Vinaigrette with beans

Vinaigrette with beans

The basis of the salad is boiled vegetables: beets, carrots, potatoes. However, they can be supplemented with other products. Often, green peas or beans are added to the snack. With them, it not only becomes more satisfying, but also acquires a more harmonious taste. Beetroot vinaigrette is often preferred by weight-lifting people, because this product can partially or completely replace high-calorie potatoes. The dish can also be recommended for a vegetarian table: legumes should be included in the diet of those who do not eat meat, to ensure that the body needs the proteins it needs.

Cooking Features

The process of cooking bean salad with beans is simple, but has its own specifics.

  • Grain beans are cooked for a long time. To speed up the process, it must be soaked for at least 2-3 hours in cool water. Some housewives soak her overnight.
  • If you do not have time to cook the beans, you can put in canned salad. It does not affect the taste of dishes.
  • You can add not only cereal, but also green beans to the vinaigrette. With her salad gets a fresher taste and bright appearance.
  • Beetroot and carrot for vinaigrette can not only boil, but also bake. This method is even preferable, as it allows to preserve the beneficial properties of vegetables and their bright color.
  • When boiling beets, add a spoonful of vinegar to the water, then it will remain bright.
  • When filling the salad, it is better to mix the beets with butter separately and only then combine them with the other components. Otherwise, it will turn them red, and the salad will look less appetizing.

Vinaigrette with beans can be served as a cold snack or used as a side dish for meat and fish dishes.

Vinaigrette with white beans and fresh cucumber


  • dry white beans - 100 g;
  • beets - 0, 3 kg;
  • carrots - 0, 2 kg;
  • potatoes - 150 g;
  • fresh cucumber - 0, 2 kg;
  • soaked apples - 0, 4 kg;
  • onions - 100 g;
  • grape vinegar (6%) - 20 ml;
  • table mustard - 10 ml;
  • olive oil - 60 ml;
  • salt, pepper - to taste.

Method of preparation:

  • Sort the beans, rinse, cover with cool water and leave overnight. Rinse again, cover with clean water and boil until soft. Throw it in a colander, let it drain.
  • Wash beets, carrots and potatoes. Boil and cool. Clean up. Cut into cubes no larger than 8 mm.
  • Cut the watered apples in half, cut the core. Cut the flesh into thin slices.
  • Free the onions from the husk, finely chop, pour boiling water. After a couple of minutes, drain the water, squeeze the onion.
  • Wash cucumber, cut off the tips. Cut the vegetable into small cubes.
  • Place the beets in a plate, pour an incomplete spoon of oil into it, stir.
  • Mix the remaining oil with mustard and vinegar.
  • Put all the ingredients of the salad in a bowl, add salt and pepper, season with the prepared sauce.

The amount of oil in the refill can be reduced. Then the dish prepared according to this recipe can be called dietary. Apples in the recipe can be replaced with sauerkraut. The taste of the salad will then become more familiar.

Vinaigrette with canned red beans and mushrooms


  • beets - 0, 3 kg;
  • canned red beans - 100 g;
  • pickled mushrooms - 0, 25 kg;
  • potatoes - 0, 3 kg;
  • carrots - 0, 2 kg;
  • onions - 100 g;
  • apple cider vinegar (6%) - 20 ml;
  • vegetable oil - 50 ml;
  • salt - to taste.

Method of preparation:

  • Boil carrots, beets and potatoes in uniform. After cooling, peel and cut into small cubes.
  • Put the beans and marinated mushrooms in a bowl of vegetables.
  • Chop onion finely, add to other ingredients.
  • Mix oil with vinegar and salt, season the salad.

If you need to cook a salad with beans quickly, it makes sense to choose this recipe. True, the vegetables for him will have to cook in advance.

Vinaigrette with green beans


  • beets - 0, 3 kg;
  • string beans - 0, 2 kg;
  • carrots - 0, 2 kg;
  • green onions (optional) - 100 g;
  • potatoes - 0, 3 kg;
  • pickled cucumbers - 0, 3 kg;
  • Dijon mustard - 20 ml;
  • olive oil - 60 ml;
  • lemon juice - 30 ml;
  • salt - to taste.

Method of preparation:

  • Boil the carrots, beets and potatoes and cool. After clearing, cut into cubes, arrange in different plates.
  • Cucumbers cut into small cubes the size of a pea. Put in a separate container.
  • Wash beans, dry with a napkin, cut into 1, 5-2 cm pieces. Immerse in boiling water and cook for 15 minutes. Shumovka shift into cold water, after a couple of minutes, drain in a colander and let dry. Fold in a small bowl.
  • Mix lemon juice, oil and mustard, whisk together. Add salt to the sauce.
  • Spread the sauce on the plates with the prepared ingredients, mix.
  • Put the food in a transparent salad bowl in layers. Put carrots on the first layer, cucumbers on it, put half of the beets in the next layer, put potatoes on it, then beans. Place the remaining beets on the beans.

If desired, you can sprinkle the salad with green onions, after chopping it with a knife. If your salad bowl is opaque and the layers will still not be visible, all components of the salad can be combined and mixed.

How to decorate a vinaigrette

The bright color of vegetables that make up the salad, makes it attractive without additional decor. However, many housewives tend to decorate it unusually, to give the snack an elegant look, worthy of a festive table. You can offer several options for decorating this dish.

  • The green color is contrasted to the red dominant in the salad. The use of lettuce leaves, green onions, fresh herbs for the decoration of dishes allows you to make the snack more bright and attractive. On the dish, before you put on the vinaigrette, you can lay salad leaves. Sprigs of parsley or dill will look good if they are spread out around the perimeter at the edge of the salad.
  • Cutting carrots or beets into thin slices and putting them together can make flowers that will help give the salad a festive look. If the composition of the snack includes cucumbers, flowers can be made from them.
  • The ingredients that make up the vinaigrette can be refilled individually and laid out in layers. If the salad bowl has clear walls, the contrasting layers will be clearly visible, emphasizing the brightness of the snack, making it more appetizing.

Vinaigrette can be served not only in a salad bowl or large dish, but also in portions. One of the most important ways to serve snacks is to fold them in ice-cream bowls or glasses. You can also lay them out on plates with a special mold.

Vinaigrette with beans - one of the most popular versions of the popular salad. If the beans for him to prepare in advance, make it will not be more difficult than the usual. Beautifully decorated salad, it can be submitted even to the festive table.

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