EntranceSalad with red beans and spicy beef. Salad recipes with canned beans and beef
When summer is in full swing, all the joys of soaring temperatures come with it. Even on the hottest days, it's fun to get together with friends and family for a picnic. But on very hot days the best choice can be all cold menu. When it comes to finding a cold and nutritious snack, look no further than this bean and steak salad. With the smell of beef and hot sauce This salad is best served cold, making it perfect for roasts too. summer days. They can be enjoyed: healthy beans and grilled steak- a very hearty dish.
For this dish, beef can be cooked in a pan in the form of a steak.
You can keep the salad in the refrigerator for up to a day after making it. You can also experiment with ingredients in this salad. Nobody forbids mixing salad with other types of snacks. The dish is on a par with such types of cold appetizers as: watermelon salsa with chips, Mexican corn salad, steak salad, strawberry salad and all the foods that are best served cold.
Along with many varieties of bean salads, this salad is also healthy because it is suitable for a gluten-free diet. The Bean and Meat Salad is a great protein meal that is quick to prepare and can be made for a crowd of guests long before serving. It is a flavorful, low cholesterol food that can complement other meals.
How to cook a salad with beef and beans - 15 varieties
Salad "Tbilisi" with beans and beef
Traditional Georgian salad, the recipe of which is known at the world culinary level.
Ingredients:
- Beef - 200 g
- Beans (boiled or canned) - 200 g
- Sweet red pepper - 2 pcs.
- hot chili pepper
- Garlic - 2 cloves
- cilantro - large bunch
- Walnuts (fried) - 50 g
- Vegetable oil - 4 tbsp
- Vinegar -3 tbsp
- Salt - to taste
Cooking:
Chop the onion. Add vinegar, leave to marinate for about 15 minutes.
Boil beef, cut into cubes.
Pepper cut into strips.
Finely chop the chili pepper.
Roast the nuts in a skillet and chop coarsely.
Chop the garlic.
Chop a large bunch of cilantro very finely.
Mix all.
Now put all the products onions and beans. Season with vegetable oil and salt. To mix everything.
This salad has become the main summer salad in the West. The salad tastes amazing and looks great on the plate.
Ingredients:
- Beef - 400 g
- Garlic (chopped) - 4 cloves
- Lime - 2 pcs.
- Olive oil - 6 tablespoons
- White (red) wine vinegar 2 tablespoons
- Chili powder - 1/2 teaspoon
- Ground cumin - 1/2 teaspoon
- Paprika - 1 teaspoon
- Sugar - 1 tsp
- Green onion (thinly sliced) - 5 pcs.
- Greens - 7 -10 bunches
- Beans - 300 g
- Avocado (chopped) - 1 pc.
- Tomatoes (diced) - 2 pcs.
- Green pepper chili (chopped) - 1 pc.
- Cilantro - 3 tablespoons
- Corn - 100 g
- Tortilla pieces
Cooking:
Cut beef into large chunks and season with garlic, juice and 3 tablespoons olive oil. Set aside for pickling.
Mix lime juice, remaining 3 tbsp. olive oil, vinegar, chili powder, cumin, paprika and a pinch of sugar. Postpone.
Sear the steak until it's browned on the outside and cooked on the inside. Remove from the pan, let it cool for a few minutes, then cut into thin strips.
mix green onion with lettuce.
Pour some sauce over greens.
Mix beans, avocado and tomatoes; put on top of the greens, sprinkling with chili, cilantro and corn.
Put the steak over the greens.
Drizzle with sauce and garnish with tortilla slices.
This dish is considered representative Asian cuisine, however, the beef is not like traditional Chinese meat in sweet and sour sauce
Ingredients:
- A piece of beef tenderloin (cut into strips) - 600 g
- Onion - 300 g
- Green string beans - 300 g
- Garlic - 6 cloves
- Vegetable oil - 100 g
- Ginger - 1 tbsp
- Soy sauce - 2 tsp
- Oyster sauce - 1 tbsp.
- Sugar - 1 tsp
- condiments
- Starch - 100 g
Cooking:
Marinate the meat with water, sauces, starch and spices.
Cut beans and scald with boiling water.
Heat the oil and fry the meat in a pan.
Fry ginger, garlic, onion, beans, soy sauce, oyster sauce, sugar, spices and meat. Add some water at the end of frying.
A mixture of three types of beans, with beef tenderloin and spicy dressing.
Ingredients:
- Beef - 300 g
- Green beans (fried) - 200 g
- Red beans (canned) - 100 n
- Corn - 200 g
- Cherry tomatoes - 100 g
- Italian sauce
- Salad greens - 200 g
- Red onion (chopped) - 2 tbsp
Cooking:
Season beef with spices. Cook in skillet for 5-7 minutes.
Toss chopped tomatoes, beans, lettuce and onion together. Put the salad on a plate, put the finished beef on top. Drizzle with sauce. You can mix if desired.
Very tasty fresh salad with great sauce. The perfect salad for a picnic.
Ingredients:
- Boiled beef - 400 g
- Bulgarian pepper - 2 pcs.
- Canned red beans - 1 can
- Onion - 1 pc.
- Balsamic vinegar - 2 tbsp.
- Olive oil - 2 tbsp.
- Liquid honey - 1 tsp
- Lemon juice - 1 tbsp. l.
- Ground black pepper
- Greens
- Sesame seeds - 1 tsp
Cooking:
Boil beef in salted water. Cut into straws.
Bulgarian also cut into strips.
Onion cut into half rings.
Put the meat, pepper and onion into the pan. Add beans and greens. Season with spices. To mix everything.
mix balsamic vinegar, olive oil, honey and lemon juice. Drizzle dressing over salad. Mix well, put in a salad bowl and garnish with sesame seeds.
Also a popular dish in all culinary space. Adapted Mexican recipe.
Ingredients:
- Beef meat - 300 g
- Salsa sauce - 2 tbsp.
- thin pasta wheat flour- 200 g
- Tomatoes - 300 g
- Ripe avocado (sliced) - 3/4 cup
- Fresh cilantro (chopped) - 1/4 cup
- Lemon juice - 2 teaspoons
- Olive oil - 1 teaspoon
- Sour cream - 1/4 cup
- Chili sauce - 2 teaspoons
- Iceberg lettuce - 300 g
- mexican cheese- 100 g
- Tortillas
Cooking:
Heat a large skillet over medium heat. Add beef and cook 5 minutes or until browned. Add salsa and beans; add water and cook for 5 minutes.
Place the tomatoes, avocado, cilantro, lime juice and oil in a salad bowl. Mix sour cream with chili sauce in a small bowl. Add beef and beans to salad bowl. Drizzle with sauce. Spread lettuce salad evenly over tortilla tortillas. Sprinkle with grated cheese.
This is a simple dish, but looks quite nutritious and original. You can use this recipe for a main dish for dinner.
Ingredients:
- Meat - 200 g
- Canned beans - 1 can
- Corn - 1 bank
- Onion - 1 pc.
- Croutons - 2 packs
- parsley
- Mayonnaise - to taste
Cooking:
Fry the meat and onion in a frying pan, after cutting them into cubes.
Mix beans, corn, meat and chopped parsley. Pour in mayonnaise and mix. Sprinkle with breadcrumbs on top.
This colorful salad is a bright and healthy combination of steak, legumes and vegetables.
Ingredients:
- Beef steaks - 400 g
- Green beans - 300 g
- Olive oil
- Canned beans - 1 can
- Red onion (thinly sliced) - 1 pc.
- Tomatoes - 250 g
- Feta cheese - 50 g
- Lettuce leaves - 300 g
- Lemon juice - 1 tablespoon
- Red wine vinegar - 2 teaspoons
- Sugar
Cooking:
Boil green beans in salted water.
Grill the beef and cut into tonic strips.
Mix beans, onions, tomatoes, feta cheese and parsley to green beans. Drizzle with lemon juice, oil, vinegar and sugar. Mix carefully. Add beef and mix again.
Two products such as beef and green beans are perfectly combined with each other in terms of beneficial properties.
Ingredients:
- Beef - 150 g
- Green beans - 100 g
- Carrots - 50 g
- Garlic - 1 clove
- Ginger - 10 g
- Soy sauce -30 g
- Honey - 1 teaspoon
- Olive oil
- Ground black pepper
- Salt - to taste
Cooking:
Mix soy sauce, honey, minced garlic and ginger. Cut the meat and mix with the sauce. Leave to marinate.
Cook green beans and carrots.
Fry the beef in a pan.
Mix everything and season with spices and oil.
For more nutritious taste it is better to marinate the beef for 2 hours and fry it whole, and only then cut it.
This super quick salad can be prepared in less than 20 minutes. Great option if you need to hurry.
Ingredients:
- Beef (steak) - 300 g
- Olive oil
- Red onion - 1 pc.
- Canned beans - 1 can
- Lemon juice
- Garlic (chopped) - 1 clove
- Cherry tomatoes - 12 pcs.
- Avocado (peeled and chopped) - 2 pcs.
- Handful of fresh coriander (chopped)
Cooking:
Heat up a skillet on high heat. Say meat olive oil. Fry for 1-2 minutes on each side.
Place the chopped onion in a bowl and cover with boiling water. Leave for 2-3 minutes, then drain and refresh cold water.
Wash the beans. Mix with lime juice, garlic; season with salt, pepper and a pinch of sugar.
Add remaining ingredients to beans and mix well.
All summer vegetables are mixed with beef, making it a picnic-friendly dish.
Ingredients:
- Boiled beef - 300 g
- Chinese cabbage- 300 g
- Red bell pepper - 1 pc.
- Red beans - 1 can
- Red onion - 1 pc.
- Dill
- Mayonnaise
- Pepper, salt
Cooking:
Finely chop the cabbage.
Boil the beans if they are not canned.
Berets cut into strips.
Cut the beef into cubes.
Onion cut into rings.
Mix everything, season with mayonnaise and spices; garnish with dill if desired.
If the beans are not canned, then it is better to pre-soak them in water for 8 hours.
This dish contains a large number of flavor, despite the small variety of ingredients.
Ingredients:
- Cumin seeds - 1 tbsp
- Coriander - 1 tbsp
- Chili powder - 2 tbsp
- Sweet paprika - 2 tbsp
- Beef - 500 gr.
- Garlic - 4 cloves
- Tomato (chopped) - 400 g
- Corn - 1 bank
- Tomato paste - 2 tablespoons
- ground pepper
- Beans - 400 g
- Rice - 250 g
- Avocado (chopped) - 1 pc.
- Lettuce (leaves) - 1 stalk
- Red onion - 1 pc.
Cooking:
Mix all spices and garlic. Fill the beef with the mixture. Cut the meat and fry.
Boil the beans in salted water; add tomato paste, spices and stew.
Boil rice in a separate pan. Mix all ingredients.
Variety of Italian salads. This salad is not an appetizer, I serve it as a main course.
Ingredients:
- Boiled beef - 150 g
- Pasta - 100 g
- Canned beans - 200 g
- Yoghurt - 200 g
- Honey - 100 g
- Leek - 0.5 pcs.
- Spinach - 60 g
- Ham - 100 g
- Olive oil - to taste
- Salt - to taste
Cooking:
Boil beef.
Boil pasta in a separate saucepan.
Drain cooked pasta in a colander, rinse and drizzle with a tablespoon of olive oil.
Cut the beef into strips. Chop the spinach.
Cut leeks into rings. Fry in a pan, adding spinach and beef. Add ham.
Mix cooked pasta with beans.
Mix everything and season with yogurt and spices.
This is a salad hastily”, which can also be served to guests, because it will decorate the table with its bright color of legumes.
Ingredients:
- Beef - 500 g
- Worcestershire sauce - 1 tablespoon
- Ground cumin - 2 teaspoons
- Frozen corn - 1 cup
- Canned red beans - 800 g
- Lemon juice
- Onion (cut diagonally) - 2 pcs.
Cooking:
Place steak in a bowl and season with Worcestershire sauce and 1 teaspoon cumin.
Heat olive oil in a skillet over medium heat. Add steak and cook for about 5 minutes on each side. Remove from heat and place steak in a warm place for a few minutes.
Blanch the corn kernels in a pot of boiling water. Combine beans and corn in a bowl. Add lemon juice, a spoonful of crushed cumin into the bean mixture and mix.
Add chopped steak, chopped green onion to salad and mix gently.
Warm, hearty winter salad with spicy caramelized pumpkin, charred green beans, abundant herbs and chili, served with grilled steak.
Ingredients:
- Caramelized Butternut Squash
- Potato - 800 g
- Ground coriander - 2 teaspoons
- Ground turmeric - 1 teaspoon
- Garlic (chopped) - 3 cloves
- Red chili flakes - 1 teaspoon
- Brown sugar - 2 teaspoons
- Olive oil - 1-2 tablespoons
- Lemon juice
- Red chili (finely chopped) - 1 pc.
- Finely grated ginger - 1 tablespoon
- Garlic - 1 clove
- fish sauce- 1 tablespoon
- Sugar - 2 teaspoons
- Olive oil - 1 tablespoon
- Lettuce (leaves)
- Green beans - 300-400 g
- Chopped coriander - 1 cup
- Chopped mint - 1/2 cup
- Peanuts (roasted and chopped) - 100 g
- Beef - 300-400 g
Cooking:
Preheat oven to 200 degrees. Cut the pumpkin into chunks (leave the skin) and arrange on a baking sheet. Combine ground coriander, turmeric, garlic, chili flakes, brown sugar and olive oil. Spice the pumpkin. Bake it for 20-30 minutes.
Combine all ingredients for the sauce, mix.
Heat a skillet over high heat with olive oil. Add beans and fry until half cooked.
Lubricate the meat with spices. Fry whole beef. Cut into slices.
In a large bowl, combine beans, coriander, mint, spinach, peanuts and chopped pumpkin. Add sauce, meat and mix.
And beef is great for consumption in the winter season, since it is then that a lot of calories are spent, which makes you want to consume only products with a high nutritional value. legume compatibility meat products very high, together with the rest of the ingredients they form a rich dish - a salad with green beans and beef, which allows you to feed a large company of hungry guests. It is noteworthy that the dressing is suitable for both oil and mayonnaise. This leaves the choice, thus slightly adjusting the amount of fat. and beef will look great on the festive table, because it is bright, tasty, everyone present will like it. It is better to add red beans, they look more harmonious with other products. and beef can easily replace a separate meal, such as dinner. But do not get carried away often with such delicious snacks, as this is fraught with weight gain.
This dish is remarkable in that it belongs to Georgian cuisine, and, as you know, it is this direction of cooking that is rich in all sorts of spicy spices and aromatic herbs, which are very often used for cooking. Tbilisi is wonderful cold appetizer, because it combines very bright tastes, which are mixed together, which makes a very bold and spicy dish.
Products for salad beans, beef:
- 3 cloves of garlic;
- Suneli hops - 12 g;
- Veal meat - 330 g;
- Pickled beans - 190 g;
- Purple onion - 130 g;
- bell pepper red - 170 g;
- Walnut grains - 80 g;
- cilantro - 35 g;
- A mixture of aromatic peppers - 7 g;
- Olive oil - 75 ml;
- Apple cider vinegar - 15 g.
canned bean salad recipe:
- Rinse the meat, clean it with a knife from skins and fat, put it in boiling water, which needs to be salted. Boil the fillet for about two hours, then cool and cut into strips.
- Rinse the red bell pepper, remove the stalk along with the seeds. Rinse inside with running water, cut into cubes.
- Peel the purple onion, rinse, chop into thin half rings.
- Red beans must be removed from the can, washed from a viscous liquid.
- Rinse fresh cilantro with cool water, chop the leaves coarsely.
- Fry the peeled walnut grains a little in a dry frying pan, then chop with a knife into a small crumb.
- For the sauce, you need to mix the oil with vinegar, add salt, peppers, suneli hops, crush the peeled garlic with a press.
- Mix the products, add aromatic dressing to them.
TIP: To make the garlic less spicy, you can remove the core, which contains a special pungency and garlic smell. Then this product it won't feel as strong.
Salad with beans and beef recipe
This dish looks just fine, as only bright and colored products are used, which are stacked in layers. The result is an appetizing looking dish that will not leave anyone indifferent. This recipe is a must-have for any occasion. The treat will decorate the table, and also feed everyone to satiety, as it is very satisfying, but at the same time refreshing.
For a salad of beans and beef you need:
- Beef - 290 g;
- Pickled beans - 170 g;
- Salted gherkins - 160 g;
- Potato - 210 g;
- Juicy tomatoes - 140 g;
- Turnip onion - 90 g;
- Mayonnaise - 90 ml.
How to make bean salad:
- Rinse the meat, clean from films and fat, put to boil in boiling water. You need to salt immediately, after laying the fillet, and you can also put onions, carrots and celery in the broth. Black pepper with bay leaf will not be superfluous. After the meat is boiled, take it out, cool and cut into cubes. Put it down the plate, spread with mayonnaise, like the next layers.
- Peel the onion from the husk, chop with a knife, put on the meat.
- Open a jar of beans, put the required mass of the product, rinse the beans from the liquid, add to the dish.
- It is better to choose sour cucumbers, they will give an interesting taste to the whole dish. Cut into small segments, add after the beans.
- Rinse the potatoes, boil in their skins, after the root has cooled, cool, then peel and rub through a grater.
- The top layer will consist of tomatoes. It will not need to be lubricated with mayonnaise. Rinse the tomatoes in cool water, separate the stalk, remove the seeds, and cut the walls into cubes.
- Decorate with tomatoes cooking masterpiece and serve to the table.
Salad: beans, beef, bell pepper
This dish is different because hearty foods like beans and meat go great with fresh and pickled vegetables. Moreover, everything is in perfect balance, from which there is a feeling that the food is not as satisfying as it really is. Salad is easy to eat, assimilate by the body, in addition, all the ingredients are simply necessary for the body, as they have a number of properties that are very necessary for the human body.
Products for salad with beans and beef:
- Meat - 320 g;
- Canned beans - 210 g;
- Pickled cucumbers - 140 g;
- Lettuce bulb - 120 g;
- Sweet pepper - 190 g;
- Olive oil - 50 ml;
- Sweet mustard - 35 g;
- Salt - 7 g;
- Parsley greens - 25 g.
Salad with red beans and beef:
- Boil the meat in salted water until tender. Then, after cooling, cut into pieces.
- Open the beans, remove them from the jar, immerse them in a sieve, wash off the sauce.
- Pickles are great in a sour pickle or savory to spice up a salad a little. Cut into small pieces.
- Peel the onion from the husk, then chop.
- Bulgarian pepper is better to take different colors, in equal quantities, peeled from seeds and stalks, cut into cubes. Multi-colored pieces of pepper will look original as part of a salad.
- Rinse the parsley, finely chop the leaves.
- For the sauce, mix oil and mustard, add salt and stir well.
- Collect all products in a bowl and season with sauce before serving.
Red bean and beef salad
A savory snack is obtained very quickly, does not require much time and money. Perfect for a party with a big company, its unusual taste everyone will like it.
Required raw materials (4 servings):
- Red beans (canned) - 210 g;
- Meat - 350 g;
- Fresh gherkins - 170 g;
- White bread - 120 g;
- Garlic - 3 cloves;
- Vegetable oil - 45 ml;
- Mayonnaise - 90 ml;
- Salt - 7 g.
Bean salad with beef:
- Remove the beans from the jar, wash under running water using a colander or sieve, then leave to drain excess moisture.
- Meat must be taken lean, tenderloin without fat and films. Boil the fillet until tender, in salted water. Then take out and cool. Cut into pieces.
- Wash the cucumbers, separate the ends so that bitterness does not get into the dish, cut into cubes.
- In order to make crackers at home, you need to take wheat bread, cut off the crusts, cut the pulp into cubes. Peel the garlic and pass through a press, add it to the oil, sprinkle with salt, mix until smooth. Pour the resulting mass of bread slices, put them on parchment, bake in the oven, on a baking sheet, until golden brown.
- Mix chopped products with mayonnaise, salt a little, sprinkle with breadcrumbs before serving.
TIP: For those who are afraid of the smell of garlic after eating a portion of the dish, you can replace it with hot pepper, but the result will not be as good as with garlic.
Salad with beef, beans and mushrooms
The combination of these three products gives an excellent taste that is remembered for a long time, and you want to repeat such meals as often as possible after use. Suitable for holiday table and also for a quiet, family dinner.
Products (4 servings):
- Meat - 330 g;
- Beans (canned) - 220 g;
- Pickled mushrooms - 240 g;
- Eggs - 4 pieces;
- Pickled cucumbers - 170 g;
- Turnip onion - 90 g;
- Salt - 8 g;
- Mayonnaise - 110 g.
Cooking process:
- Clean the tenderloin from films, fat. Rinse. Boil the meat in salted water, cut into small pieces.
- Rinse the beans from the marinade in running water.
- Cut marinated mushrooms, if necessary, into smaller pieces.
- Boil hard boiled eggs, peel, chop with a knife.
- Cut pickled cucumbers into strips.
- Peel the onion, chop.
- Mix food, salt, season with mayonnaise, serve.
And beef includes many different products that together form wonderful combinations that are different from each other. It will take a sufficient amount of time to prepare a salad with beans and beef liver, so if you want to cook this particular treat, and there is not much time, you can save it by using, for example, canned beans rather than boiled ones, and the meat can be cooked in advance and kept it in the fridge for a suitable occasion.
Salads based on beef and beans are very satisfying. This article describes 6 recipes for similar dishes.
Salad with mushrooms
| Ingredients | Quantity |
|---|---|
| eggs - | 3 pcs. |
| champignons - | 1 can |
| bulb - | 1 PC. |
| Boiled beef - | 1/3 kg |
| Red beans - | 1 can |
| pickled cucumbers - | 5 pieces. |
| mayonnaise - | taste |
| salt - | taste |
| Time for preparing: 30 minutes | Calories per 100 grams: 350 kcal |
When choosing mushrooms for this recipe, you can stop not at whole champignons, but at chopped ones, since you still have to cut the mushrooms before putting them into the salad.
How to cook a salad with beans, mushrooms and beef:
Before laying in the salad, boiled products must be cooled, and the salad itself must be stored in the refrigerator.
simple recipe
The salad described below is dressed with sour cream. This gives it a certain lightness, and in combination with garlic - a pleasant piquancy.
Time: 1 hour 20 minutes.
Calories: about 400.
How to cook a salad with beef and beans:
- Boil meat, potatoes and beans separately;
- Cut the meat into cubes, do the same with potatoes, onions and cucumbers;
- Pass the garlic through a press, mix with sour cream and season the salad;
- Mix and put in a salad bowl.
This dish may take longer to prepare than the recipe suggests. This is argued by the fact that the period of jam products may differ for various reasons, and they can also cool for a long time.
Georgian salad "Tbilisi" with red beans and beef
Before laying in a salad, onions must be tasted. If it is very spicy, you need to give it boiling water or dip it in hot water for 3 minutes, and only then add it to the salad so that it does not interrupt the taste of the rest of the ingredients and gives up its bitterness.
The dish is prepared in 30 minutes.
Calories: 537.
How to cook:
- Onion and pepper cut into strips;
- Drain and rinse the beans, cut the meat into cubes;
- Crush the garlic in a press, wash and chop the cilantro;
- Dry the peeled walnuts in a pan, finely chop with a sharp knife;
- Mix all the ingredients in a salad bowl, add all the spices and mix;
- Mix olive oil and wine vinegar;
- Dress and mix the salad.
Only natural wine vinegar can be used in this recipe. In the absence of such, it is better to do without vinegar at all.
Variant with bell pepper
When preparing this salad, it is better to choose red bell peppers to make the dish more beautiful.
The meal takes 1 hour 45 minutes to prepare.
Calories: up to 400.
How to cook a salad with beef, beans and bell peppers:
- Cool the boiled meat, cut into cubes;
- cucumbers and Bell pepper cut into small pieces;
- Finely chop the green onion;
- Rinse beans under cold water;
- Onion cut into thin strips;
- Mix all ingredients in a salad bowl;
- Add oil, vinegar, pre-salt;
- Mix and serve.
The composition of fresh herbs in a salad can be varied based on the products available.
Warm green bean and beef salad
When preparing this dish, it is best to fry the products 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:
- Heat the oil in a frying pan, fry the beans with the addition of soy sauce;
- Cherry cut into 4 parts, fry in the same pan;
- pre-soaked in soy sauce cut the beef into pieces, fry in the same pan, simmer with the addition of water until completely soft;
- Put chopped lettuce on a plate, then beans, tomatoes and beef;
- Add salt on top, pepper if desired;
- Mix the ingredients for dressing, squeeze a slice of lemon in them;
- Fill the salad;
- Cut the cheese into small cubes and place them on top of the salad.
Serve this salad immediately after cooking, while still warm.
Layered canned bean salad
Boiled products must be allowed to cool before laying in a salad.
The meal takes 1 hour 10 minutes to prepare.
Calories: 687.
How to cook:
- Boil potatoes and beef separately, cool;
- Cut the olives into two parts each, all other ingredients into cubes;
- Put the products in a salad bowl in the following sequence: beef, then onions, then beans, followed by cucumbers, then potatoes, and then tomatoes and olives;
- Each layer should be coated with mayonnaise. Tomatoes are not smeared with mayonnaise.
Let the salad rest in the refrigerator for 3 hours before serving.
Cooking Tricks
Proper preparation of food plays an important role in order for cooked dishes to turn out delicious. One of the most important ingredients in the above recipes is beef. It is laid in a dish in a boiled form.
For these recipes, it is best to use meat of the first grade. It can be a brisket, shoulder blade or back.
Before boiling meat, it must be properly prepared. If it was frozen, you need to defrost it, doing this first in the refrigerator, and then with room temperature. Proper defrosting of beef can take time even during the day. This is necessary to eliminate the loss of meat juice. If the meat is defrosted quickly, it loses juice, and in ready dish too dry.
Before cooking, beef must be washed under running water, cut into large pieces along the fibres. Boil the beef in a saucepan with a little water. It is calculated according to the following formula: one and a half times more water than meat, that is, one and a half liters should be taken for 1 kg of beef.
After bringing the water to a boil, you can add onions or carrots to it so that the boiled meat has a pleasant aroma and taste. You can do without it. You need to lay the meat only in boiling water, and until the water boils again, you need to regularly remove the foam. After boiling, the beef is cooked over very low heat under the lid.
The cooking time of meat depends on the condition of the beef. The younger the meat, the less it needs to be cooked. Good young soft meat can be boiled even in 40 minutes, if the beef is old, you may have to boil it for 3 hours. Salt water is necessary at the very end of cooking, 5 minutes before removing from heat.
The remaining broth can not be poured out, but used for cooking other dishes.
To prepare the dishes described in this article, you need to choose only the highest quality products. In addition to beef, the choice of canned beans deserves great attention. It is better to choose legumes canned in glass jars and not in tin. Thus, you can evaluate the quality of the purchased product. The beans themselves should be intact, not stuck together, and the filling should be evenly distributed between each grain. The sauce itself should be homogeneous, transparent, beans should be clearly visible through it.
Other ingredients deserve the same attention.
For ordinary holiday salads, foods that are high in calories are often used to make it easy to feed a large group of friends and family. That is why meat is usually present in recipes. different kind as well as canned legumes. with meat - a great alternative to other boring dishes. This is a wonderful combination, the ingredients are suitable for taste and composition. Meat and beans - very healthy foods which must be included in the diet. They help maintain hemoglobin at the right level, perfectly support hematopoietic processes, and also consist mainly of protein, which must be consumed every day. Such an appetizer will saturate, so it can be used as independent dish. Moreover, it is worth stopping at a useful dressing for this dish.
This assumes the presence of fresh vegetables, as well as fried meat which goes well with other products. It is very important to properly cook the steak so that it remains juicy, not hard. The presence of red cabbage makes the dish quite spicy, as the product itself has a characteristic taste. For dressing in this case, spicy is used, sour sauce on the basis of vegetable oil, which is usually used in the preparation of snacks from boiled vegetables.
For a bean salad with meat you need:
- Beef meat - 360 g;
- Salt - 9 g;
- A mixture of aromatic peppers - 6 g;
- Mixture various leaves lettuce - 160 g;
- Red cabbage - 210 g;
- Pickled beans - 120 g;
- Champignons - 200 g;
- Onion - 1 medium onion;
- Sweet pepper - 180 g;
- Parsley greens - 35 g;
- Vegetable oil - 55 ml;
- Vinegar 9% - 15 ml.
Salad with beans, meat and bell peppers:
- The meat should be of high quality, fresh, without various fatty layers and films, completely cleaned. It is better to immediately take the tenderloin. Rinse the steak, salt a little on both sides, season with pepper, leave for 10 minutes so that the meat is slightly salted. After that, heat one drop of vegetable oil in a frying pan, and it is better to take a frying pan with a non-stick coating. Fry the steak on both sides for 2 minutes on each, carefully timing. In order for the meat to be completely fried, it is worth doing the manipulation with coups 2 times. But you need to monitor the thickness of the piece, it should be no more than 1.5 cm. After frying, cut the meat into thin sticks, and the juice that stands out from the meat should not be drained, it can be added to the salad.
- Lettuce leaves will look great in a dish if you take a mixture of different colors. It should be well washed and dried before laying in a snack.
- Rinse the red cabbage, remove the upper leaves that can be spoiled, chop the product into thin strips. In a separate plate, you can mash cabbage with a little salt with your hands until it gives juice.
- Peel, wash and finely chop the onion.
- Rinse the mushrooms, cut into slices.
- Fry the onion and mushrooms in a heated frying pan with the addition of vegetable oil.
- Bulgarian pepper can be taken in different colors, cutting off a small piece from them. Clean the product from the seeds inside, remove them together with the stalk. Chop with a knife into thin plates.
- Open the pickled beans, remove from the jar, rinse a little with boiled, cold water from the remaining sauce.
- For the dressing, beat the vinegar and oil together until the mixture becomes cloudy. Chop the washed parsley, add to the butter, and sprinkle with salt and pepper.
- In a deep, beautiful plate, mix the products, and pour the prepared sauce on top.
Meat salad with beans recipe
Young veal meat is a very tasty, tender product that looks great in any dish. This appetizer contains beans, as well as pickles, which will perfectly set off the taste characteristics of each product. Garlic will add a pleasant aroma and spicy taste, which will further increase the appetite.
Products for bean and meat salad:
- Young beef - 340 g;
- Canned beans - 230 g;
- Carrot - 160 g;
- Onion - 120 g;
- Salted gherkins - 190 g;
- Mayonnaise - 120 ml;
- 2 cloves of garlic;
- Vegetable oil - 45 ml.
Salad with beans with meat:
- Veal meat is quite soft, so it cooks significantly faster than beef. It is necessary to rinse the piece in water, boil water in a saucepan, salt it and add fragrant spices for taste. Put the product in water and cook for 1.5 hours.
- Remove the cooked meat from the broth, cut into pieces.
- Peel the onions and carrots, cut the onions into small cubes, and grate the carrots on a grater with large holes. Heat up in a frying pan vegetable oil, fry the onion first for about one minute, and then add the carrots to it. This approach allows you to save required amount oil to cook all foods.
- Rinse the beans from their own juice in a sieve.
- Pickled cucumbers are required not too salty, which were cooked in a sweetish marinade. Cut them into strips.
- Grate garlic cloves into mayonnaise, which must be peeled and washed in advance. Mix the products in a salad bowl, season with spicy mayonnaise.
TIP: So that your hands do not smell after working with garlic, you need to anoint them with vegetable oil.
Salads with beans and meat "Tbilisi"
This dish is of Georgian origin, so it is bright, spicy and spicy. In addition, it is very tasty and nutritious. The appetizer has everything: the satiety that meat and beans give, and fresh vegetables, and hot peppers. It would seem that everything is in perfect proportion, there is nothing superfluous.
Products (for 4 servings):
- Meat - 350 g;
- Red beans in own juice- 210 g;
- Bulgarian red pepper - 230 g;
- Purple onion - 130 g;
- Red chili peppers - 35 g;
- Garlic - 2 cloves;
- Fresh cilantro - 45 g;
- Walnuts - 60 g;
- Salt - 6 g;
- Fragrant peppers - 4 g;
- Few olives - 75 ml;
- Apple cider vinegar - 25 ml.
Salad with red beans and meat:
- Meat can be taken from any origin, but beef is usually used. Boil it until ready, cool and cut into thin sticks.
- Remove the red beans from the jar, decant the juice in which it was located.
- Bulgarian peppers should be well de-seeded, so it will be more convenient to take them out immediately with the stalk. Rinse them inside, cut into strips.
- Peel the lettuce onion from the husk, chop into half rings very thinly.
- Chili pepper should be taken small, you need to take out the seeds inside, they give a very strong burning sensation, which will be superfluous in the salad. Cut the walls into half rings.
- Rinse cilantro in cool water, chop not too finely with a knife.
- Peel the garlic, cut into very small cubes. It should be felt and visible in the salad, so there is no need to resort to the help of the press.
- It is easier to take walnuts pre-peeled, fry them for several minutes in a dry frying pan to dry, then chop them with a knife or other chopping device into crumbs.
- Pour the products into one large dish, pour over the dressing, which consists of a mixture of olive oil, vinegar, salt and pepper.
TIP: It is worth remembering that pepper is one of the hottest, so after working with it, rinse the board, knife and hands very carefully. Until this moment, you should not touch anything, especially your face.
Salad with beans and meat
This one turns out to be quite easy, because it has a lot of greens, vegetables, and lean chicken meat. An appetizer is prepared quite quickly and simply, it can serve as an excellent option for an independent dinner, which will saturate and not add extra pounds.
Ingredients (for 4 servings):
- Chicken fillet - 320 g;
- Iceberg salad - 190 g;
- Tomatoes - 170 g;
- Sour cream - 65 ml;
- Mustard mild - 25 ml;
- Beans in a jar - 230 g;
- Bread crumbs - 80 g.
Bean salad with meat:
- Rinse the chicken meat, remove all the skin and fat, boil it in salted water until softened. Cool the product, then cut into cubes.
- Rinse the iceberg from dust and all kinds of contaminants, chop with a knife into small segments.
- Rinse the tomatoes, cut off the stalk, divide juicy vegetable into pieces of arbitrary size.
- Open the beans, drain the marinade.
- Mix sour cream with mustard, season the resulting sauce with the products that were previously chopped. Before serving, sprinkle the dish with ready-made breadcrumbs.
Meat salad with beans
This combination always brings a festive mood, as the ingredients fit together very well, so it always works out. She is rich useful substances necessary for the human body, but quite heavy, so you should not get carried away with it.
Ingredients (4 servings):
- Meat - 340 g;
- Canned mushrooms - 170 g;
- Canned beans - 200 g;
- Salad onion - 80 g;
- Mayonnaise - 90 ml;
- Eggs - 4 pieces;
- Mustard - 25 ml;
- Salt - 5 g.
Bean salad with onions:
- Boil beef meat with salt, cool and cut into cubes.
- Open jars with canned food, mushrooms and beans, drain the marinade, chop the mushrooms, if necessary.
- Hard boil eggs, peel and chop finely.
- Peel the onion and chop finely.
- Mix the products in a dish for serving, season with a mixture of mayonnaise and mustard, salt and mix.
Usually such dishes are seasoned with mayonnaise or sauce based on it. In order not to use this product, which does not have a very beneficial effect on the body, you can adjust the dressing, make your own changes. For example, very easily, with a mixing device, you can make homemade mayonnaise, from more useful and necessary products. It is also worth trying a sauce based on sour cream or yogurt without additives. Fans of a slightly spicy taste can add a little chopped garlic or homemade mustard to the dressing. And for those who prefer tenderness, you can leave everything as it is.
I strongly recommend that you try and be sure to cook a salad with beans and meat. It meets all modern criteria proper nutrition. The salad is really tasty, and the ingredients for its preparation are simple and affordable. The recipe does not contain mayonnaise and other harmful sauces.
For salad, you can take canned beans of different colors. Then it will be brighter and more interesting. Today I will introduce you to basic recipe salad with beef and beans. Separately, I will tell you how you can change the appetizer, giving it new flavor notes. Perhaps you will find your own option, and it will become your favorite. Now, let's cook.
Delicious salad with beef and beans
how to cook bean salad with meat recipe
Ingredients:
- canned beans - 1 can,
- boiled beef - 500 g,
- parsley - 1 bunch,
- onion -1 pc.,
- table vinegar - 2 tbsp. spoons,
- wine vinegar - 0.5 tsp,
- sugar - 2 tbsp. spoons,
- salt - to taste,
- olive oil - 3 tbsp. spoons,
- hops-suneli - 0.5 tsp,
- garlic - 1 clove,
- red bell pepper - 3 pcs.,
- walnuts (kernels) - 50 g.
Cooking process:
To prepare the salad, boil the beef in salted water. When cooking meat, remove the foam and be sure to add spices to the broth: bay leaf, dried herbs. You can put half an onion - the meat will be more fragrant. To prepare a salad, I advise you to take beef pulp without veins and fat. Cut the cooled boiled meat into strips.
Transfer the chopped meat to a salad bowl. canned beans put on a sieve. If the beans are in sauce, rinse them under running water, thereby completely removing the sauce. You can use homemade beans to avoid using canned product. It is important to cook it so that it boils well, but at the same time remains whole. The salad will be even more elegant if you take large beans and different colors (white and red). I leave the choice to you. Throw the washed beans on a sieve and let the water drain, then transfer to a salad bowl.
Peel the red bell pepper from the stalk and seeds, cut into thin half rings. Only red pepper is suitable for this salad. Bell peppers of different colors differ in taste from each other. It is red sweet pepper that is most suitable for preparing our salad.
Pepper in a salad bowl. Now it's time for the greens. Remove parsley leaves from coarse thick twigs and finely chop. Add chopped greens to a salad bowl. If you add cilantro, then the salad will “sparkle” with new colors and will be close in taste to Georgian cuisine.
Cut the onion into thin half rings and place in a bowl. Add vinegar and sugar, stir and let stand 10 minutes. Rinse pickled onions in running water. Drain excess moisture and add it to the rest of the ingredients.
Mix for dressing vegetable oil, wine vinegar (you need a few drops), squeezed garlic through a press. Add some salt and ground suneli hops. Mix the dressing well and whisk.
Walnut sort out, remove the membranes. Lightly toast the nuts in a dry frying pan. Transfer the cooled nut kernels to a plastic bag and lightly tap it with a hammer or rolling pin. Put a crushed small part of the nut crumbs into a salad bowl, and leave a part to decorate the bean salad.
Add dressing and mix well. Salad with beans and meat is ready. But what kind of cook is he who hasn't tasted his own cooking? Taste the salad, and if necessary, add a little salt or oil, then put it in a presentation salad bowl and serve, decorating it with walnut crumbs and a sprig of parsley.
Now let's talk about the ingredients that can be added or replaced.
Wine vinegar. Yes, he needs it. It doesn't taste like table white vinegar. If a wine vinegar no, it can be replaced with apple. The taste will be a little different, but normal table vinegar, in my opinion, is not very suitable.
Greens. Parsley is used in salad dressing. At your discretion, fresh dill can be added to the salad.
Olive oil. It can be replaced with ordinary sunflower, but odorless.
Beans. I have Veres beans, but you can take any. It is better if it is large. The salad will be prettier.
Garlic. Many people prefer not to cook garlic salads, so as not to spoil the upcoming business meetings or evening rendezvous. I boldly note that the amount of garlic in the proposed recipe is negligible.
Serving salad. I recommend cooking it just before serving - it will be juicy and fragrant. After standing in the refrigerator for more than 5 hours, the snack becomes a little dry. It's possible that the salad ingredients are absorbing the dressing, but the overall flavor is not affected. Therefore, it can be prepared for several days.
That, probably, is all the subtleties of cooking bean salad. Try, experiment and come to us to share your feedback on the appetizer prepared according to this recipe.