We are used to cooking vinaigrette with green peas and sauerkraut, and few people know that this salad is universal and you can add many other ingredients to it.
For example, herring, mushrooms, fresh cabbage and beans.
Vinaigrette with beans is especially nutritious and delicious.
Preparing a salad is surprisingly simple, it turns out incredibly tasty.
Vinaigrette with beans - general principles of preparation
The composition of the salad includes the main ingredient of vinaigrette - beets. It is better to take bright red varieties, they turn out juicier, tastier and brighter. Beets are pre-boiled or baked. In addition to beets, vegetables such as potatoes and carrots, which also need to be pre-cooked, can often be found in vinaigrette. Ready vegetables are cooled, peeled and cut into cubes of the same size.
Another main ingredient in bean vinaigrette is the bean itself. Use both dry legumes and canned white and red varieties. And if there are no problems with the latter, it is enough to open the can and drain the liquid and the beans are ready for use, then with dry beans you will have to tinker a bit. But this is not difficult: both red and white beans should be pre-soaked in cold water for at least two hours, and preferably at night. Then boil until cooked in salted water - it is important to ensure that the beans become soft, but not boiled.
Mushrooms, herring, sauerkraut or fresh cabbage, boiled meat and much more can become additional salad ingredients. It all depends on the compatibility of the products and your preferences.
Vinaigrette with beans is seasoned mainly with aromatic vegetable oil. You can diversify the taste and use sour cream, mayonnaise or a mixture of vinegar, olive oil and mustard for dressing.
Vinaigrette can be served not only in a mixed form, but also laying out all the ingredients in layers. Salad in glass transparent salad bowls looks especially interesting - it is bright, diverse and very mouth-watering.
Recipe 1. Vinaigrette with Beans and Fresh Cucumbers
Ingredients:
• two beets;
• half a glass of white beans;
• two fresh cucumbers;
• two carrots;
• one large potato;
• onion;
• two blocks (soaked);
• a pinch of Provence herbs;
• two teaspoons of not hot mustard;
• a tablespoon of wine red vinegar;
• ground pepper and salt;
• parsley leaves;
• olive oil.
Cooking method:
1. Soak the beans for two hours in cold water, and then boil in slightly salted water until tender. Drain the liquid, the beans themselves cool.
2. Cover the baking sheet with foil, put thoroughly washed but not peeled vegetables: potatoes, beets, carrots. Sprinkle them with olive oil, sprinkle with Provencal herbs. Bake for 20-30 minutes, depending on size, at 160 degrees, until fully cooked.
3. Cool ready-made vegetables, peel and cut into small, but not large cubes.
4. Dice soaked apples and cucumbers with the same cubes.
5. Peel the onion, chop, add to the rest of the salad ingredients.
6. Thoroughly mix everything, put the prepared white beans.
7. Fill the salad with olive oil, after mixing it with salt, spices, vinegar and mustard.
8. Before serving, garnish with fresh green leaves.
Recipe 2. Vinaigrette with beans and sour cream
Ingredients:
• one large or two small beets;
• half a glass of red beans;
• three potatoes;
• one pickle;
• onion;
• sweet and sour apple;
• 60-80 grams of sour cream;
• a tablespoon of vegetable oil;
• half a lemon;
• one egg;
• salt, pepper, sugar - to taste;
• a bunch of greenery.
Cooking method:
1. Rinse beets and potatoes and boil separately from each other until cooked. Cut cooled vegetables and pickles into small cubes.
2. Soak the beans, then boil.
3. Finely chop the onion and fry in vegetable oil until golden.
4. Hard-boiled egg.
5. In a deep salad bowl, put the cubes of potatoes and beets, cucumber, sliced apple, boiled beans, fried onions. To mix everything.
6. Salt and pepper the salad to taste, drizzle with lemon juice, season with sour cream.
7. Before serving, garnish with finely chopped egg and herbs.
Recipe 3. Vinaigrette with Beans and Mushrooms
Ingredients:
• two beets;
• 80 grams of beans (red);
• a can (300 grams) of pickled mushrooms;
• onion;
• two potatoes;
• a tablespoon of apple cider vinegar;
• 50 ml of vegetable oil;
• salt pepper.
Cooking method:
1. Boiled vegetables until cooked: potatoes and beets, cool and cut into cubes.
2. Peel and chop the onion into small cubes.
3. Open the jar with honey mushrooms, discard the mushrooms in a colander.
4. Boil the beans until tender in slightly salted water, after soaking it for a couple of hours in cold water.
5. Mix beets with onions, mushrooms, potatoes and beans.
6. Season the salad with a mixture of oil, vinegar, salt and pepper.
Recipe 4. Vinaigrette with canned beans
Ingredients:
• beets;
• two pickles;
• 150 grams of sauerkraut;
• a can of beans;
• sweet onion;
• salt pepper;
• vegetable oil - for dressing;
• pomegranate seeds - for decoration.
Cooking method:
1. Bake at 160 degrees or boil the beets until cooked, after it cools, cut it into cubes.
2. Chop the onion, chop the pickles in the same cubes as the beets.
3. Stir in a single container slightly squeezed cabbage, beets, onions and cucumbers.
4. Add the beans, after draining the liquid from the can.
5. Pour salt and pepper, season with fragrant oil.
6. Transfer the salad to the salad bowl, garnish with pomegranate seeds.
Recipe 5. Vinaigrette with canned beans and fresh cabbage
Ingredients:
• boiled vegetables: large beets, two potatoes, carrots;
• two pickles;
• a quarter of a head of cabbage (250 grams) of white cabbage;
• 100-150 grams of red beans;
• feathers of green onions, parsley leaves;
• salt;
• vegetable oil.
Cooking method:
1. Pour liquid from an opened bean can. Put the beans themselves in a bowl.
2. Peel vegetables, cut into medium cubes. Put the potatoes and carrots to the beans, and the beets in a separate plate, sprinkle it with oil. Thanks to this simple procedure, the other ingredients of the salad will not be painted in the color of beets.
3. Chop cabbage into thin transparent strips, squeeze it lightly with your hands so that it becomes softer and gives juice.
4. Cut pickles into small cubes, green onion rings.
5. Parsley leaves chopped.
6. Mix all prepared foods in a bowl where beans and vegetables are already lying, salt to taste, season with vegetable oil.
7. Before serving put vinaigrette with beans in a salad bowl.
Recipe 6. Vinaigrette with white beans and herring
Ingredients:
• 100 grams of beans;
• two beets;
• carrot;
• one green apple;
• one potato;
• 100-150 grams of herring fillet;
• half a red onion;
• two fresh cucumbers;
• two tablespoons of wine vinegar;
• a tablespoon of mustard;
• 50-70 ml of olive oil;
• a mixture of peppers, salt.
Cooking method:
1. Rinse and soak the beans for several hours (3-5) in cold water, then boil it in salted water until tender.
2. Bake washed and dried vegetables in the oven.
3. Mix in a small plate olive oil, mustard, salt and a mixture of peppers.
4. Cut fresh cucumbers, apple, herring and baked peeled vegetables into cubes.
5. Stir all the ingredients, add beans, chopped onions.
6. Season vinaigrette with beans mustard and vinegar dressing.
Bean Vinaigrette - Secrets and Tricks
• Bake or boil vegetables before preparing the salad should be unpeeled, so they do not boil and it tastes better. In addition, vegetables can be cooked in a pressure cooker - here they will preserve all the vitamins and nutrients.
• It is better to choose vegetables of the same size so that they cook at the same time.
• Vegetables will be cleaned easily and quickly if they are cooled under running cold water.
• If you wanted to add herring or sauerkraut to the vinaigrette with beans, and it is too sour or salty, soak the food for half an hour in cold water, and then drop it into a colander.
• Large beets are cooked for a long time, so choose medium-sized fruits and release them in already boiled water. After 15-20 minutes, cool for 5 minutes in cold water.
• To prevent the beets from cooking during cooking, add a teaspoon of vinegar or citric acid to the water.
• For the preparation of vinaigrette with beans, it is best to use onion of non-bitter varieties, if this is not the case, dip the chopped onion in boiling water for a minute, then squeeze.
• Add green onions to the salad, it will give the vinaigrette with beans a pleasant spring aroma of freshness.
• To prevent other vegetables from staining the color of beets, put the chopped beets in a separate bowl and drizzle with oil. Put this ingredient in the salad as a last resort just before mixing.
• Before adding sauerkraut or pickles to the salad, squeeze them lightly so that the vinaigrette does not turn out to be watery
• The taste of vinaigrette depends not only on its ingredients, but also on the slices themselves. It is best to crumble all products into medium sized cubes. Too large will not be so tasty, but you don’t need to grind either, otherwise instead of salad you will get porridge after mixing.
• Do not cook salad for future use; vinaigrette is not recommended to be stored even in the refrigerator. After a while, he loses his taste.
