One of the most valuable food products is beans; it holds the record for the content of protein, B vitamins, calcium, magnesium and iron. A bean snack always turns out to be very filling and high-calorie, it is perfect for a festive feast. And if unexpected guests arrive and there are canned beans in the refrigerator, then a salad from them can be prepared in a matter of minutes.
You can also experiment and add different ingredients, such as fresh cucumber or canned corn, sausage or meat, pickled onions or fresh green onions. Below are recipes for delicious and healthy bean-based salads.
How to cook beans for salad if you don’t have canned ones
The ideal option for a salad is canned beans, they are ready to eat, moderately salted, with a pleasant marinade taste. If you don’t have the treasured jar on hand, but really want a salad, all you have to do is prepare it yourself; this also saves the family budget.
How to cook:
- First, you need to sort out the beans, remove excess debris and seeds that are very different from others. Next, place the beans under running water.
- Now there are two options for bringing the beans to readiness - either immediately put them on the fire to cook, or soak them, and only then cook.
- The second option is best, since the cooking time is reduced, the finished seeds retain their shape without turning into mush in the salad. The time for soaking the fruits is from 6 to 8 hours; you can do this in the evening, and in the morning, cook the beans and prepare the salad.
- The cooking time for both white and red beans is the same - 1 hour. After this, the water needs to be drained and the beans themselves should be cooled.
Delicious salad with beans - step-by-step recipe with photos
Salad is a unique dish that welcomes all kinds of experiments. Sometimes it is enough to collect the available products in the house, grate or cut them, mix and season with any suitable sauce or just oil. And if you add a little more boiled or canned beans to this mix, then the eaters will be absolutely delighted.
Your mark:
Cooking time: 35 minutes
Quantity: 4 servings
Ingredients
- Bow: 1 pc.
- Carrots: 1 pc.
- Raw beans: 0.5 tbsp.
- Sausage: 150 g
- Eggs: 2-3 pcs.
- Mayonnaise: 2-3 tbsp. l.
- Vegetable oil: 1 tbsp. .l.
- Salt, herbs: to taste
Cooking instructions
Salad recipe with beans and croutons
Housewives have experimentally found out that croutons are one of the good “companions” for beans in a salad. You can prepare them yourself or use ready-made ones. Below is a recipe for a salad of canned red beans with croutons, and since you don’t need to cook them, this significantly reduces the cooking time.
Products:
- Canned beans (red) – 1 can.
- Corn (canned) – 1 can.
- Cabbage (Beijing) - 1 small fork.
- Chicken breast – 1 pc.
- Crackers – 50 gr.
- Mayonnaise and salt.
Algorithm of actions:
- The first stage of preparation is boiling the chicken breast according to the traditional recipe. Wash the breast, cook with onions, carrots, and various spices until tender. Separate the meat and cool.
- Now you can proceed to the second stage, actually preparing the salad. Place the beans and corn in a deep salad bowl, after draining the marinade.
- Slice the Chinese cabbage - the thinner, the more beautiful the end result will be.
- Cut the meat into cubes and place in the same salad bowl.
- Add a little salt and mix the mayonnaise.
- Add the crackers last, just before serving, so they will retain their shape and consistency.
Be sure to decorate the salad with herbs, for example, dill; you can put some croutons on top.
Salad with beans and chicken
Beans are considered a rather heavy product for the stomach, so salads with them require lighter foods, such as vegetables or eggs. If you want a meat salad with beans, then the ideal option is boiled chicken.
Products:
- Canned beans (preferably white, in tomato sauce) – 1 can.
- Chicken fillet - from 1 breast.
- Chicken eggs – 3 pcs.
- Carrots (used fresh) – 1 pc.
- Greens – 1 bunch.
- For dressing - mayonnaise or mayonnaise + sour cream.
Algorithm of actions:
- The most time will be required to prepare the meat. Boil the chicken breast, adding spices and onion for flavor, as well as salt. By the way, the broth turns out to be very tasty.
- Remove the meat from the broth and leave in a cool place. After cooling, cut into cubes.
- Boil eggs in water with salt for better peeling. Cut into strips or cubes.
- Peel the carrots, rinse and grate. Drain the beans.
- Combine vegetables and meat in a deep salad bowl. Season with light mayonnaise, you can combine it with sour cream.
- Sprinkle herbs on top, rinse them first, dry them and chop them.
Bean and Beef Salad Recipe
The ideal meat for beans is chicken, second place is beef, since it is also a low-fat variety. It turns out very tasty if you add sweet bell peppers and red onions to the salad with beans and beef. Georgian housewives advise including toasted and ground walnuts, which leave a pleasant aftertaste.
Products:
- Boiled beef – 200 gr.
- Red beans (canned) – 1 can.
- Sweet pepper, large, preferably red – 1 pc.
- Large red onion – 1 pc.
- Peeled walnuts – 50 gr.
- Garlic – 1-2 cloves
- Spices, ideally suneli hops + cilantro.
- For dressing – wine vinegar (1 tbsp.) and olive oil (5 tbsp.).
Algorithm of actions:
- For the salad you need boiled beef, it is better to prepare it in advance in the evening, then in the morning all that remains is to cut the chilled fillet into cubes.
- Strain the red beans from the marinade.
- Peel the onion and cut it into thin half rings. If it has a very pungent taste, it is better to pour boiling water over it: the bitterness will go away and the onion taste will not play a major role in the salad.
- Peel the pepper first from the stalk, then from the seeds, and cut into very thin strips.
- Peel the walnuts from shells and membranes, chop them, fry them in a dry frying pan until a pleasant, pronounced nutty aroma appears.
- Peel the garlic and chop as finely as possible. Wash and chop the cilantro (or other greens available in the house).
- Combine everything together, add salt, season with spices, herbs, and pour over the marinade of vinegar and olive oil.
A beautiful and tasty Georgian dish is ready!
How to make a salad with beans and sausage
Sometimes you really want to make a meat salad with beans, but you’re too lazy to boil chicken or beef. The housewives came up with the idea of replacing the meat with sausage, it turns out quite nicely, and if you experiment and use cervelat instead of the usual boiled sausage, you can really surprise your household.
Products:
- Fresh tomatoes – 2 pcs. medium size.
- Sausage “Cervelat” – 200 gr.
- Garlic – 1-2 cloves.
- Dill – 1 bunch.
- Salt, mayonnaise for dressing.
Algorithm of actions:
Preparing such a salad is a nice thing, no lengthy preparatory steps, such as soaking and boiling beans, cooking vegetables and meat.
- Rinse the tomatoes under the tap and cut into slices.
- Peel the garlic and chop it too, only very finely.
- Wash the greens, dry them, chop them with a knife or tear them into sprigs.
- Cut the sausage into strips, drain the beans.
- Mix in a salad bowl and lightly season with mayonnaise.
Leave some of the greens to decorate a delicious and very quick salad!
Salad recipe with beans and ham
You can make bean salad with any meat; chicken or beef will do, but it’s better to avoid pork, it’s too fatty. You can use pork ham instead, in which case the cooking time will also be reduced, since there is no need to cook the meat.
Products:
- Red beans – 1 can.
- Ham – 150 gr.
- Chicken eggs – 2 pcs.
- Fresh tomatoes – 2 pcs.
- Hard cheese – 100 gr.
- Garlic – 1-2 cloves.
- Dill – 1 bunch.
- Dressing – mayonnaise, salt.
Algorithm of actions:
- Preparatory stage - boiling eggs - time 10 minutes, add salt during the process, then the eggs will be easily separated from the shell.
- You can cut ham, peeled eggs and tomatoes in the same way, for example, into cubes or strips.
- Grate or slice the cheese. Drain marinade from red beans. Chop the garlic. Wash the dill, remove excess moisture, chop.
- Combine in a deep salad bowl, add salt, pour over mayonnaise. Stir very carefully so that the tomatoes do not “float”, otherwise the salad will lose its appearance.
Bean salad with ham, fresh vegetables and herbs is the best start to the day!
Canned tuna and beans - the perfect combination in a salad
When asked whether it is possible to prepare bean salad with fish, the answer is simple - of course, you can. Tuna becomes the ideal “partner” in a gastronomic duet for beans. Canned fish is also good because it does not require preliminary preparation.
Products:
- Red beans – 1 tbsp. (or 1 jar).
- Canned corn - 1 can.
- Canned tuna – 1 can.
- Sweet pepper – 1 pc.
- Fresh cucumber – 1 pc.
- Red onion – 1 pc.
For refueling:
- Olive oil (can be replaced with vegetable oil).
- Wine vinegar (apple vinegar is fine).
- Lemon juice - from ½ lemon.
- Ground hot pepper.
Algorithm of actions:
- The first step is to cook the beans; this process may take time, so it is better to soak them. The simplest option is canned beans, which you just need to strain.
- Do the same with canned corn and tuna. Gently mash the fish with a fork.
- After peeling and washing, cut the onion into half rings.
- Peppers are a little more difficult to prepare. It needs to be placed on a baking sheet and baked in the oven. Carefully remove the skin and cut the pepper pulp into cubes.
- For the dressing, mix oil and vinegar, squeeze the juice from half a lemon, add salt and pepper.
- Place all prepared products in a salad bowl, mix, add dressing.
Mexican style bean and tuna salad is ready!
Delicious salad with beans and cheese
The taste and aroma of real Italy will be provided by a salad of red beans, tomatoes and cheese. If you make such a delicious dish and serve it with a bottle of red wine, then the dream of a Mediterranean trip becomes a reality.
Products:
- Red beans - 1 standard can.
- Hard cheese – 100 gr.
- Tomatoes – 3-4 pcs.
- Chicken eggs – 2 pcs.
- Garlic – 2 cloves.
- Smoked sausage – 100-150 gr.
- For dressing - mayonnaise.
Algorithm of actions:
- Boil the eggs, cool. Then peel and cut them.
- Tomatoes, preferably firm ones, rinse and chop into cubes.
- Grate the cheese. Cut the sausage (can be replaced with ham) into small pieces.
- Chop the garlic cloves and drain the beans.
- Mix everything in a deep container, season with mayonnaise. Place the salad in a beautiful plate and garnish with herbs.
Long live Italy, with its nature, culture and gastronomy!
Recipe for salad with beans and eggs
Beans themselves are considered a fairly high-calorie product - 333 kcal per 100 grams; in salads with other ingredients, the calorie content becomes even higher, as well as mayonnaise. In the following recipe there is no fatty sauce, so the salad turns out to be more dietary.
Products:
- Beans – 150 gr.
- Onion – 150 gr.
- Mushrooms – 300 gr.
- Boiled eggs – 2 pcs.
- Vegetable oil, salt, pepper.
Algorithm of actions:
- The process of preparing the salad begins with preparing the beans; they need to be soaked and boiled. After finishing cooking, drain in a colander and cool.
- Wash the mushrooms and peeled onions, chop thinly and lightly fry in oil.
- Boil the eggs for 10 minutes, place under cold water, peel and grate.
- Place everything in a salad bowl, season with oil (sunflower or any other vegetable), you can add salt and pepper.
Beans and eggs are good, but fried mushrooms will also add their own delicious note, and the family will undoubtedly eat every last spoonful.
Simple salad with beans and cucumbers
In the summer, even sophisticated and experienced cooks don’t feel like cooking at all. The following recipe will help solve the salad problem without taking up much of the housewife’s time.
Products:
- Canned white beans – 1 can.
- Beijing cabbage - 1 small fork.
- Fresh cucumbers – 2 pcs.
- Boiled eggs – 4 pcs.
- Mayonnaise (to reduce calories, you can add vegetable oil or make a dressing from vinegar, oil and lemon juice).
Algorithm of actions:
- The most difficult process is boiling eggs, it’s good that the process is fast. After ten minutes, remove the eggs from the boiling water and cool. Remove the shell and cut into cubes.
- Cut fresh cucumbers into the same cubes and Chinese cabbage into thin strips.
- Combine the chopped products together, add beans to them (drain the marinade from them).
- Pour in mayonnaise or dressing.
Household members will appreciate a tasty and quick recipe in which beans and cucumbers complement each other.
Bean and Corn Salad Recipe
Canned vegetables - peas, corn, beans - become a tool for many housewives, helping to prepare tasty and healthy dishes for people in record time. There are recipes where they act as a duet or even a trio, and only the salad benefits from this.
Products:
- White beans in tomato – 1 can
- Canned corn - 1 can.
- Lettuce (leaves) – 1 bunch.
- Maasdam cheese – 100 gr.
Algorithm of actions:
According to this recipe, the salad is prepared almost at lightning speed, the beans and corn are ready, lettuce and cheese too.
- You need to drain the liquid from the corn, and leave the tomato sauce from the beans as a salad dressing.
- Wash the lettuce leaves, dry them with a paper towel, tear them into pieces or cut them.
- Place in a salad bowl, add canned vegetables there, mix well in the tomato sauce from the beans.
- Cut the cheese into neat cubes and place on top of the salad.
Fast, very tasty - what more does your household need!
Salad with beans and tomatoes
The middle of summer is rich in vegetables; experienced housewives have time to prepare them for the winter and pamper their loved ones with various dishes, including salads. It’s quick and easy to make a salad in which the main roles are played by beans and tomatoes; croutons will give the dish a special taste, and garlic will add aroma.
Products:
- Canned beans – 1 can.
- Tomatoes – 4-6 pcs.
- Crackers – 1 package.
- Dill and parsley – 1 bunch.
- Garlic – 2-3 cloves.
Algorithm of actions:
- Cut the tomatoes for the salad into beautiful cubes, cut the garlic through a press, and place in a salad bowl.
- Send the beans there, after straining them first.
- Wash the greens, pat dry with a napkin (towel), chop and place in a salad bowl.
- Lightly season with mayonnaise and stir.
- Place the croutons on the salad when it is on the table, in this case they will remain crispy.
How to prepare a salad with beans and mushrooms
The middle of summer begins to delight with new harvest vegetables and the first mushrooms, why not combine them together. Boiled white beans and wild mushrooms go well together, and in winter the recipe can be repeated by using canned beans and champignons.
Products:
- Whole beans – 200 gr.
- Champignons – 300 gr.
- Carrots – 1 pc.
- Onion – 1 pc.
- Parsley.
- Vegetable oil for frying.
Refueling:
- Vegetable oil
- Garlic – 2 cloves.
- Juice of 1 lemon.
- Pepper and salt.
Algorithm of actions:
- Soak the beans overnight, boil in new water for 1 hour in the morning, and drain in a colander.
- Peel the onion, chop thinly, start frying in vegetable oil.
- Peel and grate the carrots. Add it to the onion and continue frying.
- Add the champignons cut into strips to the same pan. Cool vegetables and mushrooms.
- Prepare the dressing, chop the greens.
- Combine the ingredients, pour over the dressing, stir and it’s time to place the deliciousness on portioned plates.
Very tasty and healthy salad with beans and carrots
The following recipe is suitable for people on a diet: beans will compensate for the lack of protein in the body, carrots and bell peppers will compensate for vitamin C.
Products:
- Red beans – 1 can.
- Korean carrots – 200 gr.
- Bell pepper – 2 pcs. (green and yellow).
- Parsley.
For refueling:
- Olive oil.
- Juice from half a lemon.
- Salt.
Algorithm of actions:
- The peppers take the most time; they need to be peeled, stems and seeds removed, and cut into neat strips.
- Strain the beans and place in a deep plate. Send chopped peppers and Korean carrots there.
- At the end, add washed and chopped parsley.
- For dressing: squeeze the juice of half a lemon into the oil, add salt, stir.
Another Mediterranean-style salad is ready; your household will be delighted by a kaleidoscope of bright colors and no less bright taste!
Delicious salad with red beans
Of all the varieties of beans, red beans are considered the most healthy, they contain the most protein and B vitamins. In addition, they look amazing in a salad, and in combination with ham and cheese, they are worthy of appearing on a royal table.
Products:
- Canned red beans – 1 can.
- Hard cheese – 300 gr.
- Ham – 300 gr.
- Fresh apple – 2 pcs.
- Salt, garlic (2 cloves), mayonnaise.
Algorithm of actions:
- The most difficult thing is to cook the beans; it takes a lot of time to soak and boil. In this recipe, the beans are canned, so the cooking time can be reduced to a minimum: you just need to strain them.
- Grate the cheese and apple (the grater should have large holes).
- Cut the ham into cubes or strips. Chop the garlic or press it through a press.
- Combine, season with prepared or homemade mayonnaise.
To reduce calorie content, you can top it with unsweetened yogurt, adding a little salt, sugar and lemon juice. This salad looks very beautiful if you lay out the ingredients in layers, spreading them with mayonnaise/yogurt.
White Bean Salad Recipe
In recent years, warm salads have become increasingly popular, sometimes replacing the second main course. White beans take center stage in the next recipe, accompanied by orange carrots, green and red peppers.
Products:
- White beans – 1 tbsp.
- Carrots – 1 pc. large size.
- Green and red sweet peppers – 1 pc.
- Vegetable oil.
- Spices, salt.
Algorithm of actions:
- Prepare the beans in the traditional way - soak and boil. About ten minutes before the end of cooking, add salt; the seeds should become soft, but retain their shape.
- Onions, peppers, peeled and washed, cut thinly. Chop the carrots.
- Combine in a salad bowl with still warm beans, season with oil. Taste if you need to add salt and a little pepper.
A small clove of garlic will add a pleasant piquant taste to the finished salad.
Beans go well with various foods and can be a good companion in salads for many vegetables, meats, and mushrooms. As a dressing you can use mayonnaise, unsweetened yogurt, make sauces and fillings.
- The most difficult thing is to cook the beans so that they are ready and do not fall apart. To reduce cooking time, the beans are pre-soaked.
- Soaking time – up to 8 hours. Every 3-4 hours it is recommended to drain the water and add new water.
- Before cooking, the water must be changed again. Cook without salt for about 40-50 minutes, add salt and boil for another 10 minutes.
- The larger the seeds, the longer they require cooking time.
But the most important thing in bean-based salads is taste, benefits and the opportunity to experiment.
We look forward to your comments and ratings - this is very important to us!
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 stir 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 large. 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.
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:
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: I’m probably behind the times! This option never occurred to me, which is a pity. I present 4 recipes, from which it follows that on this basis you can invent and invent!
Tbilisi salad with red beans and beef
Ingredients for 4 servings:
Garlic 2 cloves
Khmeli-suneli 1 teaspoon
Canned red beans 1 can
Beef 200 g
Red onion 1 head
Red bell pepper 1 piece
Walnuts 50 g
Cilantro (coriander) 1 bunch
Ground black pepper to taste
Olive oil 5 tablespoons
Wine vinegar 1 tablespoon
Instructions
Cooking time 30 minutes
1. Cut the onion into thin half rings. If the onion is “homemade”, juicy and spicy, then it is better to chop it and put it in hot water for 2 minutes, otherwise the taste of the onion will overwhelm everything else in the salad.
2. Remove the seeds from the bell pepper and cut into strips.
3. Cut the meat into cubes.
4. Chop the garlic or put it through a garlic press.
5. Drain the water from the can of beans and rinse it.
6. Add onions, beef, peppers, garlic, chopped cilantro, fried and finely chopped walnuts.
7. Salt, add black pepper and suneli hops.
8. We make the dressing from olive oil and wine vinegar.
9. Refill. Mix.
Required Products:
Veal (beef) - 0.5 kg
Canned red beans - 400 g
Carrots - 1 pc.
Onions - 1 pc.
Pickled cucumbers - 300 g
Mayonnaise - 3 tbsp. l.
Garlic - 1 clove
Sunflower oil for frying
Preparation:
Boil the meat in salted water until cooked.
Cool the finished meat and cut into cubes.
Rinse the beans under running water.
Peel the carrots and grate on a coarse grater.
Cut the onion into quarter rings (straws).
In a frying pan with heated sunflower oil, fry the carrots and onions until golden brown (about 10 minutes over medium heat).
Drain the oil and let the fried vegetables cool.
Cut pickled cucumbers into strips.
Finely chop the garlic.
Place chopped meat (veal or beef), pickled cucumbers, canned red beans, fried carrots and onions, chopped garlic and mayonnaise in a bowl.
Mix carefully.
Beef salad with canned beans and mushrooms “Gusarsky”
Ingredients:
300 g boiled beef
1 can canned red beans
1 can of canned champignons
3 eggs
8-10 pickled cucumbers
1 onion
Salt, ground black pepper, mayonnaise
Cut the boiled beef into small pieces,
d add washed 
beans,
strained and sliced mushrooms,
To roughly chopped boiled eggs,
onion, cut into thin half rings (you can sprinkle with vinegar),chopped pickled cucumbers.
Salt and pepper to taste and season with mayonnaise.
Ingredients:
Basics:
Beef pulp 300 g
Green onion 2 feathers
Onions 0.5 pcs.
Pickled cucumbers 3 pcs.
Sweet pepper 1 pc.
Fresh parsley 3 sprigs
Canned red beans 1 can
Refueling:
Refined sunflower oil 2 tbsp. l.
Salt - to taste, white wine vinegar 1 tbsp. l.
Preparation:
Cut the cucumbers lengthwise and then crosswise into small cubes.
Chop the greens. It would be good if it included green onions. Finely chop the sweet pepper.
Drain the beans and rinse them with cold water.
Finely chop the boiled beef into cubes.
Cut the onion into quarter rings and rinse with cold water to remove excess bitterness.
Mix all the vegetables and meat in a deep salad bowl. Drizzle with oil, vinegar and salt to taste. Salad ready. Bon appetit!
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 chiles, 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.
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