Recipes for tasty and simple salads with canned beans and other products. Cooking fast: simple salads with beans

Salads with canned products are not uncommon in our menu.

One of them is often canned beans, in particular beans.

There is no need to cook it long enough, constantly monitoring the state of the product.

In addition, you can immediately pick up the desired variety - color, or white.

And if the recipe involves the use of beans in a tomato, then it is better to immediately take ready, cooking it at home - the task is not easy.

Tasty and simple salads with canned beans - general cooking principles

• If you want to make a delicious and simple salad with canned beans, then you can use any kind of red beans, white and green beans.

• Before putting in the salad, the beans are thrown into a colander, washed thoroughly with running water and dried out from excess moisture.

• Beans in grains, put whole, and pods cut into small pieces.

• Canned beans combine their taste with a variety of foods. It is added to salads made from meat, seafood, fish, vegetables. Moreover, these products can be used both raw and boiled, and the added fish, tomatoes and cucumbers - canned.

• Delicious and easy-to-cook canned bean salads are seasoned with various types of dressings made on their own, mayonnaise or oil, olive or sunflower.

Delicious and simple salad with canned beans and carrots “in Korean”

Ingredients:

• 250 grams of carrot “in Korean”;

• jar of canned colored beans (red);

• red onion;

• pepper (yellow) sweet - 1 pc .;

• 75 ml of frozen sunflower oil;

• parsley curly;

• medium size lemon.

Cooking Method:

1. Peel off the peel and chop the onion finely into half rings, free the sweet pepper from the dense inner veins and seeds and cut it into small pieces.

2. Squeeze the pickled carrots and remove the remaining juice by placing it in a colander. Chop a long carrot, but not very finely.

3. Drain the sauce from the jar with the beans, and put it in the colander, just like the carrot. 4. When the beans are dry, mix them with the chopped vegetables and add the chopped parsley.

5. Rinse 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 oil from one table. spoon lemon juice and pour cooked pouring salad. Stir, remove the sample and add salt, if desired, you can pepper the salad.

Delicious and simple salad with canned beans and rye crackers

Ingredients:

• colored, red beans - 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 table. spoons;

• a teaspoon of spicy ready-made mustard;

• a bunch of fresh curly parsley;

• salt small cooking;

• fresh peas pounded in a mortar.

Cooking Method:

1. Slice the pulp of sweet pepper in wide strips, chop the onion into thin, half-rings.

2. Spoon the parsley leaves from dried twigs and debris, rinse well and dry. Set aside a few stalks to decorate the salad, and cut the remaining finely.

3. Separately, pour the preserved corn and beans into a colander so that all the liquid is well glass.

4. Fold in a bowl sweet pepper, onion half rings, greens, beans with corn and mix gently.

5. Thoroughly dilute the mustard in olive oil, then gently, trickle, stirring constantly, not very intensively, enter the wine vinegar.

6. Salt, remove the sample, slightly pepper and pour over the prepared mustard dressing.

7. Decorate the top of the salad with croutons and parsley set aside for this purpose.

Delicious 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 red canned beans;

• four boiled chicken eggs;

• red onion;

• Bulgarian pepper - one red pepper;

• 250 grams of cherry tomato;

• 120 grams of olives, seedless;

• half a bunch of young green onions; • fresh basil;

• half a small lemon;

• a large bunch of lettuce leaves;

• salt “Extra” (fine);

• fragrant peppers - a mixture;

• olive salad oil - for dressing.

Cooking Method:

1. Peel off all boiled eggs. Cut three into small pieces and leave one for decoration.

2. Rinse the lettuce leaves with icy water, shake, blot the remaining water with a towel and spread the leaves on a flat plate.

3. Cut the cucumber into small slices, chop the pepper in small strips, finely chop the basil leaves with a knife.

4. Finely chop the onion, chop the onion feathers, and collect all the prepared products in a deep bowl.

5. Drain the fish from canned fish, mash the fish with a fork, removing the ridge and large bones, sprinkle with lemon juice and shift to the vegetables.

6. Add olives, canned beans, whole cherry tomatoes. Salt and pepper slightly to your taste.

7. Pour in the oil, gently stir the salad and shift it from the bowl onto the laid out salad leaves.

8. Cut the laid egg lengthwise into slices and place on top of the salad in the form of a flower, and in the center, between the egg pieces, insert small leaves of lettuce.

Delicious and simple layered salad with canned beans, vegetables and cheese - “Colorful Walkway”

Ingredients:

• 450 grams of chicken breast;

• two small bulbs;

• Bulgarian (sweet) pepper - two pcs. red and yellow;

• 300 grams of light-salted brynza or hard, sharp cheese;

• four small cloves of garlic;

• refined sunflower oil - 50 ml;

• 320 grams of ham, boiled;

• three boiled eggs;

• 250 grams of white beans, canned;

• mayonnaise 40% - 300 ml.

Cooking Method:

1. Boil the chicken until fully cooked, let cool completely and cut into thin strips.

2. Lower the half-rings of onion for two minutes into 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 of cold water, dissolve half the table. spoons of sugar and half tsp. salt, and pour 50 ml of vinegar. 3. Salad spread in layers, richly moistening with mayonnaise.

4. First of all, lay out the drained beans on a flat plate or salad bowl, then chopped meat, onions, dried after marinating and washing, red pepper and cheese chips, if you chose cheese, then chop it.

5. Mix sunflower oil with chopped garlic and gently pour the cheese layer with this mixture.

6. On top, spread the ham, yellow pepper and protein chips into thin, medium-sized strips.

7. Decorate the salad with chopped greens. It will be especially original if it is laid out on the surface of the same width of a strip of chopped red and yellow pepper and finely chopped greens.

Delicious and simple salad with canned beans and seafood - “Sea Breeze”

Ingredients:

• 450 grams of fresh squids;

• 350 grams of shrimp, peeled;

• 230 grams of mussels;

• boiled hard-boiled eggs - 3 pcs .;

• white beans, in a light sauce - 1 can;

• 150 grams of cucumbers, fresh;

• half a teaspoon of artificial or natural red caviar;

• some stalks of fennel for decoration.

Cooking Method:

1. Remove squid 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 dipped in boiling water, and the time should be counted from the moment of the water being boiled 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 a few mussels and shrimps for decoration. Pour in the canned beans without marinade and, after dressing the salad with low-fat mayonnaise, mix.

4. Decorate the salad with mussels and shrimps set aside for this purpose, and spread the eggs evenly between them.

Delicious and simple salad of canned (pod) beans

Ingredients:

• 300 gr. green beans (canned);

• six salted tomatoes;

• large head of salad onions;

• three small carrots;

• four large spoons of mayonnaise;

• three table. spoons of pure vegetable oil;

• pitted olives - 20 pcs .;

• juice of half a large lemon; • evaporated salt “Extra”.

Cooking Method:

1. Cut the carrot into small-sized cubes and stew it in a small amount of frozen sunflower oil with the addition of 50 ml of water.

2. Green tomatoes and beans, drain from liquid. Finely chop half the tomatoes and cut the other part into slices. Beans cut into slices, olives thin rings.

3. Mix the cooled carrots, beans, olives, sliced tomatoes and sliced onions.

4. Dissolve mayonnaise with two tablespoons of carrot sauce exuded by stewing and freshly squeezed lemon juice. Season with cooked pouring salad and mix well.

5. Put the salad on a serving dish and spread tomato slices around it.

Delicious and simple salad with canned beans and chicken in mustard-honey sauce

Ingredients:

• chilled chicken breast;

• 0.5 liters of beans in a white sauce;

• sweet pepper, green (for beauty) - 1 pc .;

• 200 grams of sweet sweet corn;

• two small ripe tomatoes;

• head of onion salad;

• “Chicken seasoning”;

• greens - parsley, medium bunch.

For refueling:

• 80 ml of sunflower oil, refined;

• 60 ml of table 9% vinegar;

• ready-made or home-made mustard - 3 tbsp. l .;

• two tables. spoons of natural (liquid) honey;

• garlic - 2 teeth;

• half a teaspoon of thyme.

Cooking Method:

1. Cut the fillet from the stone, rinse it thoroughly with water and blot with a napkin or disposable towel.

2. Cut the meat into small slices, sprinkle with “Chicken Seasoning” and, wrapped in a plastic bag, put it in the refrigerator for 50-70 minutes.

3. Gently mix the mustard, honey and vinegar with vegetable oil. Add crushed garlic, add thyme and, after stirring thoroughly, leave for half an hour to infuse.

4. Remove from the fridge a bag of marinated chicken and fry it to a soft brown crust.

5. To the cooled meat from the cans lay out canned corn and beans, without liquid.

6. Add ripe tomatoes, cut into large cubes, small onion slices, small pieces of sweet pepper, chopped parsley and, having well mixed all the ingredients, season the salad with the prepared honey-mustard sauce.

Delicious and simple salad of canned beans and apples - “Monastic”

Ingredients:

• 320 grams of canned beans;

• 300 grams of apples, sour varieties;

• 200 grams of boiled beets;

• 50 ml of table vinegar;

• fine food salt “Extra”;

• sunflower oil or other well-purified vegetable oil;

• parsley or cilantro.

Cooking Method:

1. Peeled and seeds peeled apples cut into medium-sized thin straws, and chop the boiled cooled beets into large chips on a grater, or cut just like apples.

2. Mix the chopped components of the salad with the beans cut off from the brine, add the finely chopped cilantro or parsley.

3. Season the salad with selected oil, vinegar, sprinkle with black pepper and salt to your liking and taste.

4. This bean salad is served fresh, immediately after cooking.