Salad with black beans, chicken and feta cheese. Salad with red beans and cheese Salad with beans and fetaxa cheese

I often make a tomato salad with feta cheese. A wonderful combination, I can tell you! But once on the Internet I came across such a recipe for making a salad.

As you can imagine, by adding beans to it, the salad is no longer so light, the beans make it satisfying.

It is better to take olive oil for refueling, but in the absence of such, the usual refined sunflower oil will also work.

Feta cheese can be absolutely anything: soft or crumbly - take what is at hand.

Beans can also be any: red, white, large, small. If you don't have canned beans, just boil the beans and use them.

I didn't salt the salad, because Feta cheese is very salty. If you have a desire to salt, it is not forbidden.

Prepare products for salad with beans, tomatoes and feta cheese according to the list.

Prepare the dressing.

In a bowl, combine olive oil, lemon juice and finely chopped garlic.

Crumble the feta, chop the greens finely.

We begin to collect the salad.

Cut the tomato into slices, put on a plate in a circle.

Put the beans in the middle of the plate, sprinkle with crumbled cheese.

Pour the dressing and sprinkle the chopped herbs over the salad.

Salad with beans, tomatoes and feta cheese is ready.

Serve right there. But as practice shows, such a salad will live for a day in the refrigerator for sure.

Step 1: Prepare the beans.

Pour the beans from the jar into a sieve or colander, at the same time draining the excess liquid. Rinse the beans with cool running water and let them dry for a while.

Step 2: Prepare the bell pepper.

Rinse the bell pepper, peel it of seeds, cut off all the whitish partitions and be sure to remove the green stalk. Cut the prepared vegetable into thin strips or cubes.

Step 3: Prepare the cabbage.

Peel the cabbage from the upper leaves, remove the stalk and rinse the remaining leaves with running water. Shake off the prepared cabbage leaves from excess moisture and chop them into thin strips. It will go much faster if you have a special knife for peeling vegetables.

Step 4: Prepare the onion.

Rinse the green onion feathers thoroughly, cut off the white base, and finely chop the rest.

Step 5: Prepare the cheese.

Break the feta cheese into small crumbs. Precisely break, not cut.

Step 6: Prepare the parsley.

Rinse the parsley thoroughly, cut off the thick stems, leaving only the leaves. Chop the prepared parsley finely.

Step 7: Prepare the garlic.

Lightly crush the clove of garlic with the flat side of the knife blade. Then peel and crumble very finely.

Step 8: Mix salad with red beans and cheese.

In a spacious salad bowl, combine the canned beans, green onions, cabbage, peppers, cheese, parsley and garlic. Season the salad lemon juice and pour olive oil... Stir, try, salt if necessary. That's it, nutritious, crunchy and sure delicious salad with red beans and cheese is ready. You can immediately serve it to the table, or you can cover it with something and refrigerate for the time being.

Step 9: Serve the salad with red beans and cheese.

This salad with red beans and cheese will definitely appeal to all fans of healthy food. After all, it is nutritious and tasty, as well as good both in itself and as a side dish. Very versatile dish... Thanks to the lemon-oil dressing, it is well stored and has a pleasant aftertaste. Greens, bell pepper and cabbage add juiciness and crunch to the dish, and cheese and beans fill the salad, making it satisfying. Putting it all together is simple and light dish for all occasions.
Bon Appetit!

IN original recipe lettuce onions no, but it is quite possible to add it, and if it is red, then in general beauty.

The salad with red beans and cheese the next day becomes even tastier, but you just need to store it in the refrigerator, and no more than 3 days.

In this salad, black beans have an exclusively decorative role - the beans can be safely replaced with red or white ones, and canned beans can be used to speed up cooking. The beans are quite satisfying, so we take light meat - chicken. There are no special complaints about cheese either - instead of feta, any pickle will do, from tender mozzarella to spicy feta cheese.

Ingredients:

• Leaf lettuce - 1 bunch.
• Chicken meat - 130 g.
• Feta cheese - 35 g.
• Black beans - 50 g.
• Cherry tomatoes - 4-5 pcs.
• Celery - half a stem.
• Provencal herbs - 1 tsp
• Pomegranate sauce - 1 tsp
• Vegetable oil - 2 tbsp. l.
• Spinach to taste.
• Salt to taste.

Cooking black bean, chicken and feta salad

Cook the beans until tender (from 60 minutes to 2 hours - depending on the size of the beans). Salt at the very end so that the beans do not turn out hard. We discard the beans on a sieve and leave to cool.

Spread the salad evenly over the serving plate. We tear large leaves, small ones - we put whole. We do not ram - we keep airiness.

Cut the chicken into bars, fry in oil in a pan - until a light ruddy shade is formed. In the process, add some salt to the meat to taste and season with spices. Throw the finished chicken on a paper towel - it will absorb excess fat.

Pour the beans onto the lettuce leaves.

We put the chicken pieces.

Cut the cherry into four parts, chop the celery into small pieces. Add to salad.

Cut the feta into cubes, carefully place it on top so as not to damage the integrity of the remaining ingredients.

Do not stir the salad, season with herbs and salt, season with oil, decorate with spinach, pour with pomegranate sauce.

We serve the finished dish to the table.