Salad with Korean carrots and beans belongs to the category of hearty salads. It can be prepared for a large company and be sure that guests will not leave hungry.
Often a meat ingredient is added to the dish, which makes it even tastier and even more high-calorie. Korean carrots add spice and bright colors, and beans - rich taste.
The advantage of this salad is that it will not be spoiled by new ingredients. Eggs, vegetables, spices - everything will be appropriate and will add its own "zest" to the dish. The cooking time in this case depends on the number of components. Additional skills are not required. It is enough to cut the components and mix them (or lay them out in layers).
This is the kind of salad that only gets better with time. Therefore, it is important to give him time to insist.
How to cook a salad with Korean carrots and beans - 15 varieties
The most common type of salad. It is hearty, tasty and easy to prepare.
Ingredients:
- Korean style carrots - 400 g
- Chicken breast - 500 g
- Beans - 1 bank
- Mayonnaise
Cooking:
Chicken meat should be cut into cubes. Mix all the ingredients in a salad bowl and season with mayonnaise.
Carrots in Korean can be pre-chopped if it is too long.
bell pepper combined with green onion makes the salad spring. Also, these components decorate the dish with bright colors.
Ingredients:
- Beans - 1 bank
- Korean carrot - 400 g
- Croutons - 100 g
- Bulgarian pepper - 1 pc.
- green onion- 1 bunch
- Salt pepper
- Mayonnaise
Cooking:
Remove seeds from bell pepper and cut into strips. Chop green onions. Combine all ingredients, salt and add a little mayonnaise.
"New Year's" salad with Korean carrots and beans
Croutons add originality to the dish. The basis is sausage, Korean carrots and beans.
Ingredients:
- Croutons - 1 pack
- Korean style carrots - 400 g
- Beans - 1 bank
- Smoked sausage - 300 g
- Mayonnaise
- Greenery
Cooking:
Sausage should be cut into strips. Combine carrots, beans, sausage and crackers, mix. Finely chop the greens and also send to the salad bowl. Add Mayo.
Crackers can be cooked independently in the microwave and oven. This way they will be more useful.
Choosing this recipe, you need to buy more spicy and spicy carrots. Salad is similar to dishes from oriental cuisine.
Ingredients:
- Korean carrot - 300 g
- Celery root - 300 g
- Greenery
- Vegetable oil - 2 tbsp
Cooking:
First you need to cut the celery into long strips. You can use a grater for Korean carrots. Then combine it with carrots and let stand for 20 - 30 minutes so that the celery takes over the marinade.
Chop greens. Combine all ingredients and drizzle with oil.
The dish includes a minimum of ingredients, but this does not make it less tasty.
Ingredients:
- Korean-style carrots - 300 g
- Canned beans - 300 g
- Croutons - 1 pack
- Mayonnaise
Cooking:
The cooking process is surprisingly simple - mix everything and season with mayonnaise.
Salad from Korean cuisine. Cucumbers with spices make the recipe unusual.
Ingredients:
- Cucumbers - 2 pcs
- Canned beans - 1 can
- Korean carrot - 300 g
- Red hot peppers- 1/3 pcs
- Garlic - 2 cloves
- Vinegar
- Vegetable oil
- Salt, pepper, seasonings
- Soy sauce
Cooking:
First you need to pickle cucumbers. To do this, they are cut into 4 parts, poured with vinegar. Add pepper and leave in the refrigerator for an hour.
Chop hot pepper and garlic. When the cucumbers are ready, you need to mix all the ingredients. Pour salad soy sauce, add spices and vegetable oil.
The salad will be even tastier in a few days, when the cucumbers and other ingredients are infused.
An unusual salad is sure to attract attention and surprise with its original taste.
Ingredients:
- Green beans - 300 g
- Korean carrot - 100 g
- Chicken fillet - 300 g
- Onion - 1 pc.
- Butter
- Salt pepper
- Mayonnaise
- Dill
Cooking:
Onion cut into cubes. Meat also cut into medium pieces. Chop the dill.
Fry the onion butter. Fry the string beans in a separate pan.
Combine all ingredients, salt and pepper. Add mayonnaise to taste.
To make the salad more juicy, you can add more carrots in Korean.
This salad is better to buy raw smoked sausage. It goes well with olives and carrots.
Ingredients:
- Raw smoked sausage - 300 g
- Canned red beans - 1 can
- Korean carrot - 400 g
- Pitted olives - 1 can
- Mayonnaise
Cooking:
Cut the sausage into thin strips. Cut olives in half. Mix all products and season with mayonnaise.
Salad "Festive"
The dish will be relevant not only on the festive table. Its ingredients are available, which makes the salad in demand every day.
Ingredients:
- Canned white beans - 1 can
- Canned corn - 1 can
- Korean carrot - 300 g
- Croutons - 100 g
- Egg - 1 pc
- White cabbage - 300 g
- Mayonnaise
Cooking:
Shred the cabbage. Cut the egg into cubes. Combine all ingredients, salt to taste and add mayonnaise.
One of the most original salads with Korean carrots. WITH fried potatoes oil must be drained. Otherwise, the dish will turn out to be too heavy for the stomach.
Ingredients:
- Potato - 5 pcs
- Korean carrot - 200 g
- Red beans - 1 can
- Ham (sausage) - 200 g
- Mayonnaise
Cooking:
First you need to fry the potatoes. You can add onions, salt and pepper. Cut the ham into strips. Combine carrots, beans, ham and potatoes, mix. Add some mayonnaise.
For those who love chinese cabbage You definitely need to make this salad. All ingredients are perfectly matched and do not "conflict" with each other. Ham can be replaced with sausage.
Ingredients:
- Boiled beans - 1 cup
- Ham - 100 g
- Chinese cabbage - 1/2 piece
- Egg - 3 pcs
- Korean carrot - 100 g
- Olives for decoration
- Mayonnaise
- Sour cream
- Parsley
Cooking:
Cut the ham into cubes and combine it with the beans. Then add chopped eggs and Chinese cabbage. Shake with chopped herbs. Salt and season with mayonnaise and sour cream in equal amounts.
Put the salad on a plate, put the surface with carrots in Korean. On this carrot "canvas" put grapes from olives and make a sprig of parsley.
Salad "Chanterelle"
A real delicacy for gourmets. Cheese, carrots, chicken fillet- everything points to a tasty and satisfying dish.
Ingredients:
- Chicken fillet - 200 g
- Korean carrot - 200 g
- Beans - 1 bank
- Cheese - 150 g
- Pickled cucumber - 2 pcs
- Garlic - 2 cloves
- Mayonnaise
Cooking:
Cut the fillet into cubes, grate the cheese, and chop the cucumber into pieces. Garlic is also finely chopped and combined with mayonnaise.
In a salad bowl, collect all the ingredients and season with mayonnaise with garlic.
An even richer salad. Thanks to mushrooms, it becomes very nutritious.
Ingredients:
- Beans - 100 g
- Korean-style carrots - 100 g
- Mushrooms - 100 g
- Onion - 1 pc.
- Potato - 1 pc.
- Vegetable oil - 2 tbsp
- Mayonnaise
- Salt pepper
Cooking:
Saute mushrooms and onions in butter. Cut potatoes into cubes. Fill with mayonnaise.
This dish is best made during tomato season. Then it will be very fragrant and juicy.
Ingredients:
- Korean carrot - 400 g
- Canned red beans - 1 can
- Tomato - 2 pcs
- Garlic - 3 cloves
- Mayonnaise
Cooking:
Cut the tomato into medium cubes. Mince the garlic. Mix beans, tomatoes, carrots and garlic. Fill with mayonnaise.
Korean bean, heart and carrot salad
- Vareniki, dumplings Ah, dumplings, and varenniki with cottage cheese, potatoes and mushrooms with cherries and blueberries. - for every taste! In your kitchen, you are free to cook whatever your heart desires! The main correct dough for dumplings and make dumplings, We have this recipe! Cook and delight your loved ones with the most delicious dumplings and dumplings!
Detailed description: bean salad with carrots and onions recipe from the chef for gourmets and housewives from various sources.
This red bean salad is the most delicious, in my opinion, and very easy to prepare. All other ingredients for this salad are always in every home. Beans are a protein product and a salad from it always turns out to be hearty and tasty.
This spicy, moderately spicy, hearty salad will delight your guests at any holiday!
Products:
- 1 cup red beans (dry)
- 1 large carrot
- 1 large onion bulb
- 1-2 garlic cloves
- Vegetable oil for frying
- Salt to taste, mayonnaise for salad dressing
- dill greens
Red bean salad recipe:
Soak red beans for 12 hours in plenty of water. Water can be changed several times during the soaking process. It is imperative to soak the beans before cooking, because. water perfectly breaks down oligosaccharides, which are not absorbed by our body and cause increased gas formation in the intestines.
In addition, pre-soaking legumes (such as peas for a delicious lean pea soup, as well as for green lentil soup) significantly reduces their cooking time.
After 12 hours of soaking, put the swollen beans in a colander, rinse under running water.
Then we send the beans to the pan, pour water 5 cm above the level of the beans and cook for 1.5 hours, from time to time removing the foam, if any.
Salt must be added towards the end of cooking so that the beans are not tough.
Throw the boiled beans in a colander and cool,
Fry carrots and onions vegetable oil until cooked, salt to taste, cool
Mix beans and onions with carrots,
Chop fresh dill, send to salad
add a clove of garlic and mayonnaise (just a little bit).
Mix, salt to taste.
Everything! delicious hearty spicy salad red bean is ready!
That's all for today! Cook with pleasure and share your impressions in the comments.
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Hello gentlemen!
Who would have thought, but it turns out that in winter you can still close a couple of jars with very delicious snack. Today we will talk about vegetable salad from beans. I think that no one will be against and will even be shocked by the fact that it turns out that such a gourmet can be prepared from legumes that will conquer with its taste and aroma.
I want you, after looking at all the recipes, to be inspired by the desire to create and make such preparations. After all, frosts will begin very soon, which means that we will increasingly gather in the family circle.
By the way, such a bean salad, as well as borscht dressing, can perfectly complement any hot dish, be it soup or stew with meat or potatoes. And you can generally serve as an independent dish, as a side dish. In general, I think that you will take note of all the recipes right now, and it would be even better if you share such a find on social networks.
By the way, often such a bean treat is called lobio. Well, whoever likes it, he says so. In any case, the main thing for us is that it looks appetizing first of all, so that the saliva wells up, and after opening, the fingers also sit and lick.
Well, let's get right down to business.
Salad of beans and vegetables for the winter - well, a very tasty recipe
This option is truly not only savory, but also very satisfying. After all, beans are rich in protein in content, and also contain calcium, iron, etc., as they say, the record holder. In this regard, if the guests took you by surprise, they suddenly appeared, and you did not expect them. Then, if there is a jar with such canned charm in the trunk, it can help you out.
Boil for a side dish in a quick way buckwheat porridge, yes, or play lazy dumplings. A vegetable appetizer is already ready and waiting for its tasting.
We will need:
- White beans - 600 g
- Tomatoes - 1 kg
- Eggplant - 4 pcs.
- Garlic - head
- Sweet bell pepper- 8 pcs.
- Salt - 3 tablespoons
- Sugar - 3 tablespoons
- Vegetable oil - 140
- Table vinegar - 50 ml
Stages:
1. Well, before you start, soak the beans in cold water overnight, this will help speed up the cooking process in the morning. After the water is drained and pour new, cook until cooked, lightly salt.
Cut the pepper of any color into small strips, do it carefully, and so that all the seeds are initially removed, and also remove the stalk.
2. Cut the blue ones for this salad also into pieces, and then, to remove the bitterness, place them in salt water. Let stand 20 minutes and then drain the water.
3. But the tomatoes will have to be chopped in any food processor, for example, you can take a blender or a food processor, make a puree. The skin will need to be removed first. Add finely chopped garlic here or squeeze it through a garlic press.
In received tomato puree put necessarily loose, it is sugar and salt. And of course vegetable oil, place the saucepan with the contents on the fire.
4. As soon as the mass boils, add finely chopped pepper, and cook for about 10 minutes after the pasta is actively bubbling.
Attention! The fire should not be higher than medium, otherwise the mass will burn to the walls of the dishes.
Then add eggplant, stir and simmer for the same amount of time. After adding the finished beans, mix until smooth. Continue simmering for another 20 minutes. If you see that the mass is too thick, add a little water.
5. Just before turning off, add vinegar, stir and start pouring salad into sterile jars. Take clean lids and close the containers tightly with them. Turn jars upside down and wrap with a towel or blanket. Once they cool down to room temperature, take it to a closet or other cool place.
6. And of course, do not forget to leave yourself a couple of spoons to sample. Garnish with parsley and serve in a good mood. Bon Appetit!
Salad with tomato paste, beans and eggplant: the easiest and most delicious recipe
It is not for nothing that such a preparation of vegetables and beans is always recorded in the cookbook of every fashionable hostess. The thing is that there is nothing complicated in its preparation. The main thing is to soak the legumes in advance, and in the morning you can safely create in the kitchen.
And you also know what the secret is, such charm goes great in fasting, because there is nothing superfluous in such a salad. Some vegetables and some spices.
In general, it is very tasty and healthy. Not a single man can resist such a gourmet, especially if you make it yourself and exclusively at home, and do not put these semi-finished products on the table.
Well, I propose to make a vegetable mix while autumn allows us to do this, because the gifts of the garden have already been collected and are waiting to be processed. You can take and add zucchini or blue ones to this dish, and of course, you can’t do without carrots and onions here either. There are a lot of recipes. Look through this entire post and you will see it. I really like the bean preparation with tomatoes, I trudge from it, and then I lick my fingers). But, we'll talk about it a little later.
Well, now we go directly to the preparation itself.
We will need:
- white beans - 0.5 kg
- tomatoes - 0.5 kg
- carrot - 0.5 kg
- eggplant - about 1.5 kg
- garlic - 0.2 kg
- granulated sugar - 1.5 tbsp.
- vinegar 9% - 0.5 tbsp.
- salt - 3 tbsp
- black pepper - a pinch
Stages:
1. Rinse the beans in water, if there is time, soak it for a couple of hours, and then drain the water. Then boil until done.
3. Chop the tomatoes into pieces and mix with the rest of the vegetable mass. Simmer for 30 minutes over low heat. Next, combine this mixture and boiled beans in one bowl. Pour in the vinegar, salt and sugar. Boil 45 minutes from the moment of boiling. Pepper at your discretion.
Read also: Salad recipe lick your fingers for the winter
4. And also pass the peeled garlic through the press, which will give the dish a flavor.
5. After actively extinguishing all the components of the workpiece, taste it and immediately pour hot into glass jars. They must be clean and sterile. Cover with lids and screw tight. Place the jars upside down under the blanket. Expect to cool completely, and then store in the cellar.
How to make bean salad. Video recipe from YouTube channel
As I already made a reservation, there are so many cooking options that sometimes you don’t know which recipe to choose so that the salad exceeds all expectations. I think you can turn to any video blogger and see what they offer.
Watch this story, repeat all the steps and you will be provided with an awesome salad for the winter.
Green bean salad with carrots and onions
I don't think anyone can refuse asparagus beans if you prepare it for the winter in the form of a snack. After all, it is always cool to do it for the future, especially when it is winter or spring outside, such a jar will remind us of summer. I hope that you will definitely like this simple recipe and you will certainly choose it.
From the facts! Interestingly, according to scientists, the first such asparagus salad was prepared in Italy, and then they began to prepare it in other countries.
We will need:
- Tomatoes - 5-6 pcs.
- Vegetable oil - 50 g
- Sugar - 3 tsp
- Salt - 1 tbsp or to taste
- Vinegar - 40 ml
- Garlic - 5 cloves
- Carrot - 3 pcs.
- Onion - 3 pcs.
- String beans - 0.5 kg
Stages:
1. Rinse all vegetables in water, cut onions into thin slices in the form of half rings. Chop the tomatoes into pieces, and this time do not chop the carrots, but cut into circles.
2. But, as for the green beans, it must also be washed and cut off on both sides.
3. Now, put vegetable oil in a saucepan and bookmark all the ingredients, except for the beans. Turn on the stove, select medium mode and simmer for only 10 minutes, stirring occasionally.
Then salt and add the asparagus and of course continue cooking for another 15 minutes. Next, you need to salt and be sure to sugar. Pass the garlic through a press and place in this container. Stir.
4. Simmer again for 20 minutes. Now take a sample, if everything is cooked, then pour in the vinegar in the right proportions. Wonderful! Take jars and distribute this appetizer hot.
5. Pour water into another saucepan, and it should be warm, lay an unnecessary little thing or a towel on the bottom. Put a jar of vegetables and cover with a lid. Turn on the fire and cook after boiling for 15 minutes, if the jar is 0.5-1 l. Thus, the salad will be sterilized.
Important condition. Water should be shoulder-deep or at least half.
Wrap the containers in warm clothes, while turning the workpiece upside down. Soak in this state for 24 hours, and then put it in a cool place where there is no sunlight and light.
Beans in tomato sauce for the winter
In general, if you want to know, read the instructions and cook with me.
We will need:
- beans - 1 kg
- carrots - 2 kg
- sugar - 1 tbsp.
- vinegar - 200 ml
- tomatoes - 2 kg
- onion - 0.5 kg
- garlic heads - 3 pcs.
- sunflower oil- 500 ml
- salt (coarse) - 3 tbsp. l
Stages:
1. To make the beans cook much faster, soak them in cool water overnight. Drain the water in the morning.
2. Use a blender to turn tomatoes into tomato paste, remove the skin from the fruit in advance. To do this, tomatoes can be soaked in boiling water for 1-2 minutes, after such a procedure the peel can be easily removed.
If you don’t have a blender in your house, it doesn’t matter, use a regular meat grinder and get the same effect.
So, as soon as the pasta is ready, put the legumes into it. And also cut the onion into cubes, and grate the carrots on a fine grater or use any electrical appliance. Add vegetable oil, and for taste sensations sugar and salt.
3. Now bring the whole mass to a boil over medium heat, and cook for about 40 minutes, and then pour in the vinegar and finely chopped garlic. Taste and simmer for another 40-50 minutes to soften the beans. As you achieve this, pour the snack into clean, sterilized jars, screw tightly with self-tightening lids.
Place the blanks under the fur coat, while unfolding the cans on the other side, with the lids down. Expect complete cooling. And then store in the refrigerator or in the basement.
Bean salad for the winter of pepper and tomato
Few people know, or maybe they already guessed, but such an appetizer can rightly be called lecho. Wow, this is delicious, and another super feature of this recipe is that the dish after cooking does not require any additional steps, that is, sterilization. Well, this may not please everyone. I have been looking for this method for a long time and now I found it, it is in front of you. Use on health.
Such a wonderful blank can easily stand in your apartment, that is, at home, and she will not get anything if you did everything right.
Wow! Well, then cook soups and use this salad as borscht dressing for example, or just pop.
We will need:
- tomatoes - 1.5 kg
- sweet bell pepper - 1 kg
- sugar - 0.5 tbsp.
- vegetable oil - 0.5 tbsp.
- vinegar - 75 ml
- beans - 250 g
Stages:
1. Take white beans and rinse it properly in running water, and then fill it with water, let stand for 12 hours. Next, drain the aqueous solution, and boil the legumes in another clean water, salt at the very end. Then drain the liquid again and cool.
Rinse the bell pepper as well, chop into sticks, while removing the stalk and seeds. Twist the tomatoes in a meat grinder or food processor to a homogeneous mass.
2. Put the resulting tomato paste on the stove and as soon as it starts to sizzle and boil, add chopped pepper, simmer for 15 minutes on a low stove setting. Then add the beans, since they are already ready, then cook for 3-5 minutes.
3. Now it remains only to sugar and salt, and add vinegar and vegetable oil for preservation. Stir and cook for another 5 minutes. And then pack in sterile jars. Close the lids and wrap the containers with a towel and let them cool completely. Bon Appetit!
Note that the recipe for this bean salad is without sterilization, which simplifies the steps and, most importantly, your precious time.
Harvesting with beans and zucchini - you will lick your fingers
Well, if you still don’t know what to do with zucchini, then the solution has been found. Pair them together with beans. It will come out cool and attractive, and the smell, what it will be, mmm, yummy! The thing is that it uses its own tomato paste, or rather tomatoes that are twisted in a meat grinder or blender.
We will need:
- eggplant - 500 g
- carrot - 150 g
- sweet bell pepper - 150 g
- garlic - 50 g
- tomatoes - 400 g
- salt 0.5 tbsp for salad and eggplant - 1 tbsp - 1.5 tbsp
- vegetable sunflower oil - 80 ml
- beans - 130 g
- water - 250 ml
- granulated sugar - 1 tbsp
- vinegar 9% - 25 ml
Stages:
1. Do the preparatory work with the beans, soak them in water for 12 hours in advance. Then drain the water and fill with new water, cook until tender.
Chop bell peppers and carrots with ordinary straws, as shown in this photo.
2. Also cut the eggplant into pieces and soak in a slightly salted water solution, use 250 ml and 0.5 tbsp of salt. Keep them for 30 minutes. And then drain the water, all the bitterness will go away.
Place the tomatoes and peeled garlic cloves in a blender bowl and twist until a porridge-like mass. Bring this mixture to a boil on the stove. Put further Bulgarian pepper with carrots, salt, as well as sugar and odorless vegetable oil. As soon as the salad boils, boil it for half an hour.
Then, after the time has elapsed, put the blue ones with beans, mix and cook for another 20 minutes. Almost before turning off, pour in the vinegar, simmer for 2-3 minutes.
Read also: Salad diet chicken breast recipe
Beans in love - salad for the winter
What a funny name, and it's not for nothing that it sounds like that. Asparagus beans will be used, and you yourself know how interesting it is. I also really liked this option, now I always make such an appetizer every autumn season. And even when we go on a picnic, we often take such a charm with us.
And at home we use it as an addition to any main dishes. Mine like very much to use with meat in French.
We will need:
for two cans of 450 ml:
- String beans - 0.5 kg
- Carrot - 0.5 kg
- Hot pepper - 1 pod
- Tomatoes - 1000 g
- Sweet pepper - 0.2 kg
- Sugar - 100 g
- Garlic - 10 cloves
- Sunflower oil - 150 g
- Vinegar essence - 1 tbsp
- Salt - 1 tbsp
Stages:
1. Take the right amount of asparagus beans, wash in water, and then cut into equal strips, approximately 2.5 cm long.
Pour water into a saucepan and boil, then put the chopped asparagus beans and cook for 10 minutes, until soft, and then drain the water.
Use a colander in this case, it will help you better cope with this task.
2. In the meantime, while the beans are cooking, you can take a grater and chop the carrot until shavings.
3. And chop the tomatoes into small plastics.
4. Bulgarian pepper cut into cubes, garlic into plates. If you like spiciness, then chop one pod of hot pepper into pieces.
5. Take a saucepan and pour sunflower oil into it, bring to a boil. Put the first tomatoes and carrots, salt and sugar. Boil the tomato mass and simmer with the lid closed for 20 minutes on the lowest heat.
6. Then add legumes and two types of pepper with garlic. Let the salad boil again, and then cook for 10 minutes. Then it remains to add vinegar and garlic, simmer for a couple more minutes.
After that, lay out on clean jars, cover with lids.
7. Pour warm water into the pan over the shoulders of the jars and lay a towel on the bottom, set the blanks and sterilize for 20 minutes.
8. Well, in the end, take out the jars and tightly cork with metal lids. Install them with the lids down and insulate with a blanket. Leave for the night. And then lower it into the cellar or store it in a cool room, room.
Delicious "Beans" with tomatoes for the winter
Well, one more option, a bomb that goes off the plate in a swoop. You haven't had time to serve yet, and your household members have already devoured while you were fussing around in the kitchen. By the way, many people put such a gourmet in a hodgepodge, this is such a soup, who do not know.
We will need:
at the exit 7 cans of 0.5 l
- dry beans - 3 tbsp.
- carrots - 0.5 kg
- sweet bell pepper - 0.5 kg
- tomatoes - 1.5 kg
- onion - 0.5 kg
- table salt - 1 tbsp
- sugar - 100 g
- sunflower oil - 100 ml
- vinegar - 40 ml
Stages:
1. Prepare and sterilize jars in advance in a convenient way for you.
2. Sort the red beans and wash them in running water, soak them overnight. Then boil it until done.
3. While the beans are cooking, you can fry carrots and onions in vegetable oil. Grate the carrots, and the onion into pieces. As the onion begins to turn golden, add tomatoes to the pan, which are chopped into cubes and bell peppers into cubes.
4. Stir the dish and add salt, sugar and vinegar. It remains now to put the boiled beans and let her sweat in such tomato sauce about 30 minutes. And then pack in jars and twist with a special machine. As your jars cool under a towel, take them to the basement. Happy discoveries!
Greek bean and vegetable appetizer
And finally, I want to introduce another favorite that everyone also loves. It looks great finished. Add vegetables in different proportions and experiment, I think this movie will help you. And I hope that such a dish will fit perfectly into your menu. Catch classic version cooking:
With that, my friends, I end this post. I hope that in this article you have found long-forgotten recipes for yourself, or maybe you have never prepared bean salads for the winter? So what are you waiting for, I advise you to definitely cook it. After all, it is incredibly tasty, and most importantly satisfying, which cannot please you.
Good luck everyone and see you soon.
Best regards, Ekaterina
Delicious, satisfying, beautiful salad from beans with carrots diversify casual table and perfectly complements the festive.
It is very easy to prepare, no special ingredients are required.
Many components of such a salad are always at hand, and they are inexpensive.
In addition to beans and carrots, the dish may include meat, vegetable and other ingredients: cheese, mushrooms, nuts, herbs, spices. You can fill the protein salad with mayonnaise, vegetable oil.
Bean Salad with Carrots - General Cooking Principles
Beans for salad can be boiled yourself or canned. In the first case the main thing is to cook the beans correctly so that they turn out tasty, do not boil soft, do not cause intestinal troubles.
Dried beans should be poured cold water and soak twelve hours by changing the water three or four times. When the beans swell, they are washed, poured with water again so that five centimeters are separated from the beans under the surface of the water (approximately the length of the middle finger of a woman's palm).
cook beans will take an hour or an hour and a half. If foam appears, it must be removed with a slotted spoon. You can salt only about ten minutes before the end of cooking, otherwise the beans will become very tough.
For salad, you can use any beans: both red and white. If in stock canned beans in tomato sauce, then it can be put in a colander and rinsed with running cold water.
Carrots for salad are used fresh or boiled. It is pre-washed, cleaned, peeled, and then rubbed on a fine grater.
Bean salad with carrots
Very simple, tasty spicy salad from beans with carrots and onions is unlikely to be appropriate at a festive feast. But as a homemade family dish, it is very good.
Ingredients:
A glass of dried red beans;
Large strong carrot;
Large onion;
Two cloves of garlic;
Fresh dill, other herbs optional;
Oil for a frying pan;
Mayonnaise.
Cooking method:
Boil and cool beans.
Finely chop the onion.
Heat up the skillet.
Fry the onion along with the grated carrots.
Salt vegetables and set aside.
Cut dill.
Mince the garlic however you like.
Mix all ingredients.
Put a little mayonnaise (a spoon and a half, no more).
Mix.
Salt if needed and serve.
Bean salad with carrots "Spicy taste"
White beans make it possible to prepare an equally successful bean salad with carrots. It turns out quite sharp due to pepper and vinegar.
Ingredients:
A glass of white small dried beans;
Five medium carrots;
Large onion;
Half a teaspoon of nine percent vinegar;
Two cloves of garlic;
Two tablespoons of oil;
A pinch of red and black pepper.
Cooking method:
Throw the boiled beans into a colander, sue.
Grate the carrot finely or medium.
Pour vinegar over carrots, sprinkle with pepper, mix.
Chop the onion.
Mince the garlic.
Heat up the oil and fry the onion.
Put the onion in the carrot.
Add beans and garlic.
Mix and leave for half an hour to infuse.
Bean salad with carrots, croutons and Korean carrots
A spicy and spicy bean salad with carrots can be prepared by adding crispy crackers and spicy Korean carrots as ingredients. Crackers are perfectly browned in the oven, although you can buy ready-made store-bought crackers. The recipe calls for canned beans, although you can boil them yourself.
Ingredients:
Two cans of canned red beans;
Two hundred grams of finished Korean carrots;
Two hundred grams of semi-hard cheese;
A bunch of any fresh herbs;
Crackers from white wheat bread;
Three spoons of mayonnaise.
Cooking method:
Rinse beans under cold water.
Coarsely grate the cheese piece.
Chop greens (cilantro, dill, parsley).
Mix all the ingredients and carrots in Korean.
When serving, sprinkle each serving with a handful of crackers.
Bean salad with carrots "Meat Soul"
A meat version of bean salad with carrots can replace dinner because it contains nutritious proteins, fiber and carbohydrates. Very nutritious and wonderful tasty dish that can decorate any festive table. An unusual serving with dried pita bread is an original, simple and beautiful solution.
Ingredients:
A can of canned white or red beans;
Two hundred grams of fresh meat;
Two medium onions;
Two medium-sized pickled cucumbers;
Large juicy carrots;
Fifty grams of very thin Armenian lavash;
Salt pepper;
Bulgarian pepper;
Oil for a frying pan;
Mayonnaise.
Read also: Original New Year's salads with photo recipes
Cooking method:
Cut the meat into thin strips, beat off on both sides.
Coarsely grate carrots.
Chop the onion into small cubes or cubes.
Heat the oil and fry the meat until a nice crust forms. The meat should not release juice, so do not cover the pan with a lid when frying.
Put the meat out and set aside.
Pour oil into the same pan and fry the onion until translucent.
Lay the onion over the meat.
In the same place, fry the grated carrot (it should become soft).
Put the carrots in the onion and meat, mix.
Cucumbers cut into small cubes, after drying from the liquid.
Lay out to the rest of the components.
Lavash cut into pieces according to the size of the pan.
Heat a dry, clean frying pan and dry the lavash slices on both sides.
Break dried pita bread into pieces of a derivative size and shape.
Cut the bell pepper into thin strips.
Season the salad with mayonnaise, mix.
Serve the salad garnished with pepper and lavash slices.
If the salad is served immediately after preparation, then the pita bread can be put to the rest of the ingredients and mixed. If the dish is left in the refrigerator until serving, that it is impossible to put pita bread, it will get wet.
Bean salad with carrots and mushrooms
The mushroom component makes the bean salad with carrots original, fragrant, tasty. You can take any store-bought or self-collected mushrooms, fresh or canned.
Ingredients:
A jar of canned white or red beans;
Two hundred grams of mushrooms, fresh champignons or canned;
Three medium carrots;
Two small bulbs;
Mayonnaise;
Pan oil.
Cooking method:
Rinse canned mushrooms, dry and cut. Do the same with fresh ones.
Heat the oil and fry the mushrooms until the liquid has completely evaporated and a crust forms.
Coarsely grate carrots.
Chop onions into small cubes.
Fry the carrots and onions in hot oil separately, add to the mushrooms and cool.
Rinse the beans, drain in a colander.
Combine all components, add a little salt.
Put mayonnaise, mix.
Bean salad with carrots and salami "Appetizing turret"
Festive feed makes this delicious option bean salad with carrots is an excellent option for a friendly feast. It is better to cook a dish according to the number of eaters, it will be more beautiful. Satiety gives the salad penny sausage, mushrooms, mayonnaise.
Ingredients:
Two hundred grams of boiled beans;
Two medium carrots;
Large bulb;
Two hundred grams smoked sausage or salami;
Two hundred grams of fresh mushrooms;
Two cloves of garlic;
Mayonnaise;
Some fresh greens.
Cooking method:
Chop onion finely.
Coarsely grate carrots.
Wash the mushrooms, dry and cut into strips.
Heat the oil, fry the onion until transparent (do not fry until crusty!).
Put the onion, add oil and fry the carrot until soft. Share.
Add oil again and fry the mushrooms until a crust forms. Fry without a lid.
Cut the sausage into thin strips.
Mince the garlic.
In a large bowl mix all ingredients.
Dress the salad with mayonnaise.
Fill a wide glass with lettuce and invert onto a plate. Carefully remove the glass - you get a turret.
Instead of a glass, you can use a detachable form of small diameter. It must be installed without a bottom on a serving plate, filled with salad and pressed a little on top for greater density.
Sprinkle the resulting "turrets" with chopped herbs.
Bean salad with carrots and sweet peppers
Delicious, juicy and fresh salad from beans with carrots, Chinese cabbage and bell pepper will appeal to children and adults. It has a lot of protein, vegetable fiber, vitamins.
Ingredients:
A jar of canned beans;
Large juicy carrot;
One sweet pepper;
Two small fresh cucumbers;
One hundred grams of Chinese cabbage;
Silent canned green peas;
Any fresh herbs;
Small bulb;
Sour cream.
Cooking method:
Finely chop Chinese cabbage.
Onion cut into transparent rings.
Chop greens with a knife.
Cut the bell pepper into thin strips.
Grate the carrot finely.
Dice cucumbers.
Rinse canned beans.
Drain liquid from peas.
Mix all the components of the salad, salt.
Season with mayonnaise, mix and serve.
Bean salad with carrots, beef and walnuts
Hearty, tasty, spicy meat salad from beans with carrots has a distinct Georgian character. Fans of Caucasian cuisine will be delighted with such a dish.
Ingredients:
A jar of canned red beans;
Two cloves of garlic;
Red onion;
Fifty grams of walnuts;
teaspoon seasoning hops-suneli;
One bell pepper (red);
Two hundred grams of boiled beef pulp;
A bunch of fresh books;
A pinch of crushed black pepper;
Five tablespoons of olive oil;
Tablespoon wine vinegar.
Cooking method:
Cut the onion into thin half rings. If it is very bitter, be sure to remove the bitterness. Otherwise, you can spoil the salad.
Peel the bell pepper from the core and cut into thin strips.
Meat cut into small cubes.
Rinse beans from liquid, dry.
Chop the garlic.
Finely chop the nuts and fry in a dry frying pan.
Cut cilantro.
Mix all the ingredients with spices, salt.
Prepare dressing from wine vinegar and olive oil.
Pour dressing over salad, mix and serve.
Bean Salad with Carrots - Tricks and Useful Tips
Soaking dried beans before cooking will rid them of oligosaccharides, the cause of increased gas formation in the intestines. Substances that are not absorbed by the human body are washed out with water. Therefore, there will be no unpleasant consequences from eating beans.
Soaking the beans reduces the cooking time, which means that the beans do not overcook.
Idea for serving bean salad with carrots and croutons. So that the crackers are crispy, tasty, not soaked ahead of time, they can be served on a separate plate.
Difficulty of preparation: Easy
Cooking time: over 2 hours
Vegetarianism: No
Kitchen: Home
Servings: 4 servings
Dish type: Salads
Ingredients for Carrot and Onion Bean Salad for 4 servings:
Step by Step Carrot and Onion Salad Recipe
To prepare a salad, you can take canned red own juice beans and rinse it, but it is better to boil dried beans (again, red). We pre-soak the beans in water for 6 to 8 hours, during which time the water from the beans should be drained a couple of times and the beans should be poured with a fresh portion of water. We use cold water.
After that, we drain the water from the beans in which they were soaked, transfer the beans to the pan, pour water again, add a little vegetable oil. We put the pan on the fire, bring to a boil, then cook on low heat for an hour and a half, until tender. Salt towards the end of cooking. While the beans are cooking, boil the carrots separately.
We recline the boiled beans in a colander so that the water is glass, leave until the beans have completely cooled. After that, you can prepare a salad.
Peel the onion and cut into thin half rings.
Then fry the onion in vegetable oil until soft. When the onion is ready, it must also be allowed to cool.
boiled carrots clean and rub on a coarse grater. Carrots in such a salad can not only be boiled, but also grated, and then fried along with onions.
Add boiled beans to carrots.
Then add the fried onion, salt to taste.
We mix the salad.
We spread the salad on a plate with a slide and squeeze a little mayonnaise on top. If there was a lot of oil when frying onions, then you can do without mayonnaise, but with mayonnaise the taste of the salad is softer.
Analysis of a dish based on ingredients
product
squirrels
fats
coal.
kcal
Refined vegetable oil
total in the dish:
in just 1 serving:
Published: 06.08.2015
Posted by: Dryad
Calories: Not specified
Cooking time: 70 min
Bean salad with carrots turns out to be very satisfying, because beans replace meat for vegetarians due to the high content of vegetable protein. So this salad can be served as a main dish for dinner.
This salad is also very useful, because it has benefits raw carrots, fresh herbs and dressings from lemon juice With olive oil.
Recall that last time we cooked.
Bean salad with carrots - recipe with photos step by step.
Ingredients:
- a glass of beans
- 1 carrot,
- 1 clove of garlic,
- 2 tablespoons lemon juice
- 1 tbsp olive oil,
- bunch of parsley
- salt to taste.
Step by step recipe with photo:
The beans for this salad should be soaked in water overnight to shorten the cooking time. Then boil according to the instructions until tender, adding salt at the very end.
While the beans are boiling, let's take care of the rest of the ingredients. Peel the carrots and grate on a medium grater.
Squeeze a clove of garlic through a press and mix with grated carrots.
Salt the carrots and sprinkle with lemon juice.
Finely chop the fresh parsley and add to the carrots. This parsley salad is hard to overdo, and the benefits are endless, so don't skimp on the quantity.
When the beans are ready, drain the broth formed during the cooking process from it and cool slightly. However, you can cook a warm salad.
Mix boiled beans with carrots. Dress the salad with olive oil. We mix.
Serve this hearty and healthy salad with beans, carrots and garlic can be both warm and chilled.
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