Spicy salad of beef and green beans. Hearty and tasty green bean salad with meat

23.04.202227.05.2017

How lacking is sometimes love, romance and something tasty to boot! When you want to pamper yourself and your beloved man at the same time with an exquisite, beautiful-looking and not harmful to the figure dish of a restaurant type. A man is a predator by nature, he will always appreciate a salad that has a lot of meat. And you can cook it from simple products, of course, with love and very quickly! I offer a great and super simple recipe - salad with beef and green beans without mayonnaise, with the addition of sun-dried tomatoes. This recipe can be beaten to your liking, it is like a field for your taste experiments!

Salad with beef and green beans: a recipe without mayonnaise

To prepare this well, very tasty and unusual salad, you will need the main ingredients are beef (veal) and green beans. M you can use fresh or ). Pickled red or onions are perfect as additional ingredients; Korean carrot; sun-dried tomatoes (or fresh cherry tomatoes); a mixture of salads (arugula, iceberg, etc.) or finely chopped Chinese cabbage.

That is, you can add all additional ingredients based on taste and, of course, budget. Salad dressing is prepared without mayonnaise. The base is vegetable oil with the addition of soy sauce, lemon juice and your favorite spices. Due to the lack of mayonnaise, the salad looks fresh and colorful!

Ingredients for 4 large servings:

Beef (veal)- 400 gr.
string beans- 400 gr.
Choice: onion (bulb or red) - 1 medium onion
Choice: salad mix packaging - 250 gr. or as much Chinese cabbage
Choice: or , or fresh tomatoes, or carrots in Korean - 150 gr. Together they are not desirable - the taste is not the same!
For sauce- olive or vegetable oil (5 tablespoons), soy sauce (5 tablespoons), half a lemon, balsamic vinegar (1 tablespoon).
Parmesan (can be substituted with cheddar cheese) or other hard cheese at least 50% fat) - 50 gr.
From seasonings- freshly ground black pepper and a mixture of dry favorite herbs to choose from (Provencal, Italian, you can separately thyme, oregano, marjoram, fenugreek, basil - everything to your taste). And someone likes hot chili peppers or Turkish saffron - be sure to add them to the salad!
For beauty and aftertaste: toasted sesame or pine nuts - a pinch per serving, on top when serving!

Cooking:

Step 1. Preparing the String Beans

For the salad, we need boiled green beans. You can use fresh or frozen, the technology for its preparation is almost the same. frozen beans no need to defrost first just increase the cooking time to 7-8 minutes. Pour water into a large saucepan, bring to a boil and put the beans to boil. Stir. Cooking the beans does not take long, 5 minutes is enough.

To keep the beautiful green color, drain the beans immediately in a colander and rinse them with cold water. Set the glass to excess moisture. Cut off the stems and stems from the pods. Cut long pods into 2-3 parts. Dry the beans on a towel.

Step 2. How to prepare the beef

For the salad, we need 400 grams of beef. You can steam fry and then cut them into strips of about 1 cm. This is the first easy way to get juicy and at the same time cooked pieces of beef, the right size for a salad!

The second way is to wash and dry a piece of beef, rub it thoroughly with black pepper and aromatic herbs with the addition of 1 tablespoon of vegetable or olive oil and let stand for half an hour to soak. Then you need to cut the beef across the grain into strips about 1 cm wide and quickly (about 2 minutes) fry in a well-heated pan without oil, stirring occasionally.

Step 3. Making a fragrant sauce

In a small container, mix olive (refined vegetable) oil, soy sauce, spices and pepper. Squeeze the juice of half a lemon. Season with a spoonful of balsamic vinegar. If you add sun-dried tomatoes to the salad (a few slices are enough, and you can cut them into strips), add them to this sauce. If yours are dry, let them lie down a little, swell. If in fragrant garlic oil - even better for the sauce, especially for sun-dried tomatoes, rosemary is also usually used as a spice!

Step 4. Marinate the onion

Peel the onion from the husk, cut in half and then into thin half rings. Fluff with your hand and drizzle with 1 tablespoon of sauce for soaking and flavor. Stir again.

Step 5: Shaping the Salad

Main Ingredients. Place green beans, beef, pickled onions on a flat dish. Gently, using a long-toothed fork or just your fingers, mix the main ingredients and divide into 4 flat plates (4 servings). If you decide, spread the salad on a large flat platter to impress the man. The salad will look impressive, beautiful and appetizing. When serving, put yourself a small plate and a fork, as if you were Thumbelina. not gluttonous women!

Lettuce or cabbage. If you have a ready-made salad mix, place it on top of a dish (in portions or together, depending on how you cook). If a head of Beijing cabbage - cut some cabbage into long strips and also add to the salad.

Dried tomatoes, cherry tomatoes or "Korean" carrots? It all depends on your preferences. Make these delicious supplements based on finance and value. For example, for a holiday like New Year or Birthday, it is advisable to make a salad from more original ingredients and serve it beautifully. In such a salad, 3-4 dried or fresh cherry tomatoes, cut into slices, are suitable.

Step 6: Dressing the Salad

You need to season the salad of beef and green beans right before eating. After all, basically, it is served warm. Immediately after roasting the meat. Salad of beef and green beans, with the addition (or fresh tomatoes, or “Korean-style” carrots) and a mix of salads (or Beijing cabbage), pour over our sauce, sprinkle with grated parmesan (or other hard cheese) and a pinch of coarse salt. There is enough salt in soy sauce that some large crystals can be added at the end of cooking. Do not stir the salad after dressing!

For beauty and exquisite taste, add a pinch of roasted sesame seeds or a few pine nuts.

Bon appetit!

As you know, green beans are just unripe beans. However, due to their unique properties, they are very often used in cooking to prepare a wide variety of dishes. Among them, it is the salad with green beans that occupies the leading place, and today more than a hundred different options for its preparation are known.

Supporters of a healthy diet will definitely like this very healthy and at the same time low-calorie salad with green beans.

To prepare it, you need to take:

2 medium tomatoes;
400 grams of frozen beans (in pods);
15 grams of table vinegar;
3 cloves of garlic;
salt;
50 grams of sunflower oil;
fresh greens;
sugar;
ground pepper.

This dish is prepared very quickly:

Boil water in a saucepan.
Dip frozen beans into it, salt and cook for 7 minutes.
Drain the pods in a colander and set aside.
Prepare the dressing. To do this, combine the oil with vinegar, and then add chopped garlic, spices and mix.
Cut fresh tomatoes into large slices.
Put them in a salad bowl along with the cooled bean pods.
Pour prepared dressing over food and stir.

This salad can be prepared at any time of the year. And if there are suddenly no tomatoes at hand, then they can be easily replaced with pickled or pickled cucumbers.

With chicken, cucumbers and tomatoes

Meat salads deserve special attention. Many use them as a quick dinner. For example, in just a few minutes you can cook an excellent salad with green beans and chicken.

And the ingredients for it will need the simplest:

3 tomatoes;
50 grams of boiled green beans;
1 cucumber;
6 raw champignons;
1 onion;
2 halves of chicken breast;
garlic mayonnaise;
dried dill.

How to cook such an unusual salad:

Mushrooms cut into strips, pour them into a pan, a little salt and lightly fry.
Cut the chicken meat into strips as well. Randomly chop the peeled onion. Cut cucumbers into half rings, and tomatoes into slices.
Transfer the cooled champignons, along with the rest of the ingredients, to a salad bowl.
Combine mayonnaise with dill.
Pour the dressing over the salad and mix thoroughly.

For a dietary option, mayonnaise can be replaced with any vegetable oil. The taste of the finished dish will not get worse from this.

Classic Nicoise Salad Recipe

About half a century ago in Nice, French chefs created a recipe for a new salad, which was called Nicoise. Its main components were boiled eggs, fresh vegetables and anchovies, and olive oil was used as a dressing. Today, this dish has many interesting options. Nevertheless, the classic French salad with green beans is unique in its own way.

To make it, you will need:

4 tomatoes;
3 onions;
1 salad fork;
200 grams of green beans;
1 clove of garlic;
3 boiled eggs;
150 grams of tuna (canned in oil);
8 anchovies;
6 olives;
½ sweet pepper;
60 grams of lemon juice.

For refueling:

1 clove of garlic;
8 leaves of basil;
⅓ cup olive oil;
25 grams of wine vinegar;
pepper;
sea salt.

This salad is prepared in an unusual way:

Beans must first be boiled in salted water for 6 minutes. After that, it should be filtered. Then the green pods should be doused with cold water to maintain the desired density and color.
Lightly fry the prepared beans (a couple of minutes), adding a little oil and crushed garlic to the pan. After that, it should be sprinkled with chopped parsley and immediately removed from the stove. Drizzle cooled beans with lemon juice.
Roughly tear lettuce leaves with your hands. Cut tomatoes and eggs into slices into 4 or 6 pieces. Wash anchovies and olives well. Finely chop the onion. Chop the pepper into slices.
Put the prepared products in a deep bowl in layers: lettuce - onions - tomatoes - beans - peppers. Repeat until all ingredients are gone.
Separately, prepare the dressing by mixing chopped basil leaves with garlic and the rest of the ingredients. Pour it over the salad.
Top with tuna, eggs, anchovies and olives.
At the end, all this can be sprinkled with the remaining lemon juice.

The unique taste of this amazing salad will not leave anyone indifferent.

With bacon and avocado

Anyone who is not afraid of extra calories can try to cook a very tasty salad using, in addition to green beans, smoked meats and exotic fruits.

As an example, consider the option for which you need:

300 grams of spinach;
2 avocados;
1 clove of garlic;
8 pieces of bacon;
400 grams of green beans;
4 - 5 grams of brown sugar;
2 shallots;
70 grams of olive oil;
15 grams of balsamic vinegar;
5 grams of sesame oil.

Despite the original ingredients, preparing such a salad is easy:

Grill bacon until crispy. After cooling, it must be cut into small pieces.
Boil the beans for 4 minutes and then rinse with cold water.
Randomly chop the shallots. Cut avocado into cubes.
Put the ingredients in a deep container.
Mix chopped garlic with sugar, vinegar and two kinds of oil.
Pour the chopped ingredients with this sauce, salt a little and mix.

This salad is desirable to eat immediately, it should not be prepared for future use. It is better to spend 10 - 15 minutes and make a fresh dish at the right time.

Warm salad with green beans

Usually chilled ingredients are used to prepare any salad. But this is not at all necessary. A warm salad is no less tasty. Take, for example, the option with green beans and an egg.

For cooking, you can use the following set of products:

0.4 kilograms of green beans;
50 grams of walnuts;
8 quail eggs;
200 grams of cherry tomatoes;
1 gram of pepper;
2 tablespoons each of sesame seeds, lemon juice, olive oil and soy sauce.

It takes no more than 25 minutes to prepare this dish.

For this you need:

Transfer the boiled (or canned) beans to a bowl, pour over it with oil and sauce, and then sprinkle with sesame seeds.
Cut the tomatoes and boiled eggs in half.
Put the beans on a baking sheet covered with foil and bake for 15 minutes in an oven preheated to 200 degrees.
Transfer the processed pods to a salad bowl, add tomatoes, eggs and nuts.
Sprinkle with pepper and drizzle with lemon juice.

Such an amazing salad can be prepared for lunch as a second course.

Cooking with tuna and mozzarella

Below is another recipe for a salad with green beans and canned tuna, which will certainly appeal to lovers of Italian cuisine. Delicate and unusually tasty, it will help you better appreciate the national flavor of this sunny country.

To prepare the salad you will need:

200 grams of canned tuna and the same amount of green beans;
70 grams of olives or olives (pitted);
250 grams of cherry tomatoes and Mozzarella cheese;
4 sprigs of fresh parsley;
salt;
70 grams of olive oil;
¼ tablespoon of chili pepper;
40 grams of lemon juice.

To make this salad, you need:

Dip the bean pods in boiling water and cook for 7 - 8 minutes, adding a little salt. After that, they must be lowered into cold water and dried with a napkin.
Cheese cut into small pieces. Break the fish randomly with a fork. Cut the tomatoes in two. Finely chop greens and chili.
Collect all prepared products in one bowl.
Add the rest of the ingredients and mix.

This Italian-style salad will allow every housewife to add a pleasant variety to her family's usual daily diet.

Not many ingredients are required for its preparation:

1 onion;
150 grams of champignons and frozen green beans;
100 grams of lettuce leaves;
salt;
5 cherry tomatoes (or one large tomato)
a little ground pepper and lemon juice;
vegetable oil.

How to cook this dish:

Cut the onion into half rings, and the mushrooms into thin slices.
Frozen bean pods pour boiling water, wait a bit, and then drain the water.
Saute mushrooms with onions in oil. This will take no more than 7 minutes.
Add bean pods to them in the pan and continue processing for about 5 more minutes.
Salt, sprinkle with pepper and sprinkle with fresh lemon juice.
Add the halved tomatoes, stir and immediately remove the pan from the heat.

After that, it remains only to put the finished dish on a plate covered with lettuce leaves.

For work you will need:

350 grams of green beans in pods;
1 onion (preferably red)
250 grams of fresh carrots;
1 sweet pepper.

For refueling:

2 tablespoons of ketchup and olive oil;
salt;
15 grams of wine vinegar;
ground pepper.

The technology for making salad is extremely simple:

First you need to boil the beans. To do this, you need to lower it into a pot of boiling water and wait 8 minutes. To keep the bright green color of the pods, add 4-5 grams of sugar to the water.
Transfer the boiled beans to a salad bowl and add the onion, cut into thin half rings.
Sweet peppers and carrots crumble into neat straws. Pour the crushed products into a salad bowl.
In a separate bowl, combine and mix all the dressing ingredients.
Pour the prepared sauce over the products and adjust the taste with ground pepper and salt.

Now all this must be thoroughly mixed, after which you can safely take a sample. The result will not disappoint anyone.

Meat green bean salad It cooks quickly, allows you to vary some ingredients, is delicious in any version and is quite a satisfying dish.

Its name “Variation” is apparently explained precisely by the fact that some ingredients of this salad can be replaced with others, and some may be completely absent, the taste of different “Variations” on the theme of green beans and meat, of course, is slightly different, however all variations are perceived as tasty. It also seems to us that this is a variation on the Olivier salad, in which the potatoes were replaced with green string beans and some more changes were added. Try different options and choose the one you like best! Please note that, since there are a rather large amount of ingredients, the salad will turn out to be quite a lot, you can store the leftovers in the refrigerator in a closed container for 3-4 days. After mixing all the ingredients, you can not season the entire salad with mayonnaise, but season only a part, the rest - as needed.

Need:

Boiled boneless beef OR boiled chicken breast (however, meat and any other parts of the chicken will do) - 600-700 grams, if we talk about weight before cooking. OR you can use ham or Doctor's sausage - about 500 grams.
Canned green beans - 1 can (net weight 400 grams) OR you can buy frozen green beans - 300-400 grams
Canned corn - 1 can (net weight 340 grams)
Canned sliced champignons - 1 can (weighing 400 grams with a nominal weight of mushrooms 200 grams)
Chicken eggs - 4 pieces
Dill (if you want) - 1 bunch (40-50 grams)
Pickled cucumbers - if there are small gherkins, pieces 12-15, large, of course, less, be guided by the size
Fresh cucumber (optional) - 2 medium-sized or half a long greenhouse
Carrots (optional, you can without it) - 2 pieces of medium size
Mayonnaise (we prefer not very fat, with a fat content of up to 30%, but the choice is yours) - about 300 grams

Cooking:

Boil beef or chicken. How to cook beef, you can see here: , but in order for the meat for the salad to become completely soft, it is better to cook it longer, 2 or even 2.5 hours after the moment of boiling. The chicken is cooked in the same way, but faster, 1.5 hours after the moment of boiling is enough for exceptional salad softness, you can see the details here: . It is better to let the meat or chicken cool in the broth so that the meat does not become weathered, you can cook the day before and store the pot with the broth and meat in the refrigerator until the right moment.

If you bought frozen green beans, you also need to boil them in advance, without defrosting, in salted water (throw into boiling water, cook for 10-15 minutes after it boils again, put in a colander, cool).

Hard boil chicken eggs.

Boil carrots (wash, put in cold water, bring to a boil, reduce heat, cook for 20-30 minutes depending on the size, drain, cool, you can pour cold water to cool faster).

All of the above can be done the day before.

We cut the boiled beef or chicken meat finely (you can, of course, focus on cubes with a side of 5-7 mm, but the meat will still fall apart along the fibers, so we call it “crushing the meat into trash”). If you use ham or sausage - cut into small cubes. Put into a large bowl.

Open the canned champignons, drain the liquid from the jar and put the champignons in a bowl with the meat.

We open canned corn, we do the same operations.

If you had canned beans, we do the same with it; if the beans were not canned, put them in a boiled bowl.

Pickled cucumbers cut into small cubes or slices.

Fresh cucumber (if we want to add it) is also cut into cubes.

From boiled beef or lean pork, you can make a delicious and hearty salad, which is served as a snack or even instead of the main course. Today I offer one of the options for a salad with meat, bell peppers and green beans. My recipe is for the winter, so I will use frozen vegetables. If you want to make a salad in the summer, then take fresh vegetables. The salad is very aromatic and rich in taste. An addition to such a salad can be mashed potatoes, rice, or just a slice of crispy bread.

In a salad with green beans and meat, add a little garlic so that the salad is not, sprinkle with a pinch of sesame seeds. You can fill the salad with low-fat yogurt, then the salad can be considered dietary.

Ingredients per serving:

sweet pepper (frozen) 120 g
green beans (frozen) 120 g
onion to taste
boiled beef 180 g
clove of garlic
a pinch of salt
vegetable oil 30 ml
mayonnaise or sour cream to taste
a pinch of sesame

Cooking

Boil the beef for an hour. Cool a piece of boiled beef cut into thin strips. By the way, you can cook the same salad, only from lean pork or chicken. Young veal is also great.

Remove green beans and bell peppers from the freezer. In my case, the pepper is already chopped into strips. If you have a whole pepper (frozen), then first dip it for 3-4 minutes in a bowl of warm water. After that, cut the pepper as needed for the salad.

Turn on the stove and put a pan on it to heat up.

Saute onion in vegetable oil for 2-3 minutes, and then send green beans and peppers to it. Saute the vegetables over moderate heat for about five minutes. Do not cook vegetables for a long time, otherwise they will turn out to be too soft. For piquancy, you can add chopped garlic, dry herbs (Provencal or Italian) to the pan.

If you are preparing a salad of fresh green beans, then pre-blanch it in water for 2-3 minutes, and then start frying.

Combine all salad ingredients in one bowl and season with mayonnaise or sour cream to taste. For a lower-calorie option, you can add olive oil or natural yogurt to the salad instead of mayonnaise. Salt, ground black or hot red pepper, use to taste.

Toss the salad and arrange on a serving plate. Sprinkle a pinch of sesame seeds on top of the salad.

Salad with beef and green beans is ready.

For a salad with pork and green beans, we need pork, green beans, canned corn, vegetable oil, freshly squeezed lemon juice, salt, chopped black pepper, allspice and black peas, bay leaf, sugar.

Pork should be lean. Wash it before cooking. Drop the meat into the pot. Pour cold water. Put the pan on the stove, wait for the water to boil. Then add bay leaf, black pepper and sweet peas and a little salt. Cook until the meat is tender, about thirty to forty minutes, cooking time will depend on the size and thickness of the piece.

For the salad you will need pickled onions. The onion must be peeled and cut into thin half rings. Add lemon juice, a pinch of salt and sugar to taste. Mix and leave to marinate for 15-20 minutes.