10 delicious salads with beans that you’ll want to cook again and again

Noteworthy combinations with chicken, beef, sausage, corn, mushrooms, beets, crab sticks and more.

3 fundamental points

For salads, you can use both canned and boiled beans. The main thing is to cook the latter correctly.
Canned beans must be placed in a colander in advance to drain the liquid and washed.
It’s easy to create mayonnaise for salads on your own or replace it with sour cream, natural yogurt or other sauces.

Salad with beans, sausage, corn and tomatoes

Ingredients

150–200 g smoked sausage;
1–2 tomatoes;
½ onion;
200 g canned or boiled reddish beans;
200 g canned corn;
1 clove of garlic;
1–2 tablespoons of mayonnaise;
salt - to taste;
ground black pepper - to taste;
a few sprigs of parsley - optional.

Manufacturing

Cut the sausage into large strips, the tomatoes into large pieces, and the onion into small cubes. Add beans, corn, chopped garlic, mayonnaise, salt and pepper to the ingredients and stir. You can add chopped parsley to the salad.

Try

10 unique salads with the freshest tomatoes

Salad with beans, pickled mushrooms and eggs

Ingredients

3 testicles;
200 g canned or boiled reddish beans;
120 g pickled mushrooms;
a few green onions;
salt - to taste;
2 tablespoons of mayonnaise;
a few lettuce leaves.

Manufacturing

Boil the eggs hard, cool and peel. Cut them into small cubes. Add beans, mushrooms, chopped onions, salt and mayonnaise and stir. Place the dish on lettuce leaves.

Prepare

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Salad with beans and tuna

Ingredients

150–200 g canned tuna;
300 g canned or boiled white beans;
½ reddish onion;
½ bunch of green onions;
several sprigs of parsley;
120 ml olive oil;
1 lemon;
salt - to taste;
ground black pepper - to taste.

Manufacturing

Mash the tuna with a fork. Add beans, chopped red onion and chopped herbs. Mix the oil, juice of a whole lemon, salt and pepper and season the salad with the resulting consistency.

Take note

No Mimosa: 4 unusual and ordinary salads with fish

Salad with beans, chicken, corn and Chinese cabbage

Ingredients

200 g boiled chicken breast;
½ medium fork Chinese cabbage;
200 g canned or boiled reddish beans;
200 g canned corn;
2–3 tablespoons of mayonnaise;
salt - to taste.

Manufacturing

Cut the cooled chicken into large pieces. Coarsely chop the cabbage. Add beans, corn, mayonnaise and salt to the ingredients and stir.

Do

10 exciting fresh cabbage salads

Salad with beans, beets and pickled cucumbers

Ingredients

1 beet;
1 onion;
3–4 tablespoons olive oil;
2–3 pickled cucumbers;
200 g canned or boiled reddish beans;
2–3 cloves of garlic;
several sprigs of parsley;
salt - to taste;
ground black pepper - to taste.

Manufacturing

Grate raw beets on a Korean carrot grater. Chop the onion into half rings and fry it in a small amount of heated oil. Add the beets, cook, stirring, for a couple more minutes and cool.

Cut the cucumbers into small cubes. Add beans, chopped garlic, chopped parsley, beets and onions, salt, pepper and oil and stir.

Bookmark it 🥗

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Salad with beans, ham, cucumber and eggs

Ingredients

3 testicles;
200 g ham;
1 fresh cucumber;
200 g canned or boiled white beans;
½ bunch of parsley or dill;
2 tablespoons sour cream;
salt - to taste;
ground black pepper - to taste.

Manufacturing

Boil the eggs hard, cool and peel. Cut them, ham and cucumber into medium cubes. Add beans, chopped herbs, sour cream, salt and pepper to this and stir.

Experiment 🥒

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Salad with beans, beef, peppers and walnuts

Ingredients

1 reddish onion;
2 tablespoons apple cider vinegar 6%;
100 ml hot water;
250 g boiled beef fillet;
1 reddish bell pepper;
½ hot pepper;
50 g walnuts;
¼ bunch of cilantro;
200 g canned or boiled reddish beans;
2 cloves of garlic;
salt - to taste;
ground black pepper - to taste;
½ teaspoon hops-suneli;
2 tablespoons olive oil.

Manufacturing

Cut the onion into large strips. Mix a spoonful of vinegar and water and marinate the onion in this water for 7-10 minutes.

Cut the meat and seeded bell pepper into large cubes, and the hot pepper into thin strips. Chop the nuts and cilantro.

Add the onion to the prepared ingredients, draining the liquid from it, beans, chopped garlic, salt, black pepper, suneli hops, vinegar and oil and stir.

Prepare 🥩

10 salads for those who love meat

Salad with beans, crab sticks and eggs

Ingredients

3 testicles;
200 g crab sticks;
200 g canned or boiled reddish beans;
¼ bunch of dill;
1–2 tablespoons of sour cream;
salt - to taste;
ground black pepper - to taste.

Manufacturing

Boil the eggs hard, cool and peel. Cut them and crab sticks into large cubes. Add beans, chopped dill, sour cream, salt and pepper and stir.

Diversify the menu 🥔

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Vegetable salad with beans and Korean carrots

Ingredients

2–4 celery stalks;
1 reddish bell pepper;
1–2 cucumbers;
2–3 tomatoes;
½ onion;
¼ medium fork of Chinese cabbage;
200 g canned or boiled reddish beans;
200 g Korean carrots;
salt - to taste;
2-3 tablespoons of vegetable oil.

Manufacturing

Cut the celery, peppers, cucumbers and tomatoes into large pieces, and the onion into small cubes. Finely chop the cabbage. Add beans, Korean carrots, salt and oil and stir well.

Take note 🥕

12 salads with Korean carrots

Salad with beans, chicken, tomatoes, cheese and croutons

Ingredients

200–300 g boiled chicken breast;
1–2 tomatoes;
100 g hard cheese;
200 g canned or boiled reddish beans;
50–100 g of crackers with any flavor;
3 tablespoons of mayonnaise;
salt - to taste;
no matter what kind of greens - optional, to taste.

Manufacturing

Cut the cooled meat and tomatoes into small cubes. Grate the cheese on a large grater. Add beans, croutons, mayonnaise and salt to the ingredients and stir. Add chopped herbs if desired. Serve the salad right away so that the croutons don’t get soggy.

Salad with beans for the winter - 5 tasty and necessary recipes

Among the abundance of canned dishes for the winter, there are a huge number of those that can be safely served as independent dishes, as a side dish, and as a base for making other culinary masterpieces. Salad with beans for the winter is one of those preparations.

This is a hearty, savory snack that can be eaten with regular black or white bread, croutons or flatbreads. It’s also great to use it as a base for making cabbage soup (borscht) or as a side dish for meat and fish products.

You can prepare bean salad for the winter using a variety of methods, adding vegetables and spices of various kinds to your taste. And every time you can get the latest mind-blowing, rich, unique taste.

For those who want to create a snack, but do not understand how to create it, right now I will reveal several secrets of making this wonderful dish and share the best recipes for bean salads.

Well, now let's move on specifically to canning.

Traditional winter bean salad with tomatoes and bell peppers

The most common and quick method of preparing a salad with beans for the winter, which looks great on the table and is to the taste of everyone, young and old. This recipe does not require any major investments or costs. It’s enough to have beans on hand, vegetables from the garden and a little free time.

It will be necessary to prepare 5 liters for production. ready salad:

Basic advice! For any of the recipes described below, the beans should first be soaked in warm, but not boiling, water for at least 10 hours. The best option is to prepare the legumes in the evening and leave them to soak overnight (that is, in the dark) .

Ripe tomatoes (lightly bruised products can be used) – 2.5 kg.
Carrots - kilogram.
Bell pepper (any color) – 1 kg.
Onions – 4 pcs. medium size.
Beans (don’t forget to soak them first) – 1 kg.
Vegetable oil – 500 ml.
Vinegar (9%) – teaspoon.
Sweet sand - a tablespoon.
Salt and pepper to your own taste.

Blank manufacturing process:

Wash and dry all vegetables, as required, and remove seeds and membranes from the peppers. Peel the tomatoes, peel the onions and carrots.

Cut the pepper into strips, tomatoes into cubes, onions into half rings, three carrots according to the Korean principle or on an ordinary grater with large divisions.

Place all vegetables in a saucepan. Salt, pepper, sugar and half a liter of oil, stir, bring to a boil, cover with a lid, simmer over low heat for an hour.

Pour in the vinegar, stir, continue cooking for another hour, stirring your food every 10 minutes so that it doesn’t stick to the bottom.

Sterilize jars and lids using the comfort method. Pour the prepared salad into containers right up to the neck, seal or roll up, turn the container over, cover with a blanket on all sides, and leave in the room for the day.

The cooking time may take longer than 2 hours, depending on the pre-soak time and the softness of the legumes. Try the product, if it is soft, it means you can remove it from the stove and roll it up.

Recipe for winter bean salad with eggplant

A good salad option for the winter, which goes well as a complement to buckwheat or rice porridge. It can become an ingredient in lazy cabbage rolls, the inside of homemade pies, or used in making borscht.

Set of required products:

600 grams of snow white beans.
A kilo of tomatoes.
3-4 eggplants.
6 medium sized cloves of garlic.
1 kg. thick-walled sweet peppers.
Three tablespoons of sugar and salt.
150 ml. sunflower without aroma.
50 ml. table vinegar.

Harvesting beans for the winter at home:

At night (that is, in the dark), soak the beans, then drain the water, add fresh water so that it covers the beans, add a little salt and cook until tender (soft).

Wash and clean the insides of the peppers, cut into strips.

Cut the eggplants into pieces and place in cool salted water for 2-3 hours. This will help remove all the bitterness from the vegetable. Drain the water, cut the fruit into cubes, add a little salt and leave aside for 20 minutes.

Cut or remove the skin from the tomatoes by blanching, grind the products in a blender or pass through a meat grinder. You should have ordinary tomato pulp.

Add garlic, salt, sugar, pressed through a garlic press or grated on a small grater to the tomato puree, you can add some of your favorite spices, stir.

Place the tomato pulp on the stove, pour in the sunflower oil, turn on low heat, and cook from the moment it boils for 5 minutes.

Add pepper to the pan and continue cooking for another 10 minutes.

Next, add the diced eggplants, stir and simmer for the same amount of time.

At the last step, add the cooked and strained beans, stir the ingredients, cover with a lid and simmer over low heat for 20-25 minutes.

If you see that you have a very thick mass, and you would like to create the most watery salad, add a little pure distilled, filtered or boiled water to the pan.

5 minutes before the end of cooking, pour vinegar into the dish. Next, bring the salad to readiness and pour into sterile containers prepared in advance and roll up.

Turn the rolls upside down and cover them with a warm blanket. Leave it in this state for at least overnight (that is, in the dark) , but it is better for the food to stand warm for about a day. Then the workpieces can be stored in a cold place.

Before serving, the bean salad can be decorated with sprigs of parsley, dill, or a slice of lemon, tomato, and other products.

Tender winter salad with beans and beets

A good preparation option that mixes well with mashed potatoes and buckwheat. It can also be used to make savory rich reddish borscht.

The quantity indicated in the recipe will yield an average of 6 liters. ready-made bean salad.

Beans (you can use white or red beans of any variety and size) – 3 cups.
Beetroot – 2 kg.
Carrots – 1.5-2 kg.
Onions - average size 6-8 heads.
Tomatoes – 2 kilograms.
1⁄2 liters of vegetable oil.
500 ml. water.
Traditional table vinegar – 150 ml.
Salt, sugar - 100 grams of each product.

How to prepare a beetroot and bean appetizer for the winter:

Boil the beans until tender, discard in a colander, and place in a cauldron.

Rinse the beets, cook without peeling, then cool, remove the skin, grate the vegetables on a large grater.

Prepare peeled carrots according to the principle of beets.

Coarsely chop the peeled tomatoes into pieces.

Dissolve the onions into half rings.

Fry all the products in turn with the addition of a small amount of oil - onions, tomatoes, beets, carrots.

Transfer the ingredients to the cauldron with the beans. Add sugar, salt, pour in oil, vinegar and water, stir, simmer on low heat for 45 minutes (we count the time from the moment the vegetables boil).

Pour the finished salad into glass containers (sterilize in advance). Cover with lids, roll up, roll into a blanket, give 24 hours for the dish to cool and steep, and then you can store it in the cellar, pantry or refrigerator.

Recipe for savory bean salad with champignons

An unusual solution for bean salad for the winter, which contains champignons. By the way, you can safely replace them in the dish with any wild mushrooms. The product comes out very tasty and fragrant. An excellent option for strong drinks or simply as a side dish for meat.

1.5 kilograms of champignons.
1 kg. snow-white or reddish beans.
3 kg. tomatoes.
1.2-1.4 kg. carrots.
3 onions.
2 spoons of sugar.
200 ml. sunflower oil.
1⁄2 cup vinegar.
6 peppercorns (can be ground).
To taste, about two or three spoons of salt.

Manufacturing process:

Boil the previously soaked beans in salted water until tender.

Peel the mushrooms, cut into slices or parts that are comfortable for you.

Cut the onion into quarters or halves, depending on the size of the vegetables.

Just fry the champignons with onions in oil in a frying pan (3-5 minutes), place them together with the remaining oil in a saucepan.

To the existing products, add beans, peeled tomatoes and minced through a meat grinder, pepper, salt, coarsely grated carrots (you can grate them in Korean), sugar, butter, mix, and simmer for 40 minutes.

Seven minutes before readiness, pour in the vinegar.

For the winter, put the salad with beans into jars, seal them tightly or roll them up, turn the container with food over, wrap it, and leave it for 24 hours.

The appetizer can be served either cool or hot. If desired, before serving, you can decorate the salad with catchy fresh herbs.

Savory beans in jars for the winter without vinegar and sterilization (video)

A good bean salad recipe. Follow all the tips from the video, so how to make seaming without vinegar and don’t want the jars to bomb.

So, all salads are delicious in their own right, and I think you will find a recipe here that will suit your taste. Or you can experiment with the ingredients and come up with something of your own.

Salad with beans for the winter - 5 tasty and necessary recipes

For those who want to create a snack, but do not understand how to create it, right now I will reveal several secrets of making this wonderful dish and share the best recipes for bean salads.

Well, now let's move on specifically to canning.

Traditional winter bean salad with tomatoes and bell peppers

It will be necessary to prepare 5 liters for production. ready salad:

Basic advice! For any of the recipes described below, the beans should first be soaked in warm, but not boiling, water for at least 10 hours. The best option is to prepare the legumes in the evening and leave them to soak overnight (that is, in the dark) .

Ripe tomatoes (lightly bruised products can be used) – 2.5 kg.
Carrots - kilogram.
Bell pepper (any color) – 1 kg.
Onions – 4 pcs. medium size.
Beans (don’t forget to soak them first) – 1 kg.
Vegetable oil – 500 ml.
Vinegar (9%) – teaspoon.
Sweet sand - a tablespoon.
Salt and pepper to your own taste.

Blank manufacturing process:

Wash and dry all vegetables, as required, and remove seeds and membranes from the peppers. Peel the tomatoes, peel the onions and carrots.

Cut the pepper into strips, tomatoes into cubes, onions into half rings, three carrots according to the Korean principle or on an ordinary grater with large divisions.

Place all vegetables in a saucepan. Salt, pepper, sugar and half a liter of oil, stir, bring to a boil, cover with a lid, simmer over low heat for an hour.

Pour in the vinegar, stir, continue cooking for another hour, stirring your food every 10 minutes so that it doesn’t stick to the bottom.

The cooking time may take longer than 2 hours, depending on the pre-soak time and the softness of the legumes. Try the product, if it is soft, it means you can remove it from the stove and roll it up.

Recipe for winter bean salad with eggplant

Set of required products:

600 grams of snow white beans.
A kilo of tomatoes.
3-4 eggplants.
6 medium sized cloves of garlic.
1 kg. thick-walled sweet peppers.
Three tablespoons of sugar and salt.
150 ml. sunflower without aroma.
50 ml. table vinegar.

Harvesting beans for the winter at home:

At night (that is, in the dark), soak the beans, then drain the water, add fresh water so that it covers the beans, add a little salt and cook until tender (soft).

Wash and clean the insides of the peppers, cut into strips.

Cut or remove the skin from the tomatoes by blanching, grind the products in a blender or pass through a meat grinder. You should have ordinary tomato pulp.

Add garlic, salt, sugar, pressed through a garlic press or grated on a small grater to the tomato puree, you can add some of your favorite spices, stir.

Place the tomato pulp on the stove, pour in the sunflower oil, turn on low heat, and cook from the moment it boils for 5 minutes.

Add pepper to the pan and continue cooking for another 10 minutes.

Next, add the diced eggplants, stir and simmer for the same amount of time.

At the last step, add the cooked and strained beans, stir the ingredients, cover with a lid and simmer over low heat for 20-25 minutes.

If you see that you have a very thick mass, and you would like to create the most watery salad, add a little pure distilled, filtered or boiled water to the pan.

5 minutes before the end of cooking, pour vinegar into the dish. Next, bring the salad to readiness and pour into sterile containers prepared in advance and roll up.

Before serving, the bean salad can be decorated with sprigs of parsley, dill, or a slice of lemon, tomato, and other products.

Tender winter salad with beans and beets

A good preparation option that mixes well with mashed potatoes and buckwheat. It can also be used to make savory rich reddish borscht.

The quantity indicated in the recipe will yield an average of 6 liters. ready-made bean salad.

Beans (you can use white or red beans of any variety and size) – 3 cups.
Beetroot – 2 kg.
Carrots – 1.5-2 kg.
Onions - average size 6-8 heads.
Tomatoes – 2 kilograms.
1⁄2 liters of vegetable oil.
500 ml. water.
Traditional table vinegar – 150 ml.
Salt, sugar - 100 grams of each product.

How to prepare a beetroot and bean appetizer for the winter:

Boil the beans until tender, discard in a colander, and place in a cauldron.

Rinse the beets, cook without peeling, then cool, remove the skin, grate the vegetables on a large grater.

Prepare peeled carrots according to the principle of beets.

Coarsely chop the peeled tomatoes into pieces.

Dissolve the onions into half rings.

Fry all the products in turn with the addition of a small amount of oil - onions, tomatoes, beets, carrots.

Recipe for savory bean salad with champignons

1.5 kilograms of champignons.
1 kg. snow-white or reddish beans.
3 kg. tomatoes.
1.2-1.4 kg. carrots.
3 onions.
2 spoons of sugar.
200 ml. sunflower oil.
1⁄2 cup vinegar.
6 peppercorns (can be ground).
To taste, about two or three spoons of salt.

Manufacturing process:

Boil the previously soaked beans in salted water until tender.

Peel the mushrooms, cut into slices or parts that are comfortable for you.

Cut the onion into quarters or halves, depending on the size of the vegetables.

Just fry the champignons with onions in oil in a frying pan (3-5 minutes), place them together with the remaining oil in a saucepan.

Seven minutes before readiness, pour in the vinegar.

For the winter, put the salad with beans into jars, seal them tightly or roll them up, turn the container with food over, wrap it, and leave it for 24 hours.

The appetizer can be served either cool or hot. If desired, before serving, you can decorate the salad with catchy fresh herbs.

Savory beans in jars for the winter without vinegar and sterilization (video)

A good bean salad recipe. Follow all the tips from the video, so how to make seaming without vinegar and don’t want the jars to bomb.

So, all salads are delicious in their own right, and I think you will find a recipe here that will suit your taste. Or you can experiment with the ingredients and come up with something of your own.

Vegetable salad with beans

Cooking: 5 minutes

Vegetable salad with beans is a beautiful option for serving during Lent. It is tasty and at the same time quite filling. All lovers of vegetable dishes will like it. Plus, don’t forget about the health benefits of new vegetables! They will saturate the body with various microelements, which are so necessary during the spring vitamin shortage.

Greens will give it some piquancy!

If desired, you can add any greens to it to your taste: green onions, parsley, dill. Each time the result will be a version that differs little from the initial one.

Lenten means savory

If you are fasting, you can pay attention to these recipes:

cupcakes made from dry jelly - will help add abundance to the fasting menu;
potato soup with mushrooms - perfect for lunch;
Viburnum, ground with sugar, will improve immunity.

Ingredients for vegetable salad with beans

Cucumber – 1 pc.
Tomato – 1 pc.
Onions – 1 pc.
Green onions – 1 bunch
Canned snow white beans – 5-6 tbsp. l.
Salt – 1 tsp.
Vegetable oil – 2-3 tbsp. l.

Vegetable salad recipe with beans

First you need to chop the cucumbers. To do this, they should be cut into rings, each of which should be divided into 4 sectors.

Following the cucumbers, chop the tomato. It can be cut into cubes or in the form of slices.

Onions should be peeled and scalded with boiling water to remove excess bitterness. Cut the vegetable processed in this way into rings, each of which is cut into quarters.

Pour white beans from a can into the salad.

Chop green onions or any other greens to taste.

Add a little salt and vegetable oil.

Vegetable salad with beans is ready!

It should be stirred well before serving.