Seaweed salad with beans. Salad with seaweed, mushrooms, beans Salad with seaweed and beans

Seaweed is rich in iodine, magnesium, iron. The lack of these elements leads to malfunctions in the body. It should be served at the table at least once a week.

In salads with mayonnaise dressings, cabbage will simply be lost, and it will not look particularly good. attractive... The optimal salad dressing consists of vegetable oil and wine vinegar, "marinated" seaweed will increase slightly, and sourness will be present in the overall taste of the dish. This acidity can be removed by replacing wine vinegar with balsamic vinegar.

Products

• pickled seaweed - 150 g,
• beans - 1 tbsp.,
• champignons - 300 g,
• sweet pepper - 1 pc.,
• onion - 1 pc.,
• sunflower oil - 60 ml,
• wine vinegar - 2 tbsp. l.,
• soy sauce - 2 tbsp l.

Recipe

It is necessary to carefully select the ingredients of the salad so that the unusual taste of seaweed is not lost. Champignons and beans are great for this purpose, as their own taste is neutral.

one . You will have to take care of the beans in advance. Sometimes legumes are boiled the day before, the pan is placed in the refrigerator without draining the broth. In the morning, the liquid is drained, and the beans are used for their intended purpose. If the beans are boiled directly before preparing the salad, it will take 1 hour of simmering. The saucepan must be covered and the water must be salted.

2. The champignons are washed, cut in half or divided into quarters. The mushrooms are boiled for 15 minutes in salted water with a high to medium boil.

3. Place the mushrooms and beans in a bowl in layers. These salad ingredients can be poured into the dressing without waiting to cool. Mix the sauce and wine vinegar, drizzle salad bowl contents... Everything is mixed, left for 15 minutes.

4 . When the beans and mushrooms are cold, put onions and bell peppers in a salad bowl.

five . Then pickled seaweed is sent.

6. Pour sunflower oil over the salad, stir, add a little sea salt.

7. A variegated salad of mushrooms and seaweed can be served immediately. You can decorate the salad with a sprig of dill or a couple of large olives.

In a closed salad bowl, the dish can be stored for 3-4 days, but it must be in the refrigerator.A salad containing beans and mushrooms is a fairly hearty dish, so side dishes and meat additions are excluded. It is served with bread or croutons.Although it is lean, it looks very picturesque. You can fill transparent deep dishes with salad: bowls, wide glasses with short legs. In this case, the dish turns into a cocktail salad.If you decide to present seaweed as a festive dish, try complementing it with large boiled shrimps or olives.

You can buy seaweed today in any supermarket. You can choose from fresh, frozen, canned and even dried seaweed, and you can cook a lot of all kinds of dishes from this wealth. The simplest of them is a salad with seaweed, which will be a great addition to main courses, and is also a self-sufficient appetizer.

9 recipes for seaweed salads - from the simplest to the savory - will help you choose what to decorate family dinner or dinner. The health benefits of algae are enormous, and with the help of simple culinary manipulations, preparing a delicious addition to your usual menu is as easy as shelling pears.

It is customary to call seaweed brown algae, or, scientifically, kelp. The natural product is very rich in iodine, vitamins, contains a lot of fiber and iron, contributes to the overall health of the body and stimulates digestion processes.

The use of kelp is indicated for diseases such as:

• breast cancer;
• hypovitaminosis and vitamin deficiency;
• obesity;
• hypercholesterolemia;
• depression;
• stagnant processes in the intestines;
• irritable bowel syndrome;
• decreased libido.

There is no perfect season for eating seafood, they are good for all seasons. However, it is in winter and early spring, when the length of the day is minimal, and there is an acute lack of vitamins on the table, salads with seaweed will come in handy.

In the everyday menu, seaweed salads are bound to become one of the most frequently prepared. Due to the high iodine content in algae, they contribute to the gentle and natural elimination of heavy metals, such as lead, from the body.

In addition, natural iodine has a positive effect on the thyroid gland. The constant presence of seaweed on the table will minimize the risk of hypothyroidism and endemic goiter.

What kind of cabbage to take

Kelp comes on sale in various forms. Pickled kelp already contains salt, so dishes with it are not salted. Before adding to the salad, it must be thrown into a colander so that all the liquid is glass. They do the same with canned corn and peas. Brine is not included in salads, as it makes them too loose.

For those who do not like the taste of pickled seaweed, we recommend looking for dried seaweed briquettes in supermarkets. Such kelp should be soaked in clean water overnight to boil for 2 hours in the morning. Frozen seaweed is in no way inferior to fresh. It is enough to defrost the kelp, rinse with water and boil for half an hour.

A weighty argument in favor of using fresh or dried seaweed is its low calorie content - only 5 kcal per 100 g, but a pickled product has many times higher calorie content - 47 kcal per 100 g.

The most delicious salad recipes

The beauty of most seaweed recipes is that they cook quickly and the ingredients are easy to vary.

A simple recipe with mayonnaise

This version of the snack is often sold in finished form in supermarkets. But you can do it at home too. It is enough to buy pickled kelp and mayonnaise.

Seaweed is removed from the jar, draining the entire marinade. Then the seaweed is mixed with mayonnaise, adding spices and herbs to taste. There is no need to add sugar or salt, as mayonnaise and seaweed already contain them.

With egg

The recipe does not differ much from the previous one, but its taste is completely different. By the way, this is the dish that should be served on the table in spring.

Products composition:

• 200 g of pickled seaweed;
• 2 eggs;
• 100 g of green onion feathers;
• dressing (mayonnaise, vegetable oil, sour cream to choose from).

Hard-boiled eggs are peeled and chopped into small cubes. Some people like cutting into thin slices - it doesn't spoil the taste of the salad at all. The onion feathers are chopped as finely as possible with a sharpened knife. All ingredients are mixed with each other.

If seaweed was taken not canned, but frozen or dried, then be sure to add some salt to the salad and sprinkle with black pepper.

The rich set of ingredients makes the recipe a real boon for the festive table. Its greatest advantage is that all ingredients can be purchased in advance and kept ready just in case. If the guests come suddenly, it doesn't matter, just take out all the products and spend 10-15 minutes cooking.

So, prepare:

• 150 g of Korean carrots;
• 1 can of canned beans;
• 1 pack of spicy croutons;
• 200 g crab sticks (surimi);
• 200 ml mayonnaise.

All ingredients except mayonnaise and crab sticks are put in a bowl and mixed. The surimi is finely chopped into pieces and mixed with the salad. It remains to season with mayonnaise, pepper if desired.

For this salad, not only mayonnaise is suitable, but also other dressings based on sour cream or yogurt. Mushroom-flavored sauce is a great addition.

In korean

An irreplaceable recipe for fans of spicy snacks. Such is good to serve to meat dishes and also as a self-sufficient salad that goes well with neutral side dishes of potatoes, boiled rice, spaghetti.

The products are:

• 100 g dried kelp;
• 1 chili pepper;
• 0.5 tsp ground coriander;
• 4 cloves of garlic;
• 20 ml apple cider vinegar;
• 50 ml soy sauce;
• 50 ml of sunflower oil.

Dried kelp is poured with boiling water and left for 9 hours. Washed and cut into thin strips. Mix the vinegar separately with soy sauce and oil. The marinade is brought to a boil and the seaweed is immersed in it, continuing to boil for another 10 minutes.

Finely chopped peppers and grated garlic, coriander are added to the cooled salad. Put in the refrigerator for 2 hours.

IN this recipe you can use frozen squid or replace them with crab sticks. If you feel like it, you can remove the corn and onions from the salad. If there is no corn, then instead of it you can freely put green pea or canned beans.

The traditional dressing is mayonnaise, but it can be changed without loss of taste to a mixture of sour cream and mustard in equal proportions.

Ingredient composition:

• 150 g of pickled seaweed;
• 200 g frozen squid (1 carcass);
• 2 eggs;
• 100 onions;
• 130 g canned corn;
• a pinch of salt and pepper;
• mayonnaise for dressing.

The frozen squid carcass is thrown into boiling water, and after 2 minutes it is removed, immediately immersed in ice water. Remove the film and chord, and then cut the meat into thin strips. Eggs are boiled hard-boiled, peeled and cut into thin slices, and then mixed with squid.

The onion is cut into thin half rings, and then boiled in a colander to get rid of unpleasant bitterness. It remains only to mix all the ingredients, season the salad with mayonnaise and serve.

With corn

The delicate taste of this salad does not even hint that it contains seafood. It should be offered to children to try.

The products are:

• 150 g of canned kelp;
• 2 eggs;
• 100 g of hard cheese;
• 150 g canned corn;
• 150 ml mayonnaise;
• a pinch of salt and pepper.

Eggs are hard boiled and finely chopped into cubes. Cheese is rubbed into a fine grater. Algae are additionally cut into smaller pieces. It remains to mix all the products and season with mayonnaise.

It is ideal to put the prepared salad in the refrigerator overnight. By morning, the cheese will dissolve, and the dish will acquire a truly delicate creamy taste.

With red beans, a special taste is obtained, but if desired, you can also use white beans, and in extreme cases, even replace it with canned green peas.

The composition of the products is as follows:

• 1 can of red beans
• 200 g pickled kelp;
• 3 eggs;
• 1 pickled cucumber;
• 4 cloves of garlic;
• mayonnaise.

Cooking consists in boiling and chopping eggs into smaller pieces, grate the garlic on the finest grater and cut the salted knotweed into small cubes. After that, in a large bowl, all the products are thoroughly mixed, seasoning with mayonnaise or other dressing to your taste.

With tuna

In this case, it does not matter whether tuna or other fish will be used. It is important that the meat is firm and boneless. If there is no canned food, then you can boil any fish fillet, for example, pelengas or mackerel.

The main composition of the products is as follows:

• 220 g of pickled seaweed;
• 1 tbsp. l. olive oil;
• 100 g fresh tomatoes;
• 150 g canned tuna;
• 1 tbsp. l. dijon mustard.

Tomatoes are dipped in boiling water and then peeled off. If there are no fresh ones, then they take canned ones and also get rid of the skin. Then cut into small cubes. Tuna and kelp are removed from the marinade and added to the tomatoes. It remains to season the salad with butter and mustard. If the taste is too sour, then add a drop of honey.

It is cooked in just 15 minutes, therefore it is included in the number of dishes from the "must-have" category.

You will need:

• 250 g pickled kelp;
• 2 cucumbers;
• 3 eggs;
• 50 ml mayonnaise.

Boil the eggs first, and then clean and chop into a small cube. Next, three cucumbers on the largest grater. We wash the algae and mix all the ingredients in a common bowl. As tasty addition any spices will do, as well as finely chopped herbs.

The taste of seaweed goes well with bell pepper, fresh white cabbage, green and onions, celery and spinach.

It is good to add grated fresh or boiled carrots, as well as Korean spicy carrots.

Crab sticks are a ready-made snack. Their charm is affordable, and you can find and buy surimi in any supermarket. Like seafood crab sticks perfectly combine with algae.

An excellent addition to your favorite salad will be not only them, but also smoked or boiled fish cut into pieces, squid, mussels.

Conclusion

Many buyers refuse to purchase kelp, believing that they will not be able to make a seaweed salad or other dish from it. In fact, canned seaweed is a ready-made semi-finished product, completely ready to eat, it does not require additional processing.

If the taste of kelp itself seems unusual, you should try different combinations to find the very favorite recipe, make a salad with seaweed and replenish the diet of the whole family with a healthy dish.

The salad turns out to be very "sea" - it smells like the sea, takes away memories of summer holidays on the coast, although the chilly Moscow spring is outside the window. In general, dedicated to those who miss the sea as much as I do!
As always, we do not just eat deliciously, but try to enrich our diet with useful vitamins and microelements, which are so lacking in the inhabitants of central Russia. If speak about seaweed, then it contains iodine, iron, bromine, manganese, zinc, cobalt, potassium, sulfur, phosphorus and other trace elements, as well as vitamins A, B1, B2, B12, C, D, E.

Celery rich in vitamin C, carotene (provitamin A), vitamins B1, B2, PP, B6, B9, E, K, as well as salts of potassium, calcium, phosphorus, iron, sodium, magnesium. It contains glutamic acid, one of the nonessential amino acids that is a neurotransmitter.

Apples contain antioxidant complexes, that is, they help our cells to resist oxidative stress. In addition, apples contain B vitamins, vitamins C, E, K, as well as potassium, phosphorus, calcium, magnesium, sodium, iron, zinc and copper.

Both apples and celery are sources of fiber that our intestines need to function properly. Beans add vegetable protein to the salad, so the salad is quite satisfying. If eating this salad by itself, add another serving whole grain bread or a spoonful of sesame seeds for better plant protein absorption.

Serves 2-4 / Prep 10 min

Ingredients:

1 can (220 g) seaweed (or seaweed salad)
1 can (400 g) red beans
2 stalks of celery
1 medium sweet and sour apple
1 small red onion
5-6 sprigs of parsley

Refueling:

1 tbsp. l. lemon juice
1 tbsp. l. apple cider vinegar
1 tsp honey
1 tsp any mustard
2 tbsp. l. extra virgin olive oil
Salt and black pepper to taste

Preparation:

1. Throw the seaweed in a colander, drain the liquid. Beans are also thrown in a colander, rinsed, dried. Place the cabbage and beans in a salad bowl.
2. Chop the celery into thin slices across the stems. Peel the apple (optional) and cut into small cubes. Cut the onion into thin feathers too. Transfer to celery and beans.
3. Whisk the dressing in a separate bowl, season with salt and pepper, season the salad and serve.

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Recipe for making seaweed salad with red beans, carrots and mayonnaise. Seaweed (Laminaria) is a very useful alga. It contains very few carbohydrates and fats, and a lot of useful ones. mineral substances and vitamins. It has long been scientifically proven that Laminaria improves metabolism, contributes to the continuation of life, strengthens the immune system and removes excess cholesterol.

If on your festive table a very large number of salads and other dishes, be sure to add seaweed salad. Thanks to this dietary and easily digestible salad, you will not gain weight. Moreover, the salad is very tasty and with a pleasant sourness.

Required Ingredients:

300 g of pickled seaweed;

100 g carrots;

1 can of red beans

2 - 3 tbsp. tablespoons of mayonnaise;

1 teaspoon of coriander;

1 tbsp. a spoonful of apple cider vinegar;

A pinch of salt;

A pinch of red and black pepper.

How to cook:

Rinse the carrots, peel and use a grater for Korean salads chop into strips. Open the jar of red beans, strain through a sieve and rinse a little.

Place the seaweed, chopped carrots, beans, and a pinch of red and black pepper in a large bowl. Grind one teaspoon of coriander seeds in a mortar and add to the vegetables.

Season the salad with a pinch of salt and add apple cider vinegar to the cup.

Stir the salad and cover with cling film or lid. Leave to marinate for 30 to 40 minutes in the refrigerator.

After the time has passed, remove the salad from the refrigerator, add mayonnaise to taste and stir.

Place the seaweed salad with beans on a serving platter and garnish with fresh dill and parsley. Ready salad serve.

Published: 03.03.2015
Posted by: FairyDawn
Calorie content: Not specified
Cooking time: Not specified

Another quick and delicious recipe with . The salad combines the benefits of kelp and the satiety that beans provide. Mayonnaise dressing smoothes the taste, makes it more tender. Seaweed is a readily available source of iodine that the body needs to prevent thyroid problems.
Salad with seaweed, egg and beans is the recipe of the day.
Ingredients:
- 0.5 pickled cucumber or one small,
- 1 egg,
- 100 g beans,
- 50 g of seaweed,
- 2 tbsp. mayonnaise,
- 3 sprigs of dill,
- salt,
- pepper.

Step by step recipe with photo:

1. Pickle cut into thin strips or semicircles.

3. Prepare the beans. First soak dry overnight, then cook until tender. Simply put the canned food on a sieve and rinse it under cold running water.




4. Rinse the seaweed on a sieve to remove sand and other impurities. Canned kelp may be well peeled, but too salty due to the seasoning, so it needs to be rinsed too.

5. Combine and mix the ingredients of the salad, adding finely chopped dill. Season with mayonnaise. Pepper to taste. Taste for salt, and then salt. Seaweed and cucumber themselves are quite salty, so a sample must first be taken.
It is advisable to choose seaweed for salad without monosodium glutamate and other chemical additives. They do not carry any benefit to the body, and properly prepared kelp is quite tasty without them.
If there is still kelp left after preparing the salad, it should be stored in a glass container in the refrigerator filled with brine.
Another delicious recipe -