Recipe: Bean salad with beef and carrots. Calorie, chemical composition and nutritional value.

COMPOUND

200g boiled beef, 3 boiled eggs, 1 can of canned beans (or boil 0.5 cups of beans), 2 large onions (~250g), 1~2 tablespoons of vegetable oil (20~35g), 1~2 cloves of garlic, 5 tbsp mayonnaise (~70g), 4 tbsp sour cream (~80g), salt, pepper

Finely chop the onion.
Heat vegetable oil in a frying pan and add onion. Fry, stirring frequently, over medium heat until lightly browned. Remove the pan from the heat and cool the onions to room temperature.

Cut the boiled meat into small pieces.

Grate the eggs on a coarse grater.

Mix mayonnaise with sour cream and add garlic, pressed through a press, lightly salt and pepper. Drain the liquid from the beans and rinse them in clean water.

If you are making a salad for home use, simply mix all the ingredients. If you need to give the salad a more beautiful look, then assemble it in layers: 1st layer - beans mixed with fried onions; 2nd layer - mayonnaise with sour cream and garlic; 3rd layer - meat; 4th layer - mayonnaise with sour cream and garlic; 5th layer - lightly salted eggs. In this case, it is advisable to give the salad time to brew.

Another option for assembling the salad: 1st layer - beans + fried onions + half the sauce; 2nd layer - meat + second half of the sauce; 3rd layer - lightly salted eggs.

Bean salad recipes:

I strongly recommend that you try it and be sure to prepare a salad with beans and meat. It meets all modern criteria for proper nutrition. The salad is really tasty, and the ingredients for its preparation are simple and affordable. The recipe does not contain mayonnaise or other harmful sauces.

For the salad, you can use canned beans of different colors. Then it will be brighter and more interesting. Today I'm going to introduce you to a basic beef and bean salad recipe. Separately, I’ll tell you how you can change the snack, giving it new flavor notes. Perhaps you will find your version and it will become your favorite. Now, let's cook.

Delicious salad with beef and beans - photo recipe

Thanks to its main components, namely beef and beans, the salad is very satisfying and nutritious. It can be safely served separately from side dishes.

For juiciness, add tomatoes and peppers, for a sharp and piquant taste - lettuce red onions. The salad mix makes the dish fluffy and fresh. It is dressed with pomegranate sauce, which perfectly complements the fried beef.

Your mark:

Cooking time: 30 minutes

Quantity: 4 servings

Layered canned bean salad

Boiled products must be allowed to cool before adding to the salad.

The dish takes 1 hour 10 minutes to prepare.

Calories: 687.

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How to cook:

1. Boil potatoes and beef separately, cool;
2. Cut each olive into two parts, all other ingredients into cubes;
3. Place food in a salad bowl in the following order: beef, then onions, then beans, then cucumbers, then potatoes, and then tomatoes and olives;
4. Each layer should be coated with mayonnaise. Tomatoes cannot be coated with mayonnaise.

Before serving the salad, let it sit in the refrigerator for 3 hours.

Cooking instructions

Cut the beef into medium-sized pieces and place in a hot frying pan, pre-greased with oil. Fry the meat over high heat until golden brown on all sides, about 5 minutes. It's better to add salt at the end. Then reduce the heat to minimum, cover the frying pan with a lid, and simmer the contents for another 5 minutes. Add a little oil if necessary.

Fluff the lettuce leaves with your hands and place on a flat dish.

Place the canned beans in a colander, rinse them from the sticky marinade, and let the liquid drain. Place on top.

Next, add the fried beef, allowing it to cool slightly.

Remove the seeds from the pepper and cut the pulp into strips. Cut the cherry into slices. Arrange nicely on top of the other ingredients.

Chop the red onion into half rings and add them to the main composition. Season the mixture with vegetable oil, pomegranate sauce, sprinkle with salt and pepper.

This salad does not need to be stirred; it can be served immediately. For beauty, sprinkle it with sesame seeds.

Salad with beans and pickled cucumbers recipe with photos

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A quick, hearty dish - salad with beans and pickled cucumbers. This dish captivates from the first spoon.

The combination of a spicy garlic dressing with canned red beans, cucumbers, cheese and crispy croutons is perfect. It’s so easy to diversify your everyday menu and decorate your holiday menu.

All you have to do is prepare a miracle salad and place it in glasses. The result is an original cocktail that everyone will eat.

What types of bean and pickled cucumber salads are there?

As a rule, the following products go well with legumes and pickles:

• mushrooms;
• meat (boiled, baked; pork, beef, chicken);
• Fish and seafood;
• sausages (ham, smoked sausage);
• boiled eggs;
• hard cheese;
• boiled potatoes, carrots;
• bell pepper;
• apples;
• cabbage (cauliflower, pickled);
• canned peas;
• fresh, pickled, fried onions;
• carrots (fresh or fried);
• crackers (rye, wheat).

What to season and decorate with

Refill options:

• mayonnaise or sour cream;
• mayonnaise-mustard sauce;
• garlic-mayonnaise;
• sour cream and mayonnaise;
• a mixture of vegetable oil with spices, garlic or soy sauce.

Serving salad with red beans and pickled cucumbers

Lettuce leaves are laid out on a beautiful platter and the salad mixture is placed on top. Sprinkle with seeds, nuts, sesame seeds, and chopped herbs. Pour over the sauce. Decorate with sprigs of fresh herbs and flower petals from the ingredients that make up the dish.

Salads with beans, cucumbers and croutons are numerous and varied. They are mixed with ingredients and used to decorate food.

Salads can be arranged in tartlets (preferably made from shortcrust pastry), purchased or home-made. Salads look beautiful in glasses/cremanas.

Top 3 interesting salads from beans and pickled cucumbers

Salad with beans, mushrooms and pickled cucumbers

What we take:

• canned beans – 200 g;
• mushrooms – 200 g;
• onions – 2 pcs.;
• pickled cucumbers – 4 pcs.;
• chicken eggs – 2 pcs.;
• hard cheese – 100 g;
• mayonnaise – 50-80 ml;
• garlic – 2 cloves;
• salt, a mixture of peppers, herbs - to taste.

How to cook

Mushrooms (fresh, frozen), cut into pieces. Leave a few whole for decoration. Fry with onions, which are cut into half rings. 10-15 minutes will be enough.

Let it cool. At this time, drain the juice from the beans and pour them into a salad bowl.

Cut the cucumbers into strips and add to the beans.

We also send boiled chicken eggs cut into strips, grated cheese, and cooled mushrooms there.

Mix mayonnaise with salt, spices, chopped garlic.

Dress the salad and serve, transferring it to a beautiful dish or placing it on tartlets. Decorate with whole mushrooms and herbs.

Salad with chicken, beans and pickled cucumbers

Components:

• canned red beans – 250 g;
• pickled cucumbers – 3 pcs.;
• chicken (smoked, baked, boiled) – 300 g;
• carrots – 2 pcs.;
• white cabbage – 200 g;
• onions – 2 pcs.;
• vegetable oil – 50 ml;
• table vinegar - 1 tbsp. l;
• sugar – 2 tsp;
• salt, spices for chicken - 1 tsp;
• roasted nuts – 100 g;
• lettuce leaves – 100 g.

Preparation

Finely chop the cabbage, mash with salt, mix with grated fresh carrots. Add sugar, spices, vinegar, sunflower oil. Mix everything and leave for 20 minutes at room temperature.

We disassemble the chicken into fibers.

Cut the onions into thin half rings, cucumbers into strips.

Strain the beans. Mix everything in a deep bowl.

If desired, season with mayonnaise. But it’s delicious without it.

Place washed, dried lettuce leaves on serving plates. Top with three to five tablespoons of salad. Sprinkle with roasted nuts and garnish with fresh herbs if desired.

Technology for preparing puff salad with beef, beans and pickled cucumbers

Coat all layers with mayonnaise-mustard sauce (4:1 ratio), sprinkle with your favorite spices and salt if desired. We use Dijon mustard.

Cut boiled beef (350 g) into cubes. Place in a nice deep salad bowl as the first layer.

Next - bell pepper straws (1 pc.).

The third layer is onions in half rings (1-2 pcs.).

The fourth is canned beans, from which the juice has been drained in advance. It needs to be mixed with pickled cucumber straws. The salad is topped with beautiful sauce and decorated with herbs. Serve cold, waiting until soaked.

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Recipe for salad with beef and red beans “Tbilisi”

Salad “Tbilisi” is a bright and flavorful dish. Each component carries a certain zest and aroma. You will need the following ingredients for preparation:

• Beef meat – 250 g;
• Bell pepper – 1 pc.;
• Walnut – 50 g;
• Can of canned red beans – 1 pc.;
• Garlic – 2 cloves;
• Cilantro – 1 bunch;
• Chili pepper – half a pod;
• Red onion – 1 pc.;
• Vegetable oil and wine vinegar 6% - for dressing;
• Salt and seasonings - to taste.

1. Cut the onion into half rings and place in a suitable container.
2. Rinse the canned beans with water and drain in a colander. Pour them into a common bowl.
3. Chop the bell pepper into strips and the chili into small pieces. Send it there too.
4. Add boiled beef, pre-cut into cubes, to this mixture.
5. You can simply tear the cilantro with your hands, finely chop the garlic and place in a common bowl.
6. Dry the nuts in a frying pan. Then chop them into approximately equal pieces and add to the rest of the ingredients.
7. Add salt to taste. Add spices, preferably khmeli-suneli.
8. Season the salad with a mixture of sunflower oil and wine vinegar, and sprinkle with ground pepper if desired.
9. Stir. Give the “mix” of products time to brew for about half an hour.

Salad with beans, beef and croutons

Ingredients:

• 300 g canned beans;
• 400 g beef fillet;
• 200 g cucumbers;
• 150 g loaf;
• 3 cloves of garlic;
• 5 tbsp. vegetable oil;
• mayonnaise;
• salt.

Preparation

Boil the meat until cooked (cook for about 40 minutes after boiling).
Cool. Cut into cubes. Cut the cucumbers into strips. Add garlic squeezed through a garlic press to the oil. Cut the loaf into cubes. Fry the loaf in oil with garlic until golden brown. Mix beans (drain the liquid), meat, cucumbers, croutons (I recommend adding croutons before serving so that they remain crispy). Add salt. Season with mayonnaise. Bon appetit!

How to make a salad with beef and green beans

This salad is both meaty and light, which will allow women to maintain their figure, and men, like real predators, to get enough of a hearty dinner. To prepare a fantastic dish you need:

• Beef – 400 g;
• Green beans – 400 g;
• Red onion – 1 pc.;
• Any lettuce leaves (can be replaced with Chinese cabbage) – 250 g;
• Fresh tomato – 150 g;

For the sauce:

• Olive oil – 5 tbsp. l.;
• Soy sauce – 5 tbsp. l.;
• Lemon – ½ part;
• Balsamic vinegar – 1 tbsp. l.;
• Parmesan for decoration – 50 g.

Further actions:

1. Rinse the green beans and boil them for 5 minutes.
2. To keep the appearance of the beans as attractive, immediately pour them into a colander and rinse them with cold water.
3. Allow time for excess liquid to drain. Trim the ends of the pods and chop each bean into 3 equal parts.
4. Fry the beef into steaks and then cut into strips 2-3 cm long.
5. For the dressing, mix olive oil, balsamic vinegar, soy sauce, pepper and spices of your choice. Squeeze half a lemon.
6. Cut the onion into half rings and pour a spoonful of the prepared sauce over it.
7. Place meat, onions and beans on a flat plate. Stir gently.
8. Place lettuce leaves on top. Scatter the sliced ​​tomatoes.
9. Before serving, pour the sauce over the salad and sprinkle with Parmesan cheese. For beauty, it is permissible to sprinkle sesame seeds on top.

Beef and bean salad is a very spicy and delicious dish that can be compared to restaurant food. This salad is unique in its own way, a masterpiece of Georgian cooking.

Spicy, tasty and satisfying - every man will like it. At the same time, it is light and low-calorie, which women will appreciate. You can eat it with a side dish or as an independent snack.

The trick of this salad is that you can add various vegetables to the base, thereby changing the flavor range. Don't be shy and experiment.

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When summer is in full swing, with it comes all the joys of soaring temperatures. Even on the hottest days, it's fun to get together with friends and family for a picnic. But on very hot days, the entire cold menu may be a better choice. When it comes to finding a cold, nutritious appetizer, look no further than this Bean and Steak Salad. The flavor of the beef and hot sauce make this salad best served cold, making it perfect for hot summer days too. You can enjoy it with healthy beans and grilled steak for a very satisfying meal.

For this dish, beef can be cooked in a frying pan in the form of a steak.

You can store the salad in the refrigerator for one more day after preparation. You can also experiment with ingredients in this salad. No one forbids mixing salad with other types of snacks. The dish stands alongside such types of cold appetizers as: watermelon salsa with chips, Mexican corn salad, steak salad, strawberry salad and all foods that are best served cold.

Along with many bean salad options, this salad is also healthy because it is suitable for a gluten-free diet. Bean and Meat Salad is a great protein dish that comes together quickly and can be made for a crowd well in advance of serving. It's a flavorful, low-cholesterol food that can complement other dishes.

Warm green bean and beef salad

When preparing this dish, it is best to fry the ingredients sequentially in the same pan. This will enrich the taste of the finished salad.

The dish takes about 1 hour to prepare.

Calories: 550.

How to cook:

1. Heat oil in a frying pan, fry beans with soy sauce;
2. Cut the cherry into 4 parts, fry in the same frying pan;
3. Cut the beef pre-soaked in soy sauce into pieces, fry in the same frying pan, simmer with the addition of water until completely soft;
4. Place chopped lettuce on a plate, then beans, tomatoes and beef;
5. Add salt and pepper on top if desired;
6. Mix the ingredients for the dressing, squeeze a slice of lemon into them;
7. Dress the salad;
8. Cut the cheese into small cubes and place them on top of the salad.

Serve this salad immediately after preparation, while it is still warm.

Beef, bean and pickled cucumber salad

For the salad recipe you will need:

• beef – 300g
• red beans (canned) – 250g
• cucumbers (pickled) – 300g
• mayonnaise - 2 tbsp.

Salad recipe:

To prepare a salad of beef, beans and pickled cucumbers you need.

Boil the prepared beef in salted water until cooked. Then remove the meat from the broth, cool and cut into strips along with pickled cucumbers. Drain liquid from canned beans.

Place the prepared ingredients in a salad bowl, add mayonnaise and mix the salad. Let the beef and red bean salad soak for 15-20 minutes at room temperature, then serve.

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