Everyone knows what 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 during winter period when it's difficult to buy fresh vegetables, and the body really requires them. Our housewives most often do classic dish, but sometimes - vinaigrette with beans. The recipe is not very different, but the salad becomes noticeably more nutritious. You can buy beans ready-made, or you can boil them yourself. Taste qualities This won't change much.
Recipe for standard bean vinaigrette
We will need following products: 300 grams of beets, the same amount of carrots, potatoes, sauerkraut, two pickled cucumbers, 200 grams boiled beans, one onion, sunflower oil, salt. Prepare a vinaigrette with beans, the recipe is as follows. It is necessary to prepare for the process in advance: boil potatoes, carrots and beets in their skins until tender. Boil the beans separately. By using a pressure cooker this task can be completed faster. Cool all ingredients and peel off the skin. Now cut the beets, carrots and potatoes into small cubes. We wash the sauerkraut under running water.
You don’t have to rinse it if you love the rich, fermented taste. We also cut the cucumbers into small cubes. Finely chop the onion. Mix all ingredients in a large container. Salt. Add sunflower oil just before serving. To taste - both refined and flavored. You can eat a delicious vinaigrette. The classic recipe with beans is done.
A more complex vinaigrette recipe: 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. Prepare a vinaigrette, recipe with beans, herring and apples. Preheat the oven to 170 degrees. Soak beans overnight cold water, after which we drain it, pour it fresh and boil until tender, and do not forget to add salt in the middle of the process.
Wash the potatoes, carrots and beets, sprinkle with olive oil, sprinkle with Provençal herbs and, wrapped in aluminum foil, bake until cooked. Cool, clean. Prepare the dressing. To do this, combine olive oil, three tablespoons, vinegar, mustard, add just a little ground pepper and mix thoroughly. Cut the baked vegetables, cucumbers, apples and onions into small cubes, cut the herring into thin strips, crush with ground pepper and also mix. Finally, add the beans and drizzle the vinaigrette with dressing. Ready!
A very simple recipe for vinaigrette with beans and sauerkraut
A vegetable salad, rich in proteins and vitamins, can really be prepared very quickly if you take care of preparing the ingredients in advance. Salad ingredients: boiled beets and boiled potatoes - two medium pieces each, boiled carrots - one large, one small onion, pickled cucumbers - three to four medium sizes, sauerkraut - one saucer, unrefined oil vegetable and salt. Making a vinaigrette with beans. The recipe also calls for sauerkraut.
Cut the beets into cubes, place them in a prepared container and season with vegetable oil, a small amount. Cut the cucumbers into cubes, place them and the beans in a colander to drain the liquid. Cut potatoes and carrots into cubes. Onion - small. At this stage, add all the ingredients to the container with the beets. Salt to taste, season with vegetable oil and mix thoroughly but gently. Vinaigrette (recipe with beans and cabbage) is ready.
Recipe for vinaigrette with beans and corn
This dish is nutritious and satisfying, as ingredients containing a lot of protein are added to it. So, we will 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), the photos confirm the simplicity of the process. Pour water into a saucepan and cook for 45 minutes until softened. After 15 minutes from the start of cooking, place the potatoes in the container. When ready, drain the water, cool the vegetables and cut them into cubes. We peel the carrots, cut them into slices and steam them. After cooling, chop finely. Drain the liquid from the cans of corn, peas and beans. Now mix all the ingredients. Add oil, stir again, and decorate with dill on top.
Vinaigrette with beans: recipe with herring and 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 fillet. For the sauce: two tablespoons of mustard, two egg yolks, two tablespoons of dry white wine, two tablespoons of vinegar, sugar, meat broth, vegetable oil - all two spoons. Wash the carrots, beets and potatoes well, wrap them separately in foil and bake in the oven at 180 degrees for 40 minutes. After cooling, peel and cut into small cubes. Place the ingredients for the sauce in a saucepan, put on fire and cook until thickened, stirring occasionally.
Step-by-step recipes for vinaigrette with beans and sauerkraut, cucumbers, mushrooms, fresh apple
2018-03-14 Marina VykhodtsevaGrade
recipe
Time
(min)
Portions
(persons)
In 100 grams ready-made dish
2 gr.
3 gr.
Carbohydrates
8 gr.73 kcal.
Option 1: Classic vinaigrette salad with beans and sauerkraut
IN traditional version vinaigrette has sour taste, it is very rich and quite filling. Yes, and he is not preparing with green peas, as many are accustomed to doing this. You will have to spend a little time and cook the beans. And so that the process does not drag on, be sure to soak it. The ingredients list lists the weight of the dry beans.
Ingredients
- 100 g beans (dry);
- two beets;
- three potatoes;
- 0.35 kg sauerkraut;
- bulb;
- two carrots;
- two cucumbers;
- 50 ml oil (lean).
Step by step recipe classic vinaigrette with beans
Wash the beans that have been poured in the evening, put them on the stove and boil. If it is well swollen, then the process will not take long. Cool in a colander to drain all the liquid.
You need to cook all the vegetables immediately. Washed carrots and potatoes can be boiled in the same pan. Beets are cooked separately, otherwise they will spoil the taste of other vegetables. Let it all cool, peel off the skin, and cut into small cubes. You can immediately pour the prepared boiled beans if it has already cooled down.
Chop the onion. You can add the cabbage right away, but it’s better to chop it a little too. Transfer to main ingredients. Add a couple of pickles. We also chop them finely, as the product has a pronounced taste.
Stir the salad ingredients dry, then season with vegetable oil. You can take a refined or unrefined product. Sometimes they make a vinaigrette with olive or mustard oil, which is not prohibited.
Beans need to be soaked in water not only to speed up the cooking process, but also to remove harmful substances from the product. The hearth must be changed before putting it on the stove.
Option 2: Quick recipe for vinaigrette with beans (canned)
When choosing canned beans for vinaigrette, it is advisable to take the beans in their juice, and not in tomato sauce. But their color doesn’t matter. White beans more delicate than red, it is smaller in size.
Ingredients
- two beets;
- medium can of beans;
- three cucumbers;
- four potatoes;
- a couple of carrots;
- 0.5 onions;
- oil for refueling.
How to cook quickly
We cook the ingredients that require it (beets and carrots with potatoes). After cooling, peel and chop into cubes. For the salad, take a large bowl or saucepan. Stir in the ingredients.
Open the beans, drain all the liquid from the jar, pour the product into the previously chopped vegetables. Add chopped cucumbers.
Peel a small onion and chop. If there is no salad variety and the vegetable is very “evil”, then you can first pour boiling water over it after slicing, and only then add it to the general mass.
Season the salad with oil, stir, taste for salt.
You can make a salad with feathers green onions. One medium-sized bunch is enough for this amount of vegetables.
Option 3: Vinaigrette with beans and apple
This vinaigrette recipe without sauerkraut, but with apple. It is better to use green varieties of fruit, such as Granny Smith. And to prevent the pieces from oxidizing in the air and spoiling their appearance after cutting, you can find one little trick in the recipe.
Ingredients
- a couple of carrots;
- two beets;
- apple;
- three cucumbers;
- three potatoes;
- bulb;
- 0.5 lemon;
- 150 g boiled beans;
- 0.5 spoons of mustard.
How to cook
Let's start with vegetables. To cool them faster, you can place them under a tap with cold water after cooking. Then we peel, chop the carrots, beets, potatoes into approximately equal cubes, and pour into a bowl.
Add chopped onion, lay out beans. We take pickled cucumbers, chop them and pour them into a bowl with vinaigrette.
Let's start with the apple. If it is small, then take two pieces. Cut the fruit into cubes. If suddenly the apple has a thick and tough skin, then it is better to remove it. Pour the fruit into a bowl, squeeze out the lemon, and mix.
Combine the apple with the rest of the ingredients. Mix butter with mustard. Season the salad, stir, sprinkle with herbs and serve immediately.
Nowadays you can easily buy beets already boiled and even peeled, which significantly reduces the time for preparing the vinaigrette. But you can also prepare it for future use, freeze it, and it will be much cheaper.
Option 4: Low-calorie vinaigrette with beans and sauerkraut
Potatoes are often present in a vinaigrette with beans and sauerkraut. But in fact, it is not always needed there, since it contains starch and is harmful to the figure. It works without it too wonderful salad. We take boiled or canned beans.
Ingredients
- 250 g beans;
- 200 g beets;
- 300 g cabbage;
- two carrots;
- bulb;
- 3 tbsp. l. oils;
- 0.5 bunch of dill;
- 2 cucumbers.
Step by step recipe
Peel the boiled carrots and beets, cut into cubes no larger than half a centimeter, and pour into a bowl. Add chopped onions and cucumbers. We cut them a little thinner than the main ingredients.
Squeeze out the sauerkraut, place it on a board, pick it up with your hand like a bunch of greens, and cut it with a knife. Pour into the bulk of the salad.
Place boiled or canned beans, chopped dill, pour oil and stir. Cover the salad and put it in the refrigerator for half an hour.
If the vinaigrette will be prepared for future use, it is better not to season it, but to store it dry. It is also advisable to avoid onions and herbs, as they quickly wither and speed up the souring of the salad.
Option 5: Vinaigrette with beans and mushrooms
One of the hearty and delicious options vinaigrette with beans. Pickled mushrooms will be used here, the size of the jar is indicated. You will need to take out the product, pour it into a colander and leave for a while to drain all the liquid. This recipe does not add cabbage.
Ingredients
- 0.4 l mushrooms;
- 2 potatoes;
- 2 carrots;
- 2 beets;
- 1 can of beans;
- 1 onion;
- 50 ml oil;
- 1-2 cucumbers.
How to cook
Cook beets with carrots and potatoes. You can prepare vegetables in advance. If they stand and cool well, it will be easier to cut them into neat cubes. Pour the vegetables into a bowl. Immediately add the canned beans, draining all the liquid.
Peel a small onion (can be replaced with feathers), chop thinly and finely, and transfer. Chop a couple of cucumbers and also add to the main ingredients of the vinaigrette.
We are dealing with mushrooms. After all the water has drained from them, you need to cut the product. Of course, these can be cubes, but a salad with plates (slices) looks much more beautiful. If whole closed honey mushrooms are used, then we throw them in whole.
Stir the vegetables with mushrooms, pour oil over the vinaigrette and you’re done! Cool the salad for an hour, then serve.
You can prepare a vinaigrette with fried mushrooms, it also turns out quite interesting taste, but you shouldn’t add a lot of fat in this option. If you don’t want the beets to color the other ingredients, then season them with oil separately, then combine them with the main body of the salad.
Option 6: Delicious vinaigrette with beans and mayonnaise
It is not necessary to prepare the famous salad with vegetable oil, there is interesting options vinaigrette with beans and mayonnaise. To prepare, we use any sauce to your taste, you can even make it yourself.
Ingredients
- 2 beets (cooked);
- 4 potatoes (cooked);
- 300 g of cooked beans;
- 2 carrots (cooked);
- 200 g mayonnaise;
- 80 g onion;
- a clove of garlic;
- greenery;
- 3 cucumbers.
How to cook
Chop the beets, potatoes and carrots and place in a bowl. Pour boiled or canned beans in their juice over them. In the second option, be sure to express all the liquid. If the filling suddenly becomes slippery and looks like jelly, then it is advisable to rinse the beans with cold water.
Peel a medium-sized onion and chop. We also finely chop the cucumbers. Place all this in the vinaigrette and stir.
Season the salad with mayonnaise. After adding the sauce, be sure to taste it and squeeze out a clove of garlic. It will give a slight aroma, but will not greatly affect the taste due to large quantity other ingredients. It is better not to add greens to the total vinaigrette, but to use them for decoration.
Don't like mayonnaise or are confused by its fat content? You can season this vinaigrette with sour cream with the addition of mustard, spices, and lemon juice.
IN Soviet times vinaigrette was a special salad, without which not a single home holiday table could do. But the old days have passed, and with the advent of a large assortment exotic vegetables and fruits, many have forgotten the taste of a wonderful and healthy vinaigrette. Therefore, let’s remember the recipe for how to make a classic vinaigrette (but I’ll also add beans to it), the taste of which will appeal to even the most demanding gourmet.
Cooking according to recipe classic salad vinaigrette with beans is a simple but time-consuming process. And although trade now offers us a large selection of these salads (you can make them), still nothing can replace a tasty and appetizing homemade snack rich in vitamins.
Ingredients:
- Large beets - 1 pc.,
- medium size 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 photo
After washing the potatoes, beets and carrots clean under cold running water, place them in large saucepan. After filling the vegetables with cold water, place the container on the fire. Potatoes and carrots can be cooked in one pan, since they cook for about the same time, and beets in another (make sure that the vegetables are not overcooked). After the vegetables are cooked, drain the boiling water and then place them in cold water. We do this so that in the future the peel will boiled vegetables easily and quickly removed.
After peeling the carrots, potatoes and beets, as well as the onions, cut all the vegetables into small cubes. We cut pickled cucumbers into the same sizes for the vinaigrette. Open a can of beans.
Carefully pour all the chopped vegetables, canned beans into a pre-prepared deep container, add sauerkraut.
After thoroughly mixing all the vegetables, add salt and a few tablespoons to the vinaigrette. vegetable oil according to your taste.
The classic vinaigrette with beans is ready to eat. I wish you and me Bon appetit together with my household, one of whom is eating with all his might, and the second has already reached shortbread, which contains both cottage cheese and raisins!
Today I will present to you another type of classic vinaigrette using as additional ingredient- beans.
You can use boiled or canned, both white and red.
If you have dry beans, then before putting them to cook, soak them in water for several hours, or better yet, overnight.
The recipes are simple and practically no different in preparation from the recipes for our usual vinaigrette.
It is better to boil vegetables - potatoes, beets and carrots in advance so that they cool completely, and if you don’t really want to deal with this process, you can simply buy ready-made ones at any culinary store.
Recipe for a classic vinaigrette with beans
Ingredients:
- Beets – 2 pcs.
- Carrots – 1 pc.
- Pickled cucumbers – 2 pcs.
- Potatoes – 1 pc.
- Sauerkraut – 100 – 150 gr.
- Onion – 1 pc.
- Boiled beans – 150 gr.
- Apple – ½ pc.
- Lemon – ½ pc.
- Vegetable oil
Preparation:
Boil the beets until tender, cool, cut small cube and pour into a deep bowl
To it we add cut into the same cubes salted cucumbers and boiled carrots and potatoes
Squeeze the sauerkraut from the brine and if it in large pieces, then chop, finely chop a small onion to remove excess bitterness, you can pour boiling water over it and drain through a sieve
Finely chop half an apple for juiciness and add beans, you can use canned
Salt to taste and mix everything well
Add the juice of half a lemon and season with vegetable oil
It is best to assemble this vinaigrette just before serving, so that the beets do not color the other components of the salad.
This is so delicious and beautiful salad, Bon appetit.
Delicious vinaigrette with beans and green peas
Ingredients:
- Boiled beets – 3 – 4 pcs.
- Carrots – 1 – 2 pcs.
- Potatoes – 3 – 4 pcs.
- Pickled cucumbers – 5 – 6 pcs.
- Canned beans – 1 b.
- Canned peas – 1 b.
- Greenery
- Pepper
- Vegetable oil
Preparation:
Peel the boiled potatoes, beets and carrots and cut them into small, equal cubes
We also chop the cucumbers into cubes.
Drain the liquid from the peas and pour it into the salad.
We perform exactly the same procedure with beans.
Finely chop the greens, salt, pepper and season with vegetable oil
The vinaigrette is ready, bon appetit everyone!
How to make a vinaigrette with sauerkraut, beans and peas
A very tasty and common recipe for a wonderful vinaigrette, quick, simple, tasty. It is better to boil all vegetables in advance in the evening, and leave the preparation for the next day.
Products:
- Boiled beets – 3 pcs.
- Boiled carrots – 2 pcs.
- Potatoes – boiled – 2 pcs.
- Fresh long cucumber – 1 pc.
- Boiled red beans - 2 tbsp.
- Vegetable oil – 2 – 3 tbsp. l.
- Dill
- Parsley
- Green onion
- Pepper
Preparation:
Cleaning boiled vegetables
We cut all our products into small cubes, finely chop the greens, the quantity according to your taste preference - how much and what kind
Place the chopped ingredients in a deep bowl and mix
Add salt and pepper to taste and season with vegetable oil, preferably sunflower
Bon appetit!
Holiday salad with beans and green apple
Ingredients:
- Red beans - 1 b. (130 gr.)
- Canned peas - 1 b. (130 gr.)
- Red onion - 1 pc.
- Green apple - 1/2 pcs.
- Vegetable oil - 50-70 ml.
- Fresh cucumber - 2 pcs.
- Boiled carrots - 1 pc.
- Pickled cucumbers – 3 – 4 pcs.
- Boiled beets - 1 pc. big
- Greenery
- Pepper
- Vegetable oil
Preparation:
Cut all the vegetables into small cubes, pour a small amount of vegetable oil over the beets so that they do not stain other vegetables.
Grate the apple on a coarse grater
Place in a deep bowl, add beans and peas, finely chopped herbs, salt and pepper to taste
Mix everything thoroughly, season with oil, and distribute in portions
For festive table You can use a small diameter mold
Place salad on each plate in a mold, lightly crush it, then carefully remove the mold and garnish with herbs.
Detailed video recipe for vinaigrette with beans and fresh cucumber
If you have original ones, extraordinary recipes this salad, share in the comments, many readers may find it useful
Place the sauerkraut in a bowl, first squeezing it out of the brine, if any.
Open a can of canned red beans, drain the brine, drain in a colander, rinse well under running water, allow excess water to drain, add to sauerkraut. 
Wash potatoes, carrots and beets well. Place the potatoes and carrots in a saucepan, add water so that it completely covers the vegetables, add a little salt and put on medium heat. Cook the vegetables until tender for about 20-25 minutes. When the vegetables are ready, drain the water and leave to cool completely.
Wrap the beets in foil and bake in the oven for about 40-45 minutes at 180 degrees. Remove the baked beets from the oven without unwrapping and leave to cool in foil.
Peel cooled vegetables - potatoes, carrots and beets - with a knife.
Beets can be quickly cooked in the microwave. To do this, wash the beets well, prick them with a knife in several places, place them in a container suitable for use in microwave oven and bake at 900 W for about 6-7 minutes. Baking time depends on the size of the vegetable.
Cut boiled and peeled potatoes, carrots and beets into small cubes. Add vegetable cubes to a bowl with sauerkraut and beans. 
Wash the apple, cut into four parts, peel the peel with a knife and cut out the seed core. Cut the peeled apple into small cubes, the same size as the vegetables. Add apple cubes to a bowl with vegetables and sauerkraut.
On a note
For this salad, it is better to use sweet and sour apples.
Open the jar of olives, drain the liquid, discarding the contents of the jar in a colander. Cut the olives into 2 halves and add to the vegetables. 
Peel the onions and rinse with cold water along with the green onions. Finely chop two types of onions and add to the container with the remaining ingredients for the vinaigrette. 
Pour required amount vegetable oil, salt and black pepper ground pepper to taste, stir well and let sit for 15 minutes. 
Place the vinaigrette in a salad bowl and serve. Bon appetit!
