest of the ingredients.

6. Also open the corn and drain the liquid. It usually does not have such a “syrup”, so it does not need to be washed. Add it to the salad too.

7. Chop the dill and green onions very finely and add to the salad.

8. In a separate plate or cup, mix 4-5 tablespoons of mayonnaise with grain mustard, add ground pepper if you want it spicier. Grate the garlic there on a fine grater.

9. Season the salad with the resulting sauce. Mix everything well and the salad is ready to eat.

10. If you want to serve a salad beautifully, for example, on a holiday table. Then you can use a ring-shaped baking dish, where you can tightly place the salad. Grate the cheese on top and make a beautiful rose from cucumber and herbs.

It’s not a shame to put such a salad on the New Year’s table or on a birthday. Guests will definitely be satisfied, and the owners will get real pleasure. This bean salad is perfect for any hot meat dishes, for example.

Bon appetit!

The simplest and fastest salad with beans and champignons

I can classify this delicious salad as one that is prepared on a whim from ingredients found in the refrigerator and cupboard. What could be simpler is even difficult to imagine. This particular recipe uses canned champignons. but you can safely use fresh ones. They will need to be fried a little in vegetable oil. And don't forget to salt it.

You will need:

canned red beans - 1 can,
canned champignons (not pickled) - 1 jar,
parsley - 50 grams,
garlic - 1 clove,
mayonnaise - 2-3 tablespoons,
salt and pepper to taste.

Preparation:

This salad is ready in literally five minutes. It's hard to imagine faster. But this does not make it lose its taste, because it is a very successful combination.

Open the red beans and mushrooms and mix them in a salad bowl. Finely chop the parsley. Squeeze the garlic through a press or grate it on a fine grater. Salt and pepper the salad and season with mayonnaise.

Help yourself and treat unexpected guests!

A simple and delicious bean salad with cheese and croutons

Bean salad is perhaps the champion of instant salads. The whole point, of course, is that the canned beans are already ready. This is unless you want to use beans that you cook yourself. This is not convenient for everyone, it is a little slower, but no less tasty.

Not trying to add cheese to your favorite lard is simply nonsense. Any culinary specialist, it seems to me, will try to cook his favorite dish in exactly the same way, only with cheese. I've tried this with so many dishes, and most often the dishes benefit from it. I can confidently recommend this interesting technique to you.

For now, let’s add cheese to the beans with croutons and make another “lightning-fast” salad from this.

You will need:

canned white beans - 1 can,
hard cheese - 150 grams,
white bread croutons - 150 grams,
greens - 50 grams,
garlic - 1 clove,
salt, pepper and other spices to taste.

Preparation:

If guests are about to ring the doorbell. If you want to eat something tasty, but here and now. Or maybe prepare a hearty snack to accompany alcoholic drinks.

Start by opening the beans and draining the liquid. Place it in a convenient salad bowl. Grate the cheese on a coarse grater and grate the garlic on a fine grater. Add all this to the salad bowl with the beans. Finely chop the greens and add to the salad.

You can buy store-bought crackers with the flavor you like. Or you can cook it yourself by frying bread cubes in a frying pan with butter. It is possible with vegetable, but with cream it turns out more tender.

Now season with mayonnaise, add salt and pepper, and you can add your favorite aromatic spices to the salad. Now a great many of them are sold in the form of ready-made sets.

Mix the salad and you can sit down at the table. A delicious salad with beans, cheese and croutons is ready!

Salad with beans, croutons and ham

Crackers have long been recognized as a very tasty ingredient in bean salad. A lot of people like this combination. Therefore, let's consider another option with crackers. Let's add ham this time. Will it be delicious? Necessarily. Instead of ham, you can take other types of boiled-smoked meat: ham, loin, carbonate. It will also be very tasty.

With crackers there is complete freedom. While trying different salads with beans, I realized that both white and black croutons are great. Always go for the ones that you and your guests and family enjoy eating. You can even take Borodino crackers. In my opinion, crackers with garlic flavor work well.

You will need:

red beans - 200 grams (1 can),
ham - 200 grams,
tomato - 1 piece,
rye crackers - 150 grams,
greens - 50 grams,
mayonnaise - 3-4 spoons,
salt and pepper to taste.

Preparation:

There are practically no problems with beans for such a salad. We take regular canned beans from the store, fortunately there is a large selection from a large number of different manufacturers and at different prices. Everyone will find something to suit their taste and budget.

Open the beans, drain the broth, and place in a suitable salad bowl.

Ham or other smoked meat should be cut into small sticks or cubes. Also cut the tomato into cubes. If there is a lot of juice in the center, you can remove it so that it does not make the salad too watery. Choose meatier tomatoes for this salad.

Finely chop the greens and you can mix the salad. Season it with mayonnaise and add salt to taste. And after that, add crackers so that they remain crispy.

Although, sometimes people also like soft croutons, which are already saturated with all the flavors and juices of the salad.

Serve the salad with beans and ham to your guests, it's a pleasure to eat!

Salad with beans, bell pepper, cucumber and tomato

If we consider a salad with beans without using meat ingredients, then this option will suit us. Bell pepper, tomato, cucumber and onion. Such a salad can honestly be considered lean and vegetarian, and eaten at appropriate times.

This salad can also make an excellent side dish for meat dishes. But it itself is very filling thanks to the beans.

Another difference between this salad and others in favor of its low-calorie content is that it does not use mayonnaise. Instead, we will season it with olive oil and acidify it a little with lemon juice.

You will need:

red beans - 2 cans,
red bell pepper - 1 large,
green bell pepper - 1 piece,
tomato - 1 large or 2 smaller,
onions - 1 piece,
olive oil - 3 tablespoons,
lemon juice or wine vinegar - 1 tablespoon,
salt and pepper to taste.

Preparation:

Making this salad is not at all difficult. The beans are already ready, the main thing is to remove them from the jar and drain the broth in which they are preserved.

The pepper must be cored with seeds and cut into small pieces. Chop the tomato too.

Finely chop the onion; if it is too bitter, scald it with boiling water and keep in water for 2 minutes. The bitterness will disappear.