Bean salads perfectly quench your appetite and serve as a full-fledged dish, as well as a wonderful appetizer for a festive table. Try a delicious green or red bean meal, or make a quick option with canned food and crunchy croutons.
Vegetarian green bean salad with tomatoes
Ingredients:
- 650 g fresh green beans;
- 200 g red cherry;
- 50 g shallots (only onions);
- 2 tbsp. wine vinegar;
- 3 tbsp. olive oil;
- 1, 5 tsp dijon mustard;
- ground black pepper;
- salt.
Wash the beans and cut into 3-4 cm pieces. Boil 1 liter of water in a small saucepan and dissolve 1 tablespoon in it. salt. Dip the chopped green pods in there and cook them for no more than 10 minutes to cook, but not lose their shape. Throw them in a colander and immediately immerse them in ice water for half a minute to stop the cooking process.
Whisk the vinegar with olive oil, mustard, a pinch of pepper and 1/2 tsp. salt. Cut the cherry tomatoes into halves, peel and chop the onions very finely. Combine vegetables in a salad bowl with beans, season with prepared sauce and stir.
Hearty Red Bean Salad
Ingredients:
- 1/2 tbsp. red beans;
- 1 chicken breast;
- 3 tomatoes;
- 1 red onion;
- 100 g of green salad;
- 1 tbsp. wine vinegar;
- 3 tbsp. olive or vegetable oil;
- 1 tsp table mustard;
- salt.
Soak the beans for 6-8 hours in cold water, change them 2-3 times if possible. Transfer the beans to a saucepan, cover with water and cook over low heat, covered, for 50-60 minutes, until tender. Season them to taste at the very end of cooking. Cook the chicken breast on the adjacent burner, cool and cut into cubes.
Place hand-torn lettuce, half rings of onion, tomato slices, and white meat and red beans in a deep serving bowl. Mix olive oil or vegetable oil with vinegar, mustard and 1/2 tsp. salt and pour over the salad.
Quick Canned Beans Salad with Croutons
Ingredients:
- 1 can of beans in their juice (400-450 g);
- 1 can of canned corn (400 g);
- 1 large cucumber;
- 1 bag of ready-made rye croutons with salt or other additive to taste;
- 20 g of dill;
- 50 g sour cream.
Open the canned food jars, drain the liquids and empty the contents into one bowl. Cut the cucumber into medium cubes, chop the dill greens, after cutting off the tough stems. Transfer the slices to other snack ingredients. Add sour cream to the salad, stir it well and leave for at least 15-20 minutes to soak. Put the croutons in it just before serving, otherwise they will get wet.
