Salad with canned red beans and cabbage. Salad with red cabbage and beans

In cooking, there are many nutritious salads. We will tell you about one of these salads. Namely, we will tell you about the recipe for making a nutritious and tasty salad with beans and cabbage.

Like most salads, this salad is very easy to prepare.

In order to prepare a salad with beans and cabbage, the following simple ingredients will come in handy:
1. White cabbage - 300 grams.
2. Beans - 200 grams.
3. Carrots - 1 piece.
4. Green onion - 1 bunch.
5. Salt - to your taste.
6. Parsley - a bunch.
7. Olive oil - 2 tablespoons.

So let's get started!
We get beans. We sort through. We take a saucepan into it our beans and some water.

We put it on the stove. We cook.

We take cabbage. Shred it directly into a deep bowl.

Boil water and pour finely chopped cabbage into it. Set the bowl aside to cool completely. While the water is cooling, grate the carrot and finely chop the onion and parsley.

Mix well and the salad with beans and cabbage is ready.

We wish you bon appetit!

Cabbage salad with beans

From a large number of cabbage salad recipes, I would like to offer you this delicious salad. It differs from others in that it uses two types of cabbage, fresh and pickled.

The combination of two types of cabbage and the addition of Korean-style white beans makes this salad not only attractive to look at, but also exclusive in its own way. And now let's look at how to cook cabbage salad with beans:

To prepare a cabbage salad with beans, we need:

• 150 grams of fresh white cabbage
• 200 grams of pickled cabbage
• 150 grams of Korean white beans
• One fresh tomato
• 200 grams of green peas
• one bulb
• Half a fresh carrot
• 70 grams of olive oil
• Allspice black pepper, green onion, salt - to taste

How to make kale salad with beans:

1. Remove the top leaves of white cabbage from the head. Wash the head of cabbage, dry it and finely chop the cabbage for salad.
2. Salt and mash a little, add fresh carrots, grated on a coarse grater.
3. Now add pickled cabbage to this cabbage, only squeezing well before.
4. After that, cut the peeled and washed onion into half rings, add the beans (preferably white without marinade), also strain green pea and mix everything.
5. Olive oil well pepper allspice and heat a little until a fragrant smell appears in the air, now cut a fresh tomato into slices and add to the salad.
6. Season the salad with fragrant oil and garnish with green onions (if someone does not like olive oil, you can use sunflower).

Now our cabbage salad with beans is ready, bon appetit everyone!

Cabbage salad with beans

Most delicious

Comments

Great recipe. I made some changes to it. I replaced the cheddar cheese with Dutch.
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Almost french chicken

• 1 chicken, you can 1 kg. legs
• 1 head of garlic
• 1-2 eggs
• 0.5 tbsp flour
• 1 st. white table wine, can be replaced with broth
• pepper
• sunflower oil for frying

Cut the chicken into pieces, roll in eggs, then in flour. fry in oil until slightly golden. pour the oil from the frying pan into the pan, put the chopped garlic there and lightly stew, put the chicken in the pan, pour in water so that it does not completely cover the chicken. stew the chicken for half an hour, then pour the wine. you can replace both water and wine with broth. simmer until done. on any holiday table This dish is a hit with us.

Garlic mushrooms with tomato

For 4 servings:

• 50 g butter
• 900 g small mushrooms, cut into quarters
• 2 shallots, finely chopped
• 2 garlic cloves, finely chopped
• 1 tbsp fresh rosemary
• 2 bay leaves
• 150 ml white wine
• 2 tsp tomato puree
• 300 ml passata (tomato sauce)
• 1 tsp fresh thyme
• sprigs of parsley

These mushrooms are great for a snack or as a light lunch.

1. Melt the butter in a frying pan. Add mushrooms, shallots, garlic and rosemary.

Cook 3 minutes, stirring.

2. Add bay leaf, wine and tomato puree. Mix.

3. Pour in the passata and thyme. Bring to a boil, then reduce heat.

Simmer for 15 minutes. Remove bay leaves, sprinkle with parsley and serve.

Serve with basmati rice.

To keep the oil from burning when frying the mushrooms, add a few drops of olive or sunflower oil.
This recipe is good different vegetables. Replace the mushrooms with an equal amount of cauliflower florets, chopped zucchini and red peppers.

Cabbage salad with beans for the winter - a recipe?

Salad. which contains cabbage and beans, I have been making it for the winter for several years. My family really liked it, and although it is quite laborious, I roll it up. And by the spring, as a rule, there is not a single jar left.

Ingredients. Cabbage - 3 kg, beans 3 cups of 200 g each, 500 g of onion, 1 kg of carrots, 1 kg of tomato 0.5 l vegetable oil(sunflower), 1 glass of sugar. one and a half tablespoons of salt, 1 tablespoon of vinegar essence 70%.

Soak beans for 12-14 hours, then boil.

Chop all the vegetables as you like. Place in a saucepan (I have a thick bottom, less burning problems), but be sure to stir.

The essence is added at the very end. You need to cook for 1 hour 40 minutes. Then put it in jars, roll it up and wrap it in a blanket until it cools.

Cabbage salad with beans will be an excellent addition to your winter menu, cabbage is generally a popular product, and it contains the well-known vitamin C, a beans are a pure protein that our body always needs.

This wonderful winter salad prepared from vegetables: fresh cabbage, as well as carrots with onions, as well as tomatoes.

You must pre-soak the beans for several hours, and only then boil them until fully cooked.

Cooked cabbage is chopped by a method convenient for you, but onions and tomatoes are cut into cubes, carrots are rubbed accordingly.

Then all the vegetables need to be put in a container and added to them. vegetable oil and all the spices and simmer for at least twenty minutes.

And then after that, boiled beans, peppers and lavrushka are already put there, and then everything is stewed for another twenty minutes.

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• 10 fastest and delicious salads 10 fastest and most delicious salads. Very tasty and quick salads, which are prepared in just 10 minutes Salad of crab sticks with tomatoes Ingredients: - Crab sticks- 150 gr. - Tomato - 1 pc. - Garlic - 1 clove. - Hard cheese - […]

red cabbage- a close relative of white, 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.

Calories: Not specified
Cooking time: not specified

Red cabbage is not as common as white cabbage, but it is a very valuable product, enriched with minerals, amino acids and vegetable fiber. Red cabbage contains 4 times more vitamins A and C than regular cabbage. Particularly valuable are the substances contained in it, which are called anthocyanins. They affect brain function, reduce the risk of tumors, reduce the likelihood of bleeding, and improve metabolism. Such a salad is especially useful in the spring time of beriberi. Red cabbage salad with beans can be made even in winter, because cabbage and carrots are well stored, and onions can be grown on your windowsill.
We also advise you to prepare another useful
To make red cabbage salad you will need:
- 1 b. canned beans;
- 1 tbsp. l. lime juice;
- 300-400 g of red cabbage;
- 2 carrots (raw);
- a bunch of green onions;
- 2-3 tbsp. l. sunflower oil;
- salt.

Step by step recipe with photo:

1. To prepare a salad of red cabbage with beans, wash the cabbage, dry it, remove the top leaves.




2. Chop it into medium-sized thin ribbons. The thick edges of the leaves and the stalk are best not used for salad preparation.




3. Transfer the cabbage to a bowl, sprinkle with salt (just a little), pour over the lime juice and grind with your hands (this will allow the cabbage juice to stand out, because the red cabbage itself is a bit dry). Peel, wash and grate the carrots either on a regular borage grater or on a Korean carrot grater. Carrots for salad with beans and cabbage must be chosen juicy and sweet.




4. Put the beans from the jar in a colander, rinse with tap water, let it drain well and transfer to a salad bowl. Beans can be either white or red, you just need to choose canned beans in their own juice.

5. Add chopped green onions or other greens that you have to the red cabbage salad (you can use frozen greens).




6. Fill the salad with sunflower or olive oil, whichever is more to your taste.




7. Stir, leave to stand for a while. During this time, all the flavors will combine and juice will stand out from fresh vegetables, which will enrich the taste of the salad.






8. When serving a salad of red cabbage and canned beans, you can additionally sprinkle greens on top. Light, tasty and colorful vitamin salad ready. But do not make a lot of this salad for the future, fresh vegetables will quickly wither, the salad will become dry, not to mention the fact that vegetables will lose most of their vitamins and useful substances. So it is better to cook it at one time and eat it all at once.




You can also quickly and easily prepare

Ingredients:

• Beijing, or white cabbage, (small head);
• A jar of canned red beans;
• Garlic, 3-4 cloves;
• Several slices of bread;
• Cherry tomatoes, 6-8 pieces;
• Hard cheese, 100 grams;
• Lemon juice, a few tablespoons;
• Fresh greens;
• Bulgarian Bell pepper, 2 pieces of different colors;
• Head onion;
• Vegetable oil;

Recipe:

1. Let's start preparing our salad by making croutons. Cut slices of bread small cubes. Then chop the garlic, pass it through the garlic maker. Mix the slices of bread with garlic, put them in the oven. Let them dry until ruddy is formed, golden crust. Then we take out the crackers, add spices, leave them to cool.
2. Wash the Beijing cabbage and chop it finely. Then we remember the cabbage a little so that it starts up the juice a little. Let's add some salt and lemon juice. Let's leave the cabbage to infuse.
3. Open the beans and drain the liquid from it. Then rinse the beans under water using a colander. Let the beans dry.
4. Cherry tomatoes, cut in half. You can also use slices or quarters, as you like. If using regular tomatoes, don't use too soft ones. I would not want the salad to turn into tomato porridge.
5. Hard cheese can be grated on a coarse grater, or cut into small cubes of medium size.
6. Remove the inner seeds from the bell pepper, then rinse and cut into thin strips. Use bright pepper, red, yellow. Pepper dilutes the salad well with its color, and also gives a wonderful aroma.
7. We will try to cut fresh greens as small as possible. So that there are no large pieces in the salad.
8. Remove the husk from the onion and wash it well. Then cut into half rings, or chop. Do it on your own.
9. All salad ingredients are ready. In a bowl, mix all the ingredients, except for the breadcrumbs. Dress the salad with vegetable oil, salt and pepper. Mix well, sprinkle the top of the salad with croutons. As a dressing, you can also use mayonnaise, sour cream, olive oil, various sauces. The products that make up this salad are absolutely not picky about dressing.

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. More details in interesting recipes for any occasion.

For a 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 Chinese cabbage;
• 2 cloves of garlic;
• 30 grams of parmesan;
• 170 ml of mayonnaise;
• Greenery;
• 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. With canned pineapple Drain the liquid and cut the pulp into pieces. Do the same with fresh pineapple, but the taste will be less sweet, since the fruit was not in syrup. However, in such a case useful components fruits 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 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 from tomato dressing don't add it to your 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 crispy, 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 cooking instructions, you will receive and sea ​​kale for every day from the usual and delicious foods and, of course, with a twist. Bon appetit!