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Red bean salad with croutons. Video recipe
Beans are rich in protein and vitamin E, as well as phosphorus, calcium, magnesium and fiber. Thanks to the last dish of beans, they have a good effect on digestion processes and help to lower cholesterol levels. Salads made from legumes are very nutritious. Beans go well with various vegetables, herbs, cheese, meat products, poultry and croutons, which add a special piquancy to the dishes.
Red bean salad with croutons
Bean salad recipe with croutons
To prepare a salad with fresh beans and croutons, you will need the following ingredients:
– 1 cup (250 grams) red beans; – 1 lightly salted cucumber; – 1 apple; – 1 small head of onion; – 1 egg; – 1 pack of crackers with ham or cheese flavor; – 100 grams of mayonnaise or sour cream; – dill or parsley; – salt.
For bean salad with crackers, it is better to take an apple of sweet and sour varieties such as Antonovka
Boil the beans first. To do this, sort out the red beans, rinse and soak in cold water for 6-8 hours. Then change the water in which the beans were soaked, drain and fill the beans with fresh water, add salt and boil until tender. Then fold in a colander, let the water drain and chill the beans.
Peel the pickled cucumber and fresh apple from the skin and seeds and cut into small cubes. Peel the onion and chop finely. Hard boil the egg and chop with a knife.
Transfer all prepared ingredients to a deep salad bowl, add croutons, mix all the ingredients well and season with mayonnaise or sour cream. Garnish with washed and finely chopped herbs.
Canned red bean and croutons salad
To prepare a salad with canned red beans and croutons, you need to take:
– 1 can of red canned beans; – 5-6 onions; – 3-4 carrots; – 500 grams of smoked sausage; – 100 grams of hard cheese; – 1 pack of crackers; – 150 milliliters of vegetable oil; – 50-100 grams of mayonnaise; – salt.
Wash the carrots, peel, grate on a coarse grater and fry in a pan in vegetable oil. Peel the onions, chop finely and fry in vegetable oil in another pan. Then combine the onions with carrots, stir, cover the pan with a lid and simmer over low heat for 10-15 minutes. While stewing, you can pour in a little liquid from the canned beans. Transfer the prepared vegetable mass to a colander for 5-10 minutes. Once the excess liquid has drained off, place the vegetables in a deep bowl.
Spicy lovers can also add a clove of garlic to the salad, peeled and passed through a press.
Finely chop the smoked sausage and add to the fried vegetables, salt if necessary, stir and cover with a lid. To add flavor, soak the resulting sausage-vegetable mixture for an hour at room temperature.
Then add canned beans without liquid, finely grated cheese (leave some of the cheese for decoration), season with mayonnaise and stir. Refrigerate lettuce for 2-3 hours to cool completely.
Before serving, put croutons in the salad, mix all the ingredients thoroughly, put the prepared salad in a wide salad bowl with a slide and sprinkle with grated cheese on top to decorate.