Salads with canned foods are not uncommon on our menu.
One of them is often preserved beans, in particular beans.
There is no need to cook it long enough, constantly monitoring the condition of the product.
In addition, you can immediately select the desired variety - color, or white.
And if the recipe involves the use of beans in a tomato, then it is better to take the finished one right away, cooking it at home is not an easy task.
Tasty and simple salads with canned beans - general principles of preparation
• If you are planning to cook a delicious and simple salad with canned beans, then any type of bean is suitable for you: red, white and chilli.
• Before laying in the salad, the beans are discarded in a colander, washed thoroughly with running water and dried from excess moisture.
• Beans in grains, put whole, and leguminous cut into small pieces.
• Canned beans combine their taste with a wide variety of products. It is added to salads prepared from meat, seafood, fish, vegetables. Moreover, these products can be used both raw and boiled, and added fish, tomatoes and cucumbers - canned.
• Tasty and easy-to-prepare canned bean salads are seasoned with various types of dressings prepared independently, mayonnaise or oil, olive or sunflower.
Tasty and simple salad with canned Korean beans and carrots
Ingredients:
• 250 grams of carrots "in Korean";
• a can of canned colored beans (red);
• head of red onion;
• sweet pepper (yellow) - 1 pc.;
• 75 ml of frozen sunflower oil;
• curly parsley;
• medium-sized lemon.
Cooking method:
1. Peel and chop the onion thinly in half rings, free the sweet pepper from the dense inner veins and seeds and cut it into small pieces.
2. Squeeze out the pickled carrots and remove the remaining juice by putting it in a colander. Chop a long carrot, but not very finely.
3. Drain the sauce from the jar with beans, and put it in a colander, like carrots.
4. When the beans dry, mix them with chopped vegetables and add finely chopped parsley.
5. Rinse the lemon with boiling water, or if the fruit is thick-skinned, dip it in hot water for three minutes, then cut and squeeze the juice. Stir the butter from one table. spoon of lemon juice and pour the cooked salad fill. Stir, remove the sample and add salt, if desired, pepper salad.
Tasty and simple salad with canned beans and rye crackers
Ingredients:
• colored, red beans - a half-liter jar;
• 200-250 gr. sweet (canned) corn;
• one large red onion;
• 60 grams of crackers, rye;
• one sweet green pepper;
• 50 ml of olive (salad) oil;
• wine vinegar - 2 tables. spoons;
• a teaspoon of cooked mustard;
• a bunch of fresh curly parsley;
• table salt;
• fresh peppercorns crushed in a mortar.
Cooking method:
1. Cut the flesh of sweet pepper in wide strips, chop the onion with non-thick half rings.
2. Sort parsley from dried twigs and debris, rinse well, dry. Set aside a few stalks to decorate the salad, and finely chop the remaining.
3. Separately, drop the canned corn and beans into a colander so that all the liquid is well in the glass.
4. Put in a bowl sweet pepper, half rings of onion, herbs, beans and corn and mix gently.
5. Thoroughly dilute the mustard in olive oil, and then carefully, with a thin stream, stirring constantly, not very intensively, introduce wine vinegar.
6. Salt, taking the sample, pepper a little and pour over the prepared mustard dressing.
7. Garnish the top of the salad with crackers and parsley set aside for this purpose.
Tasty and simple salad with canned beans and fish - "Narcissus"
Ingredients:
• one can of canned large fish with added oil - tuna, pink salmon;
• 320 grams of canned red beans;
• four boiled chicken eggs;
• head of red onion;
• bell pepper - one red pepper;
• 250 grams of cherry tomato;
• 120 grams of olives, pitted;
• half a bunch of young onion greens;
• fresh basil;
• half a small lemon;
• a large bunch of lettuce leaves;
• Extra salt (small);
• fragrant peppers - a mixture;
• olive salad oil - for dressing.
Cooking method:
1. Peel all boiled eggs. Cut three into small pieces, and leave one for decoration.
2. Rinse the leaves of lettuce with ice-cold water, brush off, pat the remaining water with a towel and spread the leaves on a flat plate.
3. Cut the cucumber into small slices, chop the pepper into small strips, chop the basil leaves finely with a knife.
4. Chop the onion finely, chop the onion feathers, and collect all the prepared foods in a deep bowl.
5. Drain the liquid from canned fish, mash the fish with a fork, removing the ridge and large bones, sprinkle with lemon juice and transfer to vegetables.
6. Add olives, canned beans, whole cherry tomatoes. Add salt and pepper to your taste.
7. Pour in the oil, gently stir the salad and transfer it from the bowl onto the salad leaves laid out on a plate.
8. Cut the laid egg lengthwise into slices and lay on top of the lettuce in the form of a flower, and in the center, between the egg pieces, insert small lettuce leaves.
Tasty and simple puff salad with canned beans, vegetables and cheese - "Colorful path"
Ingredients:
• 450 grams of chicken breast;
• two small onions;
• Bulgarian (sweet) pepper - two each. red and yellow;
• 300 grams of light-salted feta cheese or hard spicy cheese;
• four small cloves of garlic;
• refined sunflower oil - 50 ml;
• 320 grams of ham, boiled;
• three hard boiled eggs;
• 250 grams of canned white beans;
• mayonnaise 40% - 300 ml.
Cooking method:
1. Boil chicken until fully cooked, let cool completely and cut into thin strips.
2. Dip the onion half rings for two minutes in boiling water, quickly transfer to a bowl of cold water, soak for another couple of minutes and rinse with running water. Transfer the onion to the marinade for a quarter of an hour. For the marinade in 2 cups cold water, dissolve half the table. tablespoons of sugar and half tsp. salt, and pour 50 ml of table vinegar.
3. Lettuce spread in layers, abundantly moisturizing with mayonnaise.
4. First of all, lay flattened beans on a flat plate or salad bowl, then chopped meat, onions, dried after pickling and washing, red pepper and cheese chips, if you selected feta cheese, chop it finely.
5. Mix the sunflower oil with chopped garlic and gently pour the cheese layer with this mixture.
6. On top, spread the ham, yellow pepper and protein shavings, sliced into thin medium-sized strips.
7. Garnish the salad with chopped herbs. It will look especially original if it is laid on the surface of the same width of a strip of red and yellow pepper cut into small pieces and finely chopped greens.
Tasty and simple salad with canned beans and seafood - Sea Breeze
Ingredients:
• 450 grams of fresh squid;
• 350 grams of peeled shrimp;
• 230 grams of mussels;
• hard-boiled eggs - 3 pcs.;
• white beans, in light sauce - 1 can;
• 150 grams of cucumbers, fresh;
• half a teaspoon of artificial or natural red caviar;
• several stalks of young dill for decoration.
Cooking method:
1. Take out the entrails from the squid, separate the chord from the meat and boil the carcasses in slightly salted water for no more than three minutes. Squids should be lowered into boiling water, and the time should be counted from the moment the water boils again. Rinse the prepared squid meat and cut into strips.
2. In the same way, cut fresh cucumbers and eggs.
3. Add boiled mussels, shrimps, leave several mussels and shrimps for decoration. Pour the canned beans without marinade and, seasoning the salad with low-fat mayonnaise, mix.
4. Garnish the salad with mussels and shrimps set aside for these purposes, and spread the eggs evenly between them.
Tasty and simple salad from canned (siliculose) beans
Ingredients:
• 300 gr. green beans (canned);
• six salted tomatoes;
• a large head of salad onions;
• three small carrots;
• four large spoons of mayonnaise;
• three table. tablespoons of pure vegetable oil;
• pitted olives - 20 pcs .;
• juice of half a large lemon;
• evaporated salt "Extra".
Cooking method:
1. Cut the carrots into small cubes and simmer them in a small amount of frozen sunflower oil with the addition of 50 ml of water.
2. Drain the green tomatoes and beans from the liquid. Finely chop the half of the tomatoes, and cut the other part into slices. Beans cut into slices, olives into thin rings.
3. Mix the cooled carrots, beans, olives, chopped tomatoes, and onion shredded in strips.
4. Dilute the mayonnaise with two tablespoons of carrot sauce that was released during braising and freshly squeezed lemon juice. Season the salad with the prepared filling and mix well.
5. Put the salad on a serving plate, and spread the slices of tomatoes around it.
Tasty and simple salad with canned beans and chicken in mustard and honey sauce
Ingredients:
• chilled chicken breast;
• 0.5 l of beans in white sauce;
• sweet pepper, green (for beauty) - 1 pc.;
• 200 grams of sweet sugar;
• two small ripe tomatoes;
• head of lettuce;
• "Seasoning for chicken";
• greens - parsley, medium bunch.
For refueling:
• 80 ml of refined sunflower oil;
• 60 ml of table 9% vinegar;
• ready-made purchased or home mustard - 3 tbsp. l .;
• two tables. tablespoons of natural (liquid) honey;
• garlic - 2 teeth;
• half a teaspoon of thyme.
Cooking method:
1. Cut the fillet off the bone, rinse it thoroughly with water and pat it with a napkin or disposable towel.
2. Cut the meat into small slices, sprinkle with "Chicken seasoning" and, wrapping in a plastic bag, put in the refrigerator for 50-70 minutes.
3. Gently mix mustard, honey and table vinegar with vegetable oil. Add the crushed garlic, put the thyme and, stirring thoroughly, leave for half an hour to insist.
4. Remove the bag of marinated chicken meat from the refrigerator and fry it until tender golden brown.
5. Add the canned corn and beans to the chilled meat from the jars, without liquid.
6. Add ripe tomatoes, chopped into large cubes, small slices of onions, small pieces of sweet pepper, chopped parsley and, having well mixed all the ingredients, season the salad with the prepared honey mustard sauce.
Tasty and simple salad of canned beans with apples - "Monastic"
Ingredients:
• 320 grams of canned beans;
• 300 grams of apples, sour varieties;
• 200 grams of beets, boiled;
• 50 ml of table vinegar;
• fine Extra salt;
• sunflower oil or other well-refined vegetable oil;
• parsley or cilantro.
Cooking method:
1. Cut peeled apples and seeds into small thin strips, and chop the boiled cooled beets into coarse chips on a grater, or cut them like apples.
2. Mix the crushed components of the salad with the beans that have been drained from the brine, add finely chopped cilantro or parsley.
3. Salad season with the chosen oil, vinegar, sprinkle with black pepper and salt at your discretion and taste.
4. This bean salad is served fresh, immediately after cooking.
Delicious and simple salads with canned beans - tricks and tips
• While spreading a canned bean salad, add layers of chicken and egg white slightly.
• Canned beans and corn are well dried before combining with the rest of the ingredients.
• Canned beans in any of the above recipes can be replaced with boiled one, if desired.
• If the salad is seasoned with olive or vegetable oil, it must be salted before adding oil, since salt does not dissolve in the oil.
• Dressings are added gradually, in small quantities, with each addition mixing the salad well.
