Canned red or white beans are ideal for quick salads. It can be added to vegetables, meat, fish. The dish will become more satisfying, and it will not take long to prepare it. Any sauces based on vegetable oil, yogurt or sour cream are suitable for such a salad.
Pork salad with beans
Try making a delicious snack salad with lean pork and canned white beans. The fresh taste of these components will be successfully set off by garlic, spicy herbs and freshly ground pepper.
You will need:
- 200 g of pork pulp;
- 100 g of white canned beans;
- 2 cloves of garlic;
- a bunch of arugula;
- 1 onion;
- 100 ml of olive oil;
- 1 tablespoon lemon juice;
- 1 tablespoon grain mustard;
- black peppercorns;
- salt and black pepper to taste.
Rinse the pork, remove the films. Boil water, add salt and peppercorns. Boil the meat until tender, chill and cut into cubes. Peel the onion, chop finely and fry in a little vegetable oil.
Drain the beans from the jar and place the beans in a bowl. Add sautéed and chilled onions, pork, and chopped arugula. Pour olive oil into a screw-top jar, add mustard, salt, lemon juice. Shake the sauce well and pour over the salad. Stir, sprinkle with freshly ground black pepper and serve.
Arugula can be substituted with watercress or mustard.
Vegetable salad with white beans
This salad has a very mild taste and is suitable both as an appetizer and as a side dish for fish or meat.
You will need:
- 6 medium-sized young potatoes;
- 4 tablespoons of canned white beans;
- 3 fresh cucumbers;
- 3 tablespoons of canned green peas;
- 2 eggs;
- 3 ripe tomatoes;
- a bunch of chives;
- 200 ml sour cream;
- salt to taste.
For salad, choose fleshy tomatoes with a sweetish flavor.
Wash the potatoes thoroughly with a brush and boil in salted water. Hard boil the eggs. Cut potatoes, cucumbers and tomatoes into cubes and place in a bowl, add canned beans and peas. Mix everything, salt and season with sour cream. Place the salad on a serving platter, garnish with chives and thin wedges of boiled eggs.
Winter salad from stocks
This unusual salad will replace the main course for lunch or dinner. Serve with white bread and a bottle of chilled rosé wine.
You will need:
- 150 g canned red beans;
- 15 g canned white beans;
- 150 g of canned peas;
- 60 g of fresh radishes;
- 200 g of spicy cheese;
- 150 g of natural yoghurt without additives;
- 2 tablespoons of finished horseradish;
- 2 tablespoons of milk;
- 2 tablespoons of chopped parsley;
- salt.
Cut the radish and cheese into small cubes and place in a bowl along with the beans and peas. In a separate bowl, combine the yogurt with horseradish, milk, salt and chopped parsley. Chill the sauce well and fill the salad with it.
