Published: 08/06/2015
Posted by: Dryad
Calories: Not specified
Cooking time: 70 min
A bean and carrot salad turns out to be very satisfying, because beans replace meat for vegetarians due to their high content of vegetable protein. So this salad can be served as a main dish for dinner.
This salad is also very healthy, because it contains the benefits of raw carrots, fresh herbs and a dressing of lemon juice and olive oil.
Let us remind you that last time we prepared.
Bean and carrot salad - recipe with step-by-step photos.
Ingredients:
- a glass of beans,
- 1 carrot,
- 1 clove of garlic,
- 2 tbsp. lemon juice,
- 1 tbsp. olive oil,
- a bunch of parsley,
- salt to taste.
Step-by-step recipe with photos:
The beans for this salad need to be soaked in water overnight, this will reduce the cooking time. Then boil according to the instructions until tender, adding salt at the very end.
While the beans are boiling, let's get to the rest of the ingredients. Peel the carrots and grate them on a medium grater.
Squeeze a clove of garlic through a press and mix with grated carrots.
Salt the carrots and sprinkle with lemon juice.
Finely chop the fresh parsley and add to the carrots. It’s difficult to overdo it in this parsley salad, and its benefits are immeasurable, so don’t skimp on the quantity.
When the beans are ready, drain the broth formed during the cooking process and cool slightly. However, you can also prepare a warm salad.
Mix boiled beans with carrots. Season the salad with olive oil. Mix.
This hearty and healthy salad with beans, carrots and garlic can be served warm or chilled.
Try also
Detailed description: bean salad with carrots and onions, a recipe from a chef for gourmets and housewives from various sources.
This red bean salad is the most delicious, in my opinion, and very easy to prepare. All other ingredients for this salad are always available in every home. Beans are a protein product and a salad made from them always turns out nourishing and tasty.
This piquant, moderately spicy, hearty salad will please your guests at any occasion!
Products:
- 1 cup red beans (dry)
- 1 large carrot
- 1 large onion
- 1-2 cloves of garlic
- Vegetable oil for frying
- Salt to taste, mayonnaise for salad dressing
- Dill greens
Red bean salad recipe:
Soak red beans for 12 hours in plenty of water. The water can be changed several times during the soaking process. It is necessary to soak the beans before cooking, because... water perfectly breaks down oligosaccharides, which are not absorbed by our body and cause increased gas formation in the intestines.
In addition, pre-soaking legumes (such as peas for delicious lean pea soup, as well as for green lentil soup) significantly reduces their cooking time.
After 12 hours of soaking, drain the swollen beans in a colander and rinse under running water.
Then we put the beans in a saucepan, pour water 5 cm above the level of the beans and cook for 1.5 hours, skimming off the foam from time to time, if there is any.
Salt should be added towards the end of cooking so that the beans are not tough.
Drain the boiled beans in a colander and cool.
Fry carrots and onions in vegetable oil until tender, add salt to taste, cool
Mix beans and onions with carrots,
Chop fresh dill and add to salad
add a clove of garlic and mayonnaise (just a little bit).
Stir and add salt to taste.
All! Delicious hearty spicy red bean salad is ready!
Bon appetit!
That's all for today! Have fun cooking and share your impressions in the comments.
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Hello, gentlemen!
Who would have thought, but it turns out that in winter you can still close a couple of jars with a very tasty snack. Today we will talk about vegetable bean salad. I think that no one will mind and will even be shocked that it turns out that legumes can be used to prepare such a delicacy that will captivate you with its taste and aroma.
I want you, after looking at all the recipes, to be inspired by the desire to create and make such preparations. After all, frosts will begin very soon, which means we will gather with our families more and more often.
By the way, such a bean salad, as well as borscht dressing, can perfectly complement any hot dish, be it soup or stew with meat or potatoes. Or you can even serve it as an independent dish, or as a side dish. In general, I think that you will take note of all the recipes right now, and it will be even better if you share such a find on social networks.
By the way, this bean treat is often called lobio. Well, whoever likes it says so. In any case, the main thing for us is that it looks, first of all, appetizing, so that your mouth waters, and after opening you also sit and lick your fingers.
Well, let's get down to business.
Salad of beans and vegetables for the winter - well, a very tasty recipe
This option is truly not only tasty, but also very filling. After all, beans are rich in protein and also contain calcium, iron, etc., as the record holder says. In this regard, if the guests took you by surprise, they appeared unexpectedly, and you were not expecting them. Then, if you have a jar with such canned delight in your stash, it can help you out.
Quickly boil buckwheat porridge as a side dish, or enjoy some lazy dumplings. And the vegetable appetizer is already ready and waiting to be tasted.
We will need:
- White beans - 600 g
- Tomatoes - 1 kg
- Eggplants - 4 pcs.
- Garlic - head
- Sweet bell pepper - 8 pcs.
- Salt - 3 tbsp.
- Sugar - 3 tbsp.
- Vegetable oil - 140
- Table vinegar - 50 ml
Stages:
1. Well, before you start, soak the beans in cold water overnight, this will help speed up the cooking process in the morning. Afterwards, drain the water and pour in new water, cook until tender, lightly salt.
Cut peppers of any color into small strips, do this carefully, and ensure that all seeds are initially removed, and also remove the stalk.
2. Also cut the blue ones for this salad into pieces, and then, to remove the bitterness, place them in salted water. Let stand for 20 minutes and then drain the water.
3. But the tomatoes will have to be crushed in any kitchen processor, for example, you can take a blender or food processor and make a puree. The skin will need to be removed first. Add finely chopped garlic here or squeeze it through a garlic press.
Be sure to add bulk ingredients to the resulting tomato puree: sugar and salt. And of course vegetable oil, place the saucepan with the contents on the fire.
4. As soon as the mixture boils, add finely chopped pepper and cook for about 10 minutes after the paste is actively bubbling.
Attention! The fire should not be higher than medium, otherwise the mass will burn to the walls of the dish.
Then add the eggplants, stir and simmer for the same amount of time. Then add the prepared beans, stir until smooth. Continue simmering for another 20 minutes. If you see that the mass is too thick, add a little water.
5. Just before turning off, add vinegar, stir and begin pouring the salad into sterile jars. Take clean lids and close the containers tightly with them. Turn the jars upside down and wrap them in a towel or blanket. Once they have cooled to room temperature, remove them to a closet or other cool place.
6. And of course, don’t forget to leave a couple of spoons for yourself to try. Garnish with parsley and serve in a good mood. Bon appetit!
Salad with tomato paste, beans and eggplants: the simplest and most delicious recipe
It’s not for nothing that every fashionable housewife always has this preparation of vegetables and beans written down in her cookbook. The thing is that there is nothing complicated in its preparation. The main thing is to soak the legumes in advance, and in the morning you can calmly create in the kitchen.
And you know what the secret is, such a delight goes well with Lent, because there is nothing superfluous in such a salad. Just vegetables and some spices.
In general, it is very tasty and healthy. No man can resist such a delicacy, especially if you make it yourself and exclusively at home, and do not put these semi-finished products on the table.
Well, I propose to make a vegetable mix while autumn allows us to do this, because the gifts from the garden have already been collected and are waiting to be processed. You can take and add zucchini or blue zucchini to this dish, and of course you can’t do without carrots and onions. There are a great many recipes. Look through this entire note and you will see this. I really like the beans with tomatoes, I love it, and then I lick my fingers). But, we'll talk about it a little later.
Well, now let’s move on directly to the preparation itself.
We will need:
- white beans - 0.5 kg
- tomatoes - 0.5 kg
- carrots - 0.5 kg
- eggplants - about 1.5 kg
- garlic - 0.2 kg
- granulated sugar - 1.5 tbsp.
- vinegar 9% - 0.5 tbsp.
- salt - 3 tbsp
- black pepper - a pinch
Stages:
1. Rinse the beans in water, if you have time, soak them for a couple of hours, and then drain the water. Then boil until done.
3. Chop the tomatoes into pieces and mix with the rest of the vegetable mass. Simmer for 30 minutes over low heat. Next, combine this mixture and boiled beans into one bowl. Pour in vinegar, salt and sugar. Cook for 45 minutes from the moment it boils. Pepper at your discretion.
Read also: Finger licking salad recipe for the winter
4. And also pass the peeled garlic through a press, which will give the dish an odor.
5. After actively stewing all the ingredients, taste the preparation and immediately pour it hot into glass jars. They must be clean and sterile. Cover with lids and screw tightly. Place the jars upside down under the blanket. Wait for it to cool completely and then store in the cellar.
How to make bean salad. Video recipe from YouTube channel
As I already mentioned, there are so many cooking options that sometimes you don’t know which recipe to choose so that the salad exceeds all expectations. I think you can contact any video blogger and see what they offer.
Watch this story, repeat all the steps and you will be provided with an awesome salad for the winter.
Green bean salad with carrots and onions
I think that no one will refuse green beans if you prepare them for the winter as a snack. After all, it’s always cool to do this for future use, especially when it’s winter or spring outside, such a jar will remind us of summer. I hope that you will definitely like this simple recipe and will definitely choose it.
From the facts! It’s interesting, but according to scientists, the first such asparagus salad was prepared in Italy, and then they began to prepare it in other countries.
We will need:
- Tomatoes - 5-6 pcs.
- Vegetable oil - 50 g
- Sugar - 3 tsp
- Salt - 1 tbsp or to taste
- Vinegar - 40 ml
- Garlic - 5 cloves
- Carrots - 3 pcs.
- Onion - 3 pcs.
- Green beans - 0.5 kg
Stages:
1. Rinse all vegetables in water, cut onions into thin slices in the form of half rings. Chop the tomatoes into pieces, and this time do not chop the carrots, but cut them into slices.
2. But as for green beans, they also need to be washed and trimmed on both sides.
3. Now, place vegetable oil in a saucepan and add all the ingredients except the beans. Turn on the stove, select medium mode and simmer for just 10 minutes, stirring.
Then add salt and asparagus and, of course, continue cooking for another 15 minutes. Next you need to add salt and sugar. Pass the garlic through a press and place in this container. Stir.
4. Simmer again for 20 minutes. Now take a sample; if everything is cooked, then pour in vinegar in the required proportions. Amazing! Take jars and distribute this appetizer while hot.
5. Pour water into another pan, and it should be warm; lay an unnecessary item or towel on the bottom. Place the jar with the vegetable preparation and cover with a lid. Turn on the heat and cook after boiling for 15 minutes if the jar is 0.5-1 liters. This way the salad will be sterilized.
Important condition. The water should be up to your shoulders or at least half full.
Wrap the containers in warm clothes, turning the workpiece over with the lid down. Keep it in this state for 24 hours, and then put it in a cool place where there is no sunlight or light.
Beans in tomato sauce for the winter
In general, if you want to find out, read the instructions and cook with me.
We will need:
- beans - 1 kg
- carrots - 2 kg
- sugar - 1 tbsp.
- vinegar - 200 ml
- tomatoes - 2 kg
- onions - 0.5 kg
- garlic heads - 3 pcs.
- sunflower oil - 500 ml
- salt (coarse) - 3 tbsp. l
Stages:
1. To make the beans cook much faster, soak them in cool water overnight. In the morning, drain the water.
2. Using a blender, turn the tomatoes into tomato paste, remove the skin from the fruit in advance. To do this, tomatoes can be soaked in boiling water for 1-2 minutes; after this procedure, the peel will be easily removed.
If you don’t have a blender at home, it doesn’t matter, use a regular meat grinder and get the same effect.
So, as soon as the paste is ready, add the legumes to it. Also cut the onions into cubes and grate the carrots on a fine grater or use any electrical appliance. Add vegetable oil, and for taste, sugar and salt.
3. Now bring the whole mass to a boil over medium heat and cook for about 40 minutes, and then pour in the vinegar and finely chopped garlic. Taste and simmer for another 40-50 minutes until the beans become soft. Once you achieve this, pour the snack into clean, sterilized jars and screw tightly with self-tightening lids.
Place the blanks under the fur coat, while unfolding the jars with the other side, lids down. Wait for it to cool completely. And then store it in the refrigerator or basement.
Winter bean salad made from pepper and tomato
Few people know, or maybe they have already guessed, but such a snack can rightfully be called lecho. Wow, this is delicious, and the super feature of this recipe is that after cooking the dish does not require any additional actions, that is, sterilization. Well, this cannot please everyone. I have been looking for such a method for a long time and now I have found it, it is in front of you. Enjoy it for your health.
Such a wonderful preparation can easily stand in your apartment, that is, at home, and it won’t get anything if you did everything correctly.
Wow! Well, then cook the soups and use this salad as a borscht dressing, for example, or eat it just like that.
We will need:
- tomatoes - 1.5 kg
- sweet bell pepper - 1 kg
- sugar - 0.5 tbsp.
- vegetable oil - 0.5 tbsp.
- vinegar - 75 ml
- beans - 250 g
Stages:
1. Take white beans and rinse them thoroughly in running water, then cover with water and let stand for 12 hours. Next, drain the aqueous solution and boil the legumes in another clean water, adding salt at the very end. Then drain the liquid again and cool.
Also rinse the bell pepper and chop it into cubes, removing the stem and seeds. Grind the tomatoes in a meat grinder or food processor until smooth.
2. Place the resulting tomato paste on the stove and as soon as it starts to hiss and bubble, add the chopped pepper and simmer for 15 minutes on low on the stove. Then add the beans, since they are already ready, cook for 3-5 minutes.
3. Now all that remains is to sugar and salt, and add vinegar and vegetable oil for preservation. Stir and cook for another 5 minutes. And then package it in sterile jars. Close the lids and wrap the containers with a towel and let them cool completely. Bon appetit!
Please note that the recipe for this bean salad is without sterilization, which simplifies the steps and, most importantly, your precious time.
Preparation with beans and zucchini - you'll lick your fingers
Well, if you still don’t know what to do with zucchini, then a solution has been found. Combine them with the beans. It will come out cool and attractive, and the smell, mmm, delicious! The thing is that it uses its own tomato paste, or rather tomatoes that are twisted in a meat grinder or blender.
We will need:
- eggplants - 500 g
- carrots - 150 g
- sweet bell pepper - 150 g
- garlic - 50 g
- tomatoes - 400 g
- salt 0.5 tbsp for salad and for eggplants - 1 tbsp - 1.5 tbsp
- sunflower vegetable oil - 80 ml
- beans - 130 g
- water - 250 ml
- granulated sugar - 1 tbsp
- vinegar 9% - 25 ml
Stages:
1. Do the preparatory work with the beans, soak them in water for 12 hours in advance. Then drain the water and add new water, cook until tender.
Chop bell peppers and carrots into regular strips, as shown in this photo.
2. Also cut the eggplants into pieces and soak in a slightly salted solution of water, use 250 ml and 0.5 tbsp of salt. Leave them for 30 minutes. And then drain the water, all the bitterness will go away.
Place the tomatoes and peeled garlic cloves in a blender bowl and blend until smooth. Bring this mixture to a boil on the stove. Next add bell peppers with carrots, salt, as well as sugar and odorless vegetable oil. As soon as the salad boils, cook it for half an hour.
Then, after the time has passed, add the blue beans, stir and cook for another 20 minutes. Almost just before turning off, pour in vinegar and simmer for 2-3 minutes.
Read also: Diet chicken breast salad recipe
Beans in love - salad for the winter
What a funny name, and it doesn’t sound like that for nothing. Green beans will be used, and you know how interesting they are. I also really liked this option, now I always make this snack every fall season. And even when we go on a picnic, we often take such delights with us.
At home we use it as an addition to any main course. Mine love to eat it with meat in French.
We will need:
for two 450 ml cans:
- Green beans - 0.5 kg
- Carrots - 0.5 kg
- Hot pepper - 1 pod
- Tomatoes - 1000 g
- Sweet pepper - 0.2 kg
- Sugar - 100 g
- Garlic - 10 cloves
- Sunflower oil - 150 g
- Vinegar essence - 1 tbsp
- Salt - 1 tbsp
Stages:
1. Take the required amount of green beans, wash in water, and then cut into equal strips, approximately 2.5 cm long.
Pour water into a saucepan and boil, then add chopped green beans and cook for 10 minutes, until soft, and then drain the water.
Use a colander in this case, it will help you cope with this task better.
2. Meanwhile, while the beans are cooking, you can take a grater and chop the carrots into shavings.
3. Chop the tomatoes into small plastic pieces.
4. Cut the bell pepper into cubes and the garlic into slices. If you like it spicy, then chop one pod of hot pepper into pieces.
5. Take a saucepan and pour sunflower oil into it, bring to a boil. Place the tomatoes and carrots first, add salt and sugar. Boil the tomato mass and simmer with the lid closed for 20 minutes on the lowest heat.
6. Then add legumes and two types of peppers and garlic. Let the salad boil again, and then cook for 10 minutes. Next, all that remains is to add vinegar and garlic, simmer for another couple of minutes.
Afterwards, arrange into clean jars and cover with lids.
7. Pour warm water into the pan up to the hangers of the cans and lay a towel on the bottom, set the pieces out and sterilize for 20 minutes.
8. Finally, remove the jars and seal them tightly with metal lids. Place them with the lids down and insulate them with a blanket. Leave it for the night. And then lower it into the cellar or store it in a cool room or room.
Delicious “Fasolka” with tomatoes for the winter
Well, one more option, a bomb that goes off the plate in one fell swoop. You haven’t even had time to set the table yet, and your household has already devoured it while you’re bustling around in the kitchen. By the way, many people put this delicacy in hodgepodge; it’s a soup for those who don’t know.
We will need:
output: 7 cans of 0.5 l each
- dry beans - 3 tbsp.
- carrots - 0.5 kg
- sweet bell pepper - 0.5 kg
- tomatoes - 1.5 kg
- onions - 0.5 kg
- table salt - 1 tbsp
- sugar - 100 g
- sunflower oil - 100 ml
- vinegar - 40 ml
Stages:
1. Prepare and sterilize jars in advance in a way convenient for you.
2. Sort the red beans and wash them in running water, soak them in the evening. Then boil it until done.
3. While the beans are cooking, you can fry the carrots and onions in vegetable oil. Grate the carrots and the onion into pieces. As the onions begin to turn golden, add the tomatoes into the pan, chop them into cubes and chop the bell pepper into cubes.
4. Stir the dish and add salt, sugar and vinegar. Now all that remains is to put in the boiled beans and let them simmer in this tomato sauce for about 30 minutes. And then pack it into jars and screw it with a special machine. Once your jars have cooled under the towel, take them to the basement. Happy discoveries!
Greek bean and vegetable appetizer
And finally, I want to introduce another favorite that everyone also loves. It looks great when finished. Add vegetables in different proportions and experiment, I think this film will help you. And I hope that such a dish will fit perfectly into your menu. Catch the classic cooking option:
This, friends, is where I end this post. I hope that in this article you have found long-forgotten recipes for yourself, or maybe you have never prepared bean salads for the winter? So what are you waiting for, I advise you to definitely prepare it. After all, it is incredibly tasty, and most importantly, filling, which cannot please you.
Good luck to everyone and see you soon.
Best regards, Ekaterina
A tasty, satisfying, beautiful bean and carrot salad diversifies the everyday table and perfectly complements the holiday table.
It is very simple to prepare; no special ingredients are required.
Many components of such a salad are always on hand, and they are inexpensive.
In addition to beans and carrots, the dish may include meat, vegetable and other ingredients: cheese, mushrooms, nuts, herbs, spices. You can season the protein salad with mayonnaise and vegetable oil.
Bean and carrot salad - general principles of preparation
You can cook beans for the salad yourself or use canned ones. In the first case the main thing is to cook the beans correctly so that they turn out tasty, do not become overcooked, and do not cause intestinal troubles.
Dried beans should be filled with cold water and soak for twelve hours, changing the water three or four times. When the beans swell, they are washed and filled with water again so that the beans are separated by five centimeters under the surface of the water (approximately the length of the middle finger of a woman’s palm).
Boil the beans will take an hour or an hour and a half. If foam appears, it must be removed with a slotted spoon. You can add salt only about ten minutes before the end of cooking, otherwise the beans will become very tough.
For the salad, you can use any beans: red or white. If you have canned beans in tomato sauce, you can put them in a colander and rinse with running cold water.
Carrots for salad are used fresh or boiled. First, it is washed, peeled, peeled, and then grated on a fine grater.
Bean salad with carrots
A very simple, hearty, spicy bean salad with carrots and onions is unlikely to be appropriate for a holiday feast. But as a homemade family dish, it is very good.
Ingredients:
A glass of dried red beans;
Large strong carrot;
Large onion;
Two cloves of garlic;
Fresh dill, other herbs optional;
Oil for frying pan;
Mayonnaise.
Cooking method:
Cook and cool the beans.
Chop the onion finely.
Heat the frying pan.
Fry the onion along with grated carrots.
Salt the vegetables and cool.
Chop the dill.
Chop the garlic as desired.
Mix all ingredients.
Put a little mayonnaise (a spoon and a half, no more).
Mix.
If necessary, add salt and serve.
Bean and carrot salad “Sharp taste”
White beans allow you to prepare an equally successful bean and carrot salad. It turns out quite spicy due to pepper and vinegar.
Ingredients:
A glass of small white dried beans;
Five medium carrots;
Large onion;
Half a teaspoon of nine percent vinegar;
Two cloves of garlic;
Two tablespoons of oil;
A pinch of red and black pepper.
Cooking method:
Place the boiled beans in a colander and drain.
Grate the carrots finely or medium-sized.
Pour vinegar over carrots, sprinkle with pepper, stir.
Chop the onion.
Chop the garlic.
Heat the oil and fry the onion.
Place onion into carrots.
Add beans and garlic.
Stir and leave for half an hour to infuse.
Bean salad with carrots, croutons and Korean carrots
A spicy and spicy bean and carrot salad can be prepared by adding crispy croutons and spicy Korean carrots as ingredients. Crackers brown perfectly in the oven, although you can buy ready-made store-bought crackers. The recipe calls for canned beans, although you can boil them yourself.
Ingredients:
Two cans of canned red beans;
Two hundred grams of prepared Korean carrots;
Two hundred grams of semi-hard cheese;
a bunch of any fresh herbs;
Crackers made from white wheat bread;
Three spoons of mayonnaise.
Cooking method:
Rinse the beans under cold water.
Grate the cheese piece coarsely.
Chop the greens (cilantro, dill, parsley).
Mix all ingredients and Korean carrots.
When serving, sprinkle each serving with a handful of crackers.
Bean and carrot salad “Meat soul”
A meat version of bean and carrot salad can replace dinner as it contains nutritious proteins, fiber and carbohydrates. A very nutritious and wonderfully tasty dish that can decorate any holiday table. An unusual serving with dried pita bread is an original, simple and beautiful solution.
Ingredients:
A can of canned white or red beans;
Two hundred grams of fresh meat;
Two medium onions;
Two medium-sized pickled cucumbers;
Big juicy carrots;
Fifty grams of very thin Armenian lavash;
Salt pepper;
Bell pepper;
Oil for frying pan;
Mayonnaise.
Read also: Original New Year's salads with photo recipes
Cooking method:
Cut the meat into thin strips, beat on both sides.
Grate the carrots coarsely.
Chop the onion into small cubes or cubes.
Heat the oil and fry the meat until a nice crust forms. The meat should not release juice, so do not cover the pan with a lid when frying.
Place the meat and cool.
Add oil to the same pan and fry the onion until transparent.
Place onion on meat.
Fry the grated carrots there (they should become soft).
Place carrots in onions and meat, stir.
Cut the cucumbers into small cubes, after drying them of liquid.
Add to other ingredients.
Cut the pita bread into pieces according to the size of the frying pan.
Heat a dry, clean frying pan and dry the lavash slices on both sides.
Break the dried pita bread into pieces of a derivative size and shape.
Cut the bell pepper into thin strips.
Season the salad with mayonnaise and mix.
Serve the salad, garnishing it with pepper and slices of pita bread.
If the salad is served immediately after preparation, then the pita bread can be added to the rest of the ingredients and mixed. If the dish is left in the refrigerator until serving, you can’t put lavash on it – it will get soggy.
Bean salad with carrots and mushrooms
The mushroom component makes the bean and carrot salad original, aromatic, and tasty. You can take any store-bought or self-picked mushrooms, fresh or canned.
Ingredients:
A jar of canned white or red beans;
Two hundred grams of mushrooms, fresh or canned champignons;
Three medium carrots;
Two small onions;
Mayonnaise;
Oil for the frying pan.
Cooking method:
Wash the canned mushrooms, dry and chop. Do the same with fresh ones.
Heat the oil and fry the mushrooms until the liquid has completely evaporated and a crust has formed.
Grate the carrots coarsely.
Chop the onions into small cubes.
Fry the carrots and onions separately in hot oil, add to the mushrooms and cool.
Rinse the beans and place in a colander.
Combine all ingredients and add a little salt.
Add mayonnaise and mix.
Bean salad with carrots and salami “Appetizing Tower”
Festive serving makes this delicious version of bean and carrot salad an excellent option for a friendly feast. It is better to prepare a dish according to the number of eaters, it will be more beautiful. The salad is filled with penny sausage, mushrooms, and mayonnaise.
Ingredients:
Two hundred grams of boiled beans;
Two medium carrots;
Large onion;
Two hundred grams of smoked sausage or salami;
Two hundred grams of fresh mushrooms;
Two cloves of garlic;
Mayonnaise;
Some fresh herbs.
Cooking method:
Finely chop the onion.
Grate the carrots coarsely.
Wash the mushrooms, dry and cut into strips.
Heat the oil, fry the onion until transparent (do not fry until crusty!).
Add onion, add oil and fry carrots until soft. Post it.
Add oil again and fry the mushrooms until a crust forms. Fry without a lid.
Cut the sausage into thin strips.
Chop the garlic.
In a large bowl, mix all ingredients.
Season the salad with mayonnaise.
Fill a wide glass with salad and turn it over onto a plate. Carefully remove the glass - you will get a turret.
Instead of a glass, you can use a small-diameter springform pan. You need to place it without a bottom on a serving plate, fill it with salad and press it a little on top for greater density.
Sprinkle the resulting “turrets” with chopped herbs.
Bean salad with carrots and sweet peppers
A pleasant-tasting, juicy and fresh bean salad with carrots, Chinese cabbage and bell pepper will appeal to children and adults. It contains a lot of protein, plant fiber, and vitamins.
Ingredients:
A jar of canned beans;
Big juicy carrot;
One sweet pepper;
Two small fresh cucumbers;
One hundred grams of Chinese cabbage;
Some canned green peas;
Any fresh greens;
Small onion;
Sour cream.
Cooking method:
Chop the Chinese cabbage thinly.
Cut the onion into transparent rings.
Chop the greens with a knife.
Cut the bell pepper into thin strips.
Finely grate the carrots.
Cut cucumbers into cubes.
Rinse canned beans.
Drain the liquid from the peas.
Mix all salad ingredients and add salt.
Season with mayonnaise, mix and serve.
Bean salad with carrots, beef and walnuts
A hearty, tasty, spicy version of meat salad made from beans and carrots has a distinct Georgian character. Fans of Caucasian cuisine will be delighted with this dish.
Ingredients:
A jar of canned red beans;
Two cloves of garlic;
Red onion;
Fifty grams of walnuts;
A teaspoon of prepared khmeli-suneli seasoning;
One bell pepper (red);
Two hundred grams of boiled beef pulp;
A bunch of fresh leaves;
A pinch of black pepper;
Five tablespoons of olive oil;
A tablespoon of wine vinegar.
Cooking method:
Cut the onion into thin half rings. If it is very bitter, be sure to remove the bitterness. Otherwise, you can ruin the salad.
Core the bell pepper and cut into thin strips.
Cut the meat into small cubes.
Rinse the beans from liquid and dry.
Chop the garlic.
Finely chop the nuts and fry in a dry frying pan.
Chop the cilantro.
Mix all ingredients with spices and salt.
Prepare a dressing from wine vinegar and olive oil.
Pour the sauce over the salad, mix and serve.
Bean and carrot salad - tricks and useful tips
Soaking dried beans before cooking will relieve them of oligosaccharides - the cause of increased gas formation in the intestines. Substances that are not absorbed by the human body are washed out with water. Therefore, there will be no unpleasant consequences from eating beans.
Thanks to soaking, the cooking time of the beans is reduced, which means the beans will not become soggy.
Idea for serving bean salad with carrots and croutons. To ensure that the crackers are crispy, tasty, and do not become soggy ahead of time, they can be served on a separate plate.
Difficulty of preparation: Easily
Cooking time: over 2 hours
Vegetarianism: No
Kitchen: Home
Number of servings: 4 servings
Type of dish: Salads
Ingredients for bean, carrot and onion salad for 4 servings:
Recipe for making bean salad, carrots and onions step by step
To prepare the salad, you can take red beans canned in their own juice and rinse them, but it is better to boil the dried beans (again, red). Pre-soak the beans in water for 6 - 8 hours, during which time you should drain the water from the beans a couple of times and fill the beans with a fresh portion of water. We use cool water.
After this, drain the beans from the water in which they were soaked, transfer the beans to a saucepan, fill them with water again, and add a little vegetable oil. Place the pan on the fire, bring to a boil, then cook over low heat for an hour and a half until tender. Salt towards the end of cooking. While the beans are cooking, boil the carrots separately.
Place the boiled beans in a colander to drain the water and leave until the beans have cooled completely. After this you can prepare the salad.
Peel the onion and cut into thin half rings.
Then fry the onion in vegetable oil until soft. When the onion is ready, it should also be allowed to cool.
We clean the boiled carrots and grate them on a coarse grater. You can not only boil the carrots in this salad, but also grate them and then fry them along with the onions.
Add boiled beans to the carrots.
Then add the fried onion and add salt to taste.
Mix the salad.
Place the salad on a plate in a heap and squeeze a little mayonnaise on top. If there was a lot of oil when frying the onions, then you can do without mayonnaise, but with mayonnaise the taste of the salad is softer.
Analysis of a dish based on ingredients
product
squirrels
fats
coal
kcal
Refined vegetable oil
total in the dish:
in just 1 serving:
A hearty cold appetizer made from these ingredients has many options. Often an appetizing dish is made using ready-to-eat ingredients. A classic homemade delicious salad of red beans and Korean carrots will not require much time and effort to prepare, because already prepared ingredients are used. The dressing can be mayonnaise, sour cream or any creamy sauce.
Features of preparing bean and carrot salad
The key feature of the dish is its exceptional nutritional value: canned red beans from a can or home-cooked beans - these components are rich in plant fiber that saturates the body. Carrots, boiled, sauteed or fresh, make the dish juicy and aromatic. The classic salad does not have its own distinct taste, but additional ingredients, dressings, and sauces add it. The following are perfect for their role:
- smoked meats, sausages;
- boiled, fried meat;
- aromatic vegetables;
- mushrooms;
- pickles;
- nuts;
- fresh herbs;
- oil sauces;
- sour cream dressings.
Why do you need to soak dried beans?
It is known that all legumes should be soaked before consumption. This is explained by the presence of a natural mechanism to protect such fruits. The skin of legumes contains antinutrients that have a detrimental effect on the human gastrointestinal tract. They block the absorption of vitamins and minerals, damage the intestines, and cause gas formation. When harmful substances enter water, they begin to actively decompose, due to which the beans are “neutralized.”
In addition to preventing negative consequences for the body, pre-soaking helps speed up the heat treatment of legumes. To properly soak beans, fill them with boiled water to the very top. Let them swell a little and soften. The whole process will take 10-14 hours. Before cooking, drain the beans in a colander and dry with a towel.
How long to cook beans
The process of cooking legumes takes from 2 to 3 hours and does not depend on the variety. Pour cool water over the grains and turn the heat to low. As the fluid evaporates, constantly add new fluid. It is not necessary to remove the resulting foam. Start monitoring the degree of readiness after the first hour of cooking. The grains should be easily kneaded with your fingers, but not turn into puree. After turning off the heat, immediately drain the water so that the beans do not overcook.
Salad recipe with beans and carrots
The classic recipe is very simple and leaves a lot of room for imagination. Prepare a delicious salad with beans and carrots, adding juicy vegetables, tender meat, and aromatic seasonings. To ensure that the structure of the dish is uniform, follow the correct form of cutting the products. The ingredients can be chopped into cubes, short medium-sized pieces, or small slices. For a beautiful presentation, use fresh herbs, croutons, olives, and nuts.
With carrots in Korean
- Time: 40-50 minutes.
- Calorie content of the dish: 78 kcal/100 grams.
- Cuisine: Korean.
- Difficulty: easy.
Prepare an original delicious salad with Korean carrots and beans. A piquant, slightly spicy dish perfectly satisfies hunger and is a good way to start lunch. To give the spices time to soften, let the prepared dressing sit separately from the carrots for 30-40 minutes. This way, vinegar and olive oil will saturate the seasonings, make them softer, and help reveal the taste and aroma.
Ingredients:
- garlic – 3 teeth;
- carrots – 2 pcs.;
- canned red beans – 200 g;
- coriander – 1 tsp;
- vinegar 9% – 1 tbsp. l.;
- olive oil – 10 ml;
Cooking method:
- Peel the garlic cloves and press through a press.
- Wash the carrots under running water and peel them. Rub with a long thin straw.
- Mix vinegar, olive oil, coriander, pepper. Mix the seasonings thoroughly, add to the carrots, and let soak for 15-20 minutes.
- Open a can of canned beans and drain the liquid in a colander.
- Mix all the ingredients of the dish, add chopped garlic cloves.
- Refrigerate before serving.
Beans with carrots and onions
- Time: 3-4 hours.
- Number of servings: 5-6 persons.
- Calorie content of the dish: 80 kcal/100 grams.
- Purpose: cold appetizer.
- Cuisine: Korean.
- Difficulty: easy.
Make a nutritious spicy bean salad with carrots and onions at home. To prevent the legumes from overcooking, check their consistency by hand or with a knife 60-70 minutes after the start of cooking. Ready beans should knead easily, but remain elastic. Before serving, store fresh chopped herbs under a damp cloth - this way they will not have time to wither and will retain their original aroma.
Ingredients:
- garlic – 3 teeth;
- carrots – 2 pcs.;
- coriander – 1 tsp;
- vinegar 9% –1 tbsp. l.;
- olive oil – 15 ml;
- white onion – 1 pc.;
- red onion – 1 pc.;
- cilantro – 1 bunch.
Cooking method:
- Leave the legumes to soak for 8-12 hours.
- Place the soaked beans in a colander and dry with a towel or napkin. Let it simmer on low heat. Add water as it evaporates.
- Turn off the heat after 2-2.5 hours, drain the liquid. Leave the grains to cool.
- Peel the garlic cloves and chop them with a sharp knife.
- Mix table vinegar, olive oil, coriander, black pepper. Mix the spices thoroughly and leave to steep for 30-40 minutes.
- Peel the white onion, remove the ends, cut into medium cubes, pour in the prepared dressing.
- Peel the red onion and chop into thin rings.
- Rinse the carrots under running water and grate them into very thin, long strips.
- Rinse the cilantro with cold water, remove the stems, and cut the top into large pieces.
- Combine all ingredients and mix. Before serving, cool and garnish with chopped herbs.
With garlic
- Time: 25-30 minutes.
- Number of servings: 5 persons.
- Calorie content of the dish: 95 kcal/100 grams.
- Purpose: cold appetizer.
- Cuisine: Russian.
- Difficulty: easy.
Fans of spicy, spicy dishes will love the juicy bean salad with carrots and garlic. Walnuts will give the snack a more spicy taste. To make the presentation more beautiful, do not add nuts when mixing the products - sprinkle them on portions of the dish before serving. Dressed with rich thick sour cream, the salad holds its shape perfectly - use this to make an interesting holiday option, served in the form of cylinders, hemispheres, squares, etc. decorated with greens.
Ingredients:
- garlic – 5 teeth;
- peeled walnuts – 40 g;
- Korean carrots – 200 g;
- canned beans – 200 g;
- sour cream 20% - 50 ml;
- lemon – 1 pc.;
- parsley – 1 bunch;
- ground black pepper – 1 pinch.
Cooking method:
- Wash the lemon, cut in half, squeeze out the juice.
- Rinse the parsley with cold water and chop finely.
- Soak walnuts in ice water in advance to remove bitterness. Dry and chop.
- Drain the canned beans in a colander.
- Peel the garlic cloves and cut into thin slices.
- Mix beans, peppers, sour cream, nuts, carrots and garlic. Pour in lemon juice and stir.
- Before serving, garnish with chopped parsley.
With crackers
- Time: 3 hours.
- Number of servings: 6 persons.
- Calorie content of the dish: 102 kcal/100 g.
- Purpose: cold appetizer.
- Cuisine: Spanish.
- Difficulty: medium.
Serve a very tasty and satisfying salad with boiled beans and carrots in Korean to your holiday table or for lunch. Due to the large number of vegetables, the snack turns out juicy and rich in vitamins. Remember that rye crackers cannot be added in advance, otherwise they will become soggy and spoil the taste of the dish. Place them strictly 5-10 minutes before serving.
Ingredients:
- Chinese cabbage – 200 g;
- carrots – 1 pc.;
- dried red beans – 80 g;
- rye crackers – 30 g;
- cherry tomatoes – 6-7 pcs.;
- coriander -1 tsp;
- ground black pepper – 1 pinch;
- mayonnaise – 4 tbsp. l.;
- red onion – 1 pc.
Cooking method:
- Soak the beans for 10-12 hours in advance. Let it cook under the lid, turning on low heat. Skim off the foam and add water as it boils.
- Place the finished beans in a colander and cool.
- Rinse the cabbage with cold water and remove the stalk. Blanch the leaves for 10 seconds (no more, so as not to boil them), cut into small wide strips.
- Wash the tomatoes, remove the stem, cut into halves.
- Peel the onion from dry husks, remove the ends. Chop into thin half rings 1-2 mm thick.
- Cut the lemon in half and squeeze out the juice.
- Add coriander, pepper, and onion to lemon juice.
- Rinse the carrots with running water and peel. Grate using a special grater with a thin long straw. Pour in the prepared dressing with spices and onions.
- Combine the prepared components. Season the salad with mayonnaise.
- Add croutons just before serving.
Beans with chicken and carrots
- Time: 2 hours.
- Number of servings: 5 persons.
- Calorie content of the dish: 140 kcal/100 g.
- Purpose: hot dish.
- Cuisine: Mexican.
- Difficulty: medium.
Surprise your guests with an interesting salad with beans and carrots. A hot burrito, prepared according to a Mexican cuisine recipe, is a very filling dish that completely replaces lunch. To properly wrap the pita bread without tearing it, gather the filling into one small handful in the middle of the flatbread. Roll the pita bread, pressing it against the inner ingredients, but without stretching it. Frying the flatbread seals it, makes it denser, and prevents juices and dressing from leaking out.
Ingredients:
- lavash – 5 pcs.;
- canned red beans – 200 g;
- carrots – 150 g;
- red onion – 1 pc.;
- skinless chicken fillet – 300 g;
- sour cream 20% – 100 ml;
- olive oil – 1 tbsp. l.;
- garlic – 3 teeth;
- red bell pepper – 1 pc.;
- zira – 1 pinch;
- black pepper – 1 pinch;
- khmeli-suneli – 1 tsp.
Cooking method:
- Prepare canned beans by draining the can completely.
- Wash and peel the carrots. Let it cook.
- Rinse the bell pepper with cool water, cut it, remove the seeds and stem. Cut the pulp into short thin strips.
- Peel the garlic cloves and chop them.
- Combine sour cream, suneli hops, cumin, garlic, black pepper. Stir and let sit for 30-40 minutes.
- Cut the chicken fillet into slices, fry in a frying pan, adding olive oil, until a brown crust appears.
- Cut the boiled carrots into medium cubes.
- Mix the ingredients, add the prepared dressing. Place the resulting salad on the surface of the unfolded pita bread. Top with fried chicken pieces.
- Gently but tightly wrap the tortilla, being careful not to tear it.
- Fry the burrito a little to seal the pita.
- You can bake the burrito in an oven heated to 180ºC for 5 minutes.
- Time: 120-150 minutes.
- Number of servings: 6 persons.
- Calorie content of the dish: 232 kcal/100 g.
- Purpose: cold appetizer.
- Cuisine: Russian.
- Difficulty: medium.
Prepare a hearty, aromatic bean salad with chicken and carrots for a holiday feast or family lunch. Thanks to sauteing and short-term simmering in butter, carrots, onions and poultry are juicy, melting in the mouth, their flavors are fully revealed. Try adding grated cheese before the frying has cooled completely - this will give it time to melt a little and become softer.
Ingredients:
- smoked chicken meat – 200 g;
- canned red beans – 150 g;
- carrots – 1 pc.;
- onions – 1 pc.;
- dill – 1 bunch;
- chicken egg – 2 pcs.;
- mayonnaise – 3 tbsp. l.;
- butter – 20 g;
- cheddar cheese – 100 g.
Cooking method:
- Place the canned beans in a separate container, draining the liquid first.
- Set the eggs to boil.
- Cut the smoked chicken meat into medium cubes.
- Wash the carrots, peel them, cut into small cubes.
- Peel the onion and finely chop.
- Sauté chopped carrots in butter until softened.
- Add onion, increase heat, fry for 4-5 minutes.
- Add chicken, reduce heat to low, and cover. Simmer for 10 minutes. Drain off excess liquid and cool.
- Peel the hard-boiled eggs and cut into cubes.
- Grate the cheese.
- Rinse dill with cold water, remove stems and chop.
- Assemble the salad, season with mayonnaise, sprinkle cheese on top.
From ham
- Time: 60-80 minutes.
- Number of servings: 4-5 persons.
- Calorie content of the dish: 124 kcal/100 grams.
- Purpose: cold appetizer.
- Cuisine: Bulgarian.
- Difficulty: easy.
Try a hearty meat salad with canned beans and carrots. For this recipe, you can use any ham: pork, turkey, chicken. This product has a pleasant fibrous structure and a light smoked aroma. To get a richer meat taste, fry the ham in a frying pan until golden brown, adding a little butter or sunflower oil.
Ingredients:
- ham – 200 g;
- canned red beans – 100 g;
- frozen sweet green peas – 100 g;
- carrots – 1 pc.;
- vinegar 9% – 50 ml;
- mayonnaise – 2 tbsp. l.;
- red onion – 1 pc.
Cooking method:
- Cut the ham into medium cubes.
- Rinse the carrots with running water, peel, and boil for 30-40 minutes. Cut into small cubes.
- Blanch the peas without defrosting until they begin to float to the surface of the boiling water.
- Drain a can of canned beans. Rinse the grains and drain through a colander.
- Peel the onion and chop into thin half rings 1-2 mm thick. Pour in vinegar and leave to marinate for 20-30 minutes.
- Remove onion rings and dry.
- Assemble the salad and season with mayonnaise.
- Time: 60-70 minutes.
- Number of servings: 2-3 persons.
- Calorie content of the dish: 79 kcal/100 g.
- Purpose: cold appetizer.
- Cuisine: Polish.
- Difficulty: easy.
The finished, hearty mushroom salad has a dense consistency and does not fall apart. An hour before serving, place it in portioned hemispherical molds and leave to cool at 6-10°C. During this time, it will have time to brew and retain its shape. Place it on small plates, garnish with parsley sprigs or sprinkle with chopped fresh herbs.
Ingredients:
- fresh champignons – 400 g;
- canned white beans – 100 g;
- carrot – 1 pc.;
- parsley – 1 bunch;
- onion – 1 pc.;
- sour cream 10% – 70 ml;
- vegetable oil – 10 ml.
Cooking method:
- Wash the mushrooms, remove dirt and sand. Cut into slices along the stem.
- Peel the onion and cut into very small cubes.
- Fry the mushrooms and onions in vegetable oil for 10-15 minutes, setting the heat to medium. Drain off fat. Cool the sautéed vegetables.
- Wash the carrots, peel them, and boil for 30-40 minutes. Cut into medium cubes.
- Rinse the parsley with cool water and separate the branches.
- Assemble the salad, add canned beans, season with sour cream. Before serving, garnish with fresh herbs.
Korean green bean and carrot salad
- Time: 2-3 hours.
- Number of servings: 4-5 persons.
- Calorie content of the dish: 94 kcal/100 g.
- Purpose: cold appetizer.
- Cuisine: German.
- Difficulty: easy.
Prepare a spicy meat salad according to a modern German recipe. The dish comes out very tender and juicy. Perfect for a light dinner or the start of a hearty lunch. To make the beef more juicy and soft, place it in already boiling water, which will completely cover the piece of meat. Add salt to the broth only towards the end of cooking (15-20 minutes).
Ingredients:
- green beans – 200 g;
- carrots – 1 pc.;
- coriander – 1 pinch;
- ground black pepper – 1 pinch;
- vinegar 9% – 10 ml;
- sunflower oil – 10 ml;
- sour cream 10% - 50 ml;
- lean beef – 200 g;
- green onions - 1 bunch.
Cooking method:
- Cook the beef for 60-80 minutes. Cool, cut into medium cubes.
- Wash the bean pods, remove the ends, and cut into equal pieces. Cook for 20-30 minutes. Drain and cool.
- Mix coriander, oil, vinegar, black pepper. Mix the spices and let them brew for 30-40 minutes.
- Grate the carrots using a special grater into long, thin strips. Pour in the prepared dressing and stir.
- Rinse green onions with cold water and chop finely.
- Assemble the salad, season with sour cream, sprinkle chopped herbs on top.
With canned red beans and pickled onions
- Time: 2 hours.
- Number of servings: 3-4 persons.
- Calorie content of the dish: 102 kcal/100 grams.
- Purpose: cold appetizer.
- Cuisine: Russian.
- Difficulty: easy.
Make a zesty, hearty bean salad with salami and homemade pickled onions. To make the onion juicier and better saturated with the aroma of spices, evaporate some of the liquid from the vinegar or dilute 3-4 tablespoons of the concentrated essence in a glass of water. Once the marinating process is complete, remove the seasonings.
Ingredients:
- canned red beans – 150 g;
- red onion – 1 pc.;
- carrot – 1 pc.;
- vinegar 9% – 100 ml;
- coriander – 1 tsp;
- cumin – 1 tsp;
- granulated sugar – 1 tbsp. l.;
- salami sausage – 100 g;
- mayonnaise – 50 ml.
Cooking method:
- Peel the onion and chop into thin rings. Pour vinegar, add sugar, cumin, coriander. Mix thoroughly and leave to marinate for 1 hour. Drain the marinade.
- Cut the sausage into medium cubes.
- Wash the carrots, peel them, cook for 30-40 minutes. Cut into small cubes.
- Assemble the salad, add canned beans, season with mayonnaise.
Food prepared in a restaurant can be very different from home-cooked food. This is explained by the professionalism of the chefs, knowledge of the rules for serving snacks, decorating them, and giving them the desired shape. Here are some tips on how to make a regular salad with beans and fresh carrots more attractive and appetizing:
- Form. Give the finished culinary product the shape of a cylinder, hemisphere, triangle or square using available tools, a wide knife or a special mold.
A tasty, satisfying, beautiful bean and carrot salad diversifies the everyday table and perfectly complements the holiday table.
It is very simple to prepare; no special ingredients are required.
Many components of such a salad are always on hand, and they are inexpensive.
In addition to beans and carrots, the dish may include meat, vegetable and other ingredients: cheese, mushrooms, nuts, herbs, spices. You can season the protein salad with mayonnaise and vegetable oil.
Bean and carrot salad - general principles of preparation
You can cook beans for the salad yourself or use canned ones. In the first case the main thing is to cook the beans correctly so that they turn out tasty, do not become overcooked, and do not cause intestinal troubles.
Dried beans should be filled with cold water and soak for twelve hours, changing the water three or four times. When the beans swell, they are washed and filled with water again so that the beans are separated by five centimeters under the surface of the water (approximately the length of the middle finger of a woman’s palm).
Boil the beans will take an hour or an hour and a half. If foam appears, it must be removed with a slotted spoon. You can add salt only about ten minutes before the end of cooking, otherwise the beans will become very tough.
For the salad, you can use any beans: red or white. If you have canned beans in tomato sauce, you can put them in a colander and rinse with running cold water.
Carrots for salad are used fresh or boiled. First, it is washed, peeled, peeled, and then grated on a fine grater.
Bean salad with carrots
A very simple, hearty, spicy bean salad with carrots and onions is unlikely to be appropriate for a holiday feast. But as a homemade family dish, it is very good.
Ingredients:
A glass of dried red beans;
Large strong carrot;
Large onion;
Two cloves of garlic;
Fresh dill, other herbs optional;
Oil for frying pan;
Mayonnaise.
Cooking method:
Cook and cool the beans.
Chop the onion finely.
Heat the frying pan.
Fry the onion along with grated carrots.
Salt the vegetables and cool.
Chop the dill.
Chop the garlic as desired.
Mix all ingredients.
Put a little mayonnaise (a spoon and a half, no more).
Mix.
If necessary, add salt and serve.
Bean and carrot salad “Sharp taste”
White beans allow you to prepare an equally successful bean and carrot salad. It turns out quite spicy due to pepper and vinegar.
Ingredients:
A glass of small white dried beans;
Five medium carrots;
Large onion;
Half a teaspoon of nine percent vinegar;
Two cloves of garlic;
Two tablespoons of oil;
A pinch of red and black pepper.
Cooking method:
Place the boiled beans in a colander and drain.
Grate the carrots finely or medium-sized.
Pour vinegar over carrots, sprinkle with pepper, stir.
Chop the onion.
Chop the garlic.
Heat the oil and fry the onion.
Place onion into carrots.
Add beans and garlic.
Stir and leave for half an hour to infuse.
Bean salad with carrots, croutons and Korean carrots
A spicy and spicy bean and carrot salad can be prepared by adding crispy croutons and spicy Korean carrots as ingredients. Crackers brown perfectly in the oven, although you can buy ready-made store-bought crackers. The recipe calls for canned beans, although you can boil them yourself.
Ingredients:
Two cans of canned red beans;
Two hundred grams of prepared Korean carrots;
Two hundred grams of semi-hard cheese;
a bunch of any fresh herbs;
Crackers made from white wheat bread;
Three spoons of mayonnaise.
Cooking method:
Rinse the beans under cold water.
Grate the cheese piece coarsely.
Chop the greens (cilantro, dill, parsley).
Mix all ingredients and Korean carrots.
When serving, sprinkle each serving with a handful of crackers.
Bean and carrot salad “Meat soul”
A meat version of bean and carrot salad can replace dinner as it contains nutritious proteins, fiber and carbohydrates. A very nutritious and wonderfully tasty dish that can decorate any holiday table. An unusual serving with dried pita bread is an original, simple and beautiful solution.
Ingredients:
A can of canned white or red beans;
Two hundred grams of fresh meat;
Two medium onions;
Two medium-sized pickled cucumbers;
Big juicy carrots;
Fifty grams of very thin Armenian lavash;
Salt pepper;
Bell pepper;
Oil for frying pan;
Mayonnaise.
Cooking method:
Cut the meat into thin strips, beat on both sides.
Grate the carrots coarsely.
Chop the onion into small cubes or cubes.
Heat the oil and fry the meat until a nice crust forms. The meat should not release juice, so do not cover the pan with a lid when frying.
Place the meat and cool.
Add oil to the same pan and fry the onion until transparent.
Place onion on meat.
Fry the grated carrots there (they should become soft).
Place carrots in onions and meat, stir.
Cut the cucumbers into small cubes, after drying them of liquid.
Add to other ingredients.
Cut the pita bread into pieces according to the size of the frying pan.
Heat a dry, clean frying pan and dry the lavash slices on both sides.
Break the dried pita bread into pieces of a derivative size and shape.
Cut the bell pepper into thin strips.
Season the salad with mayonnaise and mix.
Serve the salad, garnishing it with pepper and slices of pita bread.
If the salad is served immediately after preparation, then the pita bread can be added to the rest of the ingredients and mixed. If the dish is left in the refrigerator until serving, you can’t put lavash on it – it will get soggy.
Bean salad with carrots and mushrooms
The mushroom component makes the bean and carrot salad original, aromatic, and tasty. You can take any store-bought or self-picked mushrooms, fresh or canned.
Ingredients:
A jar of canned white or red beans;
Two hundred grams of mushrooms, fresh or canned champignons;
Three medium carrots;
Two small onions;
Mayonnaise;
Oil for the frying pan.
Cooking method:
Wash the canned mushrooms, dry and chop. Do the same with fresh ones.
Heat the oil and fry the mushrooms until the liquid has completely evaporated and a crust has formed.
Grate the carrots coarsely.
Chop the onions into small cubes.
Fry the carrots and onions separately in hot oil, add to the mushrooms and cool.
Rinse the beans and place in a colander.
Combine all ingredients and add a little salt.
Add mayonnaise and mix.
Bean salad with carrots and salami “Appetizing Tower”
Festive serving makes this delicious version of bean and carrot salad an excellent option for a friendly feast. It is better to prepare a dish according to the number of eaters, it will be more beautiful. The salad is filled with penny sausage, mushrooms, and mayonnaise.
Ingredients:
Two hundred grams of boiled beans;
Two medium carrots;
Large onion;
Two hundred grams of smoked sausage or salami;
Two hundred grams of fresh mushrooms;
Two cloves of garlic;
Mayonnaise;
Some fresh herbs.
Cooking method:
Finely chop the onion.
Grate the carrots coarsely.
Wash the mushrooms, dry and cut into strips.
Heat the oil, fry the onion until transparent (do not fry until crusty!).
Add onion, add oil and fry carrots until soft. Post it.
Add oil again and fry the mushrooms until a crust forms. Fry without a lid.
Cut the sausage into thin strips.
Chop the garlic.
In a large bowl, mix all ingredients.
Season the salad with mayonnaise.
Fill a wide glass with salad and turn it over onto a plate. Carefully remove the glass - you will get a turret.
Instead of a glass, you can use a small-diameter springform pan. You need to place it without a bottom on a serving plate, fill it with salad and press it a little on top for greater density.
Sprinkle the resulting “turrets” with chopped herbs.
Bean salad with carrots and sweet peppers
A pleasant-tasting, juicy and fresh bean salad with carrots, Chinese cabbage and bell pepper will appeal to children and adults. It contains a lot of protein, plant fiber, and vitamins.
Ingredients:
A jar of canned beans;
Big juicy carrot;
One sweet pepper;
Two small fresh cucumbers;
One hundred grams of Chinese cabbage;
Some canned green peas;
Any fresh greens;
Small onion;
Sour cream.
Cooking method:
Chop the Chinese cabbage thinly.
Cut the onion into transparent rings.
Chop the greens with a knife.
Cut the bell pepper into thin strips.
Finely grate the carrots.
Cut cucumbers into cubes.
Rinse canned beans.
Drain the liquid from the peas.
Mix all salad ingredients and add salt.
Season with mayonnaise, mix and serve.
Bean salad with carrots, beef and walnuts
A hearty, tasty, spicy version of meat salad made from beans and carrots has a distinct Georgian character. Fans of Caucasian cuisine will be delighted with this dish.
Ingredients:
A jar of canned red beans;
Two cloves of garlic;
Red onion;
Fifty grams of walnuts;
A teaspoon of prepared khmeli-suneli seasoning;
One bell pepper (red);
Two hundred grams of boiled beef pulp;
A bunch of fresh leaves;
A pinch of black pepper;
Five tablespoons of olive oil;
A tablespoon of wine vinegar.
Cooking method:
Cut the onion into thin half rings. If it is very bitter, be sure to remove the bitterness. Otherwise, you can ruin the salad.
Core the bell pepper and cut into thin strips.
Cut the meat into small cubes.
Rinse the beans from liquid and dry.
Chop the garlic.
Finely chop the nuts and fry in a dry frying pan.
Chop the cilantro.
Mix all ingredients with spices and salt.
Prepare a dressing from wine vinegar and olive oil.
Pour the sauce over the salad, mix and serve.
Bean and carrot salad - tricks and useful tips
Soaking dried beans before cooking will relieve them of oligosaccharides - the cause of increased gas formation in the intestines. Substances that are not absorbed by the human body are washed out with water. Therefore, there will be no unpleasant consequences from eating beans.
Thanks to soaking, the cooking time of the beans is reduced, which means the beans will not become soggy.
Idea for serving bean salad with carrots and croutons. To ensure that the crackers are crispy, tasty, and do not become soggy ahead of time, they can be served on a separate plate.
Salad with Korean carrots and beans belongs to the category of hearty salads. You can prepare it for a large company and be sure that guests will not leave hungry.
Often a meat ingredient is added to the dish, which makes it even tastier and even more nutritious. Korean carrots add piquancy and bright colors, and beans add rich flavor.
The advantage of this salad is that it cannot be spoiled by new ingredients. Eggs, vegetables, spices - everything will be appropriate and will add its own “zest” to the dish. The cooking time in this case depends on the number of components. You don't need to have any additional skills. It is enough to cut the components and mix them (or lay them out in layers).
This is the kind of salad that only gets tastier over time. Therefore, it is important to give it time to brew.
How to prepare a salad with Korean carrots and beans - 15 varieties
The most common salad option. It is filling, tasty and easy to prepare.
Ingredients:
- Korean style carrots - 400 g
- Chicken breast - 500 g
- Beans - 1 can
- Mayonnaise
Preparation:
Chicken meat needs to be cut into cubes. Mix all ingredients in a salad bowl and season with mayonnaise.
Korean carrots can be pre-chopped if they are too long.
Bell peppers combined with green onions make this a spring salad. These components also decorate the dish with bright colors.
Ingredients:
- Beans - 1 can
- Korean carrots - 400 g
- Crackers - 100 g
- Bell pepper - 1 piece
- Green onions - 1 bunch
- Salt pepper
- Mayonnaise
Preparation:
Peel the bell pepper from seeds and cut into strips. Chop green onions. Combine all ingredients, salt and add a little mayonnaise.
"New Year's" salad with Korean carrots and beans
Crackers add originality to the dish. The base is sausage, Korean carrots and beans.
Ingredients:
- Crackers - 1 pack
- Korean style carrots - 400 g
- Beans - 1 can
- Smoked sausage - 300 g
- Mayonnaise
- Greenery
Preparation:
The sausage needs to be cut into strips. Combine carrots, beans, sausage and crackers, mix. Finely chop the greens and also add to the salad bowl. Add Mayo.
Crackers can be prepared independently in the microwave and oven. This way they will be more useful.
When choosing this recipe, you need to buy hotter and spicy carrots. The salad is similar to dishes from oriental cuisine.
Ingredients:
- Korean carrots - 300 g
- Celery root - 300 g
- Greenery
- Vegetable oil - 2 tbsp
Preparation:
First you need to cut the celery into long strips. You can use a grater for Korean carrots. Then combine it with carrots and let stand for 20 - 30 minutes so that the celery takes over the marinade.
Chop the greens. Combine all ingredients and pour in oil.
The dish includes a minimum of ingredients, but this does not make it any less tasty.
Ingredients:
- Korean style carrots - 300 g
- Canned beans - 300 g
- Crackers - 1 pack
- Mayonnaise
Preparation:
The preparation process is surprisingly simple - mix everything and season with mayonnaise.
Salad from Korean cuisine. Cucumbers with spices make the recipe unusual.
Ingredients:
- Cucumbers - 2 pcs.
- Canned beans - 1 can
- Korean carrots - 300 g
- Red hot pepper - 1/3 pcs
- Garlic - 2 cloves
- Vinegar
- Vegetable oil
- Salt, pepper, seasonings
- Soy sauce
Preparation:
First you need to pickle the cucumbers. To do this, they are cut into 4 parts and filled with vinegar. Add pepper and leave in the refrigerator for an hour.
Hot pepper and garlic are crushed. When the cucumbers are ready, you need to mix all the ingredients. Pour soy sauce over the salad, add seasonings and vegetable oil.
The salad will be even tastier in a few days, when the cucumbers and other ingredients are infused.
An unusual salad will definitely attract attention and surprise with its original taste.
Ingredients:
- Green beans - 300 g
- Korean carrots - 100 g
- Chicken fillet - 300 g
- Onion - 1 piece
- Butter
- Salt pepper
- Mayonnaise
- Dill
Preparation:
Cut the onion into cubes. Also cut the meat into medium pieces. Chop the dill.
Fry the onion in butter. In a separate pan, fry the green beans.
Combine all ingredients, add salt and pepper. Add mayonnaise to taste.
To make the salad more juicy, you can add more Korean carrots.
It is better to buy raw smoked sausage for this salad. It will go well with olives and carrots.
Ingredients:
- Raw smoked sausage - 300 g
- Canned red beans - 1 can
- Korean carrots - 400 g
- Pitted olives - 1 jar
- Mayonnaise
Preparation:
Cut the sausage into thin strips. Cut the olives in half. Mix all products and season with mayonnaise.
Salad "Festive"
The dish will be relevant not only on the festive table. Its ingredients are available, which makes the salad in demand every day.
Ingredients:
- Canned white beans - 1 can
- Canned corn - 1 can
- Korean carrots - 300 g
- Crackers - 100 g
- Egg - 1 piece
- White cabbage - 300 g
- Mayonnaise
Preparation:
Shred the cabbage. Cut the egg into cubes. Combine all ingredients, salt to taste and add mayonnaise.
One of the most original salads with Korean carrots. Be sure to drain the oil from the fried potatoes. Otherwise, the dish will turn out to be too heavy for the stomach.
Ingredients:
- Potatoes - 5 pcs.
- Korean carrots - 200 g
- Red beans - 1 can
- Ham (sausage) - 200 g
- Mayonnaise
Preparation:
First you need to fry the potatoes. You can add onions, salt and pepper. Cut the ham into strips. Combine carrots, beans, ham and potatoes and mix. Add a little mayonnaise.
Those who love Chinese cabbage should definitely make this salad. All ingredients are perfectly selected and do not “conflict” with each other. Ham can be replaced with sausage.
Ingredients:
- Boiled beans - 1 cup
- Ham - 100 g
- Beijing cabbage - 1/2 pcs
- Egg - 3 pcs
- Korean carrots - 100 g
- Olives for decoration
- Mayonnaise
- Sour cream
- Parsley
Preparation:
Cut the ham into cubes and combine it with the beans. Then add chopped eggs and Chinese cabbage. Shred with chopped herbs. Season with salt and mayonnaise and sour cream in equal quantities.
Place the salad on a plate, cover the surface with carrots, Korean style. On this carrot “canvas”, lay out grapes from olives and make a sprig of parsley.
Salad "Chantelle"
A real delicacy for gourmets. Cheese, carrots, chicken fillet - everything points to a tasty and satisfying dish.
Ingredients:
- Chicken fillet - 200 g
- Korean carrots - 200 g
- Beans - 1 can
- Cheese - 150 g
- Pickled cucumber - 2 pcs
- Garlic - 2 cloves
- Mayonnaise
Preparation:
Cut the fillet into cups, grate the cheese, and chop the cucumber into pieces. Also finely chop the garlic and combine with mayonnaise.
In a salad bowl, collect all the ingredients and season with mayonnaise and garlic.
An even richer salad. The mushrooms make it very nutritious.
Ingredients:
- Beans - 100 g
- Korean style carrots - 100 g
- Mushrooms - 100 g
- Onion - 1 piece
- Potatoes - 1 pc.
- Vegetable oil - 2 tbsp
- Mayonnaise
- Salt pepper
Preparation:
Fry mushrooms and onions in butter. Cut the potatoes into cubes. Season with mayonnaise.
This dish is best made during tomato season. Then it will be very fragrant and juicy.
Ingredients:
- Korean carrots - 400 g
- Canned red beans - 1 can
- Tomato - 2 pcs.
- Garlic - 3 cloves
- Mayonnaise
Preparation:
Cut the tomato into medium cubes. Chop the garlic. Mix beans, tomatoes, carrots and garlic. Pour in mayonnaise.
