Salad with red cabbage and beans. Super Salad with Beans and Cauliflower - Benefits with Flavor Beans, Fresh Cabbage and Chicken Salad

Snacks of the "summer" version can be prepared at any time of the year. The body is provided with the necessary vitamins. Salad with beans and cabbage is included in the diet menu, therefore, those who want to lose weight or follow their figure love to treat themselves to this dish.

simple recipe

Such an appetizer for main courses or just as a separate dish can be prepared even by a novice hostess.

First, boil the red beans. To do this, pour it into a saucepan and pour water so that it is covered with water two fingers higher. After boiling, it is better to drain the water and pour fresh and cold. So it will cook faster, and will not be bitter. Further, as it boils, also add water, without stirring. After about 40 minutes, the beans are ready.

At this time, in a large bowl, mix finely chopped cabbage and grated carrots. After adding a little salt, mash with your hands so that the juice appears. Coarsely chop the onion and parsley, chop the garlic. Send everything to the vegetables.

When the beans are cooked, you need to pour the contents of the saucepan into a colander and let cool. Only then mix everything by adding oil.

Salad with cabbage, beans and croutons

This salad can be made with soft or hard breadcrumbs. If possible, make your own or buy from a store. You can use any bread: rye, white.

Ingredients:

• cabbage (white, Beijing or Savoy) - 400 g;
• smoked sausage - 400 g;
• Dutch or Russian cheese - 300 g;
• canned red beans - 1 can;
• crackers with smoked meats - 2 packs;
• multi-colored bell pepper - 2 pcs.;
• large garlic - 5 cloves;
• sour cream or mayonnaise - 150 g.

It will take only 20 minutes to please the guests.

The salad will turn out to be quite satisfying and will contain 254 kcal per 100 g.

Everything is very simple. Shred the cabbage on a shredder and crush a little in a cup. We send the same sausage and pepper, cut into thin strips. We rub the cheese on a coarse grater, in the same way you can do with garlic. Carefully drain all the juice from the beans into the sink and pour into the rest of the ingredients along with the breadcrumbs.

Let's make a salad. If you want, then let the dish brew so that the crackers soften a little. Garnish with fresh herbs. The smell is awesome.

Salad of beans, fresh cabbage and chicken

Adding boiled chicken to a salad will give the dish more satiety. But do not forget that the bird belongs to dietary meat, so you should not be afraid of very large calories. But, dieters, Korean carrots can be replaced with fresh ones, and mayonnaise with sour cream.

You will need:

• fresh cabbage - 0.4 kg;
• chicken breast - 0.3 kg;
• boiled beans of any variety - 0.25 kg;
• pickled onion, onion - 1 pc.;
• Korean-style cooked carrots - 0.25 kg
• mayonnaise - a small pack.

If the beans are already cooked, it will take 30-40 minutes.

201 kcal is contained in 100 g of the finished dish.

We perform the following actions:

1. First boil the beans. Take the white variety, as it cooks faster;
2. In a separate saucepan, boil the brisket and cut into large pieces;
3. Let's prepare the marinade. To do this, add 2 tablespoons of vinegar essence to a glass of cold boiled water. Pour into a cup with chopped onions and let stand for 15 minutes. Drain the water;
4. Prepare cabbage using a shredder;
5. Mix all the ingredients in a deep bowl, dressing with mayonnaise.

Put in a salad bowl with a slide.

Salad with red beans, tomatoes and Chinese cabbage

Chinese cabbage contains much more nutrients than ordinary white cabbage. This salad is prepared very quickly, and the aroma will fill the whole house.

Prepare:

• fresh Beijing cabbage - 200 g;
• red tomatoes - 2 medium-sized fruits;
• green cucumber - 1 pc.;
• beans in their own juice - 4 tablespoons;
• mayonnaise sauce - 2 tbsp.
• salt.

So, there are 15 minutes left before serving.

Only 73 kcal per 100 g will be in a salad.

We cut cucumbers and tomatoes into large cubes so that they do not become sour during dressing. Add shredded cabbage and beans. We lay down mayonnaise and salt. Mix well all the ingredients. All salad is ready.

Salad of Chinese cabbage, canned beans and salmon

High-calorie salad will appeal to lovers of delicious food. Since you don’t need to cook anything, it won’t take much time to prepare dinner.

We buy:

• beans - 1 can;
• Chinese cabbage - a small head of cabbage;
• chicken breast - 500 g;
• pork balyk - 200 g;
• fresh cucumber - 1 pc.;
• 2 pickled gherkins;
• mayonnaise - 3 tablespoons;
• natural fresh yogurt - 2 tablespoons;
• greens;
• salt and allspice.

After 20 minutes, invite everyone to the table.

Such a salad will contain 430 kcal per 100 g.

In a hot frying pan with sunflower oil, quickly fry the brisket, cut into strips. Leave to cool.

Cut pickled gherkins and cucumber into medium-sized cubes. Chop pork salmon and cabbage with a sharp knife into strips. Empty the jar of beans from the liquid.

Place all ingredients in a large bowl, season with salt and pepper and season. Garnish with parsley, finely tearing the leaves with your hands.

Seaweed salad with beans

This is a "winter" version of a salad with beans, in order to charge your body with healthy products during the cold season.

Laying out on the table:

• asparagus - 300 g;
• seaweed - 300 g;
• Chinese cabbage - 200 g;
• peeled potatoes - 200 g;
• boiled carrots - 200 g;
• gherkins - 150 g;
• cranberries - 50 g;
• green onion feather - ½ bunch.

Refueling:

• refined lean oil - 2 tbsp;
• white wine vinegar - 1 tsp;
• table mustard - ½ tsp;
• raw yolk from one egg;
• some salt.

It takes 20 minutes to prepare.

65 kcal per 100 g of this vegetarian salad.

We start cooking. Cut carrots and potatoes into cubes of the same size. Add finely chopped fresh cabbage.

Boil green beans for no more than 5 minutes and send to vegetables in a bowl. Now, to spice up the dish, mix everything with chopped pickled gherkins, chopped herbs, frozen cranberries and seaweed.

To prepare a quality dressing, you need a mixer or blender. Whisk all ingredients except butter until salt dissolves. Only then pour in the olive oil in a thin stream, without turning off the machine. The sauce should look like mayonnaise, but the taste is just a masterpiece.

Add dressing to vegetables, stir. Salad ready.

To make the salad less high-calorie, you can replace mayonnaise with sour cream or yogurt.

To make cabbage easier to chew, many boil it. In salads with white fresh cabbage, it is better to add dressing before serving so that there is not a lot of juice.

For spiciness in salads, you can finely chop half a chili pepper or add a teaspoon of soy sauce instead of salt.

If the family loves dishes with beans, then it can be boiled in advance and stored in the refrigerator for 3 days, and in the freezer for 2 weeks. So, at any time, cook something for the household without spending a lot of time.

Cooking Ingredients:

• White beans - about half a kilogram;
• Onions - 100 gr;
• Cauliflower - 250 gr;
• Garlic - 2 cloves;
• Dill (greens) - a bunch;
• Vegetable oil about 2 tbsp. false;
• Salt and spices as desired.

Salad with beans and cabbage, despite the relative ease of preparation, is not as common on the tables of modern people as, for example, the notorious Olivier or herring under a fur coat. And in vain. After all, the value of such a salad is difficult to overestimate. The main ingredient of this dish is beans. A few lines about her.

extraordinary beans

The homeland of the type of beans that is most often used for food is Latin America. Even the Aztecs prepared various dishes from it. Its seeds are rich in vitamin B9 or folacin, useful for pregnant women insofar as it is involved in the synthesis of nucleic acids that carry genetic information.

Also, this vitamin maintains a normal amount of red blood cells in the blood. It has a positive effect on hemoglobin levels. Another component is pantothenic acid (vitamin B5), the lack of which leads to metabolic disorders in the body. Beans also contain essential calcium, zinc, magnesium and iron.

You need to know that raw beans are unsuitable for eating, as they contain toxic substances in their composition. Before use, it must be subjected to heat treatment.

These extremely nutritious seeds are usually soaked for 8-10 hours before being boiled. Most often at night. Through this process, oligosaccharides are dissolved - the cause of increased gas formation in the intestines. When soaking, bean seeds expand in size and absorb water, you need to know this in order to pour the correct amount of liquid into a bowl. After 3.5 - 4 hours, it is recommended to change the water in order to avoid the start of the fermentation process.

After soaking, the beans are boiled in fresh water for about 2 - 4 hours. The time depends on the variety and size of the seeds. Cooking is recommended with the lid open. When the seeds become soft, they are ready.

Variety of salads with beans

A fresh salad with beans and cabbage will appeal to many. In addition to these two ingredients, many others are used in the salad. Refueling also varies. It can be mayonnaise, and vegetable oil, and balsamic vinegar, and soy sauce.

Often, fresh Chinese cabbage is used in the preparation of a salad with beans. Then the salad acquires a lighter and more delicate taste. May be topped with sour cream.

There is a famous salad, which includes seaweed and beans, "Sea pebbles". It is extremely easy to prepare. It is very nutritious and useful. Its ingredients are also eggs and garlic. It is dressed with mayonnaise.

Since there are a lot of varieties of beans and its seeds are different in color and size, it is often practiced in cooking that the color criterion for choosing one or another variety for making a salad is often practiced. The recipe in the article uses white beans. But often salads are prepared from red beans with the addition of, for example, white cabbage. At the same time, the dish has a very attractive appearance. Cabbage is finely chopped and to make it soft, it is kneaded by hands with the addition of a small amount of salt.

There is an original recipe for such a salad as beans, Chinese cabbage and croutons. As a rule, canned beans are used for it, and croutons are added to the salad immediately before serving the dish.

There are also a huge number of salad recipes for the purpose of preserving them for the winter. Beans are a very popular ingredient in these salads.

How to cook

1. First you need to boil the beans. Please note that this process takes a long time. Therefore, this must be done in advance.
2. Finely chop the onion and fry it until golden brown in vegetable oil.
3. Divide the cauliflower into florets, boil in salted water for 5 minutes, cool and cut into smaller pieces.
4. Finely chop the garlic or put it through a garlic press.
5. Combine all ingredients in one bowl, add salt, spices, season with oil.

Appetizing salad with beans and cabbage is ready. It is the best fit not only as an appetizer, but also as a side dish to the main course, as it is very nutritious.

Red cabbage is a close relative of white cabbage, but differs from it not only in color, but also in taste. Its beautiful maroon-purple leaves have less juice, and in salads it goes better with soft, tender foods - beans, potatoes, mushrooms, cauliflower.

Just remember that this variety does not tolerate intensive heat treatment - firstly, the color is, to put it mildly, original, and secondly, the leaves quickly soften and turn into porridge.

Well, this salad of red cabbage, crackers and beans can even be served at the festive table.

Ingredients:

• red cabbage - 200 g;
• red beans - 100 g;
• crackers - 30 g;
• pepper, seasonings, salt - to taste;
• mayonnaise - 50 g.

Preparation time: 10 min, number of servings: 1

Cooking

1. Wash the head of red cabbage well, let it dry a little, then cut off a piece of the required size from it, remove the top sheets from it and cut into small and not thick strips.

2. Put the cabbage in the bowl in which the salad will be prepared. Lightly mash the cabbage.

3. Red beans must first be soaked in water, preferably overnight. After that, if desired, remove the husk from it, which has moved away, and put it to boil. Boil the beans until cooked, cool and add to the cabbage.

4. Open the package with any crackers and add to the salad. Crackers should be chosen with some kind of neutral flavor additive. It is also possible to make them yourself by cutting the bread into thin small strips and drying it in the oven.

5. Dress the salad with mayonnaise or sour cream. Another option for dressing such a salad is natural unsweetened yogurt without additives.

Salads with beans and cabbage are universal: they can be prepared both in summer and in winter. Such a simple combination can be enriched with vitamins of other vegetables or supplemented with satiety of root vegetables, nuts, seeds, meat, and so on. In general, everything your heart desires, since both ingredients are wonderfully "friendly" with almost all products. Read more in interesting recipes for any occasion.

For bean salad with garlic you need:

• 150 grams of pineapple;
• 160 grams of beans;
• 250 grams of crab sticks;
• 160 grams of hard cheese;
• 210 grams of Beijing cabbage;
• 2 cloves of garlic;
• 30 grams of parmesan;
• 170 ml of mayonnaise;
• Greens;
• Spices.

Salad with red beans and cabbage:

1. Beans need to be cooked, pre-soaked overnight. When the beans are cooked, drain the water.
2. Wash the Chinese cabbage leaves, dry and cut into strips.
3. Crab sticks (you can also take crab meat) must be taken out of the package and cut into cubes.
4. Drain the liquid from the canned pineapple and cut the flesh into pieces. Do the same with fresh pineapple, but the taste will be less sweet, since the fruit was not in syrup. However, in this case, the beneficial components of the fruit are better preserved.
5. Hard cheese and parmesan must be grated on separate plates.
6. Wash greens in water and chop.
7. Mix all products with mayonnaise. Add your favorite spices and garnish with herbs on top.

Tip: If you use white cabbage in this recipe, the salad will turn out not so tender. You can add quite a bit of canned pineapple syrup and some spicy spices to mayonnaise, mix well and use as a regular dressing. It will turn out very spicy.

With scrambled eggs

A very interesting option. Omelet can be added to taste, from this the dish will acquire only winning tenderness. It turns out both an appetizer for guests and a new breakfast menu.

List of ingredients:

• 100 ml of milk;
• 150 grams of white cabbage;
• 10 eggs;
• Sunflower oil;
• 100 grams of canned beans;
• Spices;
• 2 large carrots;
• 4 cloves of garlic;
• 60 grams of sour cream;
• 60 grams of mayonnaise.

Pickled Bean Salad:

1. Remove the first 2-3 leaves from the cabbage, wash the rest and chop finely.
2. Wash carrots and peel. Then grate, it will be interesting to use a special grater for vegetables in Korean.
3. Remove the husk from the garlic and pass the cloves through the press.
4. Drain the water from the can of beans.
5. Mix carrots, cabbage and garlic together and add salt, mix further with your hands, mash the food together so that the juice stands out.
6. Beat eggs with milk and salt, you can use a mixer to achieve a uniform consistency. Fry an omelette in sunflower oil. Then transfer to a plate and let it cool completely. Cut into strips.
7. Mix mayonnaise and sour cream, add your favorite spices to them. For interest, you can add grainy mustard.
8. Stir carrots, cabbage, garlic and beans together with dressing and let stand for 40 minutes in a cool place so that they are soaked.
9. Decorate the top of the dish with omelette rolls, sprinkle with herbs when gelling and can be served.

Important: if you accidentally took beans with tomato dressing, then do not add them to the salad. Best served as an appetizer to this dish, which can be reminiscent of a really hearty European breakfast with beans. For complete authenticity, take a few more strips of bacon, which you need to fry in a pan without oil until crunchy, and also serve separately.

Salads with beans and sauerkraut can be juicy and soft if you choose the right ingredients for them and be able to cook. It does not require much knowledge and time. By adhering to our culinary instructions, you will get seaweed for every day from familiar and tasty products, and always with some kind of zest. Enjoy your meal!

White cabbage goes well in dishes with many gastronomic products. And in winter and early spring, there is nowhere without this vegetable, especially if you watch your diet.

Today we will prepare a lean salad with beans and cabbage, which has a high energy value and low calorie content. For dressing, we will use vegetable or olive oil. Outside of Lent, you can use low-calorie sour cream or natural yogurt as a dressing.

For spice, we will add chopped garlic and ground pepper.

Since beans contain a huge amount of protein, which is equal in nutritional value to meat protein, it is recommended to include this product in the lean menu as often as possible.

Recipe for vitamin salad with cabbage and canned beans

Ingredients:

• white cabbage - 150 g;
• fresh cucumber - 1 piece;
• canned white beans - 150 g;
• red onion - 1 piece;
• garlic - 1 clove;
• salt;
• ground pepper;
• vegetable oil;
• any greenery.

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