Since ancient times, beans have been used in cooking. Bean salad is delicious and nutritious. Cooking this dish takes a little time, but at the same time people of any age highly appreciate the refined taste of the salad. Beans are ideally combined with different ingredients, so you can experiment every day and enjoy the unsurpassed taste of a new dish.
Material Content:
Beans and crackers salad
Salad with beans and croutons croutons is hearty. You should opt for the red variety, it has finer grains, and the texture is harder. Thanks to this, with stirring, the beans will retain their shape and the appearance of the cooked dish will not be spoiled. It is not necessary to prepare the salad in advance, otherwise the kirieshki, upon contact with the sauce, will soften and spoil the taste of the dish.
Ingredients:
- beans - a jar;
- dill - 20 g;
- pickled cucumbers - 2 pcs.;
- mayonnaise - 5 tbsp. spoons;
- Kiriesh crackers - 120 g;
- cheese - 220 g;
- garlic - 3 cloves;
- parsley - 20 g.
Cooking:
- Grate the cloves of garlic, combine with mayonnaise. Insist the sauce for about five minutes.
- Drain the liquid from the jar, place the beans in a salad bowl.
- Dice the cucumbers. If the skin is too coarse, it is better to cut it off.
- Chop greens.
- Grate the cheese on a medium grater.
- Add prepared foods to beans. Pour the sauce. Mix.
- Before serving, add croutons, mix.
Canned Red Bean Recipe
Salad with red beans is a delightful separate dish, but you can use it as a filling for tartlets. If you want to eat with sandwiches, grind it to a state of mashed potatoes, and it is ideally spread on toasts.
Ingredients:
- canned red beans - jar;
- mayonnaise;
- canned corn - 120 g;
- crackers - a pack;
- boiled chicken liver - 120 g;
- greens - 20 g;
- hard cheese - 85 g;
- black pepper.
Cooking:
- Drain the marinade from the beans. Put in a container.
- Grind the liver into cubes. Send to beans.
- Chop the cheese.
- Drain the liquid from the corn. Send the grain to the beans.
- Chop greens. Combine with other products. Stir.
- Sprinkle with pepper. To salt. Pour mayonnaise. Stir.
- Sprinkle with crackers and do not mix. Thus, they will not be soaked for longer with mayonnaise and will remain crispy.
With chicken
A salad with beans and chicken is a good option for meat eaters. It turns out very useful, thanks to the vegetables included in the composition.
Ingredients:
- chicken fillet - 530 g;
- red beans (canned) - jar;
- mayonnaise - 5 tbsp. spoons;
- green salad - 3 leaves;
- crackers - 170 g;
- tomatoes - 3 pcs.;
- cheese - 160 g;
- salt.
Cooking:
- Finely chop the tomatoes. Salad to tear hands.
- Grate cheese, use a coarse grater.
- Boil the fillet, chop.
- Place the beans in a container. Add chicken, vegetables.
- Sprinkle with cheese. Pour in mayonnaise.
- To salt. Mix.
- Sprinkle with crackers.
- If you want to get a lower-calorie dish, exclude crackers from the recipe, and replace mayonnaise with sour cream and a portion of mustard.
White Bean Salad
A beautiful, bright salad with small white beans will decorate your table. Served warm.
Ingredients:
- white beans - a glass;
- Bulgarian red pepper - 1 pc.;
- greenery;
- garlic - 2 cloves;
- ground coriander - half a teaspoon;
- white onion - 1 pc.;
- large carrots;
- hot red pepper - a quarter teaspoon;
- allspice - half a teaspoon;
- vegetable oil - 7 tbsp. spoons.
Cooking:
- In the evening, pour water into the pan, place the beans. Leave until morning.
- Drain, pour in a fresh batch. Boil for 1.5 hours.
- Grate carrots for Korean carrots.
- Chop the onion in half rings.
- Bulgarian pepper - stripes.
- Drain the beans.
- Sprinkle with salt and spices. Squeeze the cloves of garlic. Do not stir.
- Place the onion in a pan and let it go.
- Transfer to beans.
- Fry the carrots. Send to the bow.
- Fry the pepper by adding oil.
- Coat carrots with pepper.
- Stir. Heat for five minutes over low heat.
- Put in salad bowls.
- Sprinkle with herbs.
With the addition of corn
Vegetarian salad, good for a light breakfast.
Ingredients:
- beans - 190 g;
- mayonnaise - 3 tbsp. spoons;
- fresh cucumber;
- corn - 190 g;
- crackers - 170 g;
- dill - 50 g.
Cooking:
- Strain the bean marinade. Lay in a salad bowl.
- Drain the marinade from the corn. Connect with beans.
- Grind the cucumber.
- Chop the dill. Arrange for beans.
- Pour with mayonnaise. Stir.
- Sprinkle with crackers.
Salad with Canned Beans and Sausage
A delicious, unusual salad that will appeal to all family members.
Ingredients:
- cooked sausage - 180 g;
- green onion - 5 feathers;
- salt;
- beans - 120 g;
- corn - 120 g;
- mayonnaise - 7 tbsp. spoons;
- crackers - a pack;
- spice;
- cheese - 170 g;
- ham - 180 g;
- fresh cucumber;
- garlic - 3 cloves.
Cooking:
- Place the beans and corn in a container after pouring the liquid.
- Cut the ham and sausage into squares.
- Dice the cucumbers.
- Send to the corn.
- Chop the onion.
- Grate the garlic cloves using the finest grater.
- Place in a container. To salt.
- Sprinkle with spices. Pour with mayonnaise.
- Move. Sprinkle with crackers.
With champignons
The original Russian combination of mushrooms with crackers and beans. An unusual, delicious treat will delight guests and will become the decoration of the festive table.
Ingredients:
- canned mushrooms - a can;
- parsley - 50 g;
- onion;
- beans - a jar;
- salt;
- mayonnaise;
- tomatoes - 2 pcs.
Cooking:
- Pour the marinade from the mushrooms, rinse.
- Do the same with beans.
- Place the mushrooms and beans in a salad bowl.
- Cut tomatoes into small cubes. Connect with products.
- Chives, greens.
- Put in a salad bowl. To salt. Pour in mayonnaise.
- Mix. Sprinkle with crackers.
With beans and cucumbers
Treat yourself to a satisfying meal that can be used for fasting.
Ingredients:
- beans - 210 g;
- mustard - 1 tbsp. a spoon;
- vegetable oil - 100 ml;
- fresh cucumber - 3 pcs.;
- spice;
- vinegar 9% - 1 tbsp. a spoon;
- onions - 3 pcs.;
- fresh tomatoes - 3 pcs.;
- salt.
Cooking:
- Pour the beans with water, stand for three hours. Drain the liquid. Pour with fresh water. Boil. This must be done in advance or use the finished product.
- Chop the bulbs. If you want a less savory flavor, use red onions. Pickle in any way, hold for 15 minutes.
- Grind the pickles with straws.
- Dice the tomatoes.
- Place the beans in a salad bowl.
- Add vegetables.
- Grind greens.
- Mix mustard, vinegar and oil with herbs. To salt. Sprinkle with spices. Mix.
- The resulting dressing pour products. Leave for half an hour in the refrigerator.
- Vegetable oil can safely be replaced with mayonnaise.
Korean Red Beans
Everyone knows about Korean carrots, but few have tried beans cooked in the same way.
Ingredients:
- onions - 2 pcs.;
- carrot;
- red beans - 180 g;
- seasoning for carrots in Korean - 1 teaspoon;
- salt;
- vegetable oil - 2 tbsp. spoons.
Cooking:
- Pour water into a container, place beans, stand the night. Drain, pour a new batch of water. Boil until tender.
- Sprinkle Korean style carrot seasoning beans. Do not mix.
- Chop onions, carrots, fry in oil.
- Without cooling, place the frying on the beans. To salt. Mix.
Cooking from canned beans in tomato sauce
This is an unusual cooking salad that is baked in the oven.
Ingredients:
- white beans - 2 glasses;
- hot tomato paste - 3 teaspoons;
- black pepper;
- laurel - 3 leaves;
- salt;
- red pepper - 2 pods;
- spice;
- vegetable oil;
- onion - 3 heads.
Cooking:
- Pour the beans into the pan, pour water. Leave overnight. Pour in fresh water. Boil it.
- Chop the onion into cubes.
- Grind red pepper in small pieces.
- Heat the pan, add oil. Place onion and pepper. To fry.
- Pour in tomato paste. To salt. Add spices. Mix.
- Cover with a lid. Put out.
- Place half the beans in a container. Cover with half a roast.
- Spread the beans again. Put the remaining roast.
- Pour the broth from the beans.
- Cover with a lid.
- Put in the oven for half an hour.
- 180 degree mode
