Salad of fish, beans and peppers. Salad with red beans and fish

The good thing about a salad with canned beans is that you don’t need to fuss with such beans for a long time. Whether it is red or white does not really matter, such things are chosen solely to your taste.

You can choose beans in tomato sauce and then you won’t have to think about dressing the future salad. These beans especially go well with meat - beef or chicken.

Canned beans give you energy, and they retain about 80% of the nutrients after canning. It is not particularly suitable for strict diets due to the fact that it takes a long time to digest, but it can be safely consumed during fasting.

How to prepare a salad with canned beans - 15 varieties

For lovers of canned fish - salad with tuna and beans.

Ingredients:

canned tuna - 1 can
tomato - 1 pc.
cucumber - 1 piece
salad - 200 g
onion - 1 pc.
lemon - 1 pc.
vegetable oil

Preparation:

Rinse beans in clean water.
Drain the juice from the tuna and mash a little with a fork.
Chop the salad into large pieces.
Cut the tomato and cucumber into large cubes.
Cut the onion into thin feathers.
Mix all products and season with vegetable oil.
Add salt to your taste and sprinkle with lemon juice.

Salad with canned beans and sweet corn "Mood"

The salad is filled with all kinds of vitamins. A very healthy and tasty dish.

Ingredients:

white beans - 1 can
red beans - 1 can
corn - 1 can
white cabbage - 300 g
tomatoes - 3 pcs.
mayonnaise
greenery

Preparation:

Shred the cabbage into medium pieces.
Cut the tomatoes into large cubes.
Mix all the above ingredients, first draining the juice from the canned food.
Add salt to your taste and season with mayonnaise.
Decorate the finished salad with herbs.

Quick salad with olives. Ham from any meat is suitable for this dish.

Ingredients:

red beans - 1 can
ham - 200 g
bell pepper - 2 pcs
olives - 1 jar
mayonnaise
salt, spices

Preparation:

Cut the ham into small strips.
Cut the pepper into cubes.
Cut the olives into neat rings.
Mix all ingredients, including beans.
Season with mayonnaise and add spices to your taste.

Salad with canned beans "Suharik"

The name speaks for itself: a delicious crunchy salad with added cheese that will delight the whole family.

Ingredients:

canned beans - 1 can
corn - 1 can
crackers - 100 g
processed cheese - 100 g
garlic - 3 cloves
mayonnaise
greenery

Preparation:

Cut the processed cheese into large cubes.
Squeeze the garlic through a garlic press.
Drain juice from beans and corn.
Mix all products in a salad bowl.
Add salt, spices to taste and season the salad with mayonnaise.
Decorate the dish with crackers and herbs.

You should add croutons to the salad right before serving so that they do not get soggy when they come into contact with mayonnaise.

Salad with canned beans "Rainbow"

Multi-colored salad with orange slices. This dish can be safely placed on the holiday table.

Ingredients:

canned beans - 400 g
corn - 400 g
orange - 300 g
lemon - 1 pc.
tomatoes - 500 g
bell pepper - 100 g
red onion - 1 piece
greenery

Preparation:

Cut the orange into small cubes.
Cut tomatoes and peppers into small cubes.
Finely chop the onion.
Mix all ingredients with beans and corn.
Add salt and cumin to your liking.
Add lemon juice to the prepared salad and garnish with herbs.

Salad with canned beans "Barsky"

The recipe contains chicken and eggs. Thanks to this, the salad is very satisfying and is perfect as a second salad on the dinner table.

Ingredients:

beans - 200 g
chicken - 300 g
eggs - 3 pcs
potatoes - 2 pcs
mayonnaise - 150 g
greenery
salt, spices

Preparation:

Boil chicken fillet and cut into cubes.
Boil the potatoes in their skins, then peel and cut into cubes.
Drain the juice from the beans.
Finely chop the greens.
Mix all the ingredients and season the salad with mayonnaise.
Add salt and garnish with herbs.

Salad with canned beans "Georgian style"

A Lenten salad that only takes a few minutes to prepare.

Ingredients:

beans in tomato - 1 can
garlic - 3 cloves
crackers - 200 g
greenery
salt and spices

Preparation:

Place the beans in the tomato into a salad bowl. Season with black and red pepper and stir.
Cut the garlic into very small cubes.
Finely chop the greens.
Add garlic and herbs to the beans.
Mix everything thoroughly.
Sprinkle the salad with croutons.

Korean carrots are added to the salad, so this dish is intended exclusively for amateurs.

Ingredients:

canned beans - 1 can
Korean carrots - 200 g
onion - 1 pc.
garlic - 2 cloves
soy sauce
greenery
salt, spices

Preparation:

Free beans from juice.
Fry the onion in vegetable oil.
Mix beans with onions and Korean carrots.
Season the salad with a small amount of soy sauce.
Add spices to your taste.

Soy sauce tends to be quite salty, so taste the salad before adding salt if necessary.

This dish can be safely prepared by those who are fasting. You will need a minimum of products, which, moreover, a good housewife will always have in stock.

Ingredients:

canned beans - 1 can
pickled cucumbers - 3 pcs.
onion - 2 pcs
apple cider vinegar - 3 tbsp. l.
vegetable oil - 3 tbsp. l.
salt, sugar, spices
greenery

Preparation:

Cut the onion into thin half rings and pour in vinegar. Add sugar and stir. Leave to marinate for a while.
Cut pickled cucumbers into large slices.
Finely chop the greens.
Mix all ingredients and add garlic.
Salt and spices to taste.
Decorate the salad with greens.

The dish contains a large number of ingredients; moreover, it is a warm salad that will surprise any gourmet with its taste.

Ingredients:

canned white beans - 1 can
mushrooms - 300 g
canned peas - 1 can
onion - 1 piece
walnuts - 70 g
green onion - 3 feathers
garlic - 2 cloves
vegetable oil
salt pepper

Preparation:

Rinse beans in cold water.
Chop the onion into small cubes and fry in a frying pan for three minutes.
Chop the mushrooms and add to the pan with the onions. Continue roasting for another four minutes.
Next, add beans to the pan and simmer all together for 5-7 minutes.
Grate the garlic on the finest grater.
Chop the nuts into small crumbs.
Mix all ingredients and season with vegetable oil.
Add salt and pepper to taste, garnish with herbs.

A great everyday recipe for seafood lovers.

Ingredients:

canned beans - 450 g
crab sticks - 250 g
tomatoes - 250 g
bell pepper - 1 piece
cheese - 100 g
garlic - 1 clove
mayonnaise

Preparation:

Cut the bell pepper into strips.
Rinse the beans under cold water.
Grate the cheese on a medium grater.
Cut the tomatoes into cubes.
Mix all products and season with mayonnaise.
Add garlic, salt and pepper.

A very tasty and satisfying salad thanks to the addition of liver.

Ingredients:

beans - 300 g
liver - 200 g
carrots - 3 pcs.
onions - 2 pcs
butter - 30 g
mayonnaise
greenery
salt pepper

Preparation:

Cook the liver and cool. Then cut into thin strips.
Cut the onion into small cubes.
Grate the carrots on a medium grater.
Melt butter in a frying pan. Fry carrots and onions on it.
Season the finished dish with mayonnaise.
Add salt to taste and garnish with herbs.

A very easy salad to prepare. Quite filling thanks to the addition of crab sticks.

Ingredients:

canned red beans - 200 g
smoked cheese - 100 g
crab sticks - 200 g
apples - 2 pcs
mayonnaise
salt pepper

Preparation:

Cut crab sticks into large cubes.
Finely chop the smoked cheese.
Cut the apples into medium cubes.
Mix all ingredients together with beans.
Season the dish with mayonnaise and add salt and pepper to taste.

Fish salad is an excellent part of the holiday table.

Ingredients:

canned beans - 1 can
herring fillet - 300 g
sauerkraut - 500 g
onion - 100 g
vegetable oil - 5 tbsp. l.
greenery
salt pepper

Preparation:

Cut the herring fillet into small cubes.
Chop the onion into small cubes and fry in vegetable oil.
Mix pieces of herring with onions, beans and sauerkraut.
Add salt and pepper to the salad and garnish it with herbs.

An interesting recipe, but not at all complicated. The main feature of this salad is pieces of bread fried with garlic.

Ingredients:

beef fillet - 400 g
canned beans - 300 g
cucumbers - 200 g
loaf - 3 slices
garlic - 3 cloves
vegetable oil
salt, spices

Preparation:

Boil the beef and cool. Then, cut into large cubes.
Cut the loaf slices into cubes. Fry them in vegetable oil with garlic.
Cut the cucumbers into small cubes.
Mix all ingredients and add canned beans.
Season the salad with mayonnaise and add spices.
Garnish the dish with garlic croutons.

Ingredients:

Cod or pollock - 800 grams.
Lettuce - 1 bunch.
Eggs - 3 pcs.
Bell pepper - 1 pc.
Onion - 1 pc.
Tomatoes - 1 pc.
Canned beans - 2-3 tbsp. l.
Pickled cucumber - 1 pc.
Olives.
Parsley - 2-3 sprigs.
Vegetable oil - 1-2 tbsp. l.
Apple cider vinegar - 1 tbsp. l.
Mustard - 1 tsp.
Salt and pepper.

Boiled fish salad is a simple appetizer, but very tasty and healthy. Unlike canned, salted and smoked fish, boiled fish retains more microelements necessary for humans, and it does not contain carcinogens or excess fats resulting from frying.

You can make many salads from boiled fish; the fishy taste goes well with most foods: fresh and boiled vegetables, rice, eggs, cheese, seafood, even fruits. The fish itself can be anything, although preference should be given to marine species: cod and salmon species, tuna, herring.

Boiled fish on the daily menu

A delicious salad with boiled fish, included in the daily menu, can improve your well-being due to the high content of omega-3 fatty acids in the main ingredient, which are not themselves produced in the body, but only come with food. With their help, you can reduce the amount of cholesterol in the blood, improve brain function and cardiovascular system.

Fresh fatty boiled fish contains the most omega-3 acids, which is why salads made from it are the healthiest. Fish also contains a lot of vitamins A and D, fluorine and iodine, which has a beneficial effect on metabolism and allows you to avoid many diseases caused by hormonal imbalance.

A salad with boiled fish, red or white, is also a dietary dish, rich in protein, but easily digestible. Fish, unlike meat or poultry, is digested twice as fast and does not leave a feeling of heaviness.

The calorie content of boiled fish salad is low, depending on the type, it ranges from 99 to 180 kcal per 100 grams of product; for example, a salad with boiled fish and carrots is ideal as a light dinner for anyone watching their figure. To increase the nutritional value of such snacks, be sure to add a lot of fresh herbs, especially dill, which goes well in taste with boiled fish.

There are a lot of recipes for salads with boiled fish; fish snacks can and should be eaten every day and they will take pride of place on the holiday table. Preparing such dishes is simple, quick and inexpensive.

A classic fish salad can be prepared from the most affordable products: boiled fish (cod or pink salmon), carrots and onions; the recipe can be changed at your discretion and you can add ingredients to it to taste, for example, rice or bell peppers, potatoes or cucumbers.

Salad with carrots and onions is best prepared from firm boiled fish, such as salmon, pink salmon or cod. The dressing is of great importance; it is what gives the dish sophistication and versatility; boiled fish salad is prepared with vegetable oil or its mixture with vinegar, mayonnaise or sour cream sauce. For piquancy, you can add garlic, cumin, spicy herbs, horseradish or mustard.

Thanks to recipes with photos, you can prepare different salads with boiled fish every day, delighting yourself and your loved ones with tasty but healthy dishes.

Preparation

A salad with boiled fish and eggs and beans is ideal for breakfast or lunch; this protein dish will charge you with energy for the whole day, and its fresh and juicy taste will lift your spirits.

First, clean the fish and place it in boiling salted water. Cook until tender (about 20 minutes), then cool and separate from the bones. Cut the pulp into cubes.
Hard-boil the eggs, cool them and peel them, then chop them with a fork or grater.
Chop the onion as finely as possible.
Remove seeds from pepper and tomato and cut the pulp into medium cubes.
Finely chop the pickled cucumber.
Combine all ingredients in a deep salad bowl, add canned beans and halved olives.
Separately mix the dressing from vegetable oil, vinegar and mustard. Pour it over the salad, add salt and pepper, and mix thoroughly.

It is better to serve the salad with boiled fish in portions, as in the photo; to do this, put lettuce leaves on separate plates (you can tear them with your hands), and then put the mixture on top. Top the salad with coarse sea salt and sprinkle with freshly ground black pepper. You can decorate with boiled egg quarters.

Options

From boiled fish you can prepare warm salads with potatoes, pasta or rice. These dishes are typical of Italian cuisine. The recipe for potato salad with boiled red or white fish is classified as simple; even an inexperienced housewife can prepare the dish, spending a minimum of time.

The fish or fillet should be boiled in salted water, then removed, if necessary, cleaned of bones and sprinkled with fresh or dried oregano. At this time, boil the potatoes, peel them and cut them into cubes. Grind the fish, mix with potatoes and sprinkle with green onions or basil. A mixture of olive oil, wine vinegar and salt is used as a dressing.

A salad with boiled fish and rice is prepared using the same principle. To ensure that the snack is not dry, you should add juicy ingredients: sweet peppers and red onions, green peas or corn. You can dress the salad with mayonnaise with the addition of garlic or other spices to taste.

For your holiday table, you can prepare a hearty and surprisingly tasty puff salad with boiled fish and cheese. The layers are laid in the following order: grated boiled potatoes, chopped fish, grated boiled carrots, chopped egg whites, grated cheese.

All layers are coated with sauce, but it is better to use tartar instead of mayonnaise. You can prepare it from two boiled and one raw yolks, vegetable oil, mustard, lemon juice and mashed green onions.

All ingredients are mixed until smooth, and at the end add chopped pickles or capers, salt and pepper.

A salad with boiled fish will be tastier if you cook it with fried or pickled onions, add horseradish and mustard. To decorate dishes, you can use greens, boiled carrots, fresh cucumbers, and caviar.

To diversify your usual diet with an interesting and not quite ordinary dish, prepare a salad with canned beans. The main ingredient of the treat contains a huge amount of useful microelements, and therefore fits perfectly into the correct winter menu. Making this salad is very simple and quick if you have a couple of good recipes in stock.

A tasty, lean and very spicy dish. To prepare it you will only need 15 minutes of free time.

Grocery list:

corn – 1 b.;
garlic – 1 clove;
crackers - 1 package;
mayonnaise or sour cream – 45 g;
cilantro or parsley - a bunch.

Stages of work:

To make a salad with beans and croutons, first wash the greens, remove excess moisture with a towel, and chop into small pieces.
In a deep container, combine the crackers with canned beans, from which the liquid must first be drained.
Add corn, a clove of garlic passed through a press, and herbs.
Mix the ingredients.
We add mayonnaise to the salad only before serving, otherwise the crackers will soften and the taste of the treat will be completely different.

Advice. It is better to take crackers with the flavor of salami, bacon or some kind of smoked meat.

With red canned beans

The color of the main ingredient is not particularly important. But the Minutka salad with canned red beans will look very original. It is important to use legumes exclusively in their own juice. The tomato sauce option is not suitable for this recipe.

Components:

boiled pork – 310 g;
crackers – 1⁄2 pack;
pickles – 2 pcs.;
mayonnaise sauce - 3.5 tbsp. l.

Cooking steps:

We cut the meat into strips, as well as pickles.
Remove the brine from the beans.
Mix boiled pork, the main ingredient and cucumbers in a deep container.
Season the salad with sauce and mix the ingredients.
5 minutes before serving, add the crackers and mix everything again.

With Chiken

The following recipe will help you prepare a salad rich in protein, suitable even for those on a strict diet.

Required components:

chicken fillet – 2 pcs.;
canned beans – 1 b.;
sour cream – 3 tbsp. l.;
garlic – 2 cloves;
walnuts – 125 g;
salt, ground pepper - a pinch.

Stages of work:

Wash the chicken fillet and cook for 20 minutes in lightly salted water. When the product has cooled, cut it into strips across the grain.
Dry the nuts in the microwave or oven, then crush them with a rolling pin to form small granules.
Pass the garlic through a press.
Remove liquid from beans.
Place all ingredients in a deep container, season with mayonnaise and a small amount of pepper.

Important! Since the salad with beans and chicken turns out to be very satisfying, it can be served as a full meal.

White bean salad

Another great treat, perfect for any occasion. Salad with white beans looks original when complemented with boiled eggs and fresh herbs.

canned white beans – 1 b.;
eggs – 2 pcs.;
garlic – 1 clove;
walnuts – 55 g;
mayonnaise – 3 tbsp. l.;
apple cider vinegar – 1⁄2 tsp;
parsley - a bunch;
salt – 4 g;
sugar – 10 g.

Stages of work:

We remove the beans from the brine and pour them into a salad bowl.
Boil the eggs hard. When cool, cut into small cubes.
Grind the nuts in a blender or using a rolling pin. Add to the beans.
Make the dressing: mix garlic, mayonnaise, sugar, apple cider vinegar and a little salt in a cup. Mix thoroughly, leave the resulting mixture for 5-10 minutes.
Combine the salad with the dressing and sprinkle the dish with fresh parsley on top.

It is better to serve the treat to the table only 10 minutes after preparation, so that all its components are well soaked.

With added corn

For those who cannot imagine a real winter salad without sweet corn, there is an excellent recipe. Ideal as a complement to meat or fish dishes.

Required ingredients:

canned beans – 430 g;
canned corn – 210 g;
cilantro - a couple of sprigs;
garlic – 2 cloves;
rast. oil – 2 tbsp. l.;
apple cider vinegar – 1 tbsp. l.;
salt - a pinch.

Stages of work:

Beans can be used in any color. Drain the brine from the product and place it in a deep container.
We do a similar procedure with corn, adding it to the beans.
Grind the garlic through a press, chop the cilantro into small elements with a knife.
Add everything to the main salad.
We season them with oil, apple cider vinegar, and spices. Pour it over the treat and stir.
Place the resulting salad in the refrigerator for at least 30 minutes to marinate a little.

Advice. The amount of garlic can be changed if you need to make the dish more spicy.

Salad with canned beans and sausage

Do you want to make a classic dish more tasty, aromatic and beautiful? Vary its composition with salami or cervelat. One small nuance - it is better to add a soft meat component to a salad with red beans and sausage, otherwise it will be difficult to chew it.

canned red beans – 1 b.;
smoked sausage – 210 g;
hard cheese – 110 g;
eggs – 3 pcs.;
fresh tomatoes – 2 pcs.;
garlic – 2 cloves;
mayonnaise – 3 tbsp. l.;
fresh herbs - a couple of sprigs.

Stages of work:

Boil hard-boiled eggs in advance - at least 10 minutes. When cool, peel and cut into small cubes.
Pour boiling water over the tomatoes, peel and chop.
We peel the sausage from the film and cut it in the same way as tomatoes.
Remove marinade from beans.
We combine the prepared products.
We pass the garlic through a press and grate the cheese on a fine grater.
Add half the resulting volume of cheese and garlic to the salad. Mix the ingredients.
Add a few spoons of mayonnaise and stir again.
Pour the salad onto a plate, sprinkle the remaining cheese on top, and then decorate with chopped fresh herbs.

Important! Instead of mayonnaise, you can use not too fatty sour cream or thick cream. In this case, you will have to add a pinch of salt to the treat.

With champignons

A healthy and satisfying salad with mushrooms will be an indispensable treat at any feast.

Ingredients:

canned beans (red) – 1 b.;
champignons – 520 g;
mayonnaise – 125 g;
sweet onion – 1 pc.;
parsley – 1 bunch;
lemon juice – 55 ml;
leek – 55 g;
peppercorns – 4-5 pcs.;
bay leaf – 1-2 pcs.;
thyme - sprig;
salt and pepper - to taste.

Stages of work:

Remove the marinade from the beans, rinse them in cold water, then drain them in a colander.
We clean the champignons from contaminated areas, then pour boiling water over them and send them to cook. Add bay leaf, allspice, leeks and a little thyme. After a few minutes, add a small amount of salt. After 15 minutes, drain the water, cool the mushrooms, and then cut into slices.
In a deep bowl, mix beans with champignons. Add onion, chopped into thin half rings. It's better to take a red onion.
Add chopped parsley. Mix the ingredients.
Make a sauce from mayonnaise, lemon juice, and a pinch of freshly ground pepper.
Combine the dressing with the main ingredients. Place the resulting salad in the refrigerator for 30-50 minutes. Pour into beautiful transparent bowls and serve.

List of components:

beans (red) – 1 b.;
pickled cucumber – 1 pc.;
eggs – 3 pcs.;
red onion – 125 g;
sour cream – 4 tbsp. l.;
parsley - a few sprigs;
salt.

Stages of work:

We remove the main ingredient of the dish from the marinade and rinse it in running water.
Peel the onion, cut into half rings and place in boiling water for a minute. This will help rid the ingredient of excess bitterness. Then rinse in cold water and drain in a colander.
Boil the eggs for at least 10 minutes, cool, then peel and cut into small cubes.
Cut the cucumbers into small strips.
Place all the ingredients in a salad bowl, add chopped parsley, season with sour cream and a pinch of coarse salt. Mix the ingredients, then pour onto serving plates and serve to guests.

canned beans – 1 b.;
onion – 50 g;
carrots – 85 g;
garlic – 5 cloves;
dill – 50 g;
rast. oil – 45 ml;
sugar – 2 tsp;
salt – 2 tsp;
ground pepper – 1 tsp;
vinegar – 10 ml.

Stages of work:

Drain the marinade from the beans and place in a colander.
We grate the peeled carrots on a special “Korean” grater. Add salt, sugar, pressed garlic and ground black pepper.
Cut the onion into small cubes and sauté in vegetable oil until brown. We catch the frying with a slotted spoon and throw it away, and leave the aromatic oil to cool.
Season the carrots with vinegar and “onion” oil, add the beans. Add chopped dill.
Mix the ingredients and taste the resulting composition. If necessary, adjust the acidity of the salad with salt and vinegar.
Now the dish needs to marinate. This will require 2 hours in a cold place.

Salad with canned white beans will be an excellent decoration for your table. This salad, as a rule, is prepared very quickly, because the most important ingredient is already ready.

White beans are used a lot in Turkish and Mexican salads. Moreover, it would seem that the ingredient is the same, but the taste clearly shows how different these countries are. So even if you make two white bean salads, they will be very different.

And so that the cloying taste of canned bean juice does not interfere with the salad, be sure to rinse the canned beans before cooking. To prevent excess liquid in the salad, place the beans in a sieve or colander.

How to make salad with canned white beans - 15 varieties

A very tasty salad that you can always whip up. The main thing is to pre-cook the beans.

Ingredients:

Onion - 1 pc.
Sweet pepper - 1 pc.
Butter - 100 g
Garlic - 4 teeth.
Vegetable oil
Tomato paste
Vinegar.

Preparation:

Peel the onion and grate it on a fine grater. Peel and grate the garlic. Finely chop the greens.

Peel the pepper from seeds and finely chop. Mix cooked beans, pepper, wine vinegar, tomato paste, vegetable oil, wine vinegar, onion, garlic, and herbs. Mix everything well and put it in the refrigerator to cool.

Bon appetit.

Piyaz is a traditional Turkish salad that is not only very filling, but also very tasty.

Ingredients:

Canned white beans - 500 g
Green onions
Parsley
Tomato - 1 pc.
Chicken eggs - 2 pcs.
Olives - 10-15 pcs.
Juice of half a lemon

Preparation:

Pour a glass of vinegar over the beans. Finely chop the tomato. Boil the eggs hard. Finely chop the greens. The beans should be soaked in vinegar, this will take about 15-20 minutes. Then drain the beans in a colander; as soon as the excess liquid is gone, place the beans in a salad bowl. Mix all the ingredients in a salad bowl, add salt, oil and lemon juice. Decorate the salad with large pieces of eggs and olives.

Preparing this salad, as well as eating it, is a pleasure.

Ingredients:

Pickled cucumber - 4 pcs.
Carrots - 1 pc.
Eggs - 3 pcs.
Onion - 1 pc.

Preparation:

Boil the carrots, peel and cut into small pieces. Peel the onion and chop into small cubes. Cut the cucumbers into small pieces. Boil the eggs hard, peel and cut into small cubes. Mix all ingredients and season with mayonnaise.

Bon appetit.

A very hearty and simple salad for bean lovers.

Ingredients:

Sausage - 200 g
Onion - 1 pc.
Hard cheese - 50 g
Cucumber - 1 pc.
Greenery

Preparation:

Cut the sausage into cubes. Three cheeses on a coarse grater. Place the beans in a colander to drain the juice. Peel the onion and cut into small cubes. Finely chop the cucumber. We chop the greens. Mix all ingredients and season with mayonnaise.

Bon appetit.

This salad can be served for lunch or dinner on a weekday, or you can decorate it and serve it on a holiday table.

Ingredients:

Beijing cabbage - 1 pc.
Eggs - 4 pcs.
Cucumbers - 2 pcs.
Canned white beans - 1 pc.

Preparation:

Boil the eggs hard. Finely chop the Beijing cabbage. Cut the cucumbers into cubes. When the eggs have cooled completely, peel them and cut them into small cubes. Mix all ingredients and season with mayonnaise.

Bon appetit.

A beautiful and very tasty dish, which is also very quick to prepare.

Ingredients:

Purple onion - 0.5 pcs.
Canned white beans - 250 g
Canned tuna - 200 g
Cherry tomatoes - 10 pcs.
Greenery
Juice of half a lemon
Mustard - 10

Preparation:

Cut the purple onion into feathers.

We separate the tuna into fibers. Rinse the beans in cold water. Cut cherry tomatoes in half. Wash and dry the greens. Finely chop the greens. Mix mustard, butter, lemon juice, pepper, salt and mix everything well. Season the salad with the sauce. Bon appetit.

Bon appetit.

To make this salad even tastier and juicier, mix sour cream and mayonnaise in equal proportions.

Ingredients:

Chicken breast - 100g
Canned white beans - 200 g
Potatoes - 2 pcs.
Carrots - 1 pc.
Onion - 1 pc.
Eggs - 3 pcs.

Preparation:

First of all, let's prepare the ingredients. To do this, boil chicken fillet, beans, potatoes and eggs. After cooling completely, separate the chicken fillet into fibers and fry in a small amount of oil. Peel the potatoes and cut them into small cubes. Peel the eggs and cut them into small cubes. Peel the carrots and grate them on a coarse grater. Peel the onion and cut into small pieces. Finely chop the greens. Mix all the ingredients and season with mayonnaise and sour cream. If desired, the salad can be salted and peppered.

Bon appetit.

For a salad to be tasty, it is not necessary to use any exotic ingredients; it is enough to combine the most delicious and fresh products in it.

Ingredients:

Celery stalks - 100 g
Carrots - 100 g
Canned white beans - 100 g
Purple onion - 0.5 pcs.
Garlic - 50 g
White onion - 100 g
Vinegar

Preparation:

Peel the carrots and cut them into thin, thin strips. Cut the celery into half rings. We clean the white and purple onions and cut them into feathers. Mix all ingredients in one salad bowl and season with vinegar and oil

The salad is simple and not original, but it is very filling.

Ingredients:

Red beans - 100 g
Canned white beans - 100 g
Parsley - 1 bunch
Dill - 1 bunch
Green onions - 1 bunch
Garlic - 2 teeth.

Preparation:

As you know, beans take a very long time to cook. To reduce cooking time, you can soak it overnight in filtered clean water. Then rinse and put on fire to cook. While the beans are cooking, finely chop the greens. You can add more garlic, or you can omit it altogether. Place the canned white beans in a colander to drain the juice.

After the beans have cooled, mix them with herbs, add garlic, salt and pepper. Season the salad with oil.

Bon appetit.

Mexican salad in the best traditions of Don Carlos.

Ingredients:

Canned white beans - 100 g
Corn - 100 g
Black beans - 100 g
Red beans -100 g
Red pepper - 1 pc.
Green pepper - 1 pc.
Red onion - 1 pc.
Lemon
Sugar - 20 g
Cumin
Red pepper
Cilantro

Preparation:

You can use canned or fresh beans. Then the beans need to be boiled. In any case, put the beans and corn in a colander. Finely chop the onion. Peel the pepper from seeds and cut into cubes. Mix all the ingredients.

Now let's prepare the sauce.

Roll out the lime and squeeze the juice out of it. Squeeze the juice from a quarter of a lemon too. Mix lemon and lime juice with butter. Grind the cumin, cumin and red pepper in a mortar and add to the sauce. Crush the garlic and add to the sauce. Mix everything well, add sugar and mix well again. Remove large pieces of garlic from the sauce and season the salad.

Bon appetit.

A very simple and tasty salad from the category of a guest on the doorstep or porridge from an ax.

Ingredients:

Carrots - 1 pc.
Onion - 1 pc.
Pickled cucumbers - 5 pcs.
Garlic
Crackers

Preparation:

Place the beans in a colander to drain the liquid. Cut the onion into small pieces. Three carrots on a coarse grater. Pour a little oil into a frying pan and fry the onions and carrots until soft. Cut the cucumbers into small pieces. Mix all the ingredients.

Season with mayonnaise and add garlic.

Add crackers before serving so that they do not lose their taste.

Bon appetit.

The name of the salad comes from the colorful appearance of the lettuce.

Ingredients:

Canned white beans - 300 g
Canned red beans - 300 g
Canned corn - 200 g
Tomatoes - 2 pcs.
Cabbage - 300 g
Greenery

Preparation:

Place the canned food in a colander. Cut the tomato into cubes. Finely chop the cabbage. Mix all the ingredients. Chop the greens and add to the salad. Season the salad with mayonnaise and salt.

Mix well.

Bon appetit.

A very characteristic and incredibly tasty salad.

Ingredients:

Canned white beans - 200 g
Beef - 300 g
Cilantro - 1 bunch
Garlic - 3 teeth.

Preparation:

To make the salad especially tasty, boil the beef with spices. First, clean the meat from films and excess fat, fill it with water and add allspice, bay leaf, salt, and thyme. Cook the meat until cooked, periodically skimming off the foam. Place the beans in a colander and then transfer them to a salad bowl. After cooling completely, cut the meat into cubes. Finely chop the garlic. Finely chop the greens. Season the salad with mayonnaise and mix well.

Bon appetit.

A very tender and tasty salad that will brighten up your holiday table.

Ingredients:

Pear - 2 pcs.
Canned white beans - 1 can
Chicken breast - 200 g
Greenery

Preparation:

Chicken breast must be boiled until cooked.

To make the chicken in the salad even tastier, cook it with bay leaf and allspice.

After cooling completely, separate the meat into fibers. Place the beans in a sieve and let the juice drain. Core the pear. Cut the pear into small cubes. Finely chop the greens. Mix all ingredients and season with mayonnaise.

A very interesting option for preparing a salad with canned fish. Tasty, simple and not expensive.

Ingredients:

Canned white beans - 1 can
Fresh cucumber - 1 pc.
Potatoes - 2 pcs.
Yellow pepper - 1 pc.
Greenery
Sardinella - 1 jar
Salad leaves

Preparation:

Boil the potatoes.

You can cook potatoes faster. We put the potatoes in a salafan bag, make punctures and tie them. Place the bag in the microwave and turn it on for 10 minutes.

Cut the cucumber into thin strips. Cut the pepper into cubes. Rinse the beans in running water and place in a colander to remove excess liquid. Wash the lettuce leaves and tear them into small pieces. Finely chop the greens. Mash the fish in a jar with a fork. Mix all ingredients and season with oil. Bon appetit.

We present to your attention a recipe for a hearty and tasty salad with beans and canned fish. The appetizer is good for its versatility: it can be used as a complement to main courses or eaten on its own. Since bean dishes are distinguished by their nutritional value, this salad can be taken to work as lunch. It doesn’t take much time to prepare the snack – the process takes no more than half an hour.

As a dressing, you can use mayonnaise with any percentage of fat content or aromatic vegetable oil. Pickled onions can be replaced with fried ones, then the dish will be even more satisfying, but the sourness that gives the salad its originality will go away. For those who do not like canned fish, boiled or baked fish is an excellent alternative.

Taste Info Fish salads

Ingredients

Canned fish - 1 can;
Canned white beans - 300 g;
Pickled cucumber - 1-2 pcs.;
Boiled chicken eggs - 2-3 pcs.;
Shallots - 2 pcs.;
Apple cider vinegar - 2 tbsp. l.;
Sugar - 2 tsp;
Mayonnaise - to taste.

How to prepare a salad with beans, canned fish and cucumbers

First of all, you need to prepare the onion, because... The marinating process takes some time. Peel and rinse the vegetable, then cut it into small cubes.

Place the chopped onion in a small deep container, pour in apple cider vinegar and add sugar. Set aside for 10-15 minutes. This time is enough for the onions to marinate well.

Open the can of canned beans and place in a sieve to remove excess liquid. When all the brine has drained, transfer the beans to a deep bowl in which the salad will be stored.

The most suitable canned fish for snacks are saury or sardine in oil. Open the jar and transfer its contents to a separate bowl. Using a fork, thoroughly mash the fish pieces into a paste. Combine the prepared canned food with beans. If the fish pieces are small, you don’t need to knead them.

Chop the pickled cucumbers into thin strips and add to the rest of the ingredients.

Peel and rinse boiled eggs. Cut them into small cubes and add to the salad.

Drain the marinade from the onion and squeeze it thoroughly with your hands, then place it in a common container.

Season the salad with mayonnaise and mix thoroughly. If desired, you can add finely chopped fresh dill or parsley.

Divide the salad with canned fish and beans into serving bowls and serve. Crispy dark bread croutons go well with the appetizer. Bon appetit!