Vinaigrette Ukrainian recipe with beans. Vinaigrette with beans - a nutritious vitamin snack for all occasions

The basis of the vinaigrette is boiled vegetables: beets, carrots, potatoes. However, they can be supplemented with other products. Often added to the appetizer green pea or beans. With them, it not only becomes more satisfying, but also acquires a more harmonious taste. Vinaigrette with beans is often preferred by people who follow the figure, because this product is able to partially or completely replace high-calorie potatoes... The dish can also be recommended for a vegetarian table: legumes must be included in the diet of those who do not eat meat in order to ensure that the body receives the proteins it needs.

Cooking features

The process of making vinaigrette with beans is simple, but has its own specifics.

• Beans take a long time to cook. To speed up the process, it must be soaked for at least 2-3 hours in cool water. Some housewives soak it overnight.
• If you don't have time to cook the beans, you can put canned beans in the salad. This will not affect the taste of the dish.
• You can add to the vinaigrette not only grain, but also green beans... With her, the salad gets more fresh taste and a vivid look.
• Beets and carrots for vinaigrette can not only be boiled, but also baked. This method is even preferable, since it allows you to save beneficial features vegetables and their bright color.
• When boiling beets, add a spoonful of vinegar to the water, then it will remain bright.
• When dressing the salad, it is better to mix the beets with butter separately and only then combine with the rest of the ingredients. Otherwise, she will color them red, and the vinaigrette will look less appetizing.

Vinaigrette with beans can be served as cold appetizer or used as a side dish for meat and fish dishes.

Vinaigrette with white beans and fresh cucumber

• dry white beans- 100 g;
• beets - 0.3 kg;
• carrots - 0.2 kg;
• potatoes - 150 g;
• fresh cucumber - 0.2 kg;
• pickled apples - 0.4 kg;
• onion- 100 g;
• grape vinegar (6 percent) - 20 ml;
• table mustard - 10 ml;
• olive oil - 60 ml;
• salt, pepper - to taste.

Cooking method:

• Sort the beans, rinse, cover with cool water and leave overnight. Rinse again, cover with clean water and boil until soft. Throw in a colander, let the water drain.
• Wash the beets, carrots and potatoes. Boil and cool. Clean up. Cut into cubes no larger than 8 mm.
• Cut the soaked apples in half, cut the core. Cut the pulp into thin slices.
• Free the onion from the husk, chop finely, pour boiling water over. After a couple of minutes, drain the water, squeeze the onion.
• Wash the cucumber, cut off the ends. Cut the vegetable into small cubes.
• Put the beets in a plate, add an incomplete spoonful of oil to it, mix.
• Mix the remaining oil with mustard and vinegar.
• Put all the ingredients of the salad in a bowl, season with salt and pepper, season with the prepared sauce.

The amount of oil in the filling can be reduced. Then the dish cooked by this recipe, can be called dietary. The apples in the recipe can be replaced with sauerkraut. The salad flavor will then become more familiar.

Vinaigrette with canned red beans and mushrooms

• beets - 0.3 kg;
• canned red beans - 100 g;
• pickled mushrooms - 0.25 kg;
• potatoes - 0.3 kg;
• carrots - 0.2 kg;
• onions - 100 g;
• Apple cider vinegar (6 percent) - 20 ml;
• vegetable oil- 50 ml;
• salt to taste.

Cooking method:

• Boil carrots, beets and potatoes in their skins. After cooling, peel and cut into small cubes.
• Transfer the beans and pickled mushrooms to a bowl of vegetables.
• Finely chop the onion and add to the rest of the ingredients.
• Mix oil with vinegar and salt, season salad.

If you need to make the bean vinaigrette quickly, this recipe makes sense. True, vegetables for him will have to be prepared in advance.

Vinaigrette with green beans

• beets - 0.3 kg;
• green beans - 0.2 kg;
• carrots - 0.2 kg;
• green onions (optional) - 100 g;
• potatoes - 0.3 kg;
• pickled cucumbers - 0.3 kg;
• Dijon mustard - 20 ml;
• olive oil - 60 ml;
• lemon juice- 30 ml;
• salt to taste.

Cooking method:

• Boil carrots, beets and potatoes and cool. After cleaning, cut into cubes, arrange on different plates.
• Cut the cucumbers into small pea-sized cubes. Place in a separate container.
• Wash the beans, dry with a napkin, cut into 1.5-2 cm pieces. Dip in boiling water and cook for 15 minutes. Use a slotted spoon to transfer to cold water, after a couple of minutes, fold in a colander and let dry. Place in a small bowl.
• Combine lemon juice, oil and mustard, whisk. Add salt to the sauce.
• Distribute the sauce on the plates with the prepared ingredients, stir.
• Arrange the food in a clear salad bowl in layers. Put the carrots in the first layer, cucumbers on it, put half the beets on the next layer, put the potatoes on it, then the beans. Place the remaining beets on top of the beans.

Sprinkle the salad if desired green onions after chopping it with a knife. If your salad bowl is opaque and the layers will still not be visible, all the components of the salad can be combined and mixed.

How to decorate a vinaigrette

The bright color of the vegetables that make up the vinaigrette makes it attractive without additional decoration. However, many housewives strive to decorate it in an unusual way in order to give the appetizer an elegant look, worthy festive table... You can offer several options for decorating this dish.

• The green color contrasts with the dominant red in the salad. The use of lettuce leaves, green onions, fresh herbs to decorate the dish allows you to make the appetizer brighter and more attractive. You can lay lettuce leaves on the dish before putting the vinaigrette on it. Sprigs of parsley or dill will look good if laid out around the edge of the lettuce.
• By cutting carrots or beets into thin slices and putting them together, you can make flowers that can help give the salad a festive look. If the appetizer includes cucumbers, flowers can be made from them as well.
• The ingredients in the vinaigrette can be seasoned individually and layered. If the salad bowl has transparent walls, the contrasting layers will be clearly visible, emphasizing the brightness of the snack, making it more appetizing.

The vinaigrette can be served not only in a salad bowl or a large dish, but also in portions. One of the most relevant ways to serve snacks in portions is to lay them out in bowls or glasses. You can also lay them out on plates using a special mold.

Vinaigrette with beans is one of the most popular options for the popular salad. If you prepare the beans for it in advance, it will not be more difficult to make it than the usual one. Having beautifully decorated the salad, it can even be served at the festive table.

In Soviet times, vinaigrette was a special salad, without which no home festive table could do. But the past time has passed, and with the advent of a large assortment of exotic vegetables and fruits, many have forgotten the taste of a wonderful and healthy vinaigrette. Therefore, let us recall the recipe for making a classic vinaigrette (but I will also add beans to it), the taste of which will please even the most whimsical gourmet.

Recipe preparation classic salad Bean vinaigrette is a simple but time-consuming process. And although the trade now offers us a large selection of these salads (you can make), but still nothing can replace a delicious and mouth-watering, vitamin-rich homemade snack.

Ingredients:

• Large beets - 1 pc.,
• medium-sized potatoes - 5 pcs,
• large carrots - 2 pcs.,
• sauerkraut - 250 gr.,
• pickled cucumbers - 5 pcs.,
• beans, preferably canned (to reduce cooking time) - 1 can,
• large onion,
• refined vegetable oil for salad dressing,
• salt - optional.

Making a classic vinaigrette, with a photo

Place the potatoes, beets and carrots under cold running water in a large saucepan. Pour vegetables with cold water, put the container on fire. Potatoes and carrots can be cooked in one pot as well, as they cook for about the same time, and beets in another (make sure the vegetables are not overcooked). After the vegetables are cooked, drain the boiling water, and then place them in cold water for a few minutes. We do this so that in the future the peel from boiled vegetables can be easily and quickly removed.

After peeling carrots, potatoes and beets, as well as onions, cut all vegetables into small cubes. We cut pickled cucumbers into the same sizes for vinaigrette. We open a jar of beans.

In a previously prepared deep container, carefully pour all the chopped vegetables, canned beans, add sauerkraut.

After thoroughly mixing all the vegetables, add salt and a few tablespoons of vegetable oil to your vinaigrette to your liking.

Classic vinaigrette with beans ready to eat. I wish you and me Bon Appetit together with my household, one of whom eats with might and main, and the second has already reached shortbread cake, which contains both cottage cheese and raisins!

If you are making a vinaigrette with no canned beans, then the beans must be boiled. In order for the beans to cook faster, you need to completely fill them with cold water for several hours (or better overnight), then drain the water. Beans, pouring clean water, put on fire, bring to a boil, reduce heat and cook until tender (the cooking time of the beans depends on the variety, it can cook from 30 minutes to 1.5 hours). Finished beans should be soft, but at the same time remain intact and not boiled. You do not need to salt the beans during the cooking process. Peel the boiled beets and cut into small cubes, put them in a plate and add 1-2 tablespoons of sunflower oil (the oil is mixed with the beets so that the beets do not color the rest of the vegetables with their bright color), mix and set aside.

Dice the pickled cucumbers and a small peeled onion. Peel the apple and cut it into cubes as well. Add cucumbers, onions and apple to potatoes and carrots.

Then add the beets to the salad.

Put boiled beans and sauerkraut in the salad too. Season the prepared vinaigrette with salt and pepper.

Add the rest to the salad sunflower oil... Better to take a fragrant homemade butter... Stir well and serve juicy, hearty, delicious vinaigrette with beans and sauerkraut to the table.

Bon Appetit!

Everyone knows what a vinaigrette is. First of all, it is a storehouse of vitamins, especially in winter, when it is difficult to find fresh vegetables from the garden. I usually make a classic vinaigrette.

But in fasting, when we limit the consumption of meat and, accordingly, proteins, to the vinaigrette prepared according to classic recipe, I add more boiled beans. This makes the vinaigrette more nutritious. But the taste characteristics do not suffer at all, many notice that the vinaigrette with beans is even tastier than usual.

True, I am too lazy to boil beans every time, but after my husband gave me a multicooker-pressure cooker, it became much easier and faster to do this.

To prepare vinaigrette with beans you will need:

Beets - 300 gr;

Carrots - 300 gr;

Potatoes - 300 gr;

Sauerkraut - 300 gr;

Pickled cucumber - 2 pcs;

Boiled beans - 200 gr;

Bulb onions - 1 pc;

Sunflower oil - 100 ml;

Salt to taste.

Bean vinaigrette recipe:

1. Prepare vegetables for salad in advance: boil beets, carrots and potatoes in their uniforms until tender. Also boil the beans. If you have a multicooker-pressure cooker, then the process of boiling beets and beans will take you much less time - 15-20 minutes and you're done! Cool all ingredients.

2. Peel the beets and cut into small cubes.

3. Peel the carrots and cut into small cubes.

4. Do the same with potatoes like with beets and carrots.

5. Rinse sauerkraut under running water and let the liquid drain. If you like a rich, "pickled" taste, then you do not need to rinse.

6. Cool the boiled beans.

7. Cut the cucumbers into small cubes.

8. Finely chop the onion. So that the onion does not taste bitter, you need to dip it in boiling water for 10-15 seconds. But this is not for everybody. I am using a regular bow.

9. Stir all ingredients in a large bowl. Salt.

10. Before serving, add sunflower oil. I love unrefined (scented) sunflower oil. It is healthier, and its taste reminds me of my childhood. You can also add odorless oil - everything to your taste.

My bean vinaigrette is ready!

Bon Appetit!

More recently, vinaigrette is an indispensable dish for the Russian festive table. Many people still prefer vinaigrette more fashionable and. But in ordinary life, we must eat beautiful food. Cook or, here's to you. These are very delicious dishes will definitely decorate your table, and your loved ones will surely praise your culinary talent.

Everyone knows what a vinaigrette is. The most important thing is that it is a real storehouse of a variety of vitamins that will come in handy at any time, but especially in winter, when it is difficult to purchase fresh vegetables, and the body actually requires them. Our hostesses most often do classic dish, but sometimes - a vinaigrette with beans. The recipe is not very different, but the salad becomes noticeably more nutritious. Beans can be bought at finished form, or you can boil it yourself. Taste qualities this will not change much.

Standard Bean Vinaigrette Recipe

We need the following products: 300 grams of beets, the same amount of carrots, potatoes, sauerkraut, two pickles, 200 grams of boiled beans, one onion, sunflower oil, salt. Cooking vinaigrette with beans, the recipe is as follows. It is necessary to prepare in advance for the process: boil potatoes, carrots and beets in uniforms until cooked. Boil the beans separately. Using a pressure cooker can accomplish this task faster. Cool all ingredients and peel them. Now cut the beets, carrots and potatoes into small cubes. We wash the sauerkraut under running water.

You don't need to rinse if you love rich fermented flavor. Cut the cucumbers into small cubes. Finely chop the onion. Mix all the ingredients in a large container. Salt. Add sunflower oil just before serving. Both refined and scented to taste. You can eat a delicious vinaigrette. The classic recipe with beans is done.

The recipe for the vinaigrette is more complicated: with beans, herring and apples

Ingredients: 1/7 kg of beets, carrots and cucumbers, 100 grams of potatoes, the same amount of white beans and onions, 1/5 kg of herring, 80 ml olive oil, 30 ml of red wine vinegar, 20 grams of mustard, five grams of ground black pepper and sea ​​salt, two pickled apples. Cooking vinaigrette, recipe with beans, herring and apples. Preheat the oven to 170 degrees. Pour the beans overnight with cold water, then drain them, pour them fresh and boil until tender, and do not forget to salt in the middle of the process.

Wash the potatoes, carrots and beets, sprinkle with olive oil, sprinkle with Provencal herbs and, wrapped in aluminum foil, bake until tender. Cool, clean. We prepare the dressing. To do this, combine olive oil, three tablespoons, vinegar, mustard, add quite a bit of ground pepper and mix thoroughly. Cut baked vegetables, cucumbers, apples and onions into small cubes, thin strips - herring, crush with ground pepper and also mix. Finally, add the beans and pour the vinaigrette with the dressing. Ready!

A very simple recipe for vinaigrette with beans and sauerkraut

Rich in protein and vitamins, a vegetable salad really cooks very quickly if you take care of the preparation of the food in advance. Salad ingredients: boiled beets and boiled potatoes - two medium pieces each, boiled carrots - one, large, one small onion, pickled cucumbers - three or four medium-sized, sauerkraut - one saucer, unrefined oil vegetable and salt. We make a vinaigrette with beans. The recipe also involves the use of sauerkraut.

Cut the beets into cubes, put them in a prepared container and fill them with a small amount of vegetable oil. Cut the cucumbers into cubes, put them and the beans in a colander to drain the liquid. Cut potatoes and carrots into cubes. Onions are fine. At this stage, add all the ingredients to the container for the beets. Salt to taste, fill with vegetable oil and mix thoroughly, but gently. The vinaigrette (recipe with beans and cabbage) is ready.

Bean and Corn Vinaigrette Recipe

This dish is nutritious and satisfying, as it contains ingredients that contain a lot of protein. So, we need: potatoes - two pieces, carrots and beets - three each, half a red onion, pickled cucumbers - three pieces, pickled mushrooms - ten pieces, chickpeas - 400 grams, the same amount of dark beans, some corn and green peas, onions green - a small bunch, vegetable oil - one and a half tablespoons, chopped dill - two tablespoons.

We are preparing another vinaigrette (recipe with beans), while the photos confirm the simplicity of the process. Pour the beets in a saucepan with water and cook for 45 minutes, until softened. After 15 minutes from the start of cooking, put the potatoes in the container. When ready, drain the water, cool the vegetables and cut into cubes. We clean the carrots, cut into slices and boil for a couple. After cooling, finely chop. Drain the liquid from the jars of corn, peas and beans. Now mix all the ingredients. Add oil, stir again, decorate with dill on top.

Vinaigrette with beans: a recipe with the addition of herring, mustard sauce

You will need: two carrots, two potatoes, two beets, 200 grams of beans from a can, three pickled cucumbers, 150 grams of lightly salted herring fillets. For the sauce: two tablespoons of mustard, two egg yolk, two tablespoons of dry white wine, two tablespoons of vinegar, sugar, meat broth, vegetable oil - all in two tablespoons. Wash the carrots, beets and potatoes well, wrap them individually in foil and bake them in the oven at 180 degrees for 40 minutes. After cooling, peel and cut into small cubes. Put the ingredients for the sauce in a saucepan, put on fire and cook until thick, stirring occasionally.