How to prepare a lean salad with beans - 15 varieties
- A simple recipe for lean salad with beans
- Lenten salad with beans, celery
- Lenten vegan salad with mushrooms and beans
- Lenten squid and bean salad
- Lenten Green Bean Salad with Tomatoes and Roasted Corn
- Lenten salad with mango beans, avocado
- Best Lenten Black Bean Salad
- Lenten salad with white beans, shrimp and cherry tomatoes
- Lean rice salad with black beans
- Lenten salad with beans and olives
- Italian Lenten salad with three types of beans
- Lenten spring salad with beans
- Lenten salad with beets, beans and chickpeas
- Lenten tomato and bean salad
- Mediterranean Lenten Bean Salad with Tomatoes
vegetarian menu:
Spinach salad with beans
The ideal green for making warm and fresh salads is spinach. When raw, the greens are juicy, sweet, and bright.
Read: Salad With Crab Sticks and Caviar
Heat-treated spinach does not lose its taste, the leaves become even sweeter, juicier, and the taste itself is enhanced.
Red Lentil Curry
Rice and curry is the most popular dish in Sri Lanka. Unlike India, whose cuisine is replete with many different recipes, Sri Lankans prefer curry every day!
Curry is eaten for breakfast, lunch and dinner.
Samosas with vegetable filling
Samosas are a vegan Indian dish that is very reminiscent of fried pies, or to be more precise, samosas are very similar to fried dumplings with a lot of spices!
A simple recipe for lean salad with beans
A colorful vegetable salad worthy of gourmets. Easy to prepare and quick to eat!
Ingredients:
- Carrots 2 pcs
- Green beans 240 g
- Cherry 12-15 pcs
- Cucumbers 2 pcs
- 1 cup beans
- Apples 3 pcs
- Canned corn
- Olive oil
Preparation:
Boil the beans first.
Grate the carrots.
Peel the stems from the green beans and cut into even pieces. Boil it.
Wash the cherry tomatoes and cut into quarters.
Peel the cucumbers and grate.
Peel the apples and cut into cubes.
Lay the salad in layers: carrots, cherry tomatoes, cucumbers, legumes, corn.
Drizzle with oil, garnish with herbs and cherry tomatoes
To keep green beans crispy, place them in ice water after cooking to stop the cooking process and preserve color.
Step-by-step recipe for salad with canned white beans with photos
To prepare the salad, you can use red and white beans if desired.
Step one. Prepare the peas and beans.
Place them in a colander and leave for a while until all the liquid has drained.
Step two. Processing tomatoes.
It is best to choose ripe fruits for preparing our lean salad. Wash well under running water and carefully remove the peel. This is done as follows. You need to make a small cut at the base of the vegetable with a knife. Meanwhile, boil water in a saucepan. Using a slotted spoon or spoon, lower the tomato into boiling water for a few seconds, then into cold water. The skin on the cuts will begin to come off. Just grab it with your fingertips, and the peel can easily be removed from the entire tomato.
Cut into thin slices.
Step three. Preparing bell peppers.
It is very important to clean it well from the inside. Cut into small strips. It will give the dish a touch of freshness and rich color. It is better to use red pepper.
Step four. Processing cucumbers.
Rinse well and remove excess tails. Before slicing, taste the cucumber skin. If it is bitter, it is better to peel it so as not to spoil the taste of the salad. Cut into small cubes.
Step five. Preparing the onion.
Peel it, wash it and cut it into thin half rings. If possible, it is better to use Crimean. Its sweetish taste will add a little piquancy to our dish.
Step six. Olives.
Open the jar and drain the excess liquid. Cut each olive in half.
Step seven. Greenery.
Parsley or cilantro goes very well with beans, but you can also use any other greens. Wash and finely chop.
Step eight. Prepare salad dressing.
To do this, peel and finely chop the garlic. You can grate it on a medium grater. Mix with olive oil and add a little salt. Let it sit for fifteen minutes.
Step nine. We assemble the dish.
To serve it, it is best to choose a transparent glass salad bowl. Mix all ingredients and season. Add basil and oregano. Don't forget to add ground pepper. Before serving, sprinkle the salad with herbs.
Bon appetit!
Lenten salad with beans, celery
Now bean salads are at the peak of popularity. We present a version of a healthy and satisfying winter dish. Easy to prepare and a lot of fun.
Ingredients:
- White beans 1 tbsp
- Carrots 3 pcs
- Celery 75 g
- Vegetable oil
- Mustard
- Lettuce 200 g
- Lemon juice
- Sugar + salt
Preparation:
Soak the beans for 7 hours, then cook. Boil the carrots, peel them and cut them into cubes.
Chop the peeled celery root into strips.
Tear the washed and dried lettuce leaves.
Combine the salad ingredients, pour the sauce over them and mix thoroughly.
Sauce
Mustard, salt, sugar, butter, lemon juice - mixed together.
Lenten vegan salad with mushrooms and beans
Vegetable salad with mushrooms - everyone will like it, it will just lick your fingers. This vegan salad is seasoned with your favorite spices.
Ingredients:
- Boiled beans 1 tbsp
- Garlic 2 teeth
- Carrot 1 piece
- Vinegar
- Olive. oil
- Tofu cheese 130 g
- Basil
- Onion 1 piece
- Dill
- Tomato 1 piece
- Marinated mushrooms 200 g
Preparation:
For the dressing: chop the basil, pour in olive oil, 1 tbsp vinegar. spoon + salt, pepper.
Grate the carrots, chop the onion and fry in a frying pan. Cut the mushrooms into slices and add to the onions and carrots, simmer for 10 minutes.
Cut the tomatoes into cubes. Chop the garlic. Grate the tofu.
Mix beans with tofu, carrots, onions, mushrooms, tomatoes, garlic. Drizzle with dressing.
Spicy winter salad with beans
This recipe is ideal for lovers of light piquancy and spiciness in a salad.
- Beans – 900 gr;
- Onions – ½ kg;
- Hot pepper – 2 pods;
- Sweet bell pepper – 900 grams;
- Tomatoes – 2.3 kg;
- Sugar – 1 glass;
- Vegetable oil – 1 ½ cups;
- Salt – 3 tbsp;
- Vinegar essence – 1 tsp.
We all start with beans. Let stand and cook.
Peel and cut or chop the tomatoes.
We clean the hot peppers from the seeds; if you leave them inside, the salad may lose its exquisite taste. Press the garlic through the device or grate it on a fine grater. Peel and grate the carrots. Finely chop the onion. Cut the bell pepper into slices. Mix the ingredients and add salt, sugar and butter.
After cooking, add the beans.
You can fry onions and carrots separately.
Then add vinegar and cook for another 5 minutes. We close it in jars.
After rolling, you need to cover the jars with a blanket or something warm and leave them upside down until they cool completely.
Also, before using zucchini or eggplant, we recommend rubbing them with salt, this will get rid of excess water content and saturate them with seasoning. Of course, sometimes you can even dip vegetables in a brine solution.
Lenten squid and bean salad
Rich in flavors, squid salad with mushrooms is a super option for a festive feast. The original look and bright taste will be remembered by everyone.
Ingredients:
- Onion 1 piece
- Squids 2 pcs
- Carrot 1 piece
- Canned beans 1 tbsp
- Olive oil
Preparation:
Boil the squid for 5 minutes, cut them. Grate the carrots, chop the onion and fry together.
Cut the champignons into strips. Place beans without liquid in a plate. Add all ingredients, season with olive oil.
You shouldn’t be overzealous when cooking squid, because keeping it in boiling water will give you a rubbery taste.
Lenten Green Bean Salad with Tomatoes and Roasted Corn
A colorful green bean salad makes a great side dish for barbecue. Should be served chilled. An easy and healthy snack option for hot weather.
Ingredients:
- Green beans 300 g
- Cherry 12 pcs
- Feta cheese 150 g
- Corn 3 cobs, grilled or thawed
- Mint
- Salt and pepper
- Olive. oil
Preparation:
Boil the beans for 4-5 minutes. When they are cooked, place them in an ice bath to slow down the cooking process. After that, let them dry.
Add tomatoes, feta cheese and corn to the beans. Season with salt and pepper. Sprinkle with mint and other herbs. Water the olives. oil, stir.
Lenten with carrots
This vegetable salad with canned beans can be considered a dietary dish. A good option for those who fast or watch calories and waist size. Boiled beans are also suitable for this salad, but it will take much more time to prepare.
What you will need:
- one fresh carrot;
- a bunch of greenery;
- one onion;
- 300 g canned red beans;
- 50 ml olive oil;
- half a lemon (juice);
- ground black pepper;
- salt.
Cooking steps:
- Place canned beans in a salad bowl or large bowl.
- Cut the onion into very thin half rings, divide and add to the beans.
- Peel the carrots, grate (preferably for Korean carrots) or cut into as thin strips as possible, and place in a salad bowl.
- Add finely chopped fresh herbs (dill, parsley).
- Squeeze the juice from the lemon, pour in olive oil, add pepper and salt, stir.
The salad must be refrigerated for one hour before serving. This way it will be better soaked and acquire the necessary aroma.
Lenten salad with mango beans, avocado
This is a colorful, festive and flavorful vegetarian dish that's easy to make!
Ingredients:
- Black beans 200 g
- Corn 200 g
- Avocado 1 piece
- Mango
- Green onions
- Red or white onion
- Jalapeno pepper 1 pc.
- Romaine lettuce
- Lime juice 4 tablespoons
- Olive oil
- Cilantro
- Chili powder ½ teaspoon
- Pepper + salt ¼ teaspoon each
Preparation:
Tear the romaine lettuce into equal pieces. Combine together black beans, corn, diced mango and avocado, chopped onion, and jalapeno pepper.
Mix lime juice, olive oil, cilantro, chili powder, black pepper, and salt.
Pour the mixture over the remaining ingredients. Sprinkle with herbs.
When using canned beans, first drain and rinse them under water for a minute to remove some of the sodium.
Best Lenten Black Bean Salad
Rich black bean salad. It only takes a few minutes to prepare. Serve with Nacho Tortilla Chips or as a side dish.
Ingredients:
- Black beans 300 g
- Sweet pepper: red 1 pc., green 1 pc., yellow 1 pc.
- Red onion 1 piece
- Corn 125 g
- Garlic 2 teeth
- Olive. oil
- Vinegar 1 tbsp. lodge
- Lime juice 4 teaspoons
- Salt pepper
- Chips 1 pack
Preparation:
Cut peppers of different colors and onions into cubes.
In a small bowl, combine bell peppers, onions, corn, minced garlic, and cilantro.
Add olive oil, vinegar, lime juice, wine, salt, pepper. Then add the black beans and mix thoroughly.
Salad with beans, bell pepper, cucumber and tomato
If we consider a salad with beans without using meat ingredients, then this option will suit us. Bell pepper, tomato, cucumber and onion. Such a salad can honestly be considered lean and vegetarian, and eaten at appropriate times.
This salad can also make an excellent side dish for meat dishes. But it itself is very filling thanks to the beans. Another difference between this salad and others in favor of its low-calorie content is that it does not use mayonnaise. Instead, we will season it with olive oil and acidify it a little with lemon juice.
You will need:
- red beans - 2 cans,
- red bell pepper - 1 large,
- green bell pepper - 1 piece,
- tomato - 1 large or 2 smaller,
- onions - 1 piece,
- olive oil - 3 tablespoons,
- lemon juice or wine vinegar - 1 tablespoon,
- salt and pepper to taste.
Preparation: Preparing this salad is not at all difficult. The beans are already ready, the main thing is to remove them from the jar and drain the broth in which they are preserved.
The pepper must be cored with seeds and cut into small pieces. Chop the tomato too. Finely chop the onion; if it is too bitter, scald it with boiling water and keep in water for 2 minutes. The bitterness will disappear.
Cut the cucumber into cubes. Now mix everything in a large salad bowl. To make the dressing, mix the oil and lemon juice in a cup. Season the salad with this sauce, add salt and pepper.
Now the delicious and healthy bean salad is ready. You can invite everyone to the table! This is such a wide variety of delicious salads with beans that I presented to you today.
You can find them and come up with even more, but that will be the subject of another article. Cook and feed, enjoy the process and the result.
Quantity:
4 servings
Preparation:
5 minutes~
Cooking:
5 minutes~
Vegetable salad with beans is an excellent option for serving during Lent. It is tasty and at the same time quite filling. All lovers of vegetable dishes will like it.
Plus, don’t forget about the benefits of fresh vegetables! They will saturate the body with various microelements, which are so needed during the spring lack of vitamins.
[custom_ads_shortcode1]
Lenten salad with white beans, shrimp and cherry tomatoes
Quick, easy, healthy shrimp salad with white beans and cherry tomatoes! Refers to Mediterranean cuisine.
Ingredients:
- Shrimp 300 g
- Olive oil
- White beans
- Cherry tomatoes 200 g
- Onion 1 piece
- Lemon zest 3/4 teaspoon
- Grape vinegar 3 tbsp. lodge
- Olive oil
- Garlic 2 teeth
- Salt pepper
- Arugula 100 g
Preparation:
Prepare the shrimp: peel them and fry for 1 minute on each side.
When the shrimp are barely cooked, remove them and set them aside to cool.
Gather the salad ingredients in a bowl: beans, chopped cherry tomatoes, onions, lemon zest, arugula leaves. Add shrimp.
Make the filling: Whisk together grape vinegar, olive oil, garlic, salt and pepper.
Carefully pour the dressing into the salad!
Warm salad
What you will need:
- two zucchini;
- two carrots;
- two eggplants;
- 300 g green beans;
- one sweet pepper;
- one onion;
- two cloves of garlic;
- two tomatoes;
- dill and parsley;
- white pepper;
- salt.
Preparing a warm vegetable salad with green beans:
- Peel the carrots and cut into fairly large strips.
- Peel the onion and cut into small cubes.
- Fry the onion in a frying pan in vegetable oil, add carrots and cook until soft.
- Peel the eggplants, cut them into small cubes, sprinkle with salt and leave for 20 minutes. After 20 minutes, rinse.
- Peel the zucchini and cut into strips.
- Cut the tomatoes into slices.
- Cut the green beans into long pieces, place in a frying pan with onions and carrots, stir, add pepper and salt, cover with a lid and simmer for five minutes.
- Place zucchini, washed eggplants and tomatoes into the pan. Stir and continue to simmer.
- Remove the stem and seeds from the bell pepper and cut it into medium strips.
- Add pepper, parsley, dill to the pan. Continue simmering everything together for another five minutes. You can add a little vegetable oil.
Lean rice salad with black beans
All the flavors of the salad work well together. It only takes 15 minutes to prepare.
Ingredients:
- Rice 1 tbsp
- Lime juice 2-3 tbsp. lodge
- Brown sugar
- Olive oil
- Ground cumin
- Tabasco sauce
- Finely chopped onion
- Black beans 200 g
- Corn 200 g
- Cherry tomatoes 200 g, cut into 2 parts
- Fresh coriander 50 g
Preparation:
Boil the rice and leave it to cool.
Mix lime juice with sugar, butter, salt, cumin and Tabasco.
Combine all ingredients together and add sauce.
With mushrooms
What you will need:
- 400 g canned beans;
- 250 g champignons;
- 1 onion;
- 1 carrot;
- 3 pickled cucumbers;
- 50 ml vegetable oil;
- ground black pepper;
- salt.
Preparing a vegetable salad with canned beans and mushrooms is quite simple:
- Wash the champignons, peel them, cut into slices.
- Cut the onion into small cubes.
- Grate the carrots.
- Cut pickled cucumbers into strips.
- Drain the water from the can of beans (you can strain through a sieve).
- Fry the champignons.
- Fry the onion along with the carrots.
- Combine all ingredients in one bowl, pepper and add salt to taste. If you require a sharper taste, you can add a clove of minced garlic.
Lenten salad with beans and olives
An ideal salad option for lovers of Mexican cuisine. With an extraordinary aroma.
Ingredients:
- Canned beans 200 g
- Olives, chopped 150 g
- Chopped tomatoes 150 g
- Green onions chopped 100 g
- Grated Cheddar cheese 100 g
- Fresh cilantro 100 g
- Lime juice 100 g
- Ground cumin 1 teaspoon
- Pepper ¼ teaspoon
- Spinach 100 g
Preparation:
Combine beans, olives, tomatoes, onion, cheese and cilantro in a large bowl.
Combine lime juice, cumin, pepper and pour the mixture over the rest of the ingredients.
Serve on spinach leaves.
This salad keeps well for a couple of days in the refrigerator. The flavors continue to mellow.
With green beans and tuna
What you will need:
- 200 g green beans;
- 200 g canned tuna in oil;
- 50 g cheese;
- one onion (red);
- two tomatoes;
- one bell pepper;
- one celery;
- two cloves of garlic;
- olive oil;
- Apple vinegar;
- ground white or black pepper;
- salt.
The preparation of vegetable salad with green beans and tuna is carried out as follows:
- Lightly marinate the onions. To do this, cut it into thin rings or half rings, add salt, sprinkle with olive oil and apple cider vinegar. You can add a small pinch of sugar.
- Wash and peel the celery and bell pepper. Chop the pepper and celery and place on the onion.
- Boil green beans.
- Mash the tuna with a fork, cut the cheese into small cubes and add to the salad.
- Cut the tomato into large cubes and add to the dish, then add the boiled green beans.
- Add salt and pepper to taste, stir, add more olive oil and apple cider vinegar if necessary.
The salad is ready and can be placed on the table.
Italian Lenten salad with three types of beans
One of my favorite salads. A vibrant blend of beans with lots of unusual textures.
Ingredients:
- Fresh green beans 225 g (about 2 cups)
- Wine vinegar 4 tbsp. lodge
- Dijon mustard 2 teaspoons
- Honey 1 tbsp. lodge
- Olive oil
- Can of cannellini beans 425 g
- Can of red beans 425 g
- Basil
- Parsley
- Shallot
- Black pepper
Preparation:
Boil green beans for 2-3 minutes. Drain and plunge the pieces into ice water.
Mix vinegar, mustard and honey in a large bowl. Beat them with butter until you get an emulsion.
Add green, cannellini and red beans, as well as basil, parsley and shallots. Mix everything thoroughly. Sprinkle with salt and pepper.
Lenten spring salad with beans
This bright, healthy spring salad combines nutty broad beans with creamy bocconcini.
Ingredients:
- Garlic 2 teeth
- Large green beans 300 g
- Green peas 250 g
- Asparagus
- Lemon juice 1 tbsp. lodge
- Olive oil
- Watercress
- Basil
Preparation:
Boil the broad beans, peas and asparagus for 5 minutes.
Place the garlic in a small bowl. Grind it with salt until smooth. Add lemon juice and oil. Season with salt and pepper.
Place the watercress, asparagus, broad beans, peas and bocconcini on a plate. Pour in the filling. Sprinkle with basil.
Lenten salad with beets, beans and chickpeas
This salad is perfect for breakfast. All ingredients are a hit in our house.
Ingredients:
- Feta cheese 100 g
- Lemon zest and juice 1 ½ teaspoons
- Honey 1 teaspoon
- Garlic 1 tooth
- Cumin ½ teaspoon
- Olive oil + 1 tbsp. bed of water
For the salad:
- Grated beets
- Boiled chickpeas 1½ tbsp
- Green beans 200 g
- Herbs: chervil, parsley, onion
- Sunflower seeds
Preparation:
Place the feta, lemon, honey, cumin, garlic, oil and water in a blender and blend.
Place beets, chickpeas, beans, herbs and sunflower seeds in a bowl. Add sauce. Salt and pepper.
Instead of olive oil, you can use rapeseed or vegetable oil.
Lenten tomato and bean salad
This delicious recipe is the perfect breakfast solution. Just combine all the ingredients and voila your salad is ready!
Ingredients:
- Green beans 250 g
- Canned beans 400 g
- Tomatoes 400 g
- Onion 1 piece
- Basil
- Mustard 2 teaspoons
- Vinegar
- Olive oil
- Sugar
- Champignons 300 g
Preparation:
Boil green beans. Place asparagus, white beans, tomatoes, onion, and basil in a bowl.
Mix mustard, vinegar, oil and sugar with a blender. Season with salt and pepper.
Combine sauce with remaining ingredients.
With celery
What you will need:
- 200 g each of red and white canned beans;
- two stalks of celery;
- half a head of red onion;
- two tablespoons of olive oil;
- rosemary stem;
- three sprigs of parsley;
- two tablespoons of sugar;
- two tablespoons of apple cider vinegar;
- ground pepper;
- salt.
The process of preparing vegetable salad with beans looks like this step by step:
- Cut the celery stalk into small pieces.
- Chop red onion, parsley, rosemary.
- Mix red beans, white beans and all other vegetables and herbs.
- Combine apple cider vinegar, olive oil, sugar, ground black pepper and salt and beat.
- Pour the dressing into the salad and put it in the refrigerator so that the beans are soaked in the sauce.
