Delicious salad with beans for the winter. Salad with beans for the winter - a selection of homemade recipes. Delicious salad with beans and tomatoes for the winter

10 minutes to read. Views 1.1k. Published 03/01/2018

If during the summer you managed to grow a large amount of beans in the garden, then you can make a lot of salad preparations from them, which in winter will give the body a large amount of such healthy vegetable protein.

Canned beans not only taste great, but can also be used to prepare a number of soups and delicious sauces. Even the simplest legume salad can serve as an independent dish or a side dish for a meat product.

The benefits of beans for the body

Both white and red beans are used in canning, and the benefits of both are quite noticeable:

Red is a real champion in fiber content. It not only nourishes the body, but also helps cleanse it of toxins and help normalize digestion. Consuming this variety helps slow down aging as it contains a large amount of antioxidants.
White has the same number of beneficial properties as red, but in addition it helps lower blood sugar levels, which is extremely useful for diabetics. Compared to red, it has less protein, but the feeling of fullness also persists for a long time. The composition contains a lot of iron, which makes eating white beans beneficial for people suffering from anemia. It often helps to even out the mood and not fall into a depressed state.
Capsicum is an unripe fruit in a shell. It has very low calorie content and a large amount of fiber. Helps cleanse the body, nourish it with proteins and complex carbohydrates. Helps strengthen the body and stimulate the digestive system. Unlike its counterparts, it has antiviral and anti-inflammatory effects, which helps prevent a number of viral and skin diseases.

Canned beans are not widely used. Housewives mostly buy jars at the store to add to salads. However, with proper canning, it can become much more.

Although different types of legumes are canned, the red one is the most popular around the world due to its texture and rich flavor.

For subsequent preservation, use shiny, smooth fruits that are completely free of dirt and pods. Beans collected from the garden should be carefully sorted and cleaned.

Salad with beans for the winter - recipes

There are a huge number of legume recipes for the winter, using various types of this product.

Traditional recipe

This recipe has been worked on for centuries, creating the ideal concentration of ingredients for the most pronounced taste:

tomatoes – 2 ½ kg;
carrots – 1 kg;
bell pepper – 1 kg;
onion – 300 g;
legumes – 1 kg;
vegetable oil – ½ l;
sugar – 25 g;
vinegar - 1 teaspoon. l.;
salt and pepper to taste.

Cooking process:

First you need to peel the tomatoes. To do this, a cross-shaped cut is made on them, after which they are scalded with boiling water. Removing the skin after this is quite easy. Peeled tomatoes are cut into medium-sized cubes;
The root vegetable is peeled and then grated on a Korean carrot grater;
The seeds and membranes are removed from the sweet pepper, after which it is chopped into strips. The onion is cut into half rings;
All ingredients are poured into a large saucepan, after which beans, oil and spices are added. Bring the mixture to a boil over high heat, after which the temperature is reduced and the salad is simmered for about a couple of hours until the beans are soft. Stir constantly to avoid burning;
The finished product is poured into sterilized jars.

Green bean salad

Preparing such a salad is not difficult, since you do not need to pre-soak them. The recipe is quite simple, but the taste of the canned product is amazing.

green beans – 500 g;
sweet pepper – 200 g;
carrots – 250 g;
tomatoes – 1 kg;
onions – 250 g;
table vinegar - 1 table. l.;
vegetable oil – 50 ml;
sugar – 2 table. l.;
salt - 1 table. l.

Preparation:

Cut the green beans into small pieces. They should be boiled in boiling water for about 10 minutes;
During this time, you should cut the onion into half rings and grate the carrots on a coarse grater. This mixture needs to be fried;
Peeled tomatoes are passed through a meat grinder to create juice;
Drain the beans in a colander, transfer to a large container and add the remaining prepared vegetables to it. Mix everything well and start canning;
Finely chop the pepper or mince it and place it in the pan. Season with salt and pepper, then leave to simmer for half an hour. Just before the end of cooking, add vinegar and place in jars for later use.

Eggplant salad

You can use the red and white varieties in this recipe, but it is better to use the white variety as it is less starchy and retains a more consistent texture.

boiled beans – 500 g;
eggplant – 1 kg;
carrots – 250 g;
bell pepper – 200 g;
tomatoes – 500 g;
onions – 100 g;
garlic – 6 cloves;
chili pepper – 1 pod;
vegetable oil – 80 ml;
sugar – 30 g;
vinegar - 1 table. l.;
salt - 1 table. l..

Cooking:

The first step is to prepare the legumes. They need to be washed, sorted and, if necessary, pre-soaked for at least 10 hours. At the end of these procedures, it is transferred to a saucepan and boiled until fully cooked for about 40 minutes;
While the beans are cooking, you should do the vegetables. The root vegetable is peeled and chopped on a coarse grater or cut with a julienne shredder;
The peel is removed from the onion, after which it is cut into small cubes. The garlic is passed through a press until it becomes a paste;
The eggplant is washed thoroughly, after which the skin can be removed if desired. It is cut into small cubes;
Paprika is cleared of seeds and stalks and cut into strips. Tomatoes are crushed with a blender or meat grinder;
Pour oil into a thick-bottomed pan, then add tomatoes. It is necessary to wait until the mass boils, after which the onion and garlic are added;
Stir everything for about five minutes, then add the eggplant, pepper, salt and sugar. The remaining ingredients are added at the very end. The salad is mixed and simmered for about 20 minutes until completely cooked;
It is laid out in sterilized jars, after which it is rolled up and sent to cool.

Vegetable salad

For this dish, it is also advisable to pre-boil the legumes to reduce cooking time:

legumes – 1 kg;
carrots – 1 kg;
bell pepper – 1 kg;
onions – 1 kg;
tomato juice – 3 kg;
vegetable oil – 500 ml;
salt - 2 table. l.;
sugar – 3 table. l.;
table vinegar – 100 ml.

Cooking process:

While the legumes are boiling, you should prepare all the vegetables. The root vegetable is peeled and grated on a coarse grater, the onion is cut into large cubes, the paprika is chopped into strips;
A small amount of oil is added to a large saucepan, prepared vegetables are laid out, which are poured with tomato juice. Mix everything, close the lid and simmer for about 20 minutes;
At the end of the period, beans, salt and sugar are added to the salad preparation. The dish is prepared for about 15 minutes, after which vinegar is added at the very end, the salad is brought to a boil and put into jars.

From beans and peppers

The finished product is a real storehouse of vitamins; it is usually used as a complete snack or side dish.

A real riot of flowers in one small jar:

legumes – 300 g;
Bulgarian paprika – 250 g;
carrots – 300 g;
onion – 250 g;
tomatoes – 500 g;
salt - 1 table. l.;
vegetable oil – 1/3 cup;
black pepper to taste.

Cooking instructions:

Boil the beans until half cooked. To reduce the time required, it is advisable to pre-soak them overnight;
Cut the pepper into fairly large pieces. Chop the carrots using the julienne method and the onions into small cubes;
Pass the tomatoes through a meat grinder or simply cut into small pieces;
Pour oil into the bottom of a thick saucepan or cauldron and place all the prepared vegetables. Cover everything with a lid and simmer for about an hour and a half until the beans are soft. Don’t forget to stir constantly, then pour into jars and seal.

Green bean and carrot salad

A light and low-calorie salad is ideal for girls who carefully monitor their figure:

green beans – 500 g;
carrots – 300 g;
tomatoes – 400 g;
onion – 200 g;
fresh basil – 30 g;
vegetable oil – 50 ml;
table vinegar – 1 tablespoon;
black peppercorns – 5 pcs.;
sugar – 2 teaspoons l.;
salt – 2 teaspoons l..

Cooking process:

Wash the green beans and cut them into large pieces. Peel the root vegetable and chop into small cubes;
Peel the onion and cut into half rings, remove the skin from the tomatoes and chop into large pieces. Chop the basil with pastry scissors;
Place tomatoes on the bottom of the pan, add carrots and onions in layers on top. Pour vegetable oil over everything, stir and simmer for about 10 minutes with constant stirring;
After this, beans and basil, sugar with salt, and pepper are added to the pan. Cook the salad for another 5 minutes over low heat, adding vinegar at the very end. The preparation is thoroughly mixed and poured into sterilized jars so that the juice completely covers the vegetables.

Salad with mushrooms

Mushrooms add extra richness to the dish, which is why men adore it so much:

beans – 1 kg;
porcini mushrooms – 1.5 kg;
tomatoes – 3 kg;
carrots – 1.5 kg;
vegetable oil – 180 ml;
sugar – 1 teaspoon l.;
table vinegar – 100 ml;
salt - ½ table. l.;
allspice – 4 pcs.

Preparation:

The legumes need to be thoroughly sorted and washed, and then soaked in cool water for a couple of hours for faster cooking;
After this, the beans are transferred to a pan and boiled until fully cooked. While the beans are cooking, take care of the mushrooms. They need to be washed, peeled and all the roots cut off. Cut large caps into several medium-sized pieces;
Wash the tomatoes, peel them and turn them into puree. Grate the carrots on a Korean grater;
Pour oil into the bottom of a large container, add tomato puree, mushrooms, and chopped carrots. Season everything with sugar and sweet peas. Simmer everything for 20 minutes, stirring constantly;
Add legumes to the salad preparation, then cook for another half hour. 5 minutes before cooking, pour in the vinegar. The finished salad can be placed in jars.

Spicy salad with legumes

To create a spicy salad, red beans and a large amount of chili are used. It can be varied depending on your own wishes:

legumes – 1 kg;
sweet pepper – 1 kg;
tomatoes – 2 kg;
carrots – 500 g;
onion – 500 g;
garlic – 2 heads;
chili pepper – 2 pods;
fresh parsley – 500 g;
oil – 200 ml;
salt - 3 tablespoons

Cooking instructions:

First of all, prepare the legumes. Sort them, soak them overnight and boil until half cooked. When they are ready, you can proceed with the rest of the ingredients;
Peel the bell pepper from seeds and stems, then cut it into large pieces;
Wash the tomatoes thoroughly and pass through a meat grinder. Chop the carrots into strips;
Chop the onion into small pieces. Pass the peeled garlic through a press or meat grinder until pureed;
The chili needs to be cut into fairly small pieces. The greens are chopped;
To prepare the salad, fry the onions and carrots in a frying pan. Bell pepper and a little oil are also added to the frying. Everything cooks in about 5 minutes;
Place the roast, legumes, tomatoes, chili, garlic, parsley and salt into the pan. Mix everything, add oil and a spoonful of vinegar. The salad is brought to a boil and then simmered over low heat for about half an hour.

Let's celebrate! There is a huge variety of dishes that are based on legumes. All of them are distinguished by their satiety and excellent taste. With proper preparation, they are quite easy to prepare.

Salad with beans for the winter is always a hit! Often in our family he can’t even stand it until it snows. Therefore, I advise you to roll as much of this salad, prepared according to a simple recipe, into jars.

Ingredients for winter bean salad

Beans 1 Kilogram
Tomatoes 2.5 Kilograms
Carrots 1 Kilogram
Bell pepper 1 Kilogram
Bulbs 3 pieces
Sugar 1 Cup
Vegetable oil 0.5 liters
Vinegar 70 percent. 1 teaspoon
Salt - To taste
Pepper - To taste

Description of preparation: salad with beans for the winter

To prepare a salad with beans for the winter, it is advisable to first soak the beans overnight to make it easier to prepare. And the further step-by-step recipe for salad with beans for the winter is as follows: 1. Wash and peel the vegetables. 2. Peel the tomatoes. To do this, make cuts, pour boiling water over them, and cut out the stalks. Then cut into cubes. 3. Grate the carrots on a coarse grater. 4. Cut the bell pepper into medium strips. 5. Cut the onion into half rings. 6. Place the vegetables in a saucepan, add salt, pepper, and sugar. vinegar and vegetable oil. Cook, stirring occasionally, until tender, about two hours. 7. Place the finished salad in pre-sterilized jars, roll it up and wrap it in a blanket overnight. Bon appetit! Store bean salad in a dark, cool place. This recipe should yield about 5 liters of this delicious salad. In winter, you can use it as a salad, side dish, or soup dressing.

Delicious salad with beans and tomatoes for the winter

Well, really, this recipe makes a very tasty salad! A former employee taught me how to cook it: she once brought her preparations to work to try, among which was this salad. Our entire department was completely delighted, so even the laziest young ladies copied the piece of paper with the recipe.

3 kg of tomatoes;
1 kg bell pepper;
1 kg carrots;
1 kg of onions;
3 cups dry beans;
1.5 cups sugar;
2 tablespoons of salt (heaped);
1.5 cups vegetable oil;
80 ml 9% vinegar.

*Glass volume – 250 ml.

From the specified amount of ingredients you get 6 liters of salad with beans.

We cut the tomatoes in half, remove the stem attachment points and cut them into small pieces (to fit into the hole in the meat grinder). Grind the tomatoes through a meat grinder.

Cut the bell pepper in half lengthwise, cut out the stem, remove the seeds and rinse again. Cut the peppers into large pieces. Peel the onion and cut it into cubes or half rings. Peel the carrots and cut into thin squares measuring 1.5x1.5 cm, thickness 0.5 cm.

Soak the beans in cold water in the evening (there should be 2 times more water in volume, since the beans will swell). If the beans are young, do not soak them. Cook the beans until half cooked, about 25-30 minutes.

Place tomatoes, bell peppers, onions, carrots and beans in a saucepan with a thick bottom. Add salt, sugar and vegetable oil. Mix everything well.

Place the pan on the fire, covering with a lid. Bring to a boil over medium heat, then reduce heat to low and cook for 1 hour.

Add vinegar, stir and simmer for another 5 minutes.

Place the finished salad while hot in wiped dry, sterilized jars and immediately seal it tightly with lids (roll or screw).

Turn the jars of salad upside down and wrap them in a blanket. Let it sit until it cools completely, about a day. Be sure to store this salad in a dark place so that the vegetables do not change color.

Instead of mincing the tomatoes, you can grate them – the effect will be the same. But, it’s true, using technology is still much faster and more convenient.

Salads with beans for the winter, a selection of homemade recipes, photos.

Salads with beans They turn out very satisfying. Prepared preparations save our time well in winter. Just open a jar of salad in winter, and you are provided with complete proteins.

1.Tomato and bean salad

beans - one kilogram;
- tomatoes - two and a half kilograms;
- carrots - one kilogram;
- sweet pepper - one kilogram;
- granulated sugar - one glass;
- salt - three tablespoons;
- vegetable oil - half a liter;
- ground black pepper - two teaspoons;
- table vinegar - one teaspoon.

Soak the beans in cold water for 12 hours.

Let's prepare the vegetables, cut the tomatoes into slices, grate the carrots, you can also use a grater to prepare carrots in Korean, cut the sweet peppers into strips, and the onions into half rings.

Place all the ingredients in a wide saucepan with a thick bottom and add sugar, salt, vinegar and ground black pepper. mix and put on fire.

Bring the salad to a boil, then boil it for another two hours, making sure to stir so that the preparation does not burn.

Place the finished salad hot into pre-pasteurized jars and roll up. Salad with beans for the winter - ready!

We will store this salad at a temperature of 20 degrees.

2.Vegetable bean salad

Any beans - white or red - 2 cups of dry product;

Young zucchini - no more than 1,600 grams;

White cabbage - 1.5 kilograms;

Ripe but firm red tomatoes - kilogram;

Onions - 6 onions;

Granulated sugar - one and a half glasses;

Vegetable oil - 1.5 cups;

Vinegar - about 9% - one and a half glasses;

Salt - one and a half tablespoons;

Sweet bell pepper - to taste.

Soak the beans overnight, cook them in the morning. Take the cabbage, remove the leaves from the very top, and only then cut the cabbage very finely. The pepper should be chopped into small thin strips. Eggplants and zucchini need to be washed and then cut as finely as peppers. The tomatoes need to be ground, the skins need to be removed from them, and the onions should not be cut into the largest cubes. Then you need to take the marinade to prepare the salad. For it you need to mix the spices with vegetable vinegar and oil, and then with salt and sugar in one bowl. Everything must be put on fire, boiled for one minute, and then mixed thoroughly so that all components are saturated with each other’s juice.

Take a pan and pour the marinade into it, add the vegetables. First add the cabbage. Then you will need to lay out the eggplants, as well as peppers and onions. As for the cooking period for each vegetable, it will need to be simmered for an hour. About 30 minutes before you turn it all off, you will need to stir in the beans. The salad will need to be packaged hot in jars.

3. Preparation of green beans

Green beans are healthy and nutritious. It is not difficult to preserve it for the winter; the preparations can be used to prepare first courses and salads, and you can also serve beans as a side dish or cook vegetable stew with them.

To can canning green beans we will need:
green beans – 2 kg
water - 2 l
salt - 1.5 tbsp. l.
vinegar - 4 tbsp. l.

Method for canning green beans:
Rinse the pods and heat in very hot water (do not boil or cook) for 5 minutes. Cool the beans, place them in sterile jars and pour in the marinade (boil water with salt).

Pour 2 tablespoons of vinegar into each jar and pour the marinade over the beans. Cover the jars with lids and sterilize in a water bath for about 40 minutes.

4.Greek salad - recipe with beans

1 kg beans
1 kg onion
1 kg sweet pepper (bell pepper)
1 kg carrots
2.5 kg tomatoes
~ 300 gr. vegetable oil
~ 1 cup garlic (but you can use less, to taste)
1-2 pods of hot pepper (or less, to taste)
salt, sugar, vinegar to taste
Preparation:
Soak the beans overnight, then boil until half cooked, drain off excess water.
Finely chop the tomatoes (scroll in a meat grinder or food processor)
Grate carrots on a coarse grater
Finely chop the onion
Pepper cut into cubes
Grind garlic and hot pepper in a meat grinder
Combine tomatoes and beans, cook for about 30 minutes
Separately sauté carrots, onions and sweet peppers
Combine everything, add minced garlic and hot pepper, boil again, add vinegar (I add a little essence - to taste)
Place hot in clean jars, roll up with tin lids,
turn over, wrap in a blanket until cool.

The salad turns out very spicy!

5. Bean snack

Beans (or beans) can be taken young in pods, then cut off the ends.
Blanch for 2-3 minutes. In jars: 1 bay leaf, 1 small hot pepper or a large piece, 3-4 black peppercorns. Place the beans or beans. Pour hot marinade (20 grams of vinegar essence 70%, 850 grams of water, 80 grams of sugar, 35-40 grams of salt, boil) and sterilize 0.5 liter jars for 25-30 minutes.
If you take ripe beans, then the marinade in the jars will turn black - don’t be alarmed, this is all normal.

6.Bean salad for the winter

Boil 500g. beans. scroll through a meat grinder 1.5 kg. add 1 kg tomato. simmer carrots (through a grater) for 20 minutes. then throw in the beans. 100gr. sugar, 2 tsp. essences, salt to taste, 100g. rast. oils boil for 5 minutes. pour 1 kg into the mass. Bulgarian pepper cut into strips. cook for another 15 minutes. put into jars and roll up.

7.Bean and eggplant salad

Soak the beans overnight. Set to cook 0.5 kg of beans, while cooking, chop 2 kg of eggplant, grate 0.5 carrots, cut into strips 0.5 kg of sweet pepper, mix everything, squeeze or finely chop the garlic, 3 heads and 2 pods of hot pepper, add 150 g of sugar, 50 g of salt, 150 g of vinegar 9%, 0.5 liters of vegetable oil to the vegetables, cook for 30 minutes, then add cooked beans (greens to taste) and cook until tender. Place into jars and roll up.

8. Salad Gifts of Autumn

4 kg of tomatoes, 1 kg of onions, 1 kg of carrots, 1 kg of sweet peppers, 500 g of beans. 500 g vegetable oil, bay leaf, black peppercorns, spices (to taste).
Boil fresh beans without salt, cut the tomatoes into circles, onions and peppers into rings, grate the carrots, combine the beans and vegetables, add salt, put in the refrigerator for 6-8 hours. Drain the juice, add peppercorns, bay leaves and oil, spices, simmer the salad for 30-40 minutes, put the salad in jars, roll up.

9.Caviar with beans

1 kg dry beans, 1.5 liters of tomato juice, 2.5 kg eggplant, 0.5 kg onions, 0.5 kg bell peppers, 0.5 kg carrots, 1 tbsp sunflower oil, 150 g sugar, 2 tbsp salt, 1 hot pepper.
Soak the beans overnight, cook them until half cooked (about an hour from the moment of boiling), drain them in a colander. In a large saucepan, cut all the vegetables into cubes, carrots on a coarse grater. Add the beans and pour the tomato juice. Cook for 1.5 hours. 20 minutes before readiness, add 1 tbsp oil. l vinegar 70%, sugar, salt, hot pepper pod (not chopped!!!) At the end, remove the pepper, seal the hot caviar in sterilized jars.

Preparations prepared in the fall are a great time saver in the cold winter. Just open a jar of salad and you are provided with vitamins and a good mood. We will tell you how to prepare a salad with beans for the winter.

Recipe for winter salad with beans

Ingredients:

dry red beans – 1 kg;
carrots – 1 kg;
ripe tomatoes – 2.5 kg;
onion – 3 pcs.;
bell pepper – 1 kg.

For the marinade:

sugar – 1 tbsp;
vegetable oil – 500 ml;
vinegar – 1 teaspoon;
spices.

Preparation

To prepare this salad, soak the beans in warm water and leave overnight. We wash and peel the vegetables: remove the skins from the tomatoes by pouring boiling water over them. Cut the tomato pulp into cubes. Grate the carrots on a coarse grater, and chop the bell pepper into medium strips. Chop the onions into half rings. Then we put all the vegetables and beans in a saucepan, season with spices, add sugar, pour in vinegar and vegetable oil. Stir and cook, stirring occasionally, until tender, about 2 hours. Place the finished salad in clean jars, roll it up and wrap it in a blanket overnight. We store the preserves in a dark, cool place, and in winter we use them as a salad, soup dressing or side dish.

Bean salad for the winter

Ingredients:

dry white beans – 2 tbsp.;
young zucchini – 1.5 kg;
sweet pepper – 450 g;
white cabbage – 1.5 kg;
tomatoes – 1 kg;
onion – 6 pcs.

For the marinade:

granulated sugar – 1.5 tbsp;
vegetable oil – 1.5 tbsp;
table vinegar – 1.5 tbsp;
spices.

Preparation

Soak the beans overnight and boil them in the morning until tender. From white cabbage, remove the top leaves and chop it very thinly. We process the pepper and chop it into thin strips. We wash the young zucchini, dry it and cut it into small cubes. We remove the skin from the tomatoes and twist them through a meat grinder, and chop the onion into cubes.

Now let's make a marinade for the salad: mix spices and sugar with vinegar and vegetable oil, put on fire and boil for one minute, and then mix thoroughly until everything dissolves.

Next, take a deep saucepan, pour the marinade into it and lay out the prepared vegetables. First we put the cabbage, then the zucchini, peppers, beans and onions. Cover with a lid, reduce heat to low and simmer for about 1 hour. Pack the hot salad into jars, roll up the lids and leave to stand until it cools completely.

Chanterelle mushroom caviar

Mushrooms are a tasty and healthy product, widely used in cooking. They are boiled, fried, added to salads, soups, stuffed, etc. And today we will talk about how to make mushroom caviar from chanterelles.

Sweet pepper preparations

Sweet peppers are widely used in preparation for salads, soups, snacks, stuffing, etc. And today we will tell you several options for preparing it for the winter. Canned peppers can be served with meat dishes and side dishes.

Pate for the winter

Mushroom, meat, vegetable, fish pate can be prepared for the winter and enjoyed as a delicious snack throughout the autumn-winter period. And today we’ll show you a couple of recipes for such original and simple delicacies for the holiday table.

Butter caviar for the winter

Caviar is prepared from a variety of products: eggplant, tomatoes, carrots. And today we will tell you how to make caviar from butterfish for the winter. It is perfect as a filling for pizza or pies. We read recipes and prepare our own version of caviar.

Home / SNACKS

A great, satisfying and very healthy snack that will definitely appeal to everyone who loves beans. This Greek winter appetizer will also serve as a lifesaver if unexpected guests arrive.

It can be eaten as a side dish or as an independent dish (especially during Lent), or you can cook an excellent soup - hearty and tasty!

Products:

1. Tomatoes - 2.5 kg
2. Carrots on a coarse grater - 1 kg
3. Bell pepper - 1 kg
4.

Salad with beans for the winter

Onions, cut into rings - 0.5 kg
5. Vegetable oil - 1 glass
6. Salt - 2 tbsp. heaped spoons
7. Sugar - 2 cups
8. Beans - 1 kg
9. Chopped garlic - 0.5 cups
10. Fresh parsley - 200 g
11. Hot pepper - 1 pc.
12. Vinegar essence - 1 tbsp. spoon

How to prepare a Greek appetizer:

When preparing vegetables, do not forget to carefully inspect them for spoiled areas that need to be cut off, otherwise the jars may “explode” after seaming.

Vegetables should be washed, stems removed from tomatoes, and cores cut out from sweet bell peppers and hot peppers.

Before preparing the Greek snack, we need to soak the beans for 12 hours. Then boil it until cooked, so that it is dense enough, retains its shape well and does not fall apart.

While the beans are cooking, randomly chop the tomatoes (I cut them into cubes) and bell peppers (diced or striped), onion into rings or half rings, and grate carrots on a coarse grater. Combine these products, add salt, sugar and butter and simmer for 30 minutes over low heat.

Add cooked beans, garlic, chopped parsley, hot pepper to the stewed vegetables and simmer everything together for another 10 minutes.

At the end of cooking, add 1 tablespoon of vinegar essence.

Place in sterilized jars, roll up, turn over onto lids (upside down) and wrap until cool.

After cooling (usually after a day), the jars are put away in their permanent storage place - the basement, if there is a private house, and someone has a pantry, if it is an ordinary apartment.

The optimal storage temperature for canned food is from 0 to 10 degrees Celsius, but not everyone has this opportunity. Can be stored indoors at normal room temperature. In this case, pay more attention to sterilizing containers, inspecting vegetables for spoilage, and boiling lids.

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Salad with beans for the winter - delicious recipes

Among the variety of preserves, there are preparations that can be used not only as a side dish, but also as an ingredient for preparing other dishes. The latter also includes a salad with beans for the winter. This hearty and nutritious snack with bread can easily replace dinner. And if you suddenly want borscht, and there are no beans at home, you can safely add salad to the pan. The borscht will not suffer one bit from this, but on the contrary, it will acquire additional taste. In addition, the cooking time will be significantly reduced.

By experimenting with ingredients, experienced housewives have created and brought to life many very tasty bean salad recipes for the winter.

Winter salad with beans

Adding different vegetables to the appetizer allows you to play with taste and makes the salad less rich.

To make the beans cook faster, they should be soaked the day before canning (overnight).

Traditional salad with beans

To prepare 5 liters of salad:

The readiness of the salad is determined by the state of the beans: if the beans are soft, you can turn them off.

Beans with vegetables

Preparing the salad will not take much time if you first boil a kilogram of beans.

Read also: How to can and pickle green peas?

While the beans are boiling, you can do the vegetables:

Beans in tomato sauce

This salad is very similar to store-bought beans, which housewives often buy for borscht. However, due to the fact that tomatoes with pulp are used instead of tomato juice, the sauce is thicker.

To make 4.5 liters of canned bean salad, you should:

Greek salad with beans

Traditionally, red beans and chili peppers are used to prepare this appetizer in the amount necessary to make the salad spicy. For those who do not like hot dishes, you can add just a little chili for taste. Greek salad for the winter with beans turns out to be very tasty, and red fruits and vegetables make it also festively beautiful.

First of all, you need to prepare the beans:

Read also: Preparing a delicious borscht dressing for the winter with and without beets

Now start preparing the vegetables:

Now you can start preparing the canned salad with red beans:

Bean salad with beets

A jar of this snack will not only serve as a tasty side dish for mashed potatoes, but will also help out when preparing first courses. For the winter, beet salad with beans can be added to borscht instead of fresh vegetables. The specified amount of ingredients should yield approximately 6.5 liters of finished product.

Step-by-step preparation:

Bean salad with zucchini

Beans, although healthy, are a little heavy food for the stomach. To make the appetizer lighter, you can add young zucchini or zucchini to it and make a winter salad with beans and zucchini.

For the salad you will need:

2 tbsp. sugar beans;
1 liter of tomato juice;
3 kg of zucchini;
200 g butter;
500 g bell pepper;
a glass of sugar;
to taste - salt and pepper;
1 tbsp. l. vinegar.

Soak the beans overnight and boil until tender the next day.

Cut the zucchini into large cubes so that they remain whole during cooking. You don’t have to cut off the peel if the vegetables are young.

Cut the pepper into not very thick slices.

Place the chopped vegetables in a large cauldron, pour tomato juice on top and simmer for 40 minutes (over medium heat). During this time, the juice released by the zucchini will evaporate. Next, turn on the burner and simmer the salad for 20 minutes.

When the mixture becomes thicker, add the prepared beans, butter and sugar (salt and pepper to taste). Boil for another 10 minutes and add vinegar. After 2 minutes, turn off the burner, put the salad in jars and roll up.

A salad with beans for the winter is not only a hearty appetizer, but also an excellent preparation for first courses, which will help you cook them quickly. Experiment, add other vegetables to the beans, and enjoy your meal!

Bean salad for the winter - delicious recipes with photos

Delicious salad with beans and tomatoes for the winter - Homemade

Beans for the winter - a recipe for a delicious bean salad

Bean salad for the winter - delicious recipes

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Beans with vegetables for the winter

Ingredients

Onions 500 g;
Refined sunflower oil 400 ml;
Carrots 500 g;
Sweet pepper 500 g;
Tomatoes 2000 g;
Sugar 25 g;
Salt 50 g;
Vinegar essence 5 tsp.
Dry red beans 1000 g.
Garlic 100 g.

Cooking method

To prepare, we will need dry beans, carrots, tomatoes, peppers, vegetable oil, onions, garlic, salt, sugar, vinegar essence 70%.
Pre-soak the beans overnight, then cook until tender and drain in a colander.
Grate the carrots.
Cut the pepper into strips.
Cut the onion into thin rings. Grind the tomatoes in a blender.
Simmer all vegetables with oil for 20 minutes from the moment they boil over low heat.
Add beans, garlic (grate on a fine grater), sugar, salt, vinegar, mix. Simmer for another 15 minutes.
Roll into dry sterilized jars, turn over and wrap until cool. Yield: 4 liters.

Pepper and bean salad

Ingredients

For 7 jars, 1 liter capacity:

Sweet pepper - 5 kg;
Tomatoes - 3 kg;
Onion - 2 kg;
Beans - 500 g;
Sugar - 300 g;
Salt - 100 g;
Vinegar 9% - 200 ml;
Vegetable oil - 0.5 l.

Cooking method

Pour water over the beans. Boil until tender (1 hour).
Wash the pepper and cut into strips.
Cut the onion into half rings.
Wash the tomatoes, cut into slices.
In a large bowl, stir together peppers, onions, tomatoes and beans.
Season them with sugar, salt, vinegar, vegetable oil.
Transfer the mixture to a saucepan, cover and bring to a boil. Cook the bean salad with bell pepper from the moment it boils for about 1 hour.
Place the hot pepper and bean salad into prepared jars and roll up.
Bean salad for the winter - delicious recipes

Bon appetit!

Bean salad with vegetables

Ingredients

dry beans – 500 g;
carrots – 500 g;
sweet pepper – 750 g;
onion – 500 g;
natural tomato paste – 250 ml;
water (for juice) – 750 ml;
vegetable oil – 150 ml;
sugar – 2 tbsp. l.;
salt – 1 tbsp. l.;
spices - to taste and desire.

Cooking method

Pour new cold water without salt over the beans that have been pre-soaked overnight, bring to a boil and cook for 30 minutes.
Peel the carrots, wash them, grate them on a coarse grater. Place in a large saucepan along with the beans.
Cut the peeled onions into strips. Remove the seeds from the pepper and cut into strips. Add onions and peppers to the pan with beans and carrots.
Dilute tomato paste with water to obtain tomato juice. Pour the resulting tomato juice over the vegetables and beans, place the pan on the fire, and bring the contents to a boil.
Add salt, sugar, vegetable oil to the pan and cook over low heat, stirring, for 30-40 minutes. If desired, add your favorite spices and cook the salad for another 5 minutes. Adjust the amount of sugar depending on the acidity of the tomato juice.
When hot, place the salad into dry, sterile jars and seal tightly. Turn upside down until cool.

Beans– a herbaceous plant from the legume family, which is the type species. The fruits of the plant are pods that contain several kidney-shaped seeds that share the same name with the plant. The product is widely used in cooking, the food industry and winter preparations for future use.

America is considered the birthplace of the plant. According to historical information, beans were used in ancient times by the Aztecs. Another interesting fact is that the ancient Greeks considered beans, or rather the stew made from them, as food for the poor. In ancient times in England, the plant was used for decorative purposes, as the beans bloom with beautiful white flowers. In Asia, beans are consumed exclusively in crushed form: the seeds of the plant are dried and processed into flour.

There are quite a lot of plant species. As a rule, in cooking, beans are understood as shelling varieties. They, in turn, are divided according to the color and taste characteristics of the seeds. The most popular are white and red beans. It is these types that are most often used for preparing various dishes and preparations for the winter for future use. This product should not be confused with green beans, which are a separate species.

Beans have quite a lot of beneficial properties. First of all, it should be noted that the product contains protein, which in terms of ease of digestibility can compete with the protein contained in fish and meat. Also, the seeds of the plant are rich in vitamins, minerals and beneficial microelements. The product contains a natural antibiotic that helps cleanse the stomach and intestines. Regular consumption of legumes improves the functioning of the nervous system. Even in canned form, beans retain most of their beneficial properties, so this product is considered ideal for winter preparations.

Before eating beans, you should be sure to know that in their raw form they are very dangerous to health, as they contain toxic substances. That is why it is recommended to soak beans in cold water for a day before using them. It is not recommended to overuse beans, as they take a long time to digest. Do not forget that using beans can lead to flatulence.

To use legumes for homemade preparations or for cooking, you must purchase it.

Winter salad with beans - recipe

Most often, you can find already peeled and dried bean seeds on sale. In such cases, it is necessary to clarify the packaging date and expiration date of the product. It is very important that the fruits of the plant contain no foreign substances of synthetic or chemical origin. It is recommended to store beans in a dry and dark place at room temperature.

Various soups, main courses, side dishes, snacks and salads are prepared from legumes. This popular product is prepared for the winter in a variety of ways. Beans can be canned on their own or used to prepare dressings for the winter. If desired, the legumes can be sealed in tomato or their own juice.

Detailed step-by-step recipes with photos, which are presented below, will tell you how to simply, tasty and quickly prepare beans for the winter, as well as how the finished canned food should be properly stored.

Salad with beans for the winter is a hearty and healthy preparation option. Its taste and nutritional qualities, as well as its versatility, have led to the emergence of many different recipes.

One of the main ingredients of the salad is beans, which perfectly retain their beneficial properties when prepared for the winter. Beans for salad can be used as grain beans (white or red) or green beans (asparagus). If you decide to use a grain variety of beans, they should be smooth, slightly shiny and undamaged. If you prefer capsicum or asparagus, then it should be young and not very long, as well as dense and juicy.

As you know, not all people tolerate beans well, since they can cause excess gas. To minimize the likelihood of such a reaction, when cooking beans, you need to add either savory or mint to the water.

In addition to beans, all kinds of vegetables are usually added to the salad in various proportions and combinations. There are also recipes with mushrooms, chicken and other products that make the salad even more satisfying and nutritious. Let's look at the most interesting and delicious recipes for this salad for the winter.

How to prepare a salad with beans for the winter - 15 varieties

The salad has a soft and juicy taste and will serve as an excellent winter snack.

Ingredients:

Boiled grain beans - 1 kg;
Tomatoes - 3-4 pcs.;
Dill, parsley - 2 bunches each;
Vinegar - 60 ml;
Sand - 1.5 tsp;
Salt, cloves, pepper - to taste.

Preparation:

Grate the tomatoes. Bring the resulting puree to a boil, add herbs and spices and leave for 4-7 minutes over low heat. Then add the vinegar and herbs to the pan and stir.

We transfer the boiled beans into sterile jars, leaving 3-5 cm on top, which we fill with tomato paste. Then we roll up the jars.

It is important to turn the rolled up jars of salad with beans over and wrap them until they cool completely. The salad must be stored in a cool, dark place. These simple rules will prevent the workpiece from exploding or deteriorating.

Beans with tomatoes is a classic recipe for preparing for the winter.

Ingredients:

Bell pepper - 1.5 kg;
Grain beans - 800 gr.;
Twisted tomatoes - 4 l.;
Vegetable oil - 1 cup;
Sugar - 1 tbsp;
Salt - 2 tbsp;
Table vinegar 6% - 170 ml;
Pepper, bay leaf - to taste.

Preparation:

Boil the beans for 20-25 minutes.
Bring the twisted tomatoes to a boil, add spices.
After 25 minutes, add the beans and butter.
Pour in the vinegar 10 minutes before turning off the heat, last.
Place the resulting salad in jars and roll up. Bon appetit!

This vegetable salad is full of nutrients and quite filling.

Ingredients:

Beans - 2 cups;
Tomatoes - 5 kg;
White cabbage and carrots - 1 kg each;
Onions and sweet peppers - 2 kg each;
Vegetable oil - 3 tbsp.
Vinegar - ½ glass;
Salt and sugar - to taste.

Preparation:

Prepare and cook the beans.
Wipe the tomatoes, finely chop the remaining vegetables and mix everything together, adding butter, sugar and salt.
Let the resulting mixture cook for 20 minutes.
Add vinegar and beans to the general mixture, simmer for another 10 minutes and pour into jars.

You will like this very light green bean salad; it goes well with both fish and meat.

Ingredients:

Green beans - 1.5 kg;
Onions, carrots and bell peppers - 0.5 kg each;
Tomato juice - 1 liter
Vinegar 9% and vegetable oil - 100 g each;
Sugar - 100 gr.;
Garlic - 2 cloves;
Salt - 40 gr.

Preparation:

First, prepare the food: chop the pepper, green beans, onion, garlic and carrots.
Then mix all the vegetables with tomato juice and put on fire. After boiling, add sugar, butter and salt and cook for another 15 minutes over low heat.
Now we transfer the salad and beans into jars and roll them up.

Mushrooms are not a classic component of a winter bean salad, but adding them will add originality to the taste.

Ingredients:

Tomatoes - 3 kg;
Butter or champignons - 1.5 kg;
Cereal beans and carrots - 1 kg each;
Granulated sugar - 10 gr.;
Vegetable oil - 180 ml;
Table vinegar - ½ cup;
Pepper, salt - to taste.

Preparation:

Boil the grain beans.

Chop the mushrooms (you can leave the butternuts whole) and three carrots.

Remove the skin from the tomatoes and grate the pulp.

To remove the skin from the tomatoes easily, you need to make several punctures and scald them with boiling water.

Mix mushrooms with tomatoes and carrots, add sand, oil and salt and cook for half an hour.

Then put the beans there and simmer for another 30-35 minutes.

Finally, add vinegar.

This salad is dominated by light vegetables, which makes it an excellent side dish for meat.

Ingredients:

Zucchini - 3 kg;
Tomatoes - 1.5 kg;
Grain beans - 500 gr.;
Bell pepper - 700 gr.;
Vegetable oil - 200 gr.;
Granulated sugar - 150 gr.;
Garlic - 100 gr.;
Salt, vinegar - 4 tbsp each.

Preparation:

Cook the beans until tender. Chop the zucchini and sweet peppers, removing the seeds.
Chop the tomatoes and garlic and bring to a boil, add oil and seasonings.
Pour the boiled beans and chopped vegetables into the tomato mass, cook the salad for about 40 minutes, then fill the jars. Ready!

Greek salad can be prepared for the winter with beans, which is not its classic version, but will surprise you with its unusual taste!

Ingredients:

Beans - 4 cups;
Sweet peppers, onions and carrots - all 1 kg;
Table vinegar - 200 ml;
Vegetable oil - 300 gr.;
Seasonings - to taste.

Preparation:

Prepare and boil the beans.
Finely chop the tomatoes, chop the sweet pepper and onion, and grate the carrots.
Add seasonings and beans to the tomato mass, cook the mixture for 25-30 minutes.
Then add the remaining vegetables, having previously fried them, and vinegar.
All that remains is to simmer the finished mixture a little, pour into jars and roll up.

Beans and eggplant are a great combination. This salad turns out to be very satisfying.

Ingredients:

Fresh eggplants - 2 kg;
Ripe tomatoes - 3 kg;
Hot pepper - 1 kg;
Boiled beans - 300 g;
Garlic - 100 gr.;
Vinegar - 3 tbsp;
Granulated sugar - 1 cup;
Salt - to taste

Preparation:

Grind the tomatoes until pureed and bring to a boil.

Then add hot peppers and chopped eggplants.

To prevent eggplants from being bitter, they must first be salted and left to brew for several hours.

Cook the resulting mixture for 25 minutes. Then add seasonings and boiled beans.

Finally, add vinegar and garlic. Keep it on the fire a little more, pour it into jars and hide it until winter.

This winter salad is high in protein and can easily replace a separate meal.

Ingredients:

Boiled beans - 1.5 kg;
Whole chicken - 2 kg;
Onions - 0.7 kg;
Carrots—1 kg;
Tomato juice - 1.25 l;
Vegetable oil - 350 g;
Vinegar essence - 2 tsp;
Spices - to taste.

Preparation:

Boil and cut up the chicken.
Fry the carrots and onions separately from each other.
Mix all ingredients except chicken in one pan, bring to a boil and cook over low heat for another hour.
Add the chopped chicken meat to the pan with the general mixture and cook for another 30 minutes.
The salad is ready, all that remains is to pour it into jars.

The salad is ideal for those who follow healthy nutrition. The calorie content of green beans is several times lower than that of grain beans.

Ingredients:

Green beans - 1 kg;
Tomatoes - 1 kg;
Onion - 200 gr.;
Carrots - 200 gr.;
Sugar - 1.5 tbsp;
Salt - 1 tbsp;
Garlic - 2 cloves;
Vinegar - 2 tbsp.
Greens - to taste.

Preparation:

Chop the green beans and boil for 5 minutes.
Chop the carrots and onions and fry them.
Finely chop the tomatoes and place on low heat.
After 15 min. add seasonings to tomatoes. After another 15 minutes, add green beans and fried vegetables to the pan. Keep the entire mixture on fire for 20 minutes.
After that, all that remains is to add the herbs and vinegar. The salad is ready to be poured into jars!

The ingredients of this nutritious winter salad can be varied depending on your taste preferences.

Ingredients:

Beans - 0.5 kg;
Tomatoes - 4 kg;
Onions, carrots, sweet peppers - 1 kg each;
Vegetable oil - 500 g;
Spices - to taste.

Preparation:

Boil the beans without salt.
Chop tomatoes, sweet peppers and onions. Grate the carrots.
Mix the beans with the prepared vegetables and put them in the refrigerator for 7-8 hours.
After cooling, add oil and spices to the mixture and simmer for 35-45 minutes.
Pour the finished salad into jars and roll up.

Winter salad with peppers, beans and tomatoes will appeal to both children and adults.

Ingredients:

Beans - 0.5 l.;
Bell pepper - 1.5 kg;
Fresh tomatoes - 1.5 kg;
Carrots - 1.5 kg;
Onion - 1.5 kg;
Sunflower oil - about 200 ml;
Vinegar - 50 ml;
Sugar - 75 gr.;
Salt - to taste.

Preparation:

Pre-boil the beans.
Fry the grated carrots, chopped onions and bell peppers separately.
Grind the tomatoes into puree and mix with fried vegetables and boiled beans.
Add seasonings and cook for another 40-45 minutes.
The salad is ready, you can fill the jars.

Making Korean-style green beans for the winter is an ideal side dish for a meat dish.

Ingredients:

Green beans - 500 gr.;
Onions - 1 pc.;
Carrot - 1 pc.;
Table vinegar - 1 tbsp;
Vegetable oil - 100 ml;
3 cloves of garlic;
Coriander - 1 tsp;
Pepper, salt - to taste.

Preparation:

Cut the onion into half rings.
Finely grate the carrots.
Mix all the ingredients and put the pan on the fire.
After the salad with green beans boils, bring to readiness over low heat.
We preserve the resulting mixture and put it away for storage.

This salad will please beet lovers.

Ingredients:

Bell pepper - 1 kg;
Beans - 1 liter;
Onions - 7 pcs.;
Beetroot (cooked) - 4 kg;
Sunflower oil - 1 tbsp.;
Sugar - 1 tbsp.;
Salt - 1 tbsp. l.

Preparation:

Boil the beans and chop the bell pepper and onion.
Grate the boiled beets.
Mix all the vegetables, add sugar, butter, salt.
Cook the resulting mixture for 35 minutes. Then add vinegar, check readiness and pour into jars. Bon appetit!

In this version of the winter salad, classic ingredients are complemented with hot pepper.

Ingredients:

Boiled beans - 4 cups;
Hot pepper - 2 pods;
Sweet pepper - 1 kg;
Tomatoes - 2 kg;
Onion - 3 pcs.;
Vegetable oil - 1.5 cups;
Vinegar essence - 1.5 tsp;
Salt - 3-4 tbsp;
Sugar - 1 cup;

Preparation:

Grind the tomato pulp.
Finely chop the vegetables.
Simmer the tomato mass for half an hour, adding seasonings.
Separately fry the sweet pepper and carrots.
Mix all ingredients and leave to cook for another 15 minutes.
The salad is ready, you can transfer it to jars.