A delicious, nourishing, beautiful bean salad with carrots diversifies the everyday table and perfectly complements the festive.
It is very simple to prepare, no special ingredients are required.
Many components of this salad is always at hand, and are inexpensive.
In addition to beans and carrots, meat, vegetable and other ingredients can be included in the dish: cheese, mushrooms, nuts, greens, spices. You can fill a protein salad with mayonnaise, vegetable oil.
Bean salad with carrots - the general principles of cooking
Salad beans can be cooked on their own or canned. In the first case, the most important thing is to properly boil the beans so that they turn out tasty, not boiled soft, do not cause intestinal troubles.
Dried beans should be poured with cold water and soaked for twelve hours, changing the water three or four times. When the beans are swollen, they are washed and poured with water again so that the beans under the water surface are five centimeters apart (approximately the length of the middle finger of the female palm).
Boil beans will take an hour or a half. If foam appears, it must be removed with a skimmer. Salt can only be ten minutes before the end of cooking, otherwise the beans will be very hard.
For the salad, you can use any beans: red and white. If available canned beans in tomato sauce, then it can be put in a colander and rinse with running cold water.
Carrot for salad is used fresh or boiled. It is pre-washed, cleaned, peeled, and then rubbed on a fine grater.
Bean salad with carrots
A very simple, hearty, spicy bean salad with carrots and onions is unlikely to be appropriate at a festive meal. But as a homemade family dish, he is very good. Ingredients:
• a glass of dried red beans;
• large strong carrot;
• large bulb onion;
• two cloves of garlic;
• fresh dill, other herbs as desired;
• oil for the pan;
• salt;
• mayonnaise.
Preparation:
Cook and cool the beans.
Shred onion finely.
Heat the pan.
Fry the onion with grated carrots.
Vegetables salt and cool.
Dill chopped.
Chop garlic as you like.
Mix all the ingredients.
Put a little mayonnaise (spoon and a half, no more).
Mix.
If necessary, salt and serve.
Bean salad with carrots “Spicy taste”
White beans allow you to cook at least a good bean salad with carrots. It turns out quite spicy due to pepper and vinegar.
Ingredients:
• a glass of fine white dried beans;
• five medium carrots;
• large bulb onion;
• half a spoon of nine percent vinegar;
• two cloves of garlic;
• two spoons of butter;
• salt;
• pinch of red and black pepper.
Preparation:
Boil the boiled beans into a colander, sue.
Grate carrots finely or medium.
Pour carrot vinegar, sprinkle with pepper, mix.
Shred the onion.
Chop garlic.
Heat the oil and fry the onions.
Put the onions in the carrot.
Add beans and garlic.
Stir and leave for half an hour to insist.
Bean salad with carrots, crackers and Korean carrot
Spicy and spicy salad of beans and carrots can be prepared by adding crispy croutons and spicy Korean carrots as ingredients. The croutons perfectly browned in the oven, although you can buy ready-made store rusks. The recipe will need canned beans, although it can be boiled yourself.
Ingredients:
• two cans of red canned beans;
• two hundred grams of finished Korean carrots;
• two hundred grams of semi-hard cheese;
• a bunch of any fresh greens; • crackers of white wheat bread;
• three spoons of mayonnaise.
Preparation:
Wash the beans under cold water.
Cheese piece grate large.
Chop the greens (cilantro, dill, parsley).
Mix all the ingredients and carrots in Korean.
Dress the salad with mayonnaise, mix.
When serving, sprinkle each portion with a handful of crackers.
Bean salad with carrots “Meat soul”
Meat version of bean salad with carrots can replace dinner, because it contains nutritious proteins, fiber and carbohydrates. Very nutritious and wonderfully tasty dish that can decorate any holiday table. Unusual pitch 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 bulb onions;
• two medium pickled pickles;
• big juicy carrots;
• fifty grams of very thin Armenian lavash;
• salt pepper;
• Bulgarian pepper;
• oil for the pan;
• mayonnaise.
Preparation:
Meat cut into thin strips, repel on both sides.
Carrot grate large.
Chop onions into small cubes or cubes.
Heat the oil and fry the meat until a pleasant crust. Meat should not make juice, so the lid does not close the lid when frying.
Meat lay out and cool.
Add oil to the same pan and fry the onion until transparent.
Put the onions on the meat.
In the same place will grind the rubbed carrot (it should become soft).
Put carrot in onion and meat, mix.
Cucumbers cut into small cubes, pre-dried from the liquid.
Lay out to the remaining components.
Pita bread cut into pieces by the size of the griddle.
Heat a dry clean pan and dry the pita plates on both sides.
Pour dried pita bread into pieces of derived size and shape.
Cut the Bulgarian pepper into thin strips. Dress the salad with mayonnaise, mix.
Serve the salad, decorating it with pepper and pita slices.
If the salad is served immediately after cooking, the pita can be put to the other ingredients and mix. If the dish will stand in the refrigerator before serving, that it is impossible to put pita bread - it will be sodden.
Bean salad with carrots and mushrooms
The mushroom component makes the bean salad with carrots original, fragrant, tasty. You can take any store or self-assembled 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;
• salt;
• mayonnaise;
• oil for the pan.
Preparation:
Wash, dry, and chop canned mushrooms. With fresh to do the same.
Heat the oil and fry the mushrooms until the liquid is completely evaporated and crusted.
Carrot grate large.
Shred bulbs into small cubes.
Fry carrots and onions in hot oil separately, put them to the mushrooms and cool.
Wash the beans, drain in a colander.
Connect all the components, a little salt.
Put mayonnaise, mix.
Bean salad with carrots and salami “Appetizing turret”
The festive feed makes this delicious bean and carrot salad a great option for a friendly feast. Cooking is better by the number of eaters, so it will be more beautiful. A sausage, mushrooms, mayonnaise gives salads to salad.
Ingredients:
• two hundred grams of boiled beans;
• two medium carrots;
• large onion;
• two hundred grams of smoked sausage or salami;
• two hundred grams of fresh mushrooms;
• two cloves of garlic;
• salt;
• mayonnaise;
• some fresh greens.
Preparation:
Onion bulb finely chop.
Carrot grate large.
Mushrooms wash, dry and cut into strips. Heat the oil, fry the onions to a transparent state (do not fry until the crust!).
Put onion, add oil and fry the carrot until soft. Posting.
Add the butter again and fry the mushrooms until crusted. Fry without a lid.
Cut the sausage into thin strips.
Chop garlic.
In a large bowl, mix all the ingredients.
Dress the salad with mayonnaise.
Fill a wide glass with salad, turn it over on a plate. Carefully remove the glass - you get the turret.
Instead of glass, you can use a detachable form of small diameter. It should be installed without a bottom on a serving plate, fill it with salad and press it a little on top for greater density.
Sprinkle the resulting “turrets” with chopped greens.
Bean salad with carrots and sweet pepper
Pleasant to taste, juicy and fresh bean salad with carrots, Chinese cabbage and bell peppers will appeal to children and adults. It has a lot of protein, fiber, vitamins.
Ingredients:
• jar of canned beans;
• big juicy carrot;
• one sweet pepper;
• two small fresh cucumbers;
• one hundred grams of Chinese cabbage;
• silent canned green peas;
• salt;
• any fresh greens;
• small onion;
• sour cream.
Preparation:
Chinese cabbage subtly chop.
Onion cut into transparent rings.
Chop greens with a knife.
To cut Bulgarian pepper into thin strips.
Grate the carrot finely.
Dice cucumbers.
Wash the canned beans.
From the peas drain the liquid.
Mix all the ingredients of the salad, salt.
Season with mayonnaise, mix and serve.
Bean salad with carrots, beef and walnuts
A nourishing, tasty, savory version of bean and carrot meat salad has a distinct Georgian character. Caucasian cuisine lovers will be delighted with such a dish.
Ingredients:
• a jar of red canned beans;
• two cloves of garlic; • red bulb;
• fifty grams of walnuts;
• teaspoon ready-made hop-suneli seasoning;
• one Bulgarian pepper (red color);
• two hundred grams of boiled beef pulp;
• a bunch of fresh books;
• pinch of black pepper;
• five tablespoons of olive oil;
• a tablespoon of wine vinegar.
Preparation:
Onion cut into thin half-rings. If it is very bitter, be sure to remove the bitterness. Otherwise, you can spoil the salad.
Pepper Bulgarian pepper and cut into thin strips.
Cut meat into small cubes.
Rinse the beans from the liquid, dry.
Grind the garlic.
Finely chop the nuts and fry in a dry skillet.
Cilantro chop.
Mix all ingredients with spices, salt.
From wine vinegar and olive oil to prepare a dressing.
Pour the salad dressing, mix and serve.
Bean salad with carrots - tricks and helpful tips
- Soaking dried beans before cooking will relieve them of oligosaccharides - the causes 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.
- Thanks to soaking, the boiling time of the beans is reduced, which means the beans will not melt.
- Idea for serving bean salad with carrots and crackers. To crackers were crispy, tasty, not soaked before time, they can be served on a separate plate.
