COMPOUND
200g boiled beef, 3 boiled eggs , 1 can canned beans (or boil 0.5 cups of beans), 2 large onions (~250g), 1~2 tbsp vegetable oil (20~35g), 1~2 garlic cloves, 5 tbsp mayonnaise (~70g), 4 tbsp sour cream (~80g), salt pepper
Finely chop the onion.
Heat up in a frying pan vegetable oil and lay out the onion.
Fry with frequent stirring over medium heat until brightly browned.
Remove the pan from the heat and cool the onion to room temperature.
Cut boiled meat into small pieces.
Grate the eggs on a large grater.
Mix mayonnaise with sour cream and put garlic pressed through a press, lightly salt and pepper.
Drain the liquid from the beans and rinse them in clean water.
If you make a salad for home use, then just mix all the ingredients.
If you need to give the salad a more beautiful look, then collect it in layers: 1st layer - beans mixed with fried onions;
2nd layer - mayonnaise with sour cream and garlic;
3rd layer - meat;
4th layer - mayonnaise with sour cream and garlic;
5th layer - lightly salted eggs.
In this case, it is advisable to give the salad time to brew.
Another option for assembling a salad:
1st layer - beans + fried onions + half the sauce;
2nd layer - meat + the second half of the sauce;
3rd layer - lightly salted eggs.
Bean Salad Recipes:
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When summer is in full swing, all the joys of soaring temperatures come with it. Even on the hottest days, it's fun to get together with friends and family for a picnic. But on very hot days the best choice can be all cold menu. When it comes to finding a cold and nutritious snack, look no further than this bean and steak salad. With the smell of beef and hot sauce This salad is best served cold, making it perfect for hot summer days as well. They can be enjoyed: healthy beans and grilled steak- a very hearty dish.
For this dish, beef can be cooked in a pan in the form of a steak.
You can keep the salad in the refrigerator for up to a day after making it. You can also experiment with ingredients in this salad. Nobody forbids mixing salad with other types of snacks. The dish is on a par with such types of cold appetizers as: watermelon salsa with chips, Mexican corn salad, steak salad, strawberry salad and all the foods that are best served cold.
Along with many varieties of bean salads, this salad is also healthy because it is suitable for a gluten-free diet. Salad with beans and meat - excellent protein dish, which is quickly prepared and can be made for a crowd of guests long before serving. It is a flavorful, low cholesterol food that can complement other meals.
How to cook a salad with beef and beans - 15 varieties
Salad "Tbilisi" with beans and beef
Traditional Georgian salad, the recipe of which is known at the world culinary level.
Ingredients:
- Beef - 200 g
- Beans (boiled or canned) - 200 g
- Sweet red pepper - 2 pcs.
- hot chili pepper
- Garlic - 2 cloves
- cilantro - large bunch
- Walnuts (fried) - 50 g
- Vegetable oil - 4 tbsp
- Vinegar -3 tbsp
- Salt - to taste
Cooking:
Chop the onion. Add vinegar, leave to marinate for about 15 minutes.
Boil beef, cut into cubes.
Pepper cut into strips.
Finely chop the chili pepper.
Roast the nuts in a skillet and chop coarsely.
Chop the garlic.
Chop a large bunch of cilantro very finely.
Mix all.
Now put all the products onions and beans. Season with vegetable oil and salt. To mix everything.
This salad has become a staple summer salad in the west. The salad tastes amazing and looks great on the plate.
Ingredients:
- Beef - 400 g
- Garlic (chopped) - 4 cloves
- Lime - 2 pcs.
- Olive oil - 6 tablespoons
- White (red) wine vinegar 2 tablespoons
- Chili powder - 1/2 teaspoon
- Ground cumin - 1/2 teaspoon
- Paprika - 1 teaspoon
- Sugar - 1 tsp
- Green onion (thinly sliced) - 5 pcs.
- Greens - 7 -10 bunches
- Beans - 300 g
- Avocado (chopped) - 1 pc.
- Tomatoes (diced) - 2 pcs.
- Green pepper chili (chopped) - 1 pc.
- Cilantro - 3 tablespoons
- Corn - 100 g
- Tortilla pieces
Cooking:
Cut the beef into large chunks and season with garlic, juice and 3 tablespoons of olive oil. Set aside for pickling.
Mix lime juice, remaining 3 tbsp. olive oil, vinegar, chili powder, cumin, paprika and a pinch of sugar. Postpone.
Sear the steak until it's browned on the outside and cooked on the inside. Remove from the pan, let it cool for a few minutes, then cut into thin strips.
mix green onion with lettuce.
Pour some sauce over greens.
Mix beans, avocado and tomatoes; put on top of the greens, sprinkling with chili, cilantro and corn.
Put the steak over the greens.
Drizzle with sauce and garnish with tortilla slices.
This dish is considered a representative of Asian cuisine, but the beef is not like traditional Chinese meat in sweet and sour sauce.
Ingredients:
- A piece of beef tenderloin (cut into strips) - 600 g
- Onion - 300 g
- Green string beans - 300 g
- Garlic - 6 cloves
- Vegetable oil - 100 g
- Ginger - 1 tbsp
- Soy sauce - 2 tsp
- Oyster sauce - 1 tbsp.
- Sugar - 1 tsp
- condiments
- Starch - 100 g
Cooking:
Marinate the meat with water, sauces, starch and spices.
Cut beans and scald with boiling water.
Heat the oil and fry the meat in a pan.
Fry ginger, garlic, onion, beans, soy sauce, oyster sauce, sugar, spices and meat. Add some water at the end of frying.
A mixture of three types of beans, with beef tenderloin and spicy dressing sauce.
Ingredients:
- Beef - 300 g
- Green beans (fried) - 200 g
- Red beans (canned) - 100 n
- Corn - 200 g
- Cherry tomatoes - 100 g
- Italian sauce
- Salad greens - 200 g
- Red onion (chopped) - 2 tbsp
Cooking:
Season beef with spices. Cook in skillet for 5-7 minutes.
Toss chopped tomatoes, beans, lettuce and onions together. Put the salad on a plate, put the finished beef on top. Drizzle with sauce. You can mix if desired.
Very tasty fresh salad with great sauce. The perfect salad for a picnic.
Ingredients:
- Boiled beef - 400 g
- Bulgarian pepper - 2 pcs.
- Canned red beans - 1 can
- Onion - 1 pc.
- Balsamic vinegar - 2 tbsp.
- Olive oil - 2 tbsp.
- Liquid honey - 1 tsp
- Lemon juice - 1 tbsp. l.
- Ground black pepper
- Greenery
- Sesame seeds - 1 tsp
Cooking:
Boil beef in salted water. Cut into straws.
Bulgarian also cut into strips.
Onion cut into half rings.
Put the meat, pepper and onion into the pan. Add beans and greens. Season with spices. To mix everything.
mix balsamic vinegar, olive oil, honey and lemon juice. Drizzle dressing over salad. Mix well, put in a salad bowl and garnish with sesame seeds.
Also a popular dish in all culinary space. Adapted Mexican recipe.
Ingredients:
- Beef meat - 300 g
- Salsa sauce - 2 tbsp.
- thin pasta wheat flour- 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 lettuce - 300 g
- Mexican cheese - 100 g
- Tortillas
Cooking:
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 the tomatoes, avocado, cilantro, lime juice and oil in a salad bowl. Mix sour cream with chili sauce in a small bowl. Add beef and beans to salad bowl. Drizzle with sauce. Spread lettuce salad evenly over tortilla tortillas. Sprinkle with grated cheese.
This is a simple dish, but looks quite nutritious and original. You can use this recipe for a main dish for dinner.
Ingredients:
- Meat - 200 g
- Canned beans - 1 can
- Corn - 1 can
- Onion - 1 pc.
- Croutons - 2 packs
- parsley
- Mayonnaise - to taste
Cooking:
Fry the meat and onion in a frying pan, after cutting them into cubes.
Mix beans, corn, meat and chopped parsley. Pour in mayonnaise and mix. Sprinkle with breadcrumbs on top.
This colorful salad is a bright and healthy combination of steak, legumes and vegetables.
Ingredients:
- Beef steaks - 400 g
- Green beans - 300 g
- Olive oil
- Canned beans - 1 can
- Red onion (thinly sliced) - 1 pc.
- Tomatoes - 250 g
- Feta cheese - 50 g
- Lettuce leaves - 300 g
- Lemon juice - 1 tablespoon
- Red wine vinegar - 2 teaspoons
- Sugar
Cooking:
Boil green beans in salted water.
Grill the beef and cut into tonic strips.
Mix beans, onions, tomatoes, feta cheese and parsley to green beans. Drizzle with lemon juice, oil, vinegar and sugar. Mix carefully. Add beef and mix again.
Two products such as beef and green beans are perfectly combined with each other in terms of beneficial properties.
Ingredients:
- Beef - 150 g
- Green beans - 100 g
- Carrots - 50 g
- Garlic - 1 clove
- Ginger - 10 g
- Soy sauce -30 g
- Honey - 1 teaspoon
- Olive oil
- Ground black pepper
- Salt - to taste
Cooking:
Mix soy sauce, honey, minced garlic and ginger. Cut the meat and mix with the sauce. Leave to marinate.
Cook green beans and carrots.
Fry the beef in a pan.
Mix everything and season with spices and oil.
For a more nutritious taste, it is better to marinate the beef for 2 hours and fry it whole, and only then cut it.
This super quick salad can be made in less than 20 minutes. Great option if you need to hurry.
Ingredients:
- Beef (steak) - 300 g
- Olive oil
- Red onion - 1 pc.
- Canned beans - 1 can
- Lemon juice
- Garlic (chopped) - 1 clove
- Cherry tomatoes - 12 pcs.
- Avocado (peeled and chopped) - 2 pcs.
- Handful of fresh coriander (chopped)
Cooking:
Heat up a skillet on high heat. Say meat olive oil. Fry for 1-2 minutes on each side.
Place the chopped onion in a bowl and cover with boiling water. Leave for 2-3 minutes, then drain and refresh with cold water.
Wash the beans. Mix with lime juice, garlic; season with salt, pepper and a pinch of sugar.
Add remaining ingredients to beans and mix well.
All summer vegetables are mixed with beef, making it a picnic-friendly dish.
Ingredients:
- Boiled beef - 300 g
- Chinese cabbage- 300 g
- Red bell pepper - 1 pc.
- Red beans - 1 can
- Red onion - 1 pc.
- Dill
- Mayonnaise
- Pepper, salt
Cooking:
Finely chop the cabbage.
Boil the beans if they are not canned.
Berets cut into strips.
Cut the beef into cubes.
Onion cut into rings.
Mix everything, season with mayonnaise and spices; garnish with dill if desired.
If the beans are not canned, then it is better to pre-soak them in water for 8 hours.
This dish contains a large amount of flavor despite the small variety of ingredients.
Ingredients:
- Cumin seeds - 1 tbsp
- Coriander - 1 tbsp
- Chili powder - 2 tbsp
- Sweet paprika - 2 tbsp
- Beef - 500 gr.
- Garlic - 4 cloves
- Tomato (chopped) - 400 g
- Corn - 1 can
- Tomato paste - 2 tablespoons
- ground pepper
- Beans - 400 g
- Rice - 250 g
- Avocado (chopped) - 1 pc.
- Lettuce (leaves) - 1 stalk
- Red onion - 1 pc.
Cooking:
Mix all spices and garlic. Fill the beef with the mixture. Cut the meat and fry.
Boil the beans in salted water; add tomato paste, spices and stew.
Boil rice in a separate pan. Mix all ingredients.
Variety Italian salads. This salad is not an appetizer, I serve it as a main course.
Ingredients:
- Boiled beef - 150 g
- Pasta - 100 g
- Canned beans - 200 g
- Yoghurt - 200 g
- Honey - 100 g
- Leek - 0.5 pcs.
- Spinach - 60 g
- Ham - 100 g
- Olive oil - to taste
- Salt - to taste
Cooking:
Boil beef.
Boil pasta in a separate saucepan.
Drain cooked pasta in a colander, rinse and drizzle with a tablespoon of olive oil.
Cut the beef into strips. Chop the spinach.
Cut leeks into rings. Fry in a pan, adding spinach and beef. Add ham.
Mix cooked pasta with beans.
Mix everything and season with yogurt and spices.
This is a salad hastily”, which can also be served to guests, because it will decorate the table with its bright color of legumes.
Ingredients:
- Beef - 500 g
- Worcestershire sauce - 1 tablespoon
- Ground cumin - 2 teaspoons
- Frozen corn - 1 cup
- Canned red beans - 800 g
- Lemon juice
- Onion (cut diagonally) - 2 pcs.
Cooking:
Place steak in a bowl and season with Worcestershire sauce and 1 teaspoon cumin.
Heat olive oil in a skillet 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 pot of boiling water. Combine beans and corn in a bowl. Add lemon juice, a spoonful of crushed cumin into the bean mixture and mix.
Add chopped steak, chopped green onion to salad and mix gently.
Warm, hearty winter salad with spicy caramelized pumpkin, charred green beans, abundant herbs and chili, served with grilled steak.
Ingredients:
- Caramelized Butternut Squash
- Potato - 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.
- Finely 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
Cooking:
Preheat oven to 200 degrees. Cut the pumpkin into chunks (leave the skin) and arrange on a baking sheet. Combine ground coriander, turmeric, garlic, chili flakes, brown sugar and olive oil. Spice the pumpkin. Bake it for 20-30 minutes.
Combine all ingredients for the sauce, mix.
Heat a skillet over high heat with olive oil. Add beans and fry until half cooked.
Lubricate the meat with spices. Fry whole beef. Cut into slices.
In a large bowl, combine beans, coriander, mint, spinach, peanuts and chopped pumpkin. Add sauce, meat and mix.
Holidays and any solemn events always bring certain troubles to housewives. Most of the time and effort is always taken by studying and searching for some new recipes, but few people realize that you need to cook from products that are well combined with each other. This delicious and hearty salad with beans and meat will appeal to all guests without exception.
For a salad with canned red beans, boiled meat, cucumber, carrots, potatoes, an egg are crushed into a cube, as for Olivier. It is better to season the appetizer right before serving.
The meat can be of any variety, as well as boiled product can be replaced with smoked.
how to cook a salad with beans and meat recipe
Ingredients:
- boiled meat (any) - 200 grams,
- boiled potatoes - 300 grams,
- pickles - 150 grams,
- chicken eggs - 4 pieces,
- onion - head,
- boiled carrots - 100 grams,
- canned red beans - 150 grams,
- olive mayonnaise - 150 grams.
Cooking process:
Take pickles. Cut this product finely. Squeeze out excess moisture, if any. Transfer to a deep salad bowl. Homemade pickled cucumbers are ideal.
Boiled eggs need to be cooled, peeled and finely chopped.
Chop boiled potato tubers into small cubes.
Cut the cooled boiled meat as small as possible.
Chop the hot onion.
Cut boiled carrots into small cubes. 
Pour beans into a bowl. 
Mix everything well.
Just before serving, add to meat salad mayonnaise. Mix thoroughly.
Bon Appetit!
Irina Grebenkina told how to cook a salad with meat and beans, recipe and photo of the author
Salads based on beef and beans are very satisfying. This article describes 6 recipes for similar dishes.
Salad with mushrooms
| Ingredients | Quantity |
|---|---|
| eggs - | 3 pcs. |
| Champignon - | 1 can |
| bulb - | 1 PC. |
| Boiled beef - | 1/3 kg |
| Red beans - | 1 can |
| pickled cucumbers - | 5 pieces. |
| mayonnaise - | taste |
| salt - | taste |
| Cooking time: 30 minutes | Calories per 100 grams: 350 kcal |
When choosing mushrooms for this recipe, you can stop not at whole champignons, but at chopped ones, since you still have to cut the mushrooms before putting them into the salad.
How to cook a salad with beans, mushrooms and beef:
Before laying in the salad, boiled products must be cooled, and the salad itself must be stored in the refrigerator.
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 cook a salad with beef and beans:
- Boil meat, potatoes and beans separately;
- Cut the meat into cubes, do the same with potatoes, onions and cucumbers;
- Pass the garlic through a press, mix with sour cream and season the salad;
- Mix and put in a salad bowl.
This dish may take longer to prepare than the recipe suggests. This is argued by the fact that the period of jam products may differ for various reasons, and they can also cool for a long time.
Georgian salad "Tbilisi" with red beans and beef
Before laying in a salad, onions must be tasted. If it is very sharp, you need to give it boiling water or lower it for 3 minutes in hot water, and only then add to the salad so that it does not interrupt the taste of the rest of the ingredients and gives up its bitterness.
The dish is prepared in 30 minutes.
Calories: 537.
How to cook:
- Onion and pepper cut into strips;
- Drain and rinse the beans, cut the meat into cubes;
- Crush the garlic in a press, wash and chop the cilantro;
- Dry the peeled walnuts in a pan, finely chop with a sharp knife;
- Mix all the ingredients in a salad bowl, add all the spices and mix;
- Mix olive oil and wine vinegar;
- Dress and mix the salad.
Only natural wine vinegar can be used in this recipe. In the absence of such, it is better to do without vinegar at all.
Variant with bell pepper
When preparing this salad, it is better to choose red bell peppers to make the dish more beautiful.
The meal takes 1 hour 45 minutes to prepare.
Calories: up to 400.
How to cook a salad with beef, beans and bell peppers:
- Cool the boiled meat, cut into cubes;
- cucumbers and Bell pepper cut into small pieces;
- Finely chop the green onion;
- Rinse beans under cold water;
- Onion cut into thin strips;
- Mix all ingredients in a salad bowl;
- Add oil, vinegar, pre-salt;
- Mix and serve.
The composition of fresh herbs in a salad can be varied based on the products available.
Warm green bean and beef salad
When preparing this dish, it is best to fry the products sequentially in the same pan. This will enrich the taste of the finished salad.
The dish takes about 1 hour to prepare.
Calories: 550.
How to cook:
- Heat the oil in a frying pan, fry the beans with the addition of soy sauce;
- Cherry cut into 4 parts, fry in the same pan;
- pre-soaked in soy sauce cut the beef into pieces, fry in the same pan, simmer with the addition of water until completely soft;
- Put chopped lettuce on a plate, then beans, tomatoes and beef;
- Add salt on top, pepper if desired;
- Mix the ingredients for dressing, squeeze a slice of lemon in them;
- Fill the salad;
- Cut the cheese into small cubes and place them on top of the salad.
Serve this salad immediately after cooking, while still warm.
Layered canned bean salad
Boiled products must be allowed to cool before laying in a salad.
The meal takes 1 hour 10 minutes to prepare.
Calories: 687.
How to cook:
- Boil potatoes and beef separately, cool;
- Cut the olives into two parts each, all other ingredients into cubes;
- Put the products in a salad bowl in the following sequence: beef, then onions, then beans, followed by cucumbers, then potatoes, and then tomatoes and olives;
- Each layer should be coated with mayonnaise. Tomatoes are not smeared with mayonnaise.
Let the salad rest in the refrigerator for 3 hours before serving.
Cooking Tricks
In order for the prepared dishes to turn out tasty, an important role is played by proper preparation products. One of the most important ingredients in the above recipes is beef. It is laid in a dish in a boiled form.
For these recipes, it is best to use meat of the first grade. It can be a brisket, shoulder blade or back.
Before boiling meat, it must be properly prepared. If it was frozen, you need to defrost it, doing this first in the refrigerator, and then with room temperature. Proper defrosting of beef can take time even during the day. This is necessary to eliminate the loss of meat juice. If the meat is defrosted quickly, it loses juice, and in ready dish too dry.
Before cooking, beef should be washed under running water, cut into large pieces along the fibers. Boil the beef in a saucepan with a little water. It is calculated according to the following formula: one and a half times more water than meat, that is, one and a half liters should be taken for 1 kg of beef.
After bringing the water to a boil, you can add onions or carrots to it so that the boiled meat has a pleasant aroma and taste. You can do without it. You need to lay the meat only in boiling water, and until the water boils again, you need to regularly remove the foam. After boiling, the beef is cooked over very low heat under the lid.
The cooking time of meat depends on the condition of the beef. The younger the meat, the less it needs to be cooked. Good young soft meat can be boiled even in 40 minutes, if the beef is old, you may have to boil it for 3 hours. Salt water is necessary at the very end of cooking, 5 minutes before removing from heat.
The remaining broth can not be poured out, but used for cooking other dishes.
To prepare the dishes described in this article, you need to choose only the highest quality products. In addition to beef, the choice of canned beans deserves great attention. It is better to choose legumes canned in glass jars and not in tin. Thus, you can evaluate the quality of the purchased product. The beans themselves should be intact, not stuck together, and the filling should be evenly distributed between each grain. The sauce itself should be homogeneous, transparent, beans should be clearly visible through it.
Other ingredients deserve the same attention.
I strongly recommend that you try and be sure to cook a salad with beans and meat. It meets all modern criteria proper nutrition. The salad is really tasty, and the ingredients for its preparation are simple and affordable. The recipe does not contain mayonnaise and other harmful sauces.
For salad, you can take canned beans of different colors. Then it will be brighter and more interesting. Today I will introduce you to basic recipe salad with beef and beans. Separately, I will tell you how you can change the appetizer, giving it new flavor notes. Perhaps you will find your own option, and it will become your favorite. Now, let's cook.
Delicious salad with beef and beans
how to cook bean salad with meat recipe
Ingredients:
- canned beans - 1 can,
- boiled beef - 500 g,
- parsley - 1 bunch,
- onion -1 pc.,
- table vinegar - 2 tbsp. spoons,
- wine vinegar - 0.5 tsp,
- sugar - 2 tbsp. spoons,
- salt - to taste,
- olive oil - 3 tbsp. spoons,
- hops-suneli - 0.5 tsp,
- garlic - 1 clove,
- red bell pepper - 3 pcs.,
- walnuts (kernels) - 50 g.
Cooking process:
To prepare the salad, boil the beef in salted water. When cooking meat, remove the foam and be sure to add spices to the broth: bay leaf, dried herbs. You can put half an onion - the meat will be more fragrant. To prepare a salad, I advise you to take beef pulp without veins and fat. Cut the cooled boiled meat into strips.
Transfer the chopped meat to a salad bowl. canned beans put on a sieve. If the beans are in sauce, rinse them under running water, thereby completely removing the sauce. You can use homemade beans to avoid using a canned product. It is important to cook it so that it boils well, but at the same time remains whole. The salad will be even more elegant if you take large beans and different colors (white and red). I leave the choice to you. Throw the washed beans on a sieve and let the water drain, then transfer to a salad bowl.
Peel the red bell pepper from the stalk and seeds, cut into thin half rings. Only red pepper is suitable for this salad. Bell peppers of different colors differ in taste from each other. It is red sweet pepper that is most suitable for preparing our salad.
Pepper in a salad bowl. Now it's time for the greens. Remove parsley leaves from coarse thick twigs and finely chop. Add chopped greens to a salad bowl. If you add cilantro, then the salad will “sparkle” with new colors and will be close in taste to Georgian cuisine.
Cut the onion into thin half rings and place in a bowl. Add vinegar and sugar, stir and let stand 10 minutes. Rinse pickled onions in running water. Drain excess moisture and add it to the rest of the ingredients.
For dressing, mix vegetable oil, wine vinegar (a few drops are needed), garlic squeezed through a press. Add some salt and ground suneli hops. Mix the dressing well and whisk.
Walnut sort out, remove the membranes. Lightly toast the nuts in a dry frying pan. Transfer the cooled nut kernels to a plastic bag and lightly tap it with a hammer or rolling pin. Put a crushed small part of the nut crumbs into a salad bowl, and leave a part to decorate the bean salad.
Add dressing and mix well. Salad with beans and meat is ready. But what kind of cook is he who hasn't tasted his own cooking? Taste the salad, and if necessary, add a little salt or oil, then put it in a presentation salad bowl and serve, decorating it with walnut crumbs and a sprig of parsley.
Now let's talk about the ingredients that can be added or replaced.
Vinegar. Yes, he needs it. It doesn't taste like table white vinegar. If wine vinegar no, it can be replaced with apple. The taste will be a little different, but normal table vinegar, in my opinion, is not very suitable.
Greenery. Parsley is used in salad dressing. At your discretion, fresh dill can be added to the salad.
Olive oil. It can be replaced with ordinary sunflower, but odorless.
Beans. I have Veres beans, but you can take any. It is better if it is large. The salad will be prettier.
Garlic. Many people prefer not to cook garlic salads, so as not to spoil the upcoming business meetings or evening rendezvous. I boldly note that the amount of garlic in the proposed recipe is negligible.
Serving salad. I recommend cooking it just before serving - it will be juicy and fragrant. After standing in the refrigerator for more than 5 hours, the snack becomes a little dry. It's possible that the salad ingredients are absorbing the dressing, but the overall flavor is not affected. Therefore, it can be prepared for several days.
That, probably, is all the subtleties of cooking bean salad. Try, experiment and come to us to share your feedback on the appetizer prepared according to this recipe.
