There are several classic bean salads. It is extremely difficult to choose any one, because they are all extremely tasty, healthy and satisfying. Try to cook several types and find out which one seems ideal for you.
It is necessary
-
- Summer salad side dish
- 0.5 - 1 kg green beans
- 1/2 cup balsamic vinegar
- 1/3 cup olive oil
- 1/4 cup sugar
- 2 tablespoons of grated Parmesan
- 1 teaspoon salt
- 1 teaspoon lemon juice
- 1 clove of garlic
- peeled and finely chopped
- 1/4 spoon fresh parsley, chopped
- 1 pinch of crushed red pepper
- Three-Bean Salad
- 300 g green beans
- 300 g yellow asparagus beans
- 1 can (250 g) red beans in their own juice or the same amount of boiled red beans
- ½ green pepper
- 1 red onion onion
- ½ cup olive oil
- ½ cup apple cider vinegar
- ¾ teaspoon sugar
- 1 teaspoon salt
- Mexican-style bean salad
- 0.5 kilograms of ground beef
- 1 head of Iceberg lettuce
- 1-2 large ripe meaty tomatoes
- 1 red onion onion
- 1 large can of red beans in its own juice
- 300 g grated cheddar cheese
- 1 sachet of Taco seasoning mix
- 1 bottle of Thousand Islands Salad Dressing
- 100 g sour cream
- 1 bag of corn chips to serve
Instructions
Step 1
Summer salad side dish - This salad is a great addition to a barbecue. As with many bean salads, it is best to cook it 24 hours before serving. Boil the green beans in plenty of boiling water. If the beans are fresh, they will be ready within 5 minutes. If frozen, follow package directions. Drain the cooked beans in a colander and rinse immediately with cold water to stop the cooking process and maintain the rich green color of the beans. Combine all the other ingredients and pour the prepared beans over the resulting sauce. Put it in the refrigerator. Remove one hour before serving.
Step 2
Three Beans Salad - This is an extremely filling and dressy salad that is also best made by knocking and steeping. Boil the green and yellow beans in plenty of boiling water. Don't forget to rinse the beans with cold water. Put it in a bowl and add the red beans. Chop the onion and green peppers and add to the beans. Prepare the sauce from the remaining ingredients, add it to the salad and mix well. Cover the salad container with a lid or cling film and refrigerate overnight. Serve chilled.
Step 3
Mexican-style bean salad Grill the ground beef in a skillet until tender. You can add salt, garlic, pepper to it, to taste. Refrigerate and place in the bowl where you will mix the salad. Chop the onion, drain the beans. Cut the tomatoes into cubes. Peel and tear the leaves of the Iceberg lettuce into pieces. Put all ingredients in a bowl, season with sauce, sprinkle with cheese and seasoning, mix thoroughly and refrigerate for one hour. Serve with chips and a little sour cream on top of the salad. In this salad, you can easily substitute ground beef for turkey or sliced boiled chicken.
