Beef and bean salad - original recipes

Reviews (4)

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Prepared by: Antonina Panina

03/08/2018 Cooking time: 30 min

A hearty protein salad with vegetables and meat is an excellent option for any table, so I’ll tell you how to prepare the Tbilisi salad with beans, beef, cilantro and nuts. You'll lick your fingers!

Step-by-step recipe for beef and beans

1. The beef should be old enough and tough enough; it makes an excellent stew. You can use any beans that cook well. The dish looks beautiful if the beans are dark - black or red. In advance, preferably in the evening, soak the beans in cold water. This will make the seeds softer and cook better. Before you start cooking the beef stew, boil the beans in a large amount of water at a low boil - this will prevent the bean shell from bursting.
2. Melt butter in a frying pan. Clean the beef from bones, visible pieces of fat and films. Cut the meat into large pieces so that they can be easily pierced with a fork in the finished dish. Place the pieces of meat in the heated oil and fry, turning occasionally, until golden brown.
3. Peel the carrots and celery root and cut into medium-sized strips. Add vegetables and 1-2 whole unpeeled hot peppers to the fried meat. Fry the meat and vegetables for 4-5 minutes until the carrots become a little soft.
4. Peel the onion and garlic. Cut the onion into large strips or cubes. Chop the garlic with a knife. Add the onion to the meat and fry for a few minutes over medium heat. After this, add garlic and spices. Season with salt and ground black pepper. Add 0.5 tsp. sweet red paprika and mix everything.
5. Pour a full glass of white table wine and a glass of hot water from the kettle into the meat and vegetables. Bring the liquid to a boil. Cover the pan with a lid and reduce the heat to low, at which point you can still see a simmer. Leave the beef and vegetables to simmer. This is a long process, usually 1 hour is the minimum time. You need to taste the meat for toughness, and as soon as it has become acceptable, you can consider the meat ready.
6. While the beef is stewing, the onion will combine with the liquid and form a delicious sauce. The vegetables will remain in the same form as they were cut. Add boiled beans to the meat and stir. After the beans are added, the dish is simmered in an open frying pan over medium-high heat. To avoid damaging the bean shell, do not stir the stew too intensively.
7. If you want the meat and beans to be thicker, you can thicken the sauce with flour. Depending on the amount of liquid sauce, 1-2 tsp. Dilute the flour with water and pour into the stew, stirring continuously. The flour will “cook” quickly. The sauce is ready to your liking.
8. The dish is served hot. It is best to use deep plates to prevent the sauce from spilling out. If desired, you can sprinkle the stew with chopped herbs - dill, parsley, cilantro. I advise you to eat beef stew with fresh bread.

Top 10 recipes for low-calorie dishes with beans for losing weight

You can prepare a wide variety of dishes from beans that are suitable for losing weight.

Lobio with mushrooms

To prepare the dish you will need:

• 250 grams of champignons;
• 5 medium sized onions;
• 3 cloves of garlic;
• a glass of red beans;
• 50 grams of walnuts;
• 50 milliliters of olive oil.

Soak the beans overnight with plenty of water. In the morning, boil the product over low heat for about 1.5 hours. Cut the mushrooms into large pieces and fry until golden brown in well-heated oil. Sauté the onion rings in the same oil. At the end, mix the boiled beans, mushrooms, onions and nuts, then mix thoroughly.

Kirkazh (salad)

Required components:

• 300 grams of dry beans;
• a bunch of cilantro;
• bulb;
• ground pepper to taste;
• a tablespoon of wine vinegar;
• 3 tablespoons olive oil;
• salt to taste.

Cook the beans, strain and cool. Finely chop the cilantro and onion. Mix beans with herbs, onion, oil, salt and pepper. You can add a few drops of lemon juice for taste.

Casserole

To prepare this dish, prepare:

• a glass of moderate fat cottage cheese;
• a glass of beans;
• 3 tablespoons of semolina;
• 150 milliliters of fermented baked milk or kefir;
• 2 eggs;
• 0.5 teaspoon salt;
• butter to grease the pan.

Fill with cold water for 12 hours. Cook until done, and add salt at the end of cooking. Pour fermented baked milk or kefir over the semolina so that it swells. Meanwhile, beat the eggs with salt. Then mix this preparation with the cottage cheese taken according to the recipe. The dough should be poured into a silicone baking dish. Cook the dish for 1 hour at a temperature of 150 degrees. The casserole can be eaten with low-fat yogurt.

Hearty meat salad “Italian meal” with beans

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. Salad with canned beans and meat is an excellent alternative to other boring dishes. This is a great 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.

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:

1. Meat can be taken from any origin, but beef is usually used. Boil it until ready, cool and cut into thin slices.
2. Remove the red beans from the jar, strain the juice in which they were located.
3. 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.
4. Peel the salad onion and chop it into half rings very thinly.
5. 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.
6. Rinse the cilantro in cool water and chop it with a knife, not too finely.
7. 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.
8. 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.
9. Pour the products into one large dish, pour over the dressing, which consists of a mixture of olive oil, vinegar, salt and pepper.

Salad with canned beans and meat

This bean and mushroom salad calls for fresh vegetables, as well as grilled meat, which goes well with other foods.

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 bean salad with meat 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:

1. 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 better yet, 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.
2. 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.
3. 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.
4. Peel, wash and finely chop the onion.
5. Rinse the mushrooms and cut into slices.
6. In a heated frying pan, fry the onions and mushrooms with the addition of vegetable oil.
7. 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.
8. Open the pickled beans, remove from the jar, rinse a little with boiled, cold water to remove the remaining sauce.
9. 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.
10. Mix the ingredients in a deep, beautiful plate and pour the prepared sauce on top.

Warm salad

Georgian salad with fried beef, eggplant and bell pepper is a flavorful appetizer that can be served hot or cold.

Composition of ingredients

Product set:

• eggplant – 1 pc.;
• carrots – 1 pc.;
• red bell pepper – 1 pc.;
• lemon juice – 1 tbsp. l.;
• soy sauce – 1 tbsp. l.;
• garlic – 2 cloves;
• sugar – 1 tsp;
• fresh parsley – 1 bunch;
• beef tenderloin – 300 g;
• olive oil – 3 tbsp. l.;
• sunflower oil – 2 tbsp. l.;
• salt - to taste.

Calorie content

What can be added and changed in the composition

You can remove carrots from the composition, and instead add fresh tomato, cut into slices, when serving. Sesame seeds fried in a dry frying pan will also not be amiss.

Step-by-step cooking process

Cooking Guide:

1. Process a piece of meat (remove veins, films and fat), rinse it with running water, dry it with kitchen napkins and cut it into bars across the grain.
2. Rinse the eggplant, dry with a towel and cut into slices.

3. Place them on a plate, sprinkle with salt and leave for 10 minutes. During this time, the vegetable will give juice, which will remove all the bitterness, giving the vegetable the same shape as the meat.
4. Remove the seed pod from the bell pepper by pressing on the stalk, rinse and chop into half rings.
5. Remove the top layer from the carrots and chop on the coarse side of a grater.
6. Heat a thick-walled frying pan over medium heat with sunflower oil, add the beef and fry for 10 minutes, achieving only a slight golden brown crust.
7. Add bell peppers and carrots to the meat, simmer covered for 7 minutes, and then add eggplant.
8. Continue frying everything together until all the ingredients are fully cooked in the frying pan, arrange into portioned plates if the appetizer will be served warm.
9. Now you need to quickly mix peeled garlic, olive oil, soy sauce, lemon juice, salt and sugar in a blender bowl.

Decoration and serving rules

Pour the resulting dressing over each portion of the dish and garnish with sprigs of fresh herbs.

Thai salad with beef, caramelized pumpkin and beans

Warm, hearty winter salad with spicy caramelized pumpkin, charred green beans, generous herbs and chiles, served with grilled steak.

Ingredients:

• Caramelized Butternut Squash
• Potatoes - 800 g
• Ground coriander - 2 teaspoons
• Ground turmeric - 1 teaspoon
• Garlic (chopped) - 3 cloves
• Red chili flakes - 1 teaspoon
• Brown sugar - 2 teaspoons
• Olive oil - 1-2 tablespoons
• Lemon juice
• Red chili (finely chopped) – 1 pc.
• Fine grated ginger - 1 tablespoon
• Garlic - 1 clove
• Fish sauce - 1 tablespoon
• Sugar - 2 teaspoons
• Olive oil - 1 tablespoon
• Lettuce (leaves)
• Green beans - 300-400 g
• Chopped coriander - 1 cup
• Chopped mint - 1/2 cup
• Peanuts (roasted and chopped) – 100 g
• Beef - 300-400 g

Preparation:

Preheat the oven to 200 degrees. Cut the pumpkin into pieces (leave the skin on) and place on a baking sheet. Mix ground coriander, turmeric, garlic, chili flakes, brown sugar and olive oil. Brush the pumpkin with spices. Bake it for 20-30 minutes.

Combine all ingredients for the sauce and mix.

Heat a frying pan on high with olive oil. Add beans and fry until half cooked.

Coat the meat with spices. Fry the whole beef. Cut into slices.

In a large bowl, combine beans, coriander, mint, spinach, peanuts and chopped pumpkin. Add sauce, meat and mix.

The editors recommend:

1. Classic cod liver salad
2. Salad Mistress
3. Canapes for a buffet table
4. Salad with kirieshki
5. Classic crab stick salad
6. Salad with beans and croutons
7. Caprese salad
8. Simple quick salads

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Salad with boiled beans and pickles

Ingredients:

• Beans - 300 gr.
• Onions - 2 pcs.
• Carrots - 3 pcs.
• Pickled cucumber - 2 pcs.
• Vegetable oil - 4 tbsp. l.

Preparation:

Boil and cool the beans. We clean and wash the onions and carrots. Finely chop the onion. Grate the carrots on a coarse grater. Wash the cucumbers and cut them into cubes.

Now pour vegetable oil into the frying pan and heat it. When it is hot, add the onion to the pan and lightly fry it. After a few minutes, add the carrots to the onions and now fry everything together for about 10 minutes. After this time, add the beans to the pan and, stirring constantly, fry everything together for 10 minutes.

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At the very end, add cucumbers to the pan, turn off the stove and cover the pan with a lid. After five minutes, the salad is ready to eat.

https://youtube.com/watch?v=EvtWYG7fslE

The editors recommend:

1. Classic cod liver salad
2. Salad Mistress
3. Canapes for a buffet table
4. Salad with kirieshki
5. Classic crab stick salad
6. Salad with beans and croutons
7. Caprese salad
8. Simple quick salads

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Red bean caviar with nuts

An interesting appetizer that, along with salads on your table, will provide a pleasant variety in the range of flavors offered.

The products you will need are:

• red beans 2.5 cups
• onion 2
• chopped walnuts 2 cups
• chopped dill greens 1 tbsp. spoon
• vegetable oil
• salt and pepper

Let's start cooking:

1. Boil the beans, preferably after soaking them.
2. Pass through a meat grinder along with the nuts.
3. Add fried finely chopped onion.
4. Pour the dressing from half a glass of bean broth with spices and mix thoroughly.
5. Place on green lettuce leaves and sprinkle with herbs.

Salad with boiled beans and beets

This dish can be classified as medicinal. This salad is especially suitable for those people who suffer from problems with the gastrointestinal tract.

Ingredients:

• Beans - 200 gr.
• Pickled cucumber - 1 pc.
• Beetroot - 1 pc.
• Garlic - 1 clove
• Vegetable oil - 100 gr.
• Mustard - 1 tsp.
• Vinegar - 0.5 tsp.

Preparation:

Boil beans in salted water. Boil, cool, peel and grate the beets. Finely chop the cucumber. Mix all the vegetables in a deep salad bowl.

To prepare the sauce, mix mustard, vinegar, vegetable oil and crushed garlic in a garlic press. The sauce is ready.

Season the vegetables with the prepared sauce and serve the dish.

With pomegranate

Georgian salad with beef and bell pepper, pomegranate seeds - a variation on the preparation of the Tbilisi appetizer.

Here, fruity sourness will dilute the familiar taste of the dish and give new impressions.

Composition of ingredients

Compound:

• canned red beans – 1 b.;
• beef (shoulder part) – 300 g;
• hot chili pepper – 1 pc.;
• bell pepper – 1 pc.;
• red onion – 1 pc.;
• garlic – 1 clove;
• pomegranate – 1 pc.;
• walnuts – 50 g;
• cilantro, parsley – 1/2 bunch each;
• olive oil – 3 tbsp. l.;
• salt and suneli hops - to taste.

Calorie content

Step-by-step cooking process

Step-by-step preparation:

1. Rinse the meat, boil in salted water, and when it cools, shape it into small bars, cut against the grain.
2. After opening a can of red beans, place the contents in a colander, wait until all the juice has drained, and then add to the beef.
3. Peel the onion and bell pepper, chop the vegetables into thin half rings. For hot peppers, be sure to remove the seed capsule, wash well and chop into small cubes.
4. Mix the prepared products with fresh herbs, which are best torn with your hands directly into a cup.
5. Rinse the pomegranate, divide it into 4 parts, tap each with a spoon, turning the peel a little. You need to squeeze out the juice from half the collected seeds, and leave the rest for decoration.

6. For the dressing, mix olive oil with pomegranate juice, suneli hops and pressed garlic.

Sort out the walnuts, chop them with a knife and fry a little in a dry frying pan.

Decoration and serving rules

When serving, first lay out the salad itself in a mound, then pour the dressing over it and garnish with nuts and pomegranate seeds.

Salad with red beans, beef and corn

This is a quick salad that can also be served to guests because it will decorate the table with its bright legume color.

Ingredients:

• Beef – 500 g
• Worcestershire sauce – 1 tablespoon
• Ground cumin – 2 teaspoons
• Olive oil – 1 tablespoon
• Frozen corn – 1 cup
• Canned red beans – 800 g
• Lemon juice
• Onion (cut diagonally) – 2 pcs.

Preparation:

Place steak in a bowl, season with Worcestershire sauce and 1 teaspoon cumin.

Heat olive oil in a frying pan over medium heat. Add steak and cook for about 5 minutes on each side. Remove from heat and place steak in a warm place for a few minutes.

Blanch the corn kernels in a saucepan of boiling water. Combine beans and corn in a bowl. Add lemon juice and a spoonful of chopped cumin to the bean mixture and mix.

Add the chopped steak and chopped green onions to the salad and toss gently.

Salad with beef and green beans: recipe without mayonnaise

To prepare the salad, you will need basic products - beef (veal) and green beans. You can use additional ingredients based on your taste and budget. Salad dressing is prepared without mayonnaise. The base is vegetable oil with the addition of soy sauce, lemon juice and your favorite spices. Due to the lack of mayonnaise, the salad looks fresh and colorful!

Ingredients for 4 large servings:

• Beef (veal) - 400 gr.
• Green beans - 400 gr.
• Choice of: onion (onion or red) - 1 medium onion
• To choose from: packaging of salad mix - 250 gr. or the same amount of Chinese cabbage
• To choose from: either sun-dried tomatoes, or fresh tomatoes, or Korean carrots - 150 gr. It is not advisable to put them together - the taste is not the same!
• For the sauce - olive or vegetable oil (5 tablespoons), soy sauce (5 tablespoons), half a lemon, balsamic vinegar (1 tablespoon).
• Parmesan (can be replaced with cheddar cheese or other hard cheese with at least 50% fat content) - 50 g.
• Seasonings include freshly ground black pepper and a mixture of your favorite dried herbs (Provençal, Italian, thyme, oregano, marjoram, fenugreek, basil - all to taste). And someone likes hot chili peppers or Turkish saffron - be sure to add them to the salad!
• For beauty and aftertaste: roasted sesame seeds or pine nuts - a pinch per serving, on top when serving!

Preparation:

Step 1: Preparing Green Beans

For the salad we need boiled green beans. Can be used fresh or frozen. Pour water into a large saucepan, bring to a boil and add the beans to cook. Cook the beans for 3-4 minutes, stirring. Frozen beans do not need to be thawed first, just increase the cooking time to 7-8 minutes.

To maintain a beautiful green color, immediately drain the beans in a colander and run cold water over them. Leave the glass to drain excess moisture. Cut off the stems and stems from the pods. Cut long pods into 2-3 parts. Dry the beans on a towel.

Step 2: How to Prepare Beef

For the salad we need 400 grams of beef. You can fry a couple of classic steaks medium rare, and then cut them into strips of approximately 1 cm. This is the first easy way to achieve juicy and at the same time fried pieces of beef the right size for a salad!

The second method is to wash and dry a piece of beef, thoroughly rub it with black pepper and aromatic herbs with the addition of 1 tablespoon of vegetable or olive oil and let stand for half an hour to soak. Then you need to cut the beef across the grain into strips approximately 1 cm wide and quickly (about 2 minutes) fry in a well-heated frying pan without oil, stirring occasionally.

Step 3. Making a flavorful sauce

In a small container, mix olive (refined vegetable) oil, soy sauce, spices and pepper. Squeeze the juice of half a lemon. Season with a spoonful of balsamic vinegar. If you add sun-dried tomatoes to the salad (a few wedges are enough and you can cut them into strips), add them to this sauce. If they are dry, let them sit for a while and swell. If you soak the sun-dried tomatoes in aromatic garlic or rosemary oil (that’s what I do), the salad dressing will turn out even tastier.

Step 4. Pickle the onions

Peel the onion, cut in half and then into thin half rings. Fluff with your hand and pour over 1 spoon of sauce to coat and flavor. Stir again.

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Step 5. Form the salad

Main ingredients. Place green beans, beef, and pickled onions on a flat dish. Add salad mix or thinly sliced ​​Chinese cabbage. Gently mix the ingredients and place on 4 flat plates (serves 4). If you decide to have a romantic dinner for two, spread the salad on a large flat platter to impress your man. The salad will look impressive, beautiful and appetizing. When serving, give yourself a small plate and fork, as if you were Thumbelina. Men like women who are not gluttonous!

Step 6. Season the salad

You need to dress the beef and green bean salad right before eating. After all, it is mainly served warm. Immediately after roasting the meat. Pour our sauce over the beef and green bean salad, sprinkle grated Parmesan (or other hard cheese) and a pinch of coarse salt on top. Soy sauce has enough salt in it that a pinch of large crystals can be added at the end of cooking. Do not stir the salad after dressing! For beauty and exquisite taste, add roasted sesame seeds or a few pine nuts. Bon appetit!

Cooking instructions

Cut the beef into medium-sized pieces and place in a hot frying pan, pre-greased with oil. Fry the meat over high heat until golden brown on all sides, about 5 minutes. It's better to add salt at the end. Then reduce the heat to minimum, cover the frying pan with a lid, and simmer the contents for another 5 minutes. Add a little oil if necessary.

Fluff the lettuce leaves with your hands and place on a flat dish.

Place the canned beans in a colander, rinse them from the sticky marinade, and let the liquid drain. Place on top.

Next, add the fried beef, allowing it to cool slightly.

Remove the seeds from the pepper and cut the pulp into strips. Cut the cherry into slices. Arrange nicely on top of the other ingredients.

Chop the red onion into half rings and add them to the main composition. Season the mixture with vegetable oil, pomegranate sauce, sprinkle with salt and pepper.

This salad does not need to be stirred; it can be served immediately. For beauty, sprinkle it with sesame seeds.

Tips and tricks

Beef and bean salad is a very spicy and delicious dish that can be compared to restaurant food. This salad is unique in its own way, a masterpiece of Georgian cooking.

Spicy, tasty and satisfying - every man will like it. At the same time, it is light and low-calorie, which women will appreciate. You can eat it with a side dish or as an independent snack.

The trick of this salad is that you can add various vegetables to the base, thereby changing the flavor range. Don't be shy and experiment.

Category: Salads | Tags: Beef, Beans |

Simple recipe

The salad described below is dressed with sour cream. This gives it a certain lightness, and in combination with garlic, a pleasant piquancy.

Time: 1 hour 20 minutes.

Calories: about 400.

How to prepare beef and bean salad:

1. Boil meat, potatoes and beans separately;
2. Cut the meat into cubes, do the same with potatoes, onions and cucumbers;
3. Pass the garlic through a press, mix with sour cream and season the salad;
4. Mix and place in a salad bowl.

This dish may require more time to prepare than indicated in the recipe. This is justified by the fact that the jamming time of products may differ for various reasons, and they can also take a long time to cool.

Beef and bean salad

When summer is in full swing, with it comes all the joys of soaring temperatures. Even on the hottest days, it's fun to get together with friends and family for a picnic. But on very hot days the whole cold menu may be the best choice

When it comes to finding a cold, nutritious appetizer, look no further than this Bean and Steak Salad. The flavor of the beef and hot sauce make this salad best served cold, making it perfect for hot summer days as well.

You can enjoy it with healthy beans and grilled steak for a very satisfying meal.

You can store the salad in the refrigerator for one more day after preparation. You can also experiment with ingredients in this salad. No one forbids mixing salad with other types of snacks. The dish stands alongside such types of cold appetizers as: watermelon salsa with chips, Mexican corn salad, steak salad, strawberry salad and all foods that are best served cold.

Along with many bean salad options, this salad is also healthy because it is suitable for a gluten-free diet. Bean and Meat Salad is a great protein dish that comes together quickly and can be made for a crowd well in advance of serving. It's a flavorful, low-cholesterol food that can complement other dishes.

How to cook?

Salad with beans and shrimp is prepared very quickly. All you have to do is open a can of beans and fry the shrimp. And this, as you understand, takes a few minutes.

So, the first step in preparing a salad with beans and seafood is frying the shrimp. They should first be washed, cleaned and the dark center, which is the intestines of the shrimp, should be removed. Fry lightly salted and peppered shrimp in a small amount of vegetable matter. oils Literally a couple of minutes is enough to cook seafood.

Mix cooled fried shrimp with canned beans, sweet red onion (half rings) and hard cheese (finely grated).

It is recommended to dress this salad with mayonnaise, but if you are watching the calorie content of the dishes you eat, you can replace mayonnaise with olives. oil.

Beef and bean taco salad

Also a popular dish throughout the culinary space. Adapted Mexican recipe.

Ingredients:

• Beef meat – 300 g
• Salsa sauce – 2 tbsp.
• Canned beans – 1 can
• Fine wheat flour pasta – 200 g
• Tomatoes – 300 g
• Ripe avocado (sliced) - 3/4 cup
• Fresh cilantro (chopped) - 1/4 cup
• Lemon juice - 2 teaspoons
• Olive oil - 1 teaspoon
• Sour cream - 1/4 cup
• Chili sauce - 2 teaspoons
• Iceberg salad – 300 g
• Mexican cheese – 100 g
• Tortillas

Preparation:

Heat a large skillet over medium heat. Add beef and cook 5 minutes or until browned. Add salsa and beans; add water and cook for 5 minutes.

Place tomatoes, avocado, cilantro, lime juice and oil in a salad bowl. Mix sour cream and chili sauce in a small bowl. Add beef and beans to salad bowl. Pour over the sauce. Spread the lettuce evenly onto the tortillas. Sprinkle with grated cheese.

Meat salad with beans

This combination always evokes a festive mood, since the ingredients fit together very well, so you always get a delicious bean salad with champignons. 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:

1. Boil the beef with salt, cool and cut into cubes.
2. Open cans of canned food, mushrooms and beans, drain the marinade, chop the mushrooms if required.
3. Boil hard-boiled eggs, peel and chop finely.
4. Peel the onion and chop finely.
5. 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.