Salad with canned white beans and cabbage. Super salad with beans and cauliflower - benefits with taste. Variety of salads with beans

White cabbage goes well in dishes with many gastronomic products. And in winter and early spring you can’t live without this vegetable, especially if you watch your diet.

Today we will prepare a lean salad with beans and cabbage, which has high energy value and low calorie content. For dressing we will use vegetable or olive oil. Outside of Lent, you can use low-calorie sour cream or natural yogurt as a dressing.

For piquancy, we will add chopped garlic and ground pepper.

Since beans contain a huge amount of protein, which is equivalent in nutritional value to meat protein, it is recommended to include this product in the Lenten menu as often as possible.

Recipe for vitamin salad with cabbage and canned beans

Ingredients:

• white cabbage – 150 g;
• fresh cucumber – 1 piece;
• canned white beans – 150 g;
• red onion – 1 piece;
• garlic – 1 clove;
• salt;
• ground pepper;
• vegetable oil;
• any greens.

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In order to boil white beans, first soak them in cold water for 3-4 hours, then drain the water, fill the beans with fresh water and cook over low heat for about 1 hour (cooking time largely depends on the type of beans, make sure that the beans not overcooked). At the end of cooking, add salt to the water and beans.

Finely chop the white cabbage, add a little salt and mash well with your hands.

Boil the eggs, add cold water and let cool. Peel and cut into small pieces. Cut fresh cucumber into small cubes. Add eggs and cucumber to the cabbage and beans salad.

Also add peeled, finely chopped onions, mayonnaise to the salad, salt and pepper everything.

Mix the salad thoroughly but gently.

Place a wonderful, tasty salad with beans and cabbage in a salad bowl, garnish with herbs and serve immediately. The salad should be prepared for one time only.

Enjoy your meal!

Ingredients for cooking:

• White beans - about half a kilogram;
• Onions - 100 gr;
• Cauliflower - 250 gr;
• Garlic - 2 cloves;
• Dill (greens) - a bunch;
• Vegetable oil about 2 tbsp. false;
• Salt and spices as desired.

Salad with beans and cabbage, despite the relative ease of preparation, is not as common on the tables of modern people as, for example, the notorious Olivier or herring under a fur coat. And in vain. After all, the value of such a salad is difficult to overestimate. The main ingredient of this dish is beans. A few lines about her.

No ordinary bean

The homeland of the type of bean that is most often used as food is Latin America. The Aztecs also prepared various dishes from it. Its seeds are rich in vitamin B9 or folacin, which is useful for pregnant women insofar as it is involved in the synthesis of nucleic acids, which carry genetic information.

This vitamin also maintains the normal number of red blood cells in the blood. Positively affects hemoglobin levels. Another component is pantothenic acid (vitamin B5), the deficiency of which leads to metabolic disorders in the body. Beans also contain essential calcium, zinc, magnesium and iron.

You need to know that beans in their raw form are unsuitable for consumption, as they contain toxic substances. Before use, it must be subjected to heat treatment.

These incredibly nutritious seeds are usually soaked for 8-10 hours before being boiled. Most often at night. Through this process, oligosaccharides are dissolved - the cause of increased gas formation in the intestines. When soaked, bean seeds expand in size and absorb water, so you need to be aware of this in order to pour the correct amount of liquid into the bowl. It is recommended to change the water after 3.5 - 4 hours to avoid the start of the fermentation process.

After soaking, the beans are boiled in fresh water for about 2 - 4 hours. The time depends on the variety and size of the seeds. It is recommended to cook with the lid open. When the seeds become soft, they are ready.

Variety of salads with beans

A fresh salad with beans and cabbage will appeal to many. In addition to these two ingredients, many others are used in the salad. Refueling also varies. It can be mayonnaise, vegetable oil, balsamic vinegar, and soy sauce.

Fresh Chinese cabbage is often used in preparing bean salad. Then the salad acquires a lighter and more delicate taste. Can be seasoned with sour cream.

There is a famous salad that contains seaweed and beans, “Sea Pebbles”. It is extremely easy to prepare. It is very satisfying and healthy. Its ingredients also include eggs and garlic. It is seasoned with mayonnaise.

Since there are many varieties of beans and their seeds vary in color and size, in cooking it is often the color criterion for choosing one or another variety for preparing a salad. The recipe given in the article calls for white beans. But often salads are prepared from red beans with the addition of, for example, white cabbage. At the same time, the dish has a very attractive appearance. The cabbage is finely chopped and, to make it soft, kneaded by hand with the addition of a small amount of salt.

There is an original recipe for such a salad as beans, Chinese cabbage and croutons. The beans used for it are usually canned, and croutons are added to the salad immediately before serving the dish.

There are also a huge number of recipes for preparing salads for the purpose of preserving them for the winter. Beans are a very popular ingredient in these salads.

How to cook

1. First you need to boil the beans. Please remember that this process takes quite a lot of time. Therefore, this must be done in advance.
2. Finely chop the onion and fry it until golden brown in vegetable oil.
3. Divide the cauliflower into florets, boil in salted water for 5 minutes, cool and cut into smaller pieces.
4. Finely chop the garlic or pass through a garlic press.
5. Combine all ingredients in one bowl, add salt, spices, season with oil.

An appetizing salad with beans and cabbage is already ready. It is ideal not only as an appetizer, but also as a side dish for the main dish, as it is very nutritious.

There are many different nutritious salads in cooking. We will tell you about one of these salads. Namely, we will tell you about a recipe for making a nutritious and tasty salad with beans and cabbage.

Like most salads, this salad is very easy to prepare.

In order to prepare a salad with beans and cabbage, we will need the following simple ingredients:
1. White cabbage – 300 grams.
2. Beans – 200 grams.
3. Carrots – 1 piece.
4. Green onions – 1 bunch.
5. Salt - to your taste.
6. Parsley - a bunch.
7. Olive oil – 2 tablespoons.

So let's get started!
We take out the beans. Let's sort it out. We take a saucepan with our beans and water.

We put it on the stove. Let's cook.

Let's take cabbage. Shred it directly into a deep bowl.

Boil water and pour in finely chopped cabbage. Set the bowl aside until it cools completely. While the water cools, grate the carrots and finely chop the onion and parsley.

Mix well and the salad with beans and cabbage is ready.

We wish you bon appetit!

Cabbage salad with beans

Of the large number of cabbage salad recipes, I would like to offer you this delicious salad. It differs from others in that it uses two types of cabbage: fresh and pickled.

The combination of two types of cabbage and the addition of Korean white beans makes this salad not only attractive in appearance, but also exclusive in its own way. Now let's look at how to prepare cabbage salad with beans:

To prepare cabbage salad with beans we will need:

• 150 grams of fresh white cabbage
• 200 grams of pickled cabbage
• 150 grams of Korean white beans
• One fresh tomato
• 200 grams of green peas
• One onion
• Half a fresh carrot
• 70 grams of olive oil
• Allspice black pepper, green onions, salt - to taste

How to make cabbage salad with beans:

1. Remove the top leaves of white cabbage from the head. Wash the head of cabbage, dry it and finely chop the cabbage for salad.
2. Add a little salt and mash, add fresh carrots, grated on a coarse grater.
3. Now add pickled cabbage to this cabbage, only squeezing it well first.
4. After this, cut the peeled and washed onion into half rings, add beans (preferably white beans without marinade), also strain the green peas and mix everything.
5. Season the olive oil well with allspice and heat a little until a fragrant smell appears in the air, now cut the fresh tomato into slices and add to the salad.
6. Season the salad with fragrant oil and garnish with green onions (if someone doesn’t like olive oil, you can use sunflower oil).

Now our cabbage and bean salad is ready, bon appetit everyone!

Cabbage salad with beans

Most delicious

Comments

Great recipe. I made some changes to it. I replaced the cheddar cheese with hollandaise.
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An incredibly delicious cake, my favorite since childhood, used to take 5-6 hours to make.
Very tasty cake

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Chicken almost French

• 1 chicken, 1 kg possible. legs
• 1 head of garlic
• 1-2 eggs
• 0.5 tbsp flour
• 1 tbsp. white table wine, can be replaced with broth
• pepper
• sunflower oil for frying

Break the chicken into pieces, roll in eggs, then in flour. fry in oil until slightly golden brown. pour the oil from the frying pan into the pan, put the chopped garlic in there and simmer lightly, put the chicken in the pan, pour in water so that it does not completely cover the chicken. simmer the chicken for half an hour, then pour in the wine. You can replace both water and wine with broth. simmer until done. At any holiday table, this dish goes great with us.

Garlic mushrooms with tomato

For 4 servings:

• 50 g butter
• 900 g small mushrooms, cut into quarters
• 2 shallots, finely chopped
• 2 cloves garlic, finely chopped
• 1 tbsp fresh rosemary
• 2 bay leaves
• 150 ml white wine
• 2 tsp tomato puree
• 300 ml passata (tomato sauce)
• 1 tsp fresh thyme
• parsley sprigs

These mushrooms are great for an appetizer or a light lunch.

1. Melt butter in a frying pan. Add mushrooms, shallots, garlic and rosemary.

Cook for 3 minutes, stirring.

2. Add bay leaf, wine and tomato puree. Mix.

3. Pour in the passata and thyme. Bring to a boil, then reduce heat.

Simmer for 15 minutes. Remove bay leaves, sprinkle with parsley and serve.

Serve with basmati rice.

To prevent the oil from burning when frying mushrooms, add a few drops of olive or sunflower oil.
This recipe is also good with a variety of vegetables. Replace the mushrooms with equal amounts of cauliflower florets, chopped zucchini and red peppers.

Cabbage salad with beans for the winter - a recipe?

Salad. which contains cabbage and beans, I have been making it for the winter for several years now. My family really liked it, and although it is quite labor-intensive, I roll it up. And by spring, as a rule, there is not a single jar left.

Ingredients: Cabbage - 3 kg, beans - 3 glasses of 200 g each, 500 g of onion, 1 kg of carrots, 1 kg of tomato, 0.5 l of vegetable oil (sunflower), 1 glass of sugar. one and a half tablespoons of salt, 1 tablespoon of vinegar essence 70%.

Soak the beans for 12 - 14 hours, then boil.

Chop all the vegetables as you like. Place in a saucepan (mine has a thick bottom, there are fewer problems with burning), but be sure to stir.

The essence is added at the very end. You need to cook for 1 hour 40 minutes. Then put it in jars, roll it up and wrap it in a blanket until it cools.

Cabbage salad with beans It will be an excellent addition to your winter menu, cabbage is generally a popular product, and it contains the well-known vitamin C, and beans are pure protein, which our body always needs.

This wonderful winter salad is prepared from vegetables: fresh cabbage, as well as carrots and onions, as well as tomatoes.

You must first soak the beans for several hours, and then boil them until fully cooked.

The cooked cabbage is chopped using a method convenient for you, but the onions and tomatoes are cut into cubes, and the carrots are grated accordingly.

Then you need to put all the vegetables in a container and add vegetable oil and all the spices to them and simmer for at least twenty minutes.

And then after that, boiled beans, pepper and bay leaf are put in there, and then everything is stewed for another twenty minutes.

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Cabbage is probably the most accessible and cheapest vegetable throughout the fall, winter and spring. This explains the huge number of recipes for white cabbage salads. Such salads are very easy to prepare, for example, and the addition of different ingredients gives them completely different tastes, which confirms.
White cabbage salads are extremely healthy and simply irreplaceable for those who decide to lose weight and maintain good physical shape. The fact is that cabbage itself contains a minimum of calories, and the body will have to spend about the same amount, if not more, on its absorption, so there will be no fat deposits from cabbage. Moreover, it improves intestinal activity and relieves constipation, helps remove waste and toxins from the body. And how many vitamins and microelements it contains, without which our body cannot fully function! The most common salad, for example, is simply a storehouse of nutrients!
Cabbage salad with beans and croutons, which I suggest you prepare, will be an excellent side dish for any meat or fish dish, and for those who are losing weight, a healthy and quite filling dinner. True, I try to boil the beans myself, and use canned beans only when I really don’t have time. Still, store-bought preparations contain preservatives that are far from harmless to health.
Once, when I was in a hurry and simply didn’t have time to wait for the salad to steep, I served it immediately after cooking, and we liked it even more this way - the croutons crunched so appetizingly! I also lightly squeeze the cabbage so that it releases the juice, it turns out tastier.

Number of servings: 4
Calories: Low calorie
Calories per serving: 150 kcal

To make cabbage and white bean salad, you will need:

canned white beans – 1 can
white cabbage – 300 g
crackers – 1 pack
greens - to taste
salt - to taste
Sunflower oil – 1 tbsp.
a little lemon juice and sugar - optional

How to make a salad of white cabbage and white beans.

1. Place croutons on the bottom of the salad bowl (or in a bowl).

2. Open a can of beans and spread its contents onto the crackers in an even layer. The liquid from the beans also goes into the salad.

3. Finely chop the greens and place in a salad bowl.

Chop the cabbage and add it to the rest of the ingredients.

4. Pour vegetable oil, vinegar, salt and sugar on top (this is good to do if the winter cabbage is bitter). Add ground black pepper if desired.

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