Meat salad with beans and cucumbers. Salad with beans and meat. Delicious salad with beans

I strongly recommend that you try it and be sure to prepare a salad with beans and meat. It meets all modern criteria for proper nutrition. The salad is really tasty, and the ingredients for its preparation are simple and affordable. The recipe does not contain mayonnaise or other harmful sauces.

For the salad, you can use canned beans of different colors. Then it will be brighter and more interesting. Today I'm going to introduce you to a basic beef and bean salad recipe. Separately, I’ll tell you how you can change the snack, giving it new flavor notes. Perhaps you will find your version and it will become your favorite. Now, let's cook.

Delicious salad with beef and beans

how to cook bean salad with meat recipe

Ingredients:

canned beans - 1 can,
boiled beef - 500 g,
parsley - 1 bunch,
onion - 1 pc.,
table vinegar - 2 tbsp. spoons,
wine vinegar - 0.5 teaspoons,
sugar - 2 tbsp. spoons,
salt - to taste,
olive oil - 3 tbsp. spoons,
hops-suneli - 0.5 teaspoons,
garlic - 1 clove,
red bell pepper - 3 pcs.,
walnuts (kernels) - 50 g.

Cooking process:

To prepare the salad, boil the beef in salted water. When cooking meat, skim off the foam and be sure to add spices to the broth: bay leaf, dried herbs. You can put half an onion - the meat will be more flavorful. To prepare the salad, I advise you to use beef pulp without veins or fat. Cut the cooled boiled meat into strips.

Place the chopped meat in a salad bowl. Place the canned beans in a sieve. If the beans are in the sauce, rinse them with running water, thereby completely removing the sauce. You can use homemade beans to avoid using a canned product. It is important to cook it so that it is well cooked, but remains intact. The salad will be even more elegant if you take large beans and different colors (white and red). I leave the choice up to you. Place the washed beans on a sieve and let the water drain, then transfer to a salad bowl.

Peel the red bell pepper from the stalk and seeds, cut into thin half rings. Only red peppers are suitable for this salad. Bell peppers of different colors differ in taste from each other. It is the red bell pepper that is most suitable for preparing our salad.

Place the pepper in a salad bowl. Now it's time for the greens. Remove the parsley leaves from the rough thick branches and chop finely. Add chopped greens to the salad bowl. If you add cilantro, the salad will “sparkle” with new colors and will be close in taste to Georgian cuisine.

Cut the onion into thin half rings and place in a bowl. Add vinegar and sugar, stir and let stand for 10 minutes. Rinse the pickled onions under running water. Let any excess moisture drip off and add it to the rest of the ingredients.

For the dressing, mix vegetable oil, wine vinegar (you need a few drops), and garlic squeezed through a press. Add a little salt and ground suneli hops. Mix the dressing well and whisk.

Sort the walnuts and remove the membranes. Lightly dry the nuts in a dry frying pan. Transfer the cooled nut kernels into a plastic bag and lightly tap it with a hammer or rolling pin. Place a small portion of the crushed nut crumbs in a salad bowl, and leave some to decorate the bean salad.

Add dressing and stir well. Salad with beans and meat is ready. But what kind of cook is he if he hasn’t tried his own cooking? Taste the salad and add a little salt or oil if necessary, then place in a presentation salad bowl and serve, garnishing with nut crumbs and a sprig of parsley.

Now let's talk about ingredients that can be added or replaced.

Vinegar. Yes, that's exactly what we need. It doesn't have the same taste as table white vinegar. If you don't have wine vinegar, you can replace it with apple cider vinegar. The taste will be slightly different, but ordinary table vinegar, in my opinion, is not very suitable.

Greenery. When preparing the salad, parsley is used. At your discretion, you can add fresh dill to the salad.

Olive oil. It can be replaced with regular sunflower, but odorless.

Beans. I use Veres beans, but you can use any beans. It's better if it's big. The salad will be more elegant.

Garlic. Many people prefer not to prepare garlic salads, so as not to spoil their upcoming business meetings or evening rendezvous. I will boldly note that the amount of garlic in the proposed recipe is negligible.

Serving salad. I recommend cooking it just before serving - it will be juicy and aromatic. After standing in the refrigerator for more than 5 hours, the snack becomes a little dry. The salad ingredients probably soak up the dressing, but the overall flavor doesn't suffer. Therefore, it can be prepared for several days.

That’s probably all the subtleties of making bean salad. Try, experiment and come to us to share your feedback on the appetizer prepared according to this recipe.

Holidays and any special events always cause some trouble for housewives. Most of the time and effort is always taken up by studying and searching for some new recipes, but few people realize that you need to cook from products that are well combined with each other. This delicious and satisfying salad with beans and meat will please all guests without exception.

For a salad with canned red beans, boiled meat, cucumber, carrots, potatoes, and eggs are chopped into cubes, as for Olivier. It is better to season the appetizer right before serving.
The meat can be of any variety, just as the boiled product can be replaced with smoked one.

how to prepare a salad with beans and meat recipe

Ingredients:

boiled meat (any) – 200 grams,
boiled potatoes – 300 grams,
pickled cucumbers – 150 grams,
chicken eggs - 4 pieces,
onion - head,
boiled carrots – 100 grams,
canned red beans – 150 grams,
olive mayonnaise – 150 grams.

Cooking process:

Take pickles. Chop this product finely. Squeeze out excess moisture, if any. Transfer to a deep salad bowl. Home-picked cucumbers are ideal.

Boiled eggs need to be cooled, peeled and finely chopped.

Chop the boiled potato tubers into small cubes.

Cut the cooled boiled meat as finely as possible.

Chop the hot onion.

Cut the boiled carrots into small cubes.

Place beans in a bowl.

Mix everything well.

Just before serving, add mayonnaise to the meat salad. Stir thoroughly.

Bon appetit!

Irina Grebenkina told how to prepare a salad with meat and beans, recipe and photo by the author

For regular holiday salads, high-calorie foods are often used to make it easy to feed a large group of friends and family. That is why recipes usually contain various types of meat, as well as canned legumes. with meat is an excellent alternative to other boring dishes. This is a wonderful combination, the ingredients match the taste and composition. Meat and beans are very healthy foods that should definitely be in your diet. They help maintain hemoglobin at the required level, perfectly support hematopoietic processes, and also consist mainly of protein, which must be consumed every day. This appetizer will fill you up, so it can be used as an independent dish. Moreover, it’s worth stopping at a healthy dressing for this dish.

This one involves the presence of fresh vegetables, as well as fried meat, which goes well with other products. It is very important to cook the steak properly so that it remains juicy and not tough. The presence of red cabbage makes the dish quite spicy, since the product itself has a characteristic taste. For dressing in this case, a spicy, sour sauce based on vegetable oil is used, which is usually used when preparing appetizers from boiled vegetables.

For beans and meat salad you need:

Beef meat – 360 g;
Salt – 9 g;
Mixture of aromatic peppers – 6 g;
Mixture of various lettuce leaves – 160 g;
Red cabbage – 210 g;
Pickled beans – 120 g;
Champignons - 200 g;
Onion - 1 medium onion;
Sweet pepper – 180 g;
Parsley – 35 g;
Vegetable oil – 55 ml;
Vinegar 9% - 15 ml.

Salad with beans, meat and bell pepper:

The meat must be of high quality, fresh, without various layers of fat and films, and completely cleaned. It's better to take the tenderloin right away. The steak needs to be washed, salted a little on both sides, seasoned with pepper, and left for 10 minutes so that the meat is slightly salted. After this, heat one drop of vegetable oil in a frying pan, or it is better to take a frying pan with a non-stick coating. Fry the steak on both sides for 2 minutes on each, carefully timing the time. In order for the meat to be completely fried, it is worth performing the manipulation with revolutions 2 times. But you need to monitor the thickness of the piece, it should be no more than 1.5 cm. After frying, cut the meat into thin slices, and the juice that has separated from the meat should not be drained, it can be added to the salad.
Lettuce leaves will look great in a dish if you use a mixture of different colors. It should be thoroughly washed and dried before adding to the snack.
Wash the red cabbage, remove the top leaves that may be spoiled, and chop the product into thin strips. In a separate plate, you can mash the cabbage with your hands with a little salt until it releases juice.
Peel, wash and finely chop the onion.
Rinse the mushrooms and cut into slices.
In a heated frying pan, fry the onions and mushrooms with the addition of vegetable oil.
You can take bell peppers of different colors, cutting them into small pieces. Clean the product from the seeds inside and remove them along with the stem. Chop into thin slices with a knife.
Open the pickled beans, remove from the jar, rinse a little with boiled, cold water to remove the remaining sauce.
To make the dressing, whisk the vinegar and oil until the mixture becomes cloudy. Chop the washed parsley, add to the butter, and sprinkle with salt and pepper.
Mix the ingredients in a deep, beautiful plate and pour the prepared sauce on top.

Meat salad with beans recipe

Young veal meat is a very tasty, tender product that looks great as part of any dish. This appetizer contains beans, as well as pickled cucumber, which will perfectly highlight the taste characteristics of each product. Garlic will add a pleasant aroma and pungent taste, which will further increase your appetite.

Ingredients for bean and meat salad:

Young beef – 340 g;
Canned beans – 230 g;
Carrot – 160 g;
Onion – 120 g;
Salted gherkins – 190 g;
Mayonnaise – 120 ml;
2 cloves of garlic;
Vegetable oil - 45 ml.

Salad with beans and meat:

Veal meat is quite soft, so it cooks much faster than beef. It is necessary to rinse the piece in water, boil water in a saucepan, salt it and add aromatic spices for taste. Place the product in water and cook for 1.5 hours.
Remove the finished meat from the broth and cut into pieces.
Peel the onions and carrots, cut the onions into small cubes, and grate the carrots on a grater with large holes. Heat vegetable oil in a frying pan, first fry the onion for about one minute, and then add carrots to it. This technique allows you to save the necessary amount of oil so that all the products are cooked.
Rinse the beans from their own juice in a sieve.
Pickled cucumbers require not too salty, which were cooked in a sweetish marinade. Cut them into strips.
Rub cloves of garlic into mayonnaise, which must be peeled and rinsed in advance. Mix the ingredients in a salad bowl and season with spicy mayonnaise.

TIP: To prevent your hands from smelling after working with garlic, you need to anoint them with vegetable oil.

Salads with beans and meat “Tbilisi”

This dish is of Georgian origin, so it is bright, hot and spicy. In addition, it is very tasty and filling. The appetizer has everything: the satiety that comes from meat and beans, fresh vegetables, and hot peppers. It would seem that everything is in ideal proportion, there is nothing superfluous.

Products (for 4 servings):

Meat – 350 g;
Red beans in their own juice – 210 g;
Bulgarian red pepper – 230 g;
Purple onion – 130 g;
Red chili peppers – 35 g;
Garlic – 2 cloves;
Fresh cilantro – 45 g;
Walnuts – 60 g;
Salt – 6 g;
Fragrant peppers – 4 g;
A little olive – 75 ml;
Apple vinegar – 25 ml.

Salad with red beans and meat:

Meat can be taken from any origin, but beef is usually used. Boil it until ready, cool and cut into thin cubes.
Remove the red beans from the jar, strain the juice in which they were located.
Bell peppers must be well seeded, so it will be more convenient to remove them immediately with the stem. Wash them inside and cut into strips.
Peel the salad onion and chop it into half rings very thinly.
You should take a small chili pepper; you need to remove the seeds inside, they give a very strong burning sensation, which will be unnecessary in the salad. Cut the walls into half rings.
Rinse the cilantro in cool water and chop it with a knife, not too finely.
Peel the garlic and cut into very small cubes. It should be felt and visible in the salad, so there is no need to resort to using a press.
It’s easier to take walnuts pre-shelled, fry them for a few minutes in a dry frying pan to dry them, then chop them into crumbs with a knife or other chopping device.
Pour the products into one large dish, pour over the dressing, which consists of a mixture of olive oil, vinegar, salt and pepper.

TIP: It is worth remembering that pepper is one of the hottest, so after working with it, rinse the board, knife and hands very thoroughly. Until this moment, you should not touch anything, especially your face.

Salad with beans and meat

This one turns out to be quite light, because it contains a lot of herbs, vegetables, and lean chicken meat. The appetizer is prepared quite quickly and simply; it can serve as an excellent option for an independent dinner that will fill you up and not add extra pounds.

Ingredients (for 4 servings):

Chicken fillet – 320 g;
Iceberg salad - 190 g;
Tomatoes – 170 g;
Sour cream – 65 ml;
Mild mustard – 25 ml;
Beans in a can – 230 g;
Bread crumbs – 80 g.

Bean salad with meat:

Wash the chicken meat, remove all skin and fat, boil it in salted water until softened. Cool the product, then cut into cubes.
Rinse the “iceberg” from dust and all kinds of contaminants, cut into small segments with a knife.
Wash the tomatoes, cut off the stem, and divide the juicy vegetable into pieces of any size.
Open the beans and drain the marinade.
Mix sour cream with mustard, season the resulting sauce with the products that were previously chopped. Before serving, sprinkle the dish with prepared bread crumbs.

Meat salad with beans

This combination always evokes a festive mood, since the ingredients fit together very well, so it always turns out. It is rich in useful substances necessary for the human body, but it is quite heavy, so you should not get carried away with it.

Ingredients (4 servings):

Meat – 340 g;
Canned mushrooms – 170 g;
Canned beans – 200 g;
Salad onion – 80 g;
Mayonnaise – 90 ml;
Eggs – 4 pieces;
Mustard – 25 ml;
Salt – 5 g.

Bean and onion salad:

Boil the beef with salt, cool and cut into cubes.
Open cans of canned food, mushrooms and beans, drain the marinade, chop the mushrooms if required.
Boil hard-boiled eggs, peel and chop finely.
Peel the onion and chop finely.
Mix the ingredients in a serving dish, season with a mixture of mayonnaise and mustard, add salt and stir.

Typically, such dishes are seasoned with mayonnaise or a sauce based on it. In order not to consume this product, which does not have a very beneficial effect on the body, you can adjust the dressing and make your own changes. For example, it is very easy, if you have a mixing device, to make homemade mayonnaise from more healthy and necessary products. It is also worth trying a sauce based on sour cream or yogurt without additives. Those who like a little piquant taste can add a little chopped garlic or homemade mustard to the dressing. And for those who prefer tenderness, you can leave everything as is.

: I’m probably behind the times! This option never occurred to me, which is a pity. I present 4 recipes, from which it follows that on this basis you can invent and invent!

Tbilisi salad with red beans and beef

Ingredients for 4 servings:
Garlic 2 cloves
Khmeli-suneli 1 teaspoon
Canned red beans 1 can
Beef 200 g
Red onion 1 head
Red bell pepper 1 piece
Walnuts 50 g
Cilantro (coriander) 1 bunch
Ground black pepper to taste
Olive oil 5 tablespoons
Wine vinegar 1 tablespoon

Instructions
Cooking time 30 minutes

1. Cut the onion into thin half rings. If the onion is “homemade”, juicy and spicy, then it is better to chop it and put it in hot water for 2 minutes, otherwise the taste of the onion will overwhelm everything else in the salad.
2. Remove the seeds from the bell pepper and cut into strips.
3. Cut the meat into cubes.
4. Chop the garlic or put it through a garlic press.
5. Drain the water from the can of beans and rinse it.
6. Add onions, beef, peppers, garlic, chopped cilantro, fried and finely chopped walnuts.
7. Salt, add black pepper and suneli hops.
8. We make the dressing from olive oil and wine vinegar.
9. Refill. Mix.

Required Products:

Veal (beef) - 0.5 kg
Canned red beans - 400 g
Carrots - 1 pc.
Onions - 1 pc.
Pickled cucumbers - 300 g
Mayonnaise - 3 tbsp. l.
Garlic - 1 clove
Sunflower oil for frying

Preparation:

Boil the meat in salted water until cooked.
Cool the finished meat and cut into cubes.
Rinse the beans under running water.
Peel the carrots and grate on a coarse grater.
Cut the onion into quarter rings (straws).
In a frying pan with heated sunflower oil, fry the carrots and onions until golden brown (about 10 minutes over medium heat).
Drain the oil and let the fried vegetables cool.
Cut pickled cucumbers into strips.
Finely chop the garlic.
Place chopped meat (veal or beef), pickled cucumbers, canned red beans, fried carrots and onions, chopped garlic and mayonnaise in a bowl.
Mix carefully.

Beef salad with canned beans and mushrooms “Gusarsky”

Ingredients:
300 g boiled beef
1 can canned red beans
1 can of canned champignons
3 eggs
8-10 pickled cucumbers
1 onion
Salt, ground black pepper, mayonnaise

Cut the boiled beef into small pieces,

d add washed beans,

strained and sliced mushrooms,

To roughly chopped boiled eggs,

onion, cut into thin half rings (you can sprinkle with vinegar),chopped pickled cucumbers.

Salt and pepper to taste and season with mayonnaise.

Ingredients:

Basics:

Beef pulp 300 g

Green onion 2 feathers

Onions 0.5 pcs.

Pickled cucumbers 3 pcs.

Sweet pepper 1 pc.

Fresh parsley 3 sprigs

Canned red beans 1 can

Refueling:

Refined sunflower oil 2 tbsp. l.

Salt - to taste, white wine vinegar 1 tbsp. l.

Preparation:

Cut the cucumbers lengthwise and then crosswise into small cubes.

Chop the greens. It would be good if it included green onions. Finely chop the sweet pepper.

Drain the beans and rinse them with cold water.

Finely chop the boiled beef into cubes.

Cut the onion into quarter rings and rinse with cold water to remove excess bitterness.

Mix all the vegetables and meat in a deep salad bowl. Drizzle with oil, vinegar and salt to taste. Salad ready. Bon appetit!

COMPOUND

200g boiled beef, 3 boiled eggs, 1 can of canned beans (or boil 0.5 cups of beans), 2 large onions (~250g), 1~2 tbsp vegetable oil (20~35g), 1~2 cloves garlic, 5 tablespoons of mayonnaise (~70g), 4 tbsp sour cream (~80g), salt pepper

Finely chop the onion.
Heat vegetable oil in a frying pan and add onion.

Fry, stirring frequently, over medium heat until lightly browned.
Remove the pan from the heat and cool the onions to room temperature.

Cut the boiled meat into small pieces.

Grate the eggs on a coarse grater.

Mix mayonnaise with sour cream and add garlic, pressed through a press, lightly salt and pepper.
Drain the liquid from the beans and rinse them in clean water.

If you are making a salad for home use, simply mix all the ingredients.
If you need to give the salad a more beautiful look, then assemble it in layers: 1st layer - beans mixed with fried onions;
2nd layer - mayonnaise with sour cream and garlic;
3rd layer - meat;
4th layer - mayonnaise with sour cream and garlic;
5th layer - lightly salted eggs.
In this case, it is advisable to give the salad time to brew.

Another salad assembly option:
1st layer - beans + fried onions + half the sauce;
2nd layer - meat + second half of the sauce;
3rd layer - lightly salted eggs.

Bean salad recipes: