Vinaigrette salad with beans. Vinaigrette with beans - step by step recipes for cooking a lean dish at home with a photo

If you are preparing a vinaigrette with canned beans, then the beans must be boiled. In order for the beans to cook faster, you need to completely fill them with cold water for several hours (or better at night), then drain the water. Beans, fill with clean water, put on fire, bring to a boil, reduce heat and cook until cooked (boiling time of beans depends on the variety, it can be cooked from 30 minutes to 1.5 hours). Ready beans should become soft, but at the same time remain whole and not boil soft. It is not necessary to salt the beans during the cooking process. Peel and cut the boiled beets into small cubes, put them on a plate and add 1-2 tablespoons of sunflower oil (the oil is mixed with the beets so that the beets do not stain the rest of the vegetables with their bright color), mix and set aside.

Dice pickled cucumbers and a small peeled onion. Peel the apple and also cut it into cubes. Add cucumbers, onion and apple to potatoes and carrots.

After that, add beets to the salad.

Put the boiled beans and sauerkraut into the salad too. Season the prepared vinaigrette with salt and pepper.

Add the remaining sunflower oil to the salad. It is better to take fragrant homemade oil. Mix well and serve a juicy, hearty, delicious vinaigrette with beans and sauerkraut to the table.

Bon appetit!

Vinaigrette - one of the most popular salads, prepared from boiled vegetables, beets, potatoes, carrots. To make the dish more satisfying, try adding boiled or canned beans. Vinaigrette with beans can act as full second a dish for lunch or dinner, it is perfect during Lent. You can season the vinaigrette with unrefined vegetable oil or mayonnaise to taste.

To make a bean vinaigrette, take sauerkraut, beets, potatoes, carrots, beans, onions, pickles, sunflower oil, salt, and black pepper. In the evening, fill the beans with water, and in the morning boil them in water without salt until the beans become loose, soft, i.e. fully welded. Also boil the potatoes in their uniforms in one pan with carrots, and in another pan with beets. Cool vegetables and beans.

When the vegetables have cooled, peel them off. In a large bowl, combine beans and sauerkraut.

Add pickled cucumbers, carrots, potatoes cut into small cubes to cabbage with beans. Onion peel and cut very finely.

Transfer the onion to a bowl. Cut the beets into cubes, transfer to another bowl and mix with vegetable oil.

Then transfer the beets to the bowl with the other ingredients and stir. Season the vinaigrette with salt and ground pepper to taste and mix again. Vinaigrette with beans is almost ready.

IN Soviet times vinaigrette was a special salad, without which no home holiday table could do. But the old time has passed, and with the advent of a large assortment of exotic vegetables and fruits, many have forgotten the taste of a wonderful and healthy vinaigrette. Therefore, let's remember the recipe for how to cook a classic vinaigrette (but I will also add beans to it), the taste of which will appeal to even the most whimsical gourmet.

Making a classic bean vinaigrette salad recipe is a simple but time-consuming process. And although trade now offers us a large selection of these salads (you can do it), but still nothing can replace a delicious and appetizing, vitamin-rich homemade snack.

Ingredients:

  • Large beets - 1 pc.,
  • medium-sized potatoes - 5 pcs,
  • large carrot - 2 pcs.,
  • sauerkraut - 250 gr.,
  • pickled cucumbers - 5 pcs.,
  • beans, preferably canned (to reduce cooking time) - 1 can,
  • big bulb,
  • refined vegetable oil for salad dressing,
  • salt - optional.


Cooking a classic vinaigrette, with photo

Potatoes, beets and carrots, washed clean under cold running water, put in a large saucepan. Fill the vegetables with cold water, put the container on the fire. Potatoes and carrots can be boiled in the same pot, as they cook for about the same time, and beets in another (make sure that the vegetables do not overcook). After the vegetables are cooked, drain the boiling water, and then place them for a few minutes in cold water. We do this so that in the future the peel from boiled vegetables can be easily and quickly removed.


Peeling carrots, potatoes and beets, as well as onions, cut all vegetables into small cubes. The same size cut for vinaigrette and pickled cucumbers. Open a can of beans.


Carefully pour all chopped vegetables, canned beans into a pre-prepared deep container, add sauerkraut.


After thoroughly mixing all the vegetables, add salt and a few tablespoons to the vinaigrette. vegetable oil according to your taste.


Classic vinaigrette with beans is ready to eat. I wish you and me a good appetite with my household, one of whom is eating with might and main, and the second has already reached the shortbread pie, which has both cottage cheese and raisins!

The basis of the vinaigrette is boiled vegetables: beets, carrots, potatoes. However, they can be supplemented with other products. Often, green peas or beans are added to the snack. With them, it not only becomes more satisfying, but also acquires a more harmonious taste. Vinaigrette with beans is often preferred by weight watchers, because this product can partially or completely replace high-calorie potatoes. The dish can also be recommended for a vegetarian table: legumes should be included in the diet of those who do not eat meat in order to ensure that the body receives the proteins it needs.

Cooking features

The process of making vinaigrette with beans is simple, but has its own specifics.

  • Grain beans take a long time to cook. To speed up the process, it must be soaked for at least 2-3 hours in cool water. Some housewives soak it overnight.
  • If there is no time to cook beans, you can put canned beans in the salad. It will not affect the taste of the dish in any way.
  • You can add not only grain, but also green beans to the vinaigrette. With it, the salad acquires a fresher taste and a brighter look.
  • Beets and carrots for vinaigrette can not only be boiled, but also baked. This method is even preferable, as it allows you to save beneficial features vegetables and their bright color.
  • When boiling beets, add a spoonful of vinegar to the water, then they will remain bright.
  • When dressing the salad, it is better to mix the beets with oil separately and only then combine with the rest of the ingredients. Otherwise, it will turn them red, and the vinaigrette will look less appetizing.

Vinaigrette with beans can be served as a cold appetizer or used as a side dish for meat and fish dishes.

Vinaigrette with white beans and fresh cucumber

  • dry white beans - 100 g;
  • beets - 0.3 kg;
  • carrots - 0.2 kg;
  • potatoes - 150 g;
  • fresh cucumber - 0.2 kg;
  • pickled apples - 0.4 kg;
  • onions - 100 g;
  • grape vinegar (6 percent) - 20 ml;
  • table mustard - 10 ml;
  • olive oil - 60 ml;
  • salt, pepper - to taste.

Cooking method:

  • Sort the beans, rinse, cover with cool water and leave overnight. Rinse again, fill with clean water and boil until soft. Throw in a colander, let the water drain.
  • Wash beets, carrots and potatoes. Boil and cool. Clear. Cut into cubes no larger than 8 mm.
  • Cut the soaked apples in half, cut out the core. Cut the pulp into thin slices.
  • Free the onion from the husk, finely chop, pour boiling water. After a couple of minutes, drain the water, squeeze the onion.
  • Wash the cucumber, cut off the ends. Cut the vegetable into small cubes.
  • Put the beets in a plate, pour in an incomplete spoonful of oil to it, mix.
  • Mix the remaining oil with mustard and vinegar.
  • Put all the salad ingredients in a bowl, salt and pepper, season with the prepared sauce.

The amount of oil in the filling can be reduced. Then the dish prepared according to this recipe can be called dietary. Apples in the recipe can be replaced with sauerkraut. The taste of the salad will then become more familiar.

Vinaigrette with canned red beans and mushrooms

  • beets - 0.3 kg;
  • canned red beans - 100 g;
  • pickled mushrooms - 0.25 kg;
  • potatoes - 0.3 kg;
  • carrots - 0.2 kg;
  • onions - 100 g;
  • apple cider vinegar (6 percent) - 20 ml;
  • vegetable oil - 50 ml;
  • salt - to taste.

Cooking method:

  • Boil carrots, beets and potatoes in their skins. Cool, peel and cut into small cubes.
  • Transfer the beans and pickled mushrooms to a bowl with vegetables.
  • Finely chop the onion and add to the rest of the ingredients.
  • Mix the oil with vinegar and salt, season the salad.

If you need to make a quick bean vinaigrette, it makes sense to choose this recipe. True, vegetables for him will have to be prepared in advance.

Vinaigrette with green beans

  • beets - 0.3 kg;
  • green beans - 0.2 kg;
  • carrots - 0.2 kg;
  • green onions (optional) - 100 g;
  • potatoes - 0.3 kg;
  • pickled cucumbers - 0.3 kg;
  • Dijon mustard - 20 ml;
  • olive oil - 60 ml;
  • lemon juice - 30 ml;
  • salt - to taste.

Cooking method:

  • Boil carrots, beets and potatoes and cool. After cleaning, cut into cubes, arrange on different plates.
  • Cucumbers cut into small cubes the size of a pea. Put in a separate container.
  • Wash the beans, dry with a napkin, cut into 1.5-2 cm pieces. Dip in boiling water and cook for 15 minutes. Transfer with a slotted spoon to cold water, after a couple of minutes, fold in a colander and let dry. Place in a small bowl.
  • Mix lemon juice, oil and mustard, beat with a whisk. Add salt to the sauce.
  • Divide the sauce among the prepared ingredients and stir to combine.
  • Put the products in a transparent salad bowl in layers. Put the carrots in the first layer, cucumbers on it, put half the beets in the next layer, put the potatoes on it, then the beans. Put the remaining beets on the beans.

If desired, the salad can be sprinkled with green onions, after chopping it with a knife. If your salad bowl is opaque and the layers will still not be visible, all the components of the salad can be combined and mixed.

How to decorate a vinaigrette

The bright color of the vegetables that make up the vinaigrette makes it attractive without additional decor. However, many housewives tend to decorate it unusually in order to give the appetizer an elegant look worthy of a festive table. You can offer several options for decorating this dish.

  • The green color contrasts with the red that dominates the salad. The use of lettuce, green onions, fresh herbs for decorating the dish allows you to make the appetizer more colorful and attractive. On the dish, before putting the vinaigrette on it, you can lay lettuce leaves. Sprigs of parsley or dill will look good if spread around the perimeter at the edge of the salad.
  • By slicing carrots or beets into thin slices and gathering them together, you can make flowers that will help give the salad a festive look. If cucumbers are included in the snack, flowers can also be made from them.
  • The ingredients that make up the vinaigrette can be seasoned separately and laid out in layers. If the salad bowl has transparent walls, the contrasting layers will be clearly visible, emphasizing the brightness of the appetizer, making it more appetizing.

Vinaigrette can be served not only in a salad bowl or a large dish, but also in portions. One of the actual ways of serving snacks in portions is laying them out in bowls or glasses. You can also put them on plates using a special mold.

Vinaigrette with beans is one of the most popular variations of the popular salad. If you prepare the beans for it in advance, it will be no more difficult to make it than usual. Having beautifully decorated the salad, it can even be served at the festive table.

In Soviet times, vinaigrette was a special salad, without which not a single home holiday table could do. But the old time has passed, and with the advent of a large assortment of exotic vegetables and fruits, many have forgotten the taste of a wonderful and healthy vinaigrette. Therefore, let's remember the recipe for how to cook a classic vinaigrette (but I will also add beans to it), the taste of which will appeal to even the most whimsical gourmet.

Making a classic bean vinaigrette salad recipe is a simple but time-consuming process. And although trade now offers us a large selection of these salads (you can do it), but still nothing can replace a delicious and appetizing, vitamin-rich homemade snack.

Ingredients:

  • Large beets - 1 pc.,
  • medium-sized potatoes - 5 pcs,
  • large carrot - 2 pcs.,
  • sauerkraut - 250 gr.,
  • pickled cucumbers - 5 pcs.,
  • beans, preferably canned (to reduce cooking time) - 1 can,
  • big bulb,
  • refined vegetable oil for salad dressing,
  • salt - optional.


Cooking a classic vinaigrette, with photo

Potatoes, beets and carrots, washed clean under cold running water, put in a large saucepan. Fill the vegetables with cold water, put the container on the fire. Potatoes and carrots can be boiled in the same pot, as they cook for about the same time, and beets in another (make sure that the vegetables do not overcook). After the vegetables are cooked, drain the boiling water, and then place them for a few minutes in cold water. We do this so that in the future the peel from boiled vegetables can be easily and quickly removed.


Peeling carrots, potatoes and beets, as well as onions, cut all vegetables into small cubes. The same size cut for vinaigrette and pickled cucumbers. Open a can of beans.


Carefully pour all chopped vegetables, canned beans into a pre-prepared deep container, add sauerkraut.


After thoroughly mixing all the vegetables, add salt and a few tablespoons of vegetable oil to your vinaigrette to your taste.


Classic vinaigrette with beans is ready to eat. I wish you and me a good appetite with my household, one of whom is eating with might and main, and the second has already reached the shortbread pie, which has both cottage cheese and raisins!

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