Vegetable salad with beans: cooking recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Vegetable salads with beans are easy to prepare, at the same time they are hearty and he althy. Spicy dressings perfectly complement such a dish and make it brighter. In the article we will give several recipes for cooking vegetable salad with beans, but before that, some useful information.

About beans

This is the oldest plant of the legume family. Today it is widely used for culinary purposes throughout the world. Culture is especially appreciated in its homeland - in South America. She earned honor from the Chinese and Europeans.

There are a lot of varieties of beans - more than 250. By color, it is white, red, black, golden, brown, purple, gray, green. Another common variety is pod.

As for the useful properties, they differ depending on the color. First of all, any beans are a source of easily digestible vegetable protein. Red contains a lot of B vitamins, leguminous has antioxidant properties, white is rich in zinc and copper, green is a valuable dietary product.

Beans have a neutral taste, so theycan be combined with different herbs, vegetables, spices.

Pods and beans are used in cooking. There are a huge number of recipes for vegetable salads with beans. It is not used fresh. In salads, it is present in boiled or canned form.

How to cook

Often boiled beans are required for vegetable salads. It is not difficult to weld it, but you need to remember that it will take a lot of time. In addition, you need to know some culinary secrets.

It is important not to mix different varieties during brewing - they may require different cooking times.

First of all, the beans need to be sorted out and discarded all the bad beans. Then rinse thoroughly under running water. Most often, the beans are pre-soaked for several hours (from 3 to 12), changing the water every three hours. This is necessary to reduce the cooking time. After soaking, it increases in volume by 2 times. Then it is washed again.

The cooking process is simple:

• Pour water into a saucepan (two liters for 250 g of beans).
• Bring to a boil and add the beans.
• Cook for 15 minutes, then drain and rinse.
• Pour in water and cook over low heat until soft (an hour and a half).
• S alt just before the end of the process.

There are peculiarities in the preparation of different types of beans. White does not require long soaking, you can even do without it. Cooking time will be from 30 to 50 minutes. After half an hour of cooking, you need to make sure that it does not boil soft.

Red needkeep in water for a long time - from 8 to 12 hours, then boil from one hour to one and a half. If it is not soaked, the cooking time will increase to 2.5-3 hours. S alt should also be at the very end of cooking.

If there is no time for soaking, beans can be prepared as follows:

• Put it in a pot, cover with cold water until it just covers the beans, and put it on high heat.
• Bring to a strong boil and pour in cold water to stop boiling.
• When it boils, add cold water again. Repeat three times.
• After the third time, the fire is reduced to medium and the beans are cooked for 40 minutes. If necessary, you can add water, but so that it overlaps the beans by no more than 2 cm.

Green beans are washed before boiling, then put in boiling water. Young pods are boiled for about seven minutes, more mature - about ten. It is important not to overcook the product, otherwise it will adversely affect the taste.

And now a few recipes for vegetable salad with beans and photos of ready meals.

With fresh cucumbers and tomatoes

This easy salad is ready in minutes with canned white beans. You can also use boiled.

What you need:

• four tablespoons of white beans (boiled or canned);
• two tomatoes;
• two cucumbers;
• unrefined sunflower oil;
• fresh herbs - parsley, dill, green onion;
• s alt.

Cut cucumbers and tomatoes randomly, add beans,finely chopped greens, s alt and season with oil. Stir and serve.

With canned beans and corn

For this salad you will need:

• canned beans;
• one bell pepper;
• canned corn;
• two medium tomatoes;
• one bulb (red);
• a bunch of cilantro;
• olive oil;
• lemon juice;
• ground pepper;
• s alt.

The process of making vegetable salad with beans:

1. Chop red onion, tomatoes, bell pepper, cilantro and put in a bowl.
2. Add canned corn and beans to vegetables.
3. Then pour in lemon juice, olive oil, toss in ground pepper and s alt.
4. Move carefully and survive in the salad bowl.

Vegetable salad with corn, beans, peppers, red onions is ready.

With celery

What you need:

• 200g each of canned red and white beans;
• two stalks of celery;
• half a head of red onion;
• two tablespoons of olive oil;
• rosemary stem;
• three sprigs of parsley;
• two tablespoons of sugar;
• two tablespoons of apple cider vinegar;
• ground pepper;
• s alt.

The process of preparing a vegetable salad with beans step by step looks like this:

1. Cut the stalk of celery into small piecespieces.
2. Chop red onion, parsley, rosemary.
3. Mix red beans, white beans and all other vegetables and herbs.
4. Apple cider vinegar, olive oil, sugar, ground black pepper and s alt combine and beat.
5. Pour dressing over salad and refrigerate to soak beans with dressing.

Warm salad

What you need:

• two zucchini;
• two carrots;
• two eggplants;
• 300g green beans;
• one sweet pepper;
• one bulb;
• two cloves of garlic;
• two tomatoes;
• dill and parsley;
• white pepper;
• s alt.

Cooking a warm vegetable salad with green beans:

1. Peel the carrots, cut into strips rather large.
2. Peel the onion and cut into small cubes.
3. Fry the onion in a pan in vegetable oil, add carrots and bring to softness.
4. Remove the skin from the eggplants, cut them into small cubes, sprinkle with s alt and leave for 20 minutes. Rinse after 20 minutes.
5. Peel the zucchini, cut into strips.
6. Cut the tomatoes into slices.
7. Cut the green beans into long pieces, send to the pan where the onions and carrots are, mix, add pepper and s alt, cover and simmer for five minutes.
8. Send zucchini, washed eggplant and tomatoes to the pan. Stir and continue to simmer.
9. Remove the stalk with seeds from the bell pepper, cut it into medium strips.
10. Add pepper, parsley, dill to the pan. Continue to simmer everything together for another five minutes. You can pour in a little vegetable oil.

With cucumbers, radishes and cherry tomatoes

What you need:

• one cucumber;
• half onion (red);
• 150g cherry tomatoes;
• 100g radish;
• four tablespoons of canned red beans;
• tablespoon olive oil;
• ground black pepper;
• teaspoon of lemon juice;
• one and a half teaspoons of Dijon mustard;
• bunch of leaf lettuce;
• s alt.

Vegetable salad with red beans is prepared like this:

1. Wash and dry all vegetables.
2. Cut cucumber into halves, cherry halves, radish into thin circles or halves, lettuce leaves into thin strips, red onion into half rings.
3. Mix lemon juice, olive oil, Dijon mustard to get the dressing.
4. In a bowl put all chopped vegetables and lettuce. Add canned beans, ground pepper, s alt to them.
5. It remains to enter the dressing and mix.

Lenten with carrots

This vegetable salad with canned beans can be considered a diet meal. A good option for those who keep fasts or keep track of calories and waist size. Boiled beans are also suitable for this salad, only it will take much more time to cook.

What you need:

• one fresh carrot;
• bunch of greenery;
• onebulb;
• 300g canned red beans;
• 50ml olive oil;
• half a lemon (juice);
• ground black pepper;
• s alt.

Cooking steps:

1. Pour the canned beans into a salad bowl or large bowl.
2. Cut the onion into very thin half rings, separate and add to the beans.
3. Peel carrots, grate (preferably for Korean carrots) or cut into thin strips as thin as possible, send to a salad bowl.
4. Put finely chopped fresh herbs (dill, parsley).
5. Squeeze lemon juice, pour in olive oil, add pepper and s alt, mix.

Salad must be refrigerated for one hour before serving. So it will be better saturated and acquire the necessary aroma.

With beets

What you need to have:

• small beets;
• medium-sized potatoes - 1 pc.;
• small carrots;
• three tablespoons of boiled beans (red or white);
• a teaspoon of soy sauce;
• pickled cucumber;
• green onions;
• a small handful of raisins;
• garlic clove;
• two tablespoons of unrefined sunflower oil.

Cooking a vegetable salad with beans and beets is carried out as follows:

1. Boil potatoes, beets, carrots until tender. When the vegetables have cooled, cool, cut into small cubes.
2. Soak beans in advance, then boil.
3. Melkochop pickled cucumber and green onion.
4. Put potatoes, beets, carrots and cucumber in a bowl, add beans, then minced garlic. Pour in soy sauce and sunflower oil. Put raisins at the end.
5. Stir, top with green onions, serve.

This salad will impress fans of unusual flavors.

With green beans and tuna

What you need:

• 200g green beans;
• 200g canned tuna in oil;
• 50g cheese;
• one bulb (red);
• two tomatoes;
• one bell pepper;
• one stalk celery;
• two cloves of garlic;
• olive oil;
• apple cider vinegar;
• ground white or black pepper;
• s alt.

Cooking a vegetable salad with green beans and tuna is as follows:

1. Lightly pickle the onion. To do this, cut it into thin rings or half rings, s alt, sprinkle with olive oil and apple cider vinegar. You can add a small pinch of sugar.
2. Celery and bell pepper wash, peel. Chop the pepper and celery and put on the onion.
3. Boil green beans.
4. Mash the tuna with a fork, cut the cheese into small cubes and send to the salad.
5. Cut the tomato into large cubes and add to the dish, then put the boiled green beans.
6. S alt and pepper to taste, mix, add, if necessary, more olive oil andapple cider vinegar.

The salad is ready, you can put it on the table.

Very tasty salad

What you need:

• a glass of canned or boiled beans;
• two carrots;
• four medium-sized bulbs;
• two fresh bell peppers (preferably different colors);
• three cloves of garlic;
• a glass of pureed fresh tomatoes (can be replaced with two tablespoons of tomato paste);
• vegetable oil;
• s alt.

Step-by-step recipe for vegetable salad with beans:

1. Cut the onion into thin half rings.
2. Grate carrots on a special grater in the form of a long thin straw.
3. Vegetables will be fried all separately, without s alt. So that they do not absorb too much oil, it must be properly heated in a pan. Vegetables need to be fried very quickly, so you need to cut them in advance.
4. Pour vegetable oil into a frying pan, put on fire. When the oil is hot, add the onion and fry, stirring occasionally, over medium heat until golden brown. Transfer the onion to a separate bowl.
5. In the same pan, add oil, heat and put the carrots. Fry until soft and transfer to a separate bowl.
6. Cut the bell pepper into strips, fry it, like the previous vegetables, remove from the pan.
7. Remove the skin from fresh ripe tomatoes (to do this, put them in boiling water for a minute), rub through a sieve, grate or mince.
8. Send the mashed tomatoes to the pan and evaporate the excess from themliquid. If using ready-made tomato paste, this is not necessary.
9. Pick the tomato while all the ingredients are warm. In a salad bowl put in turn onions, carrots, peppers, beans. Then add the tomato, followed by the grated garlic, s alt to taste and mix.

Before serving, let the salad stand for about two hours. During this time, the beans will soak in the vegetable juices, and the dish will acquire a brighter taste.

With mushrooms

What you need:

• 400g canned beans;
• 250g mushrooms;
• 1 onion;
• 1 carrot;
• 3 pickled cucumbers;
• 50 ml vegetable oil;
• ground black pepper;
• s alt.

Cooking a vegetable salad with canned beans and mushrooms is quite simple:

1. Wash mushrooms, peel, cut into slices.
2. Cut the onion into small cubes.
3. Grate carrots.
4. Cut pickled cucumbers into strips.
5. Drain the water from the jar of beans (you can strain through a sieve).
6. Fried mushrooms.
7. Fry onions with carrots.
8. Combine all the ingredients in one bowl, pepper, put s alt to taste. If you want a spicier taste, you can add a clove of minced garlic.

With avocado

This summer vegetable salad with red beans is prepared very quickly. It will surprise not only with its taste, but also with its beautiful appearance.

What you need:

• 250gcherry tomatoes;
• 400g canned red beans;
• one bell pepper;
• three avocados;
• half of an onion;
• hot pepper;
• garlic clove;
• a quarter glass of lemon juice;
• a quarter cup of olive oil;
• s alt;
• black pepper.

Cooking steps:

1. Wash the vegetables. Remove the seeds from the bell pepper, cut it into cubes, cherry tomatoes - in halves, onions - into small cubes. Grind hot pepper and garlic with a knife.
2. Drain the liquid from the can of beans.
3. Put all vegetables and beans in one bowl and mix.
4. Peel the avocado, cut into fairly large cubes, send to the salad.
5. In a separate bowl, mix lemon juice, olive oil, ground pepper and s alt. Mix well and pour dressing over salad.

Mexican dish - vegetable salad with red beans and avocado - ready to serve.

There are a lot of bean-based salads with vegetables - from light vegetarian to hearty with overcooking and the addition of meat or fish. There are truly opportunities to show off your culinary skills and come up with your signature dish.