Delicious salad with beans, carrots and croutons

To make a tasty salad of beans, croutons, Korean carrots, you don’t need to spend hours finding a recipe. The set of goods is simpler than ever, but it turns out surprising and appetizing! And there is no shame in serving bean salad, Korean carrots, croutons to guests, and you can even take it with you to work. Below are several different options for how to prepare bean salad, Korean carrots, chicken, and croutons.

Bean salad with croutons and carrots

List of ingredients:

3 medium carrots;
Dark and reddish ground peppers;
90 grams of snow-white beans;
25 g sugar;
25 ml soy sauce;
3 slices of dark bread;
1 clove of garlic;
Sunflower oil;
1 small onion.

Assembling the salad:

Wash the carrots and peel them, then cut them using a Korean vegetable grater or an ordinary grater with large cells. Add soy sauce, both types of pepper and salt, stir and leave to marinate.
Next, prepare the sweet syrup: dissolve sugar in 30 ml of water. The mixture must be boiled.
Peel the onion and chop it. Then fry it in sunflower oil until it acquires a golden color.
Beans that have been soaked overnight (that is, in the dark) must be cooked until fully cooked, then drained. Before the end of production, you can add salt.
Cut the bread into pieces and dry them in the oven until the crust appears.
Peel the garlic and pass through a press.
Mix all the products together with the carrots and their marinade, pour in the sweet syrup and mix again.
Before serving, add crackers on top.

Salad with beans, croutons and carrots

A rich and at the same time light layered salad that does not take much time. Colorful carrots stand out in color, and pickled mushrooms perfectly complement chicken meat. The cheese imparts the right delicate thickness to the entire dish.

List of ingredients:

2 small chicken fillets;
180 g reddish beans;
2 medium carrots;
160 grams of hard cheese;
5 slices of white bread;
Spices;
4 testicles;
Sunflower oil;
180 grams of pickled mushrooms;
1 large onion;
125 g sour cream;
2 cloves of garlic;
125 grams of mayonnaise.

Sequencing:

Soak the beans for 7 hours or overnight (that is, at night) in water. Then cook until fully cooked, keeping the outer shell hard so that when stirring it does not turn into porridge. Red beans take longer to cook than white beans.
Cut the bread into cubes and fry in sunflower oil with the addition of herbs until a crust appears.
Wash the carrots and cook until fully cooked, then cool them and peel off the skin and grate.
Remove the film from the fillet and remove excess veins, throw it into already boiling water with spices for about 20 minutes. Then leave it to cool in the same broth so that the meat remains juicy. Then take it apart into small fibers or cut it.
Boil the eggs until the yolk is firm, cool in water and peel the shell. Cut the yolk and white separately.
Remove the skins from the onion, cut into cubes and fry in the same oil where the breadcrumbs were until it becomes transparent.
Open the jar of mushrooms, drain the marinade, cut the mushrooms.
Grate the cheese.
Mix mayonnaise and sour cream, add peeled garlic passed through a press.
Prepare a dish to form the salad, it is better to take a flat one.
Place the first layer of onions mixed with a third of the carrots. Spread sauce on top.
Then the meat comes, salt and dressing are added.
Next comes the cheese along with the yolks, they also need to be greased.
Beans are laid out on them and sauce is applied.
Mushrooms are placed on top of the beans and dressing is added.
Sprinkle egg whites on top and grease.
Next comes the carrots; you no longer need to grease them, you can just sprinkle them with lemon juice.
Decorate the edges of the dish with mushroom slices.
Rusks are laid out on top.

Bean salad, carrots, croutons

These dried fruits add a slightly sweet taste, and their favorite combination with nuts has long been used in almost all salads. They “make friends” with beans and other products that are laid out in layers.

List of ingredients:

120 g beans;
7 prunes;
2 medium carrots;
100 grams of hard cheese;
3 cloves of garlic;
A handful of walnuts (shelled);
1 medium beet;
2 slices of rye bread;
100 grams of mayonnaise.

How to prepare the salad:

Pour boiling water over the prunes for 10 minutes, then drain the water and cut the dried fruits.
Grate the cheese.
Beans that have been soaked overnight (that is, in the dark) must be cooked until fully cooked. In the canned version, you only need to drain the liquid, but in this case, pay attention to the fact that the beans are not in the tomato dressing.
Dry the nuts in a frying pan without oil, chop with a knife.
Wash the carrots, peel the skin and grate. Next add prunes to the mixture.
Prepare a dish to form the salad, and the first layer will be carrots and prunes. Lubricated with mayonnaise.
Place beans on carrots and add mayonnaise too.
Wash the beets and cook until fully cooked. Then cool and peel off the skin. Grate. Place it on top of the nuts and on the sides. Huge nuts can be thrown for decoration.
There is cheese on top of the beets. Spread with white sauce.
Cut the bread into cubes and dry in a frying pan in sunflower oil, adding peeled garlic.
Place the kirieshki in a separate container and serve with the salad.

With squid

Seafood is added to salads as a regular component, but previously it was only a hard-to-find delicacy. This trend can’t help but amuse, and therefore this recipe for a dish with seafood turns out to be savory thanks to the squid, and hearty due to the beans.

List of ingredients:

200 g squid;
100 g beans;
1 medium carrot;
2 testicles;
2 onions;
3 slices of loaf;
45 ml sour cream;
Spices;
55 grams of butter.

Making salad:

Wash the squids and remove film and entrails. Next they need to be boiled in boiling water for about 3 minutes. Remove, cool, cut into manageable pieces.
Wash and peel the carrots, grate and throw in a frying pan to fry in butter.
Cut the bread into pieces and fry it in the same place as the carrots. Add sunflower oil if desired.
Boil the eggs, cool. Then peel and grate.
Beans that have been soaked for a couple of hours in advance must be cooked until fully cooked and the water drained. You can add salt a couple of minutes before the end of cooking.
Remove the skins from the onion and cut into thin half rings, also fry in butter.
Collect the salad in layers: beans, squid, eggs, onions, carrots. Any layer must be greased with sour cream.
Sprinkle with croutons before serving.

With tuna

This recipe with fish is also laid out in layers. One of the unusual products is the apple, which, together with tuna, imbues other products with their flavors. This salad doesn’t even need to soak for some time; it’s ready to serve right away.

List of ingredients:

A can of canned tuna;
2 medium sweet and sour apples;
170 g beans;
2 medium potatoes;
Mayonnaise;
4 testicles;
3 slices of white bread;
2 medium carrots.

How to assemble the salad:

Open the jar of fish and mash the fish with a fork. Do not drink liquid.
Wash the potatoes and cook until fully cooked, then cool, peel off the skin and grate.
Wash the apples, peel off the skin and remove the core. Grate.
Previously soaked beans must be cooked until fully cooked. Then drain the water and cool the beans. At the end of cooking you can add salt.
Wash the carrots, peel the skin and grate.
Cut the bread into pieces and dry in the oven.
Boil the eggs until the yolk is firm, cool in water and remove the shell. Next, divide the whites and yolks and grate them separately into different containers.
Prepare a dish to form the salad. Place the apple as the first layer.
Tuna is applied to it and smeared with mayonnaise.
Next comes the beans, they are also greased.
Place grated potatoes on top, salt them and add sauce.
Then lay out the carrots and grease them too.
Next come the whites, salt and mayonnaise.
Top the salad with yolks and breadcrumbs.

Nutritious, appetizing and light salads with beans, croutons and Korean carrots can be prepared for any table even in winter; this does not require a lot of new vegetables, which is a disadvantage at this time. Choose your own salad from beans, Korean carrots and croutons and complement it with new dressings, we are convinced it will turn out delicious! Bon appetit!

Bean salad with croutons: 5 very tasty recipes with photos

You can feed the whole family with this salad without preparing anything else, because beans are considered a meat substitute and are a very filling product, and if one of the ingredients is dried bread, then you won’t need any side dish.

Salad with beans and croutons is a completely real dish, quite filling, nutritious and “heavy”. You can eat it for breakfast or lunch, and feel full until late in the evening. Beans themselves are low in calories and can be used as an ingredient for those who follow a healthy lifestyle, but the combination of beans and crackers will make the dish very satisfying. Hence the advice for those who are watching their own figure - do not eat this dish in the evening.

Now in the article we will look at several options - how to create a bean salad with croutons and, I hope, our recipes with photos will help you with this. All the necessary products cannot be classified as expensive, elite or branded - they are affordable to anyone.

When choosing beans, it is better to stick with reddish beans because they have the firmest texture and the smallest grains, which allows them to retain their shape when stirring the salad.

These recipes can become your little magic wand when guests suddenly arrive, either simply as a quick dish for dinner or breakfast, because it will take a minimum of time to make.

A very tasty and ordinary salad with beans, breadcrumbs and corn

This manufacturing option is really quite simple in execution. If you know how to open cans, then you will certainly succeed :) One of my son-in-law’s favorite salads!

Composition of goods:

1 can of canned beans,
1 can of corn,
greenery,
2 bags of rye crackers,
mayonnaise

It is better to create crackers on your own, sprinkling them with a little salt, without adding additional seasonings, like store-bought ones - this can give the wrong flavor to the dish or affect the perception of the dish as a whole.

To prepare crackers, you need to cut the bread into cubes and dry them in the oven or in a dry frying pan.

How to cook:

Open the can of reddish beans and drain the liquid:

We perform the same actions with a can of corn:

And pour the contents of both jars into the container in which we will prepare the salad:

We cut the greens - I use parsley:

you can add any of those that you like best:

Now add the crackers:

Carefully mix all the ingredients and our excellent, very tasty and satisfying bean salad is ready! Serve with a little herbs sprinkled on top.

Do not put croutons into the salad right away if you have prepared it in advance. They must be added just before serving, otherwise they will soften and lose their crispy taste.

Not even 5 minutes had passed. Fast, simple and delicious. Bon appetit!

Canned bean salad with smoked sausage – “Unexpected Guest”

The same from a series of fast and tasty salads. Try it and see for yourself!

We will need:

1 can of reddish canned
beans,
1 can of corn,
200 grams of smoked sausage (or Bovarian sausages)
100 grams of cheese,
1 pack of crackers,
salt to taste,
mayonnaise

Let's start cooking:

The cheese should be grated on a large grater, and the sausage should be cut into small strips:

We take a salad bowl and put all our ingredients into it, alternately corn and beans, draining the excess liquid from the jars:

Then add chopped sausages and grated cheese:

Now a little garlic, mayonnaise and salt, mix well and at the very end, before serving, add croutons:

Sprinkle the top with herbs or onions for decoration:

This is such an appetizing and tasty salad we came up with.

Salad recipe with beans, croutons, ham and tomatoes

Ingredients:

Canned corn 100 gr.
Canned beans 220 gr.
Ham 150 gr.
Tomato 1 pc.
Green onions and dill 20 gr.
Salt and pepper to taste
Mayonnaise 2-3 tbsp.
Crackers

How to make a salad:

Slice the ham into strips

Place reddish beans and corn in a salad bowl, having previously drained the liquid from the jar and chopped greens

salt and pepper to taste, add mayonnaise and mix well

Just before serving, sprinkle with crackers

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Bean salad with Korean carrots and chicken

The salad, like all our current ones, is very simple to make and is suitable for both the daily table and a special occasion. The quantity of components is at your discretion, based on your own taste.

Composition of goods:

Korean carrots,
reddish beans,
canned sweet corn,
smoked chicken breast,
crackers,
mayonnaise.

How to cook:

Drain the remaining marinade from the Korean carrots so that there is no excess water in our salad and the ingredients do not float in it. Put it in a salad bowl.

Open the cans of beans and corn, discard in a colander and mix with carrots

Add chicken breast cut into small cubes and mix

Mix again, and just before serving, add croutons, decorate and place on the table.

Salad with beans and croutons, cheese, eggs and garlic - video recipe

Well, take note of the next excellent recipe I promised today:

You see, all the options for salads with beans and croutons are very ordinary, they are completely easy to prepare. And despite this, they are all very tasty. Try it!

Korean carrot salad with beans and croutons

Friends, we are preparing a salad of Korean carrots with reddish canned beans and rye croutons. The recipe came to us from oriental cuisine, which is distinguished by spicy smells and pungent tastes. Korean carrots add just that pleasant spiciness to the dish.

The salad is very ordinary - it has a minimum of ingredients, but at the same time it is tasty and very filling. After all, it contains rye crackers and beans. The extreme one contains vegetable protein, therefore it is not inferior to meat in terms of satiety.

Rye crackers are a unique product because we will make them from bread that is baked with whole rye flour. Therefore, they contain essential fiber and vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) . And in this case they will make our dish even more satisfying and tastier!

Ingredients

A jar of reddish canned beans - 300 g
Korean carrots – 200 g
Sunflower oil (refined) – 100 ml
Rye bread - a couple of pieces
Garlic - 1 clove
Mayonnaise and salt - to taste

Prepare a salad of Korean carrots with beans and croutons

First, let's prepare crackers from rye bread: cut off the hard crust from the pieces and cut them into the desired sizes.
Separately, pour sunflower oil into a small container and squeeze the garlic into it, mix everything. Let it sit for 20-30 minutes so that the oil is saturated with the smell of garlic.
Then we will dip the pieces of bread in garlic butter and place them on a baking sheet.
Place to dry in the oven, which we preheat to 120 degrees for 25 minutes. During this, turn the crackers over several times to dry evenly, add a little salt and then leave to cool.
Open the can of beans and use a strainer to drain all the liquid.
Let's combine all the ingredients: Korean carrots, beans, croutons and season the dish with mayonnaise.

Korean carrot salad with beans and croutons is ready, bon appetit!

Video recipe: Korean carrot salad with beans and croutons

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Salad with beans, Korean carrots, chicken, croutons

Ingredients

Canned beans – 250 g;

Chicken fillet – 1 piece;

Korean carrots – 100 g;

Human nutrition is one of the most important vital criteria for existence.

In physiological actions, food plays a central role. Our body is constantly losing valuable substances. A person must constantly replenish these energy reserves with the help of various vitamins that are found in food. Food must be varied and exciting in taste. Salads play a huge role in cooking. This is a tasty, cool dish that is prepared by mixing different vegetables and fruits. A very nutritious salad with beans and chicken is prepared as follows. Manufacturing:

1. Boil the fillet in salted water for 25 minutes and tear into fibers.

2. Drain the beans from the jar into a colander.

3. Add Korean carrots.

For a salad, you can buy it store-bought, but it’s better to prepare it yourself.

This requires ordinary ingredients.

For half a kilogram of carrots you should take:

3 medium cloves of garlic;

Half a tsp. ground black, also reddish pepper;

3 carnation stars;

2 tbsp. vinegar (9%);

A quarter cup of vegetable oil;

1 small onion.

Grate the carrots.

It is better to use a special grater, then the carrots will be narrow and long. Next, sprinkle it with sugar and salt, and also sprinkle with vinegar. Peel the onion and chop as desired. Heat a frying pan with sunflower oil and place the cooked onion in it and remove it from the frying pan. Add other spices to the hot oil. Squeeze the carrots and place in hot oil in a frying pan. Cover with a lid and simmer for no more than a couple of minutes. Let cool and add to salad. 4. Add crispy crackers.

To make them, pieces of stale bread are useful. First you need to cut them into cubes. Then fry in a dry frying pan over low heat for about 15 minutes. There is no need to add oil. During frying, the crackers should be stirred carefully. Ready crackers should be light and crispy. To add piquancy, if desired, the crackers can be sprinkled with spices. The main thing is not to overdo it. 5. Lightly mix the salad by adding mayonnaise. Now the salad can be placed on the table.