Bean salad in tomato sauce: simple rules. Video

To make your canned bean salad even faster, you can use store-bought flavored croutons of your choice. You will need two 50 g sachets

Bean salad is especially tasty with homemade crackers. Take slices of a loaf and cut into equal cubes, each about 1 by 1 cm in size. Place evenly on a baking sheet, add a little salt and place in an oven preheated to 160–180ºC. As soon as the croutons are golden brown, take them out.

Cut the smoked sausage and cucumber into strips, let the cucumbers settle a little, then drain the excess liquid.

You can slightly reduce the calorie content of a salad with canned beans, and also change the taste from delicate to richer if you use rye bread instead of a loaf for croutons.

Grate the cheese on a coarse grater. Peel and grate the garlic, or pass through a press (garlic press). You can also finely chop it with a knife, and then salt and grind it with a mortar.

Open a jar of beans in tomato sauce, pour the liquid into a cup and place the beans in a bowl. Gently add chopped sausage, cucumber, grated cheese and garlic to it. Stir. Add croutons last, preferably before serving directly, so that they do not have time to get wet and remain crispy.

You can use the tomato sauce containing the canned beans for salad dressing. At your discretion, you can also add mayonnaise to it or do without tomato sauce altogether by seasoning the bean salad with mayonnaise alone.

Mix all ingredients and place in a salad bowl. Now think about decoration. Traditionally, salads with canned beans are decorated with fresh herbs – parsley, dill, caraway seeds, coriander, green onions. However, you can garnish the bean salad with grated walnuts, tomato wedges, olives, even prunes, pomegranate seeds, or thin pineapple slices. It all depends on your imagination. However, canned bean salad itself is bright and appetizing enough, so it does not require a lot of decorations.

You can replace sour cream with a mixture of mayonnaise with tomato sauce, in which there were beans, in equal proportions. Then the salad will turn out more spicy.

Defrost crab sticks at room temperature. But if time is running out, you can defrost them in the microwave or in warm water (directly in the package or by placing them in a plastic bag if the sticks are loose). In the meantime, hard-boil the eggs and fill them with cold water when done, so that they cool down faster and easier to clean.

Cut the defrosted crab sticks into small cubes or cubes, do the same with boiled and cooled eggs. Grate the cheese on a coarse grater. Open a jar of beans in tomato sauce, drain the liquid. Rinse the greens thoroughly under running water and cut them (leave a few lettuce leaves whole for serving the finished salad on the table), dry on a paper towel.

Transfer all prepared ingredients to a deep bowl. Season with salt and pepper to taste. Season the salad with sour cream or mayonnaise and stir. Serve on lettuce leaves, garnish with pomegranate seeds or olives on top.

You will need: – canned beans in tomato sauce – 1 can (400 g); – canned corn – 1 can (200 g); – sweet bell pepper – 2 pcs.; – walnuts – 100 g; – pickled cucumbers – 2 pcs.; – vegetable oil – 3 tablespoons; – garlic – 2 cloves; – salt, herbs – to taste.

Cut the bell pepper lengthwise and remove the seeds. Cut into small cubes or strips. Cut the cucumbers in the same way. Grind the walnuts, but not too much, they should not turn into flour. Open the cans of beans and corn and drain. Grate the garlic on a fine grater or chop with a knife, and then cook with salt. Greens – dill, parsley, celery, coriander – rinse under running water and chop.

Put all the ingredients in a deep bowl, salt, season with vegetable oil and mix. You don’t even need to decorate such a bean salad, because it looks bright and appetizing even without decoration.

Bon appetit!