Salads with canned red beans

Salads with canned red beans

Almost all dietary systems include red bean dishes. It is not too high in calories, but really nutritious. There is a lot of protein and fiber in it that promotes proper digestion. It is among the available products, but it has one drawback - it takes a long time to prepare. Canned beans are always on sale, which allows you to include this useful product in the diet regularly in the composition of main dishes, side dishes and snacks. Salads with canned red beans turn out to be nourishing, but not heavy for the stomach, they will be relevant both on weekdays and for the festive table. According to most recipes, you can cook such a snack quickly and without making much effort.

Cooking Features

Most canned bean salads will not require special cooking skills. However, not all snacks are equally tasty and appetizing. To get the best result will allow the knowledge of several points:

  • Canned red beans is a ready-to-eat product. However, it is not necessary to shift it to the salad immediately from the jar. Often the grains are covered with slippery film. If you put the beans in a container with clean water, and only then fold it in a colander, it will dry quickly and look aesthetically pleasing.
  • The composition of canned red bean salad may include products that have been heat-treated. Do not put them in the salad immediately after cooking - let them cool to room temperature. If you combine products, the temperature of which varies greatly, the snack will quickly turn sour.
  • Beans go well with vegetables. Cut vegetables for salad should be a sharp knife, so that when chopping not to squeeze the extra juice out of them. Putting vegetables in an appetizer, preferably the last, so that it does not become watery. For the same reason, salted and seasoned salads with fresh vegetables immediately before serving them to the table.

Salads from canned beans are most often seasoned with sauces based on vegetable oil. Additional flavors are given with the help of dried spices, mustard, tomato sauce. There are snacks that are supposed to be filled with mayonnaise. If you are on a diet, it is better to give preference to snacks that do not contain mayonnaise, or replace it with sour cream.

Salad of canned red beans with eggs, cheese and crackers


  • red beans, canned in their own juice, - 0, 25 kg;
  • chicken egg - 3 pcs .;
  • semi-hard cheese - 150 g;
  • canned corn - 0, 25 kg;
  • rye croutons with cheese or smoked flavor - 100 g;
  • mayonnaise - to taste.

Method of preparation:

  • Open the jar of beans, flip the contents in a colander, rinse under running water. When the beans are dry, transfer to a large bowl.
  • Do the same with canned corn.
  • Eggs boil hard boiled. Put it under a stream of cold water so that they cool faster and are easier to clean.
  • Free the cooled eggs from the shell, cut into cubes of medium size, put in a bowl with beans and corn.
  • Cut cheese into 7-8 mm cubes, send it to other products.
  • Pour the croutons into the bowl with the prepared products, add mayonnaise, mix. Transfer to a salad bowl and serve.

It is necessary to season this salad just before serving, otherwise the croutons will be sodden, tasteless and unappetizing. Mayonnaise can be replaced with sour cream by adding mustard (5 ml per 100 ml) and salt to taste.

Tbilisi salad with beef and canned red beans


  • beef - 0, 2 kg;
  • canned red beans - 0, 25 kg;
  • red onion - 150 g;
  • Bulgarian pepper - 0, 2 kg;
  • garlic - 2 cloves;
  • walnut kernels - 50 g;
  • fresh coriander - 100 g;
  • hops-suneli - 50 g;
  • olive oil - 80 ml;
  • wine vinegar (6 percent) - 20 ml;
  • salt - to taste.

Method of preparation:

  • Boil beef in salted water until tender. Cool, cut into small cubes, put in a container in which you plan to mix the salad.
  • Remove onion peel. Cut into half rings or rings if the bulbs are not too large. The thickness of the onion slices should not be too small, from 3 to 5 mm so that they are clearly distinguishable in the salad.
  • If you want to make the onion taste softer, pour onion rings for a couple of minutes with boiling water, then drain the water, squeeze the onion. Put in a container of meat.
  • Wash the paprika, cut the stem from it and remove it with the seeds. Cut pepper into quarters of rings about the same thickness as onion half rings. Put to the onions and meat.
  • Open the canned food, fold it in a colander, rinse. When the beans are dry, add them to the beef and vegetables.
  • Wash, shake cilantro off the water, let it dry, chop finely with a knife and send to the other components.
  • Kernels of walnuts lightly fry in a dry frying pan, then finely chop with a knife, put in a small bowl.
  • Peel and finely chop the garlic cloves, add to the nuts.
  • Add salt and hops-suneli to garlic and nuts.
  • Add vinegar and oil, whisk.
  • Transfer the prepared filling to the container with the crushed products, mix.

Appetizer made according to this recipe belongs to Georgian cuisine. It turns out not only tasty and satisfying, but also very useful. Such a dish can be a festive table decoration.

Salad with canned red beans, ham and Korean carrots


  • canned red beans - 0, 25 kg;
  • Chinese cabbage - 100 g;
  • Korean style carrots - 100 g;
  • ham - 0, 2 kg;
  • fresh parsley - 1 sprig;
  • pitted olives - 50 g;
  • mayonnaise - to taste.

Method of preparation:

  • Free the ham from the casing or take it out of the vacuum package. If it is wet, blot it with a tissue. Cut not too long, but thin straws, put in a bowl.
  • Open the jar of beans, rinse it, let it dry.
  • Combine the beans with the ham.
  • Peking cabbage disassemble into leaves, wash them and dry. Cut into small pieces, put to the ham and beans.
  • Add mayonnaise, mix.
  • Place the hoop on the plate, put the salad inside, tamp and smooth with a spoon.
  • Put Korean carrot on top.
  • Cut the olives in half, spread them on top so that they resemble a bunch of grapes.
  • To give the olives a greater resemblance to the grape brush, decorate them with a sprig of parsley.
  • Gently remove the hoop.

Salad prepared according to this recipe looks elegant, has a fresh and at the same time savory taste. If you prepare it for the holiday, guests will be satisfied. The advantage of the snack is the speed of cooking, because in its composition there are no products to be cooked.

Canned Bean Salad with Chicken Breast and Tomatoes


  • chicken breast fillet - 0, 2 kg;
  • cherry tomatoes - 0, 25 kg;
  • canned red beans - 0, 2 kg;
  • garlic - 3 cloves;
  • lemon juice - 20 ml;
  • sugar - a pinch;
  • paprika, salt - to taste;
  • fresh parsley - 100 g;
  • olive oil - 60 ml.

Method of preparation:

  • Boil the chicken breast fillet and cool, cut into small cubes, place in a bowl.
  • Add beans.
  • Wash tomatoes, dry with a towel, cut in half, put to other ingredients.
  • Add the parsley, chopped with a knife.
  • Pass garlic through a press, add salt, sugar, paprika, lemon juice and oil to it. Whisk thoroughly.
  • Add the dressing to the chicken, tomatoes and beans, gently mix.

This light, but nourishing salad will appeal to those who care about their health. If the boiled breast in the composition of the snack is replaced by smoked, then it will become less useful, but it will get a more interesting taste. Using smoked chicken will save time by preparing a dish of red canned beans in just 15 minutes.

How to decorate a salad of canned red beans

Red beans in combination with other products allows you to cook a bright snack, dazzling with different colors. However, giving it to the table without additional decoration is not a good idea. Decorate red bean salad quickly and effortlessly.

  • Putting a salad in a slide on a dish covered with lettuce leaves and sticking a sprig of dill or parsley on top, you will give the snack a more presentable look. Lettuce leaves can be put on the bottom of the vase, if the appetizer is served in it.
  • Flowers from vegetables that make up it can become a decoration of red bean salad. Cucumbers and tomatoes can be cut into thin slices and collect a bud from them. Cutting a tomato in half in a zigzag manner, you also get a shape resembling a flower. Similarly, you can make a flower out of an egg.
  • If there is no time to make flowers from vegetables, they can be cut into semicircles and spread out around the perimeter of the snack. Around the salad can also be placed halves of quail eggs, olives, cherry tomatoes.

When serving a portion of bean salad, it can be laid out on plates using cylindrical forms with a press. If you do not have such a mold in the kitchen, instead of it you can use a tin can of a suitable size, after cutting the bottom from it.

Salads from canned red beans are prepared easily and quickly, they are tasty and nourishing. Such snacks are inexpensive, but they are so appetizing that they are not ashamed to be served on a festive table.

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