Salad with beans and ham - a nutritious snack. Recipes for salads with beans and ham: vegetable, spicy, nourishing and easy

Salad with beans and ham - a nutritious snack. Recipes for salads with beans and ham: vegetable, spicy, nourishing and easy

Salads with beans and ham - nourishing and very tasty.

This appetizer rarely appears on our tables, as the main ingredients of the salad requires a long heat treatment.

Bean and ham salad - basic cooking principles

To shorten the cooking time, the beans are soaked in water for several hours. Then the product is washed, filled with clean water and boiled until soft.

There is another way to significantly reduce the cooking time of beans. Beans pour cold drinking water, bring to a boil and cook for three minutes. The fire is turned off, and the beans are left under the lid for an hour. Then the liquid is drained. Beans pour cold drinking water and boil until soft.

Beans and ham salads are prepared with eggs, vegetables, mushrooms and other products. They are crushed, spread in deep dishes and seasoned with a sauce based on vegetable oil, sour cream or mayonnaise.

For salad use canned, boiled or string beans.

Recipe 1. Salad with beans, ham and vegetables


80 g of ham;

Bulgarian pepper;

2 tomatoes;

ground pepper;

half purple onion;

80 ml of mayonnaise;

150 canned red beans;

1 cucumber.

Method of preparation

1. Ham cut into small pieces.

2. We wash the tomatoes, wipe them with a napkin, cut the stalks and cut them into cubes.

3. Peel the onion and chop thin quarters.

4. My cucumber, wipe, cut along the entire length and cut into small cubes.

5. Rinse the Bulgarian pepper, dry it slightly, remove the stem and clean the seeds. Cut it into small cubes.

6. Pour the marinade from the beans, place them in a sieve and rinse with boiled water.

7. Put all crushed products in deep dishes and gently mix them with mayonnaise. Season the salad with beans and ham with pepper, put it in a beautiful salad bowl and decorate at your discretion.

Recipe 2. Salad with beans, ham and Korean carrots


Peking cabbage - 300 g;

100 g of mayonnaise;

Korean carrot - 200 g;

half a can of green peas canned;

400 g of ham;

can of canned beans

Method of preparation

1. Beans can be white or red. The main thing is that it should be in its own juice. Open the canned food with beans and drain the liquid. Transfer the contents of the jar to a colander and rinse it with cool water. Leave in a colander to make all the water glass.

2. Cut the ham into small pieces. Put it in a deep bowl.

3. Drain the green peas and add it to the ham.

4. Remove the top leaflets from Beijing cabbage, chop up the rest of the cabbage with not too thin strips. Use only the green part of the head.

5. Shred the chopped cabbage to the ham, here add the beans.

6. Drain butter and marinade from Korean carrots. Put it in a bowl of ham and vegetables. Mix the salad thoroughly, adding mayonnaise. Before serving, salad with beans and ham, it is desirable to cool.

Recipe 3. Salad with beans, ham and pickled onions


200 g canned white beans;

2 g of fine salt and black pepper;

200 g canned red beans;

60 ml of olive oil;

250 g cooked smoked ham;

30 ml of balsamic vinegar;

2 pickled cucumbers;

5 g sugar;

3 stalks of green onions;

red onion;

fresh parsley - 10 g.

Method of preparation

1. Clean and very finely chop the red onion into half rings.

2. In a deep bowl, mix vinegar with oil, salt, sugar and pepper.

3. Fill the chopped onion with the marinade and leave for at least half an hour.

4. Open the canned food with beans, pour out the liquid from them and place in a deep bowl.

5. Cut the cucumbers and ham into thin strips. Rinse greens, lightly dry. Cut green onion into rings. With parsley sprigs we remove leaves.

6. We shift cucumbers, ham and greens to the beans. Stir.

7. Add onion with dressing into salad and mix gently again. We spread the salad with beans and ham in a salad bowl and decorate to your taste.

Recipe 4. Salad with beans, ham and cucumbers


cucumbers - 200 g;

black pepper;

200 g of ham;

extra salt;

200 grams of tomatoes;

250 g canned beans;

green salad leaves;

150 g onions.


6% vinegar - 200 ml;

75 g sugar;

drinking water - 300 ml.


rast. oil - 100 ml;

6% vinegar - 70 ml;

mustard - 30 g

Method of preparation

1. For this salad is better suited red onions. Peel it off and cut into thin feathers. Put it in a deep bowl.

2. In a cup, mix water with vinegar and add sugar. Stir to dissolve sugar.

3. Pour the pickle onion and leave it for half an hour.

4. Ham cut into not too thin straws.

5. Wash cucumbers, dry them with a napkin and chop them in the same way as the ham.

6. Rinse the tomatoes, wipe with a disposable towel, cut the stem and crumble into cubes.

7. Open the canned beans and drain the liquid.

8. Pour vegetable oil and vinegar into a deep plate, add mustard and mix until smooth.

9. Dry the washed green lettuce and tear it with your hands. Place it in a deep bowl.

10. Drain the onion marinade, put it in a bowl with chopped lettuce, add tomatoes, ham, beans and cucumbers. Lightly salted and pepper. Mix gently, putting in a salad with beans and ham, mustard dressing.

Recipe 5. Salad with beans, ham and mushrooms


a third cup of beans;

60 ml rast. oils;

100 g of ham;

low calorie mayonnaise;

150 g of champignons;


Method of preparation

1. Soak the beans for several hours. It is advisable to do this in the evening so that the beans stay in the water overnight. Then change the water and boil the beans until soft. Fold the finished product into a colander and leave until all the liquid has drained.

2. Remove the film from the mushroom caps. Rinse the mushrooms and lightly dry. Crumble finely. Clean the onions from the husk and chop not too large cubes.

3. Transfer the onions and mushrooms to the heated oil and fry until light brown.

4. Cut the ham into thin strips. 5. Put the ingredients in layers in portions of ice-cream bowls or a salad bowl with transparent walls:

- boiled beans;

- strips of ham;

- fried mushrooms with onions.

Peremazhte mayonnaise each layer.

Recipe 6. Salad with beans, ham and crackers


2 cloves of garlic;

100 g of ham;

0.5 bunch fresh dill;

100 g of mayonnaise;

50 grams of rye crackers;

pinch of fine salt;

1 cucumber;

150 grams of cheese;

10 g of ketchup;

half a cup of red bean dry.

Method of preparation

1. Sort out the beans, rinse, fill with cold drinking water and put on the stove. From the moment of boiling we boil literally three minutes and turn off the fire. Cover with lid and leave the beans for an hour. After this time, pour the infusion, pour cold drinking water and boil until soft. Then we recline on a colander and let it drain. Completely cool. Make sure the grains are not digested and remain intact.

2. Cut the ham into small cubes.

3. My cucumber, wipe it with a napkin and cut lengthwise into four. Shred across thin plates.

4. Grind the cheese into large chips.

5. Rinse the dill, dry it and finely chop.

6. In a deep bowl we combine dill, boiled beans, ham, cucumber plates, cheese chips and rye crackers.

7. Fill the mixture with ketchup and mayonnaise and mix gently. We shift the salad with beans and ham in a deep salad bowl and sprinkle with finely chopped dill.

Recipe 7. Salad with beans, ham and cheese


a bunch of parsley and dill;

300 g of ham;

3 g of salt;

jar of canned beans;

100 g of mayonnaise;

cheese - 100 g;

a tomato;

salad onion head.

Method of preparation

1. Chop grated cheese with large holes.

2. Cut ham into small pieces.

3. Clean and wash the bow. Finely crumble it.

4. Boil water in the kettle. We pour the tomato with boiling water and remove the skin from it. Cut into slices or cubes.

5. Washed and slightly dried parsley and dill finely cut.

6. In a deep bowl lay out the canned beans, pre-drain it with liquid, chopped greens, chopped tomato, onion, cheese chips and slices of ham. 7. Salad with beans and ham pour the mayonnaise, lightly salt and gently mix.

Recipe 8. Salad with beans, ham and corn


half a can of canned beans;

salad mayonnaise;

white onion;

half a can of corn canned;

two fresh cucumbers;

300 g of ham.

Method of preparation

1. Open the jar of corn, drain the liquid, and shift the contents into a deep bowl.

2. Drain the liquid from the bean, transfer it to a colander and rinse under running water. Leave to get rid of excess water, and add it to the bowl of corn.

3. Cut ham into small cubes. We send it after the corn.

4. My cucumbers, wipe with a disposable towel and smash into small cubes.

5. Clean the salad onions, rinse it and crumble as small as possible. Cucumbers and onions poked out to the vegetables.

6. Gently mix the salad by adding mayonnaise. We spread the salad with beans and ham in a salad bowl and decorate to your taste.

Bean and ham salad - tips and tricks from the chef

  • For salad, take canned beans without additives. Tomato beans are not suitable for making this snack.
  • Be sure to drain the liquid from canned vegetables. And it is desirable to rinse the vegetables themselves.
  • Beans must be soaked for at least four hours.
  • Salt the beans at the end of cooking.
  • To reduce bean preparation time and improve product taste, pour a spoonful of vegetable oil into water.
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