One of the most simple salads many are familiar from childhood. Traditionally used in cooking green pea, but by replacing it with another legume, you will make the taste more interesting. The salad is especially good during the fast. It contains a sufficient amount of elements important for the body, including protein. Check out the cooking options to diversify your diet.

How to make beans vinaigrette

Required ingredients classic version of this salad are boiled and chilled potatoes, carrots and beets. Pickles are considered next in importance - cucumbers, sauerkraut, pickled mushrooms, capers. A dish may contain one of these products, or several. Russian classic vinaigrette contains a hard-boiled chopped egg. Season the components of the salad with a special vinegar sauce, vegetable oil, salt and pepper.

In the modern version of the dish, legumes are added to the vegetables. Some ingredients from the classic version may not be present at all. For example, a dietary vinaigrette is made with legumes, but no potatoes. Vegetables are not only boiled, but also baked. Often, instead of classic sauce The vinaigrette is seasoned with mustard, or unrefined vegetable oil is simply added.

The salad can be made in two ways: in layers or by mixing all the ingredients together. In the first case, lay out the components in turn: potatoes, pickle or sauerkraut, legumes, onions, carrots, beets. Coat each layer with sauce or butter. Such step by step method creating a dish looks interesting in the photo. For the second cooking option, mix the vegetables first, then add the legume ingredient. The latter method is considered traditional.

For correct preparation vinaigrette has certain technologies that must be followed. Over time, you will develop your own rules, but for now study general recommendations:

• Before starting cooking, the ingredients must be cooled.
• Cook the peeled vegetables with the lid closed. Make sure that the water does not boil too much.
• Vegetables baked in the oven or microwave for salad are more juicy and healthy.
• Put the ingredients in the vinaigrette in about the same amount, only a little more onion and less carrots.
• A real vinaigrette should not be too spicy or, on the contrary, bland. The taste of root vegetables is complemented by pickles and spicy vegetables.
• Prepare the vinaigrette sauce in a separate container and taste before seasoning the salad. Do not add a lot of dressing, it should not drain to the bottom of the salad bowl.
• Mix the beets with the dressing separately from the other salad ingredients, otherwise they will color the rest of the vinaigrette.
• Do not use metal utensils to prepare the vinaigrette. Better take an enamel bowl or salad bowl made of glass, porcelain.
• It is not recommended to store the vinaigrette, cook it in small portions. Over time, the dish loses its taste qualities even if it's in the fridge.

Bean vinaigrette recipes

Choose root vegetables that are about the same size, so it will be easier to calculate the required number of components. If you decide to boil vegetables, then put them in already boiling water. If you are using bitter onions, then after cutting, be sure to scald them with boiling water and squeeze. When making the vinaigrette dressing, you can use Dijon mustard instead of table mustard. It tastes more delicate, so the sauce won't be too hot.

With beans and sauerkraut

• Time: 30 minutes.
• Servings Per Container: 4 Persons.
• Calorie content of the dish: 80 kcal.
• Purpose: for breakfast, lunch, dinner.
• Cuisine: Russian.
• Difficulty: easy.

Vinaigrette with beans and sauerkraut can be eaten during fasting. The legume product in the composition is able to compensate for the lack of protein during the period of refusal from meat and dairy products. This dish will diversify the vegetarian menu, if you are not a supporter of meat. The big plus is that all salad products are affordable and tasty. Anti-crisis recipe can be applied for festive table or cook on weekdays.

Ingredients:

• boiled potatoes - 200 g;
• boiled beets - 200 g;
• pickles - 200 g;
• boiled beans - 150 g;
• onion - 1 pc .;
• sauerkraut - 200 g;
• vegetable oil - 2 tbsp. l.

Cooking method:

1. Cut the beets into cubes, transfer to a bowl.
2. Chop the potatoes in random pieces, add to the beets.
3. Cut the cucumber into cubes and place with the rest of the vegetables.
4. Finely chop the onion and sauerkraut, send to the salad bowl.
5. Add beans to all vegetables.
6. Pour oil over the salad and mix thoroughly.

No potatoes

• Time: 40 minutes.
• Servings Per Container: 10 Persons.
• Calorie content: 55 kcal.
• Purpose: for breakfast or dinner.
• Cuisine: Russian.
• Difficulty: easy.

Vinaigrette with beans without potatoes turns out to be light and aromatic. The salad can be eaten without harm to the figure due to its low calorie content.... This dish will diversify your diet while dieting or fasting. If desired, you can use not boiled vegetables, but baked in the oven. Better to eat salad in the morning or evening. In the first case, it will provide you with energy for the day, in the second, it will not affect your weight.

Ingredients:

• boiled carrots - 380 g;
• boiled beets - 570 g;
• boiled beans - 350 g;
• barrel cucumbers - 380 g;
• dill - 15 g;
• onions - 200 g;
• olive oil - 18 g;
• salt - 3 g.

Cooking method:

1. Chop the onion finely.
2. Cut the beets, cucumbers, carrots into small cubes.
3. Add beans to vegetables.
4. Chop the herbs finely.
5. Salt vegetables, mix thoroughly.
6. Season the salad olive oil and stir again.

With red beans

• Time: 7 hours.
• Servings Per Container: 6 Persons.
• Calorie content: 60 kcal.
• Purpose: for lunch or dinner.
• Cuisine: Russian.
• Difficulty: easy.

The recipe for vinaigrette with red beans differs from other variants of the dish in a special ingredient. This representative of legumes (100 g) combines protein and daily fiber intake. Thanks to the successful combination of components, the salad is easily digested and does not burden the stomach. To cook the beans faster, soak them in cold water for the whole night... If this is not possible, leave them in the water for at least 2 hours.

Ingredients:

• carrots - 250 g;
• potatoes - 800 g;
• beets - 800 g;
• red beans - 300 g;
• pickles - 300 g;
• red onion - 1 pc .;
• green onions - 1 bunch;
• table mustard - 1 tsp;
• vinegar 9% - 60 ml;
• sunflower oil - 5 tbsp. l .;
• salt to taste;
• pepper to taste.

Cooking method:

1. Soak the beans in cold water.
2. Then transfer the beans to a saucepan over medium heat. After boiling water, add salt, cover the pan with a lid and reduce heat. Cook for 1-1.5 hours.
3. Rinse potatoes, beets and carrots and cook in their skins.
4. Cool, peel and finely chop the boiled vegetables.
5. Chop the cucumbers as well. Place everything in a salad bowl.
6. Clear onion, green, rinse under water. Finely chop both products and add to the rest of the vegetables.
7. Strain and cool the beans, add to the other ingredients.
8. Put mustard, vinegar, vegetable oil in a separate bowl. Add a little pepper, mix thoroughly until the sauce is completely homogeneous.
9. Season vegetables with them, stir. Refrigerate the salad for 2 hours to fully soak.

With canned beans

• Time: 3 hours.
• Servings Per Container: 3 Persons.
• Calorie content: 54 kcal.
• Purpose: for breakfast, lunch or dinner.
• Cuisine: Russian.
• Difficulty: easy.

You can cook a vinaigrette at least every day. The longest stage is to boil all vegetables. Canned beans can be used to shorten cooking times., because it cooks for a really long time. The salad contains all the vitamins and minerals necessary for the body, so it is very useful during fasting, diets and other dietary restrictions.

Ingredients:

• canned white beans - 200 g;
• potatoes - 300 g;
• carrots - 100 g;
• pickled cucumbers - 3 pcs.;
• beets - 300;
• onion - 1 pc .;
• unrefined vegetable oil - 4 tbsp. l.

Cooking method:

1. Boil or bake beets until tender, cool, peel.
2. Boil the carrots and jacket potatoes separately. Wait for them to cool and clean.
3. Cut onions, cucumbers, carrots, beets, potatoes into medium-sized cubes.
4. Transfer vegetables to a salad bowl, add beans there.
5. Season the salad with vegetable oil, mix thoroughly.

Video

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

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

Then add the beets to the salad.

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

Add the remaining sunflower oil to the salad. Better to take aromatic homemade oil. Stir well and serve juicy, hearty, delicious vinaigrette with beans and sauerkraut to the table.

Bon Appetit!

Put the sauerkraut in a bowl, having previously squeezed it out of the brine, if any.

Open a can of canned red beans, drain the brine, put it in a colander, rinse well under running water, and let the excess water drain off, add to the sauerkraut.


Wash potatoes, carrots and beets well. Place the potatoes and carrots in a saucepan, cover with water so that it completely covers the vegetables, add a little salt and put on medium heat, Boil the vegetables until cooked for about 20-25 minutes. When the vegetables are ready, drain the water and leave to cool completely.

Wrap the beets in foil, bake in the oven for about 40-45 minutes at 180 degrees. Remove the baked beets from the oven without unfolding, leave to cool in foil.

Cooled vegetables - potatoes, carrots and beets - peel with a knife.

Beets can be quickly cooked in the microwave. To do this, wash the beets well, chop 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. Roasting time depends on the size of the vegetable.

Cut boiled and peeled potatoes, carrots and beets into small cubes. Add vegetable cubes to a cup of sauerkraut and beans.

Wash the apple, cut into four parts, peel the peel with a knife and cut the seed core. Cut the peeled apple into small cubes, the same size as the vegetables. Add apple cubes to a cup of vegetables and sauerkraut.

On a note

For this salad, it is better to use sweet and sour apples.

Open a jar of olives, drain the liquid by throwing the contents of the jar into a colander. Cut the olives into 2 halves, add to the vegetables.


Peel the onions, rinse with cold water along with green onions. Finely chop the two onions and add to the bowl with the rest of the ingredients for the vinaigrette.


Pour in the required amount of vegetable oil, salt and pepper with black pepper to taste, stir well and let it brew for 15 minutes.


Put the vinaigrette in a salad bowl and serve. Bon Appetit!

And the sauerkraut is delicious and original salad, while cooking is simple and fast. The dish is very satisfying and nutritious. The taste of vinaigrette with beans without potatoes is very rich, you can trace the sweetness of beets, which is present in almost every recipe, and are complemented by pickled and fresh vegetables, giving the dish a slight sourness and freshness.

This is regular, with the addition of legumes. The taste is delicate, as it contains boiled vegetables and pickled beans. You can change the flavor of a dish by increasing or decreasing the amount of salty ingredients.

What is included in the vinaigrette:

• Fresh cabbage - 280 g;
• Beets - 180 g;
• Carrots - 170 g;
• Potatoes tubers - 230 g;
• Onion - 140 g;
• Pickled beans - 90 g;
• Linseed oil - 80 ml;
• The juice of half a lime;
• 1 bunch of greens;
• Salt - 8 g.

Cooking vinaigrette with canned beans:

1. Wash and boil vegetables (carrots, potatoes and beets) until tender. After cooking, cool, peel the roots, cut into cubes.
2. Peel the cabbage from the top coarse leaves, chop, then salt a little and pour over the squeezed lime juice. Lightly wrinkle with your hands so that the mass releases juice.
3. Peel the onion and chop finely.
4. Open a jar of beans, rinse the beans in running water from the viscous marinade. You can use a colander for this.
5. Rinse the greens and chop.
6. Stir all the ingredients, add salt and pour over the vegetable oil.
7. It is recommended to chill the appetizer before serving.

TIP: beets have a pigment that, if handled carelessly, can color all other foods in the dish. To prevent this from happening, the root crop must be cooked and cut separately from the rest of the vegetables, and before mixing the snacks, the pieces must be mixed with vegetable oil. So they will be covered with an oil film and will not be stained.

Recipe for vinaigrette with sauerkraut and beans

When pomegranate grains are added to the dish, a wonderful combination is obtained. The grains go well with boiled vegetables and add new flavors to the appetizer.

What products are needed for a vinaigrette:

• Salted cabbage - 330 g;
• Beets - 210 g;
• Canned beans - 130 g;
• Onion - 110 g;
• Pomegranate seeds - 160 g;
• Salt - 7 g;
• 1 bunch of greens;
• Lean oil - 90 ml.

Vinaigrette with sauerkraut and beans:

1. Wash and bake the beets in the oven, maintaining a temperature of 190 degrees. After the root crop has softened, it must be cooled and peeled. Cut into small cubes.
2. Chop sauerkraut if necessary. Rinse under running water if the marinade is too salty.
3. Pour canned beans from the jar into a sieve, rinse a little from the marinade.
4. Peel the onion and chop.
5. Peel the pomegranate, carefully remove the grains, remove the white films.
6. Rinse the greens and chop.
7. Mix the salad ingredients in a large bowl, add a little salt and butter.
8. Garnish the appetizer with herbs before serving.

TIP: In order to carefully remove the pomegranate seeds, while not damaging their integrity, and not pouring red juice over everything, you need to cut off the top of the fruit and make an incision along the length. Then tilt the product over the bowl and gently tap the bottom with a blunt object. So the grains will be neatly separated from the skin by themselves.

Vinaigrette classic recipe with beans

This dish uses a very healthy cabbage appetizer that adds acidity, freshness and a pleasant taste to the dish. The main taste of the salad depends on the composition of the marinade: it can be spicy, spicy or salty.

Foods needed for cooking (4 servings):

• Sauerkraut - 360 g;
• Potatoes - 200 g;
• Beets - 220 g;
• Pickled cucumber - 160 g;
• Carrots - 190 g;
• Canned beans - 140 g;
• Vegetable oil - 75 ml;
• Salt - 8 g.

Vinaigrette step by step recipe:

1. Pickled cabbage is most convenient to use shredded in advance. So, if the product lay in a too salted marinade, it needs to be washed off a little so as not to spoil the dish.
2. Wash the beets and potatoes, cook until cooked, after the roots have cooled, peel them, cut into cubes.
3. Carrots do not need to be heat treated, you just need to rinse the fruit of contamination, peel the top layer and chop to size with root vegetables.
4. Cut the pickled cucumber into cubes, and squeeze the chopped pieces a little from the excess marinade.
5. Transfer the canned beans from the jar to a colander, rinse the beans with warm water.
6. Add ingredients to a common bowl, add a little salt and mix with butter.

Vinaigrette with beans

Kelp is an excellent product that is very rich in iodine and other essential elements. Seaweed should be in the diet of every person. If you don't want to eat this product in its pure form, why not try it in the composition? The taste will turn out to be very interesting and unusual.

Foods required for salad (for 4 servings):

• Beets - 260 g;
• Carrots - 200 g;
• Potatoes - 230 g;
• Canned beans - 160 g;
• Onion - 90 g;
• Sea cabbage - 350 g;
• Pickled gherkins - 160 g;
• Olive oil - 75 ml;
• Lemon juice - 30 ml;
• Onion greens;
• Salt - 6 g.

We prepare the vinaigrette at home:

1. Rinse the beets, carrots and potatoes in water and cook until tender. After the food has cooled, peel the skin and cut each ingredient into small cubes.
2. Peel the onion and chop it.
3. Cut pickled cucumbers into small segments.
4. Rinse canned beans.
5. Rinse the kelp, cut into short strips.
6. Rinse onion greens, chop.
7. Mix for refueling vegetable oil and lemon juice... To make the dish evenly salted, you can butter sauce add salt.
8. Stir all products with dressing, refrigerate and serve to guests.

Vinaigrette how to cook:

1. Boil the beets and carrots, peel and cut into cubes.
2. Open a jar of pickled champignons and drain the marinade, chop the mushrooms if necessary.
3. Rinse the beans from the marinade.
4. Drain the liquid from the canned peas.
5. Peel the onion and chop it.
6. Chop the washed greens.
7. Squeeze the cabbage from the marinade and shorten the strips.
8. Rinse the lettuce leaves, dry with a paper towel and place on the bottom of the plate.
9. Combine all ingredients in a separate bowl and season with oil.
10. Put the mixture on lettuce leaves, cool and serve to guests.

It is prepared quickly, the products that are necessary to create this dish are almost always available from a thrifty housewife and do not require a long heat treatment.

Making a vinaigrette is to some extent a creative process. There are no generally accepted, classic proportions of the components in this salad. There is no single list of ingredients that must be present in a dish. Therefore, each housewife has a unique opportunity to find the ideal ratio of vegetables and pickles, a perfectly balanced taste. I propose to start with one of the basic options in order to ultimately prepare your own classic vinaigrette. This recipe with potatoes, sauerkraut, beets and beans is very common in Russian cuisine. Its preparation technique is simple, almost primitive. The main thing is to cook vegetables deliciously so that they retain their color, aroma and taste as much as possible. The rest of the cooking comes down to slicing and mixing - absolutely nothing complicated. Before reading step by step recipe I advise you to read about the features of this dish.

Some features of the classic version of the vinaigrette

• The composition of the salad can vary, but the main components should be vegetables (beets, onions, carrots, potatoes) and various pickles that make vegetable taste more intense. In addition to these ingredients, legumes are often added to the vinaigrette - beans, green peas, lentils. Often, fillets of salted herring and mackerel are put in the dish. In this case, the amount of pickles is reduced, and the amount of potatoes is increased. Hard-boiled eggs are sometimes found among the classic ingredients. They, like vegetables, are cut into cubes. From salted, pickled ingredients, you can add to the salad: cucumbers, olives (olives), capers, mushrooms.
• V traditional recipe onions are mentioned, and they take about the same amount as other vegetables. The use of green onions is also allowed. The taste of such a vinaigrette comes out softer, and the consistency is delicate.
• All vegetables that require heat treatment are first thoroughly washed, cleaning off the rest of the soil with a brush (sponge). There are 2 main ways to prepare root vegetables: boiling and baking. In the first case, vegetables are boiled in a "uniform", with a moderate boil. Cover the pot with a lid, leaving a hole for steam to escape. Beets are cooked separately, while carrots and potatoes can be put in the same dish. When baked, the taste is richer and the color is brighter. Before being sent to the oven, the roots are wrapped in foil or packed in a heat-resistant bag.
• Cooked vegetables are completely cooled. Peel and start slicing.
• Salad vinaigrette got its name from the noun "vinaigre", which is translated from French as "vinegar". It is on the basis of this product that classic dressing for a salad of boiled root vegetables, which is called "Vinaigrette". It is prepared from a mixture of wine (apple) vinegar, vegetable oil, ground pepper and salt. All ingredients are taken in arbitrary proportions (to taste). It is recommended to mix the dressing in a separate bowl with a whisk so that the salt dissolves completely. Mustard is often added to herring vinaigrette. You can refuse vinegar, in the Russian version of the dish it is rarely used.
• For mixing the salad, it is advisable to use ceramic, glass or enamel dishes.
• If the vegetables are too watery, tasteless, they are mixed with a little sugar.

Required products:

How to make a vinaigrette with cabbage and boiled beans (classic recipe):

Wash the beets. Without peeling the peel, boil, bake or. Cooking beets, depending on the variety and size, takes 40-120 minutes. Determine readiness by piercing the root crop. Beets wrapped in foil are baked for 40-70 minutes. Cut the peeled, cooled vegetable. All the main components of the salad are crushed into cubes. Add salt. Pour oil over the beetroot. Stir. This way, the beets will stain the rest of the food less.
Boil washed potatoes and carrots in one saucepan, in a peel. An alternative way is baking. Check the vegetables for readiness 30-35 minutes after starting cooking. Extend the cooking time if necessary. Peel, slice the carrots.
Do the same with potatoes.
Rinse the cucumbers from the brine. Grind. Instead of cucumbers, you can put pickled champignons, oyster mushrooms, boletus and other mushrooms.
Chop finely green onions... Replace with onions if desired.
Boil the beans until tender. Any variety is suitable for vinaigrette. It is recommended to soak it in cold water 6-8 hours before cooking, if possible, changing the liquid every 2-3 hours. The soaked beans are boiled for about 50-90 minutes. If they are not soaked, it will take 2-2.5 hours to cook the beans. To speed up the process, pour 1 to 4 cold water over the washed beans. Put on fire. After boiling, add 1 tbsp. l. sugar for 1 tbsp. beans. It will take only 40-50 minutes to cook the vegetable until soft. You can also prepare a vinaigrette with canned food. Drain them and rinse with clean water. Squeeze the sauerkraut from the liquid. If the strips are too long, cut. Mix pickles and boiled vegetables... Add peas if desired. I didn't have it, and the beans turned out to be quite enough. Season the salad sunflower oil or a classic dressing.
Stir. The vinaigrette is ready! It is desirable to eat it in about a day. At long-term storage it loses its expressive taste. Store in the refrigerator in a sealed container.