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Hot bean salad

Hot bean salad


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We put the beans in a strainer (if it is canned beans) and rinse it with cold water. Let it drain well.

We wash the spinach well, leaf by leaf.

We cut the red onion into cubes not too big, but not too small.

We crush the garlic.

We peel the tomato and cut it into cubes, it can be replaced with broth.

In a frying pan, heat the oil and lightly sauté the onion. When the onion is soft, add the diced garlic and tomato. Leave until the tomato starts to soften and leave its juice, add the soy sauce, add more salt (if necessary) and pepper.

Add the drained beans and spinach.

Stir and leave on the fire for a maximum of 5 minutes, the spinach will cook easily. Sprinkle with chopped green dill or parsley.

Put the salad in a bowl, place thinly sliced ​​radishes on top and serve hot.




How to make bean and berry salad

Beans washed under a stream of cold water, it will be soaked in the evening or it can be boiled immediately in a miracle pot (respecting the cooking time for this).

The next day it will be boiled in boiling water with a salt powder, a sliced ​​carrot (for taste, added to bean salad (optional)), 1/2 bay leaf, for about 30-35 minutes (we want a bean with whole grain).

After the cooking time, beans grains will be cooled and drained in a strainer, to be transferred to a salad bowl over which will be placed Red onion cut fish (to give it a sweetness, the onion after cutting will be rubbed with a little salt), round black olives, olive oil (it can be even more, according to everyone's taste), apple cider vinegar, cumin powder (optional), salt and pepper to taste, mixing everything lightly with a spatula.

The vessel with bean salad cover with cling film and refrigerate before consumption (to get the best ingredients from the flavors).

Bean and berry salad will be consumed with a basket of hot bread from the oven, decorated with fresh parsley leaves finely chopped.


Warm salad with green beans

I am a fan of salads, especially those made with fresh vegetables, but in the colder period I feel the need for something more consistent, to look like a salad and to be warm.

I admit that I invented this recipe in desperation, on a day when I was not prepared with all the ingredients necessary to prepare dinner and yet I wanted to eat something healthy, homemade. Consequently, I looked long in the fridge to see what options I had and so I said to try something new using bacon, corn and frozen green beans. From an improvisation with what I found in the fridge, I came up with a recipe, which lasts a maximum of half an hour, which my family asks for continuously and which I am happy to share with you.

Ingredients for 3 pers:

• 4 tablespoons frozen corn (canned corn can also be used)

• juice from half a lemon

• spices to taste: salt, paprika

• 1 teaspoon baking soda

Method of preparation :

& # 8211 I boiled the beans in water with salt and baking soda for 5 minutes and then I transferred it to a bowl with cold water so that it remains green and crispy and at the end I drained it in a sieve.

& # 8211 I cut the bacon and browned it in the non-stick pan for about 5 minutes together with the corn and spices

I added corn and green beans over the bacon together with the butter and lemon juice and mixed lightly for another 2 minutes, then ready, it was that simple.


Vegetarian hot salad - the Paul McCartney recipe

Vibrant vegetables, tofu and a delicious dressing, in a recipe ready in 30 minutes.

Preheat the oven to 200 & degC and bake the tomatoes for 10 minutes. Take the broccoli flowers, green beans and carrots and steam them for 15 minutes.

While these vegetables are steaming, mix the lettuce with the finely chopped onion.

Mix the malai with the herbs in a bowl. Heat some olive oil in a pan. Pass the tofu slices through the mixture of corn and herbs and fry them until golden.

Dressing ingredients (all must be mixed).

  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon maple syrup

Assemble: put the salad first, then the hot vegetables, then the tofu. At the end, add the dressing.

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In a bowl, place the red beans, drained mushrooms or preserving liquid, olives, chopped red onions and lettuce.

Mix the salt with the lemon juice and the oil and season the salad. Mix gently and the salad is ready. Enjoy!

Other recipes with red beans & gt & gt & gt

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Chicken salad with green beans

Chicken salad with green beans (beans of any color, fidelita or broad beans): a salad that is made quickly, from few ingredients, is cheap, colorful and very, very tasty. See a simple salad and more cooking ideas.

I always have beans in the house and I often make a salad at dinner. Like pizza, salads can be made in thousands of combinations, with everything in the house & # 128578

If I were to write on the blog all the types of salads, pasta and pizza I make, I would fill the blog only with something like that. Well, the truth is, they're really tasty, aren't they? & # 128578

So I will write, in time, hundreds of recipes like this & # 128578

But, let's get back to hot chicken salad recipe with green beans 🙂

3. Peel a squash, grate it and slice it.

4. When the salt water boils, add the green beans and carrots and leave for 5-10 minutes, maximum, just enough to soften a little. If the beans are preserved, just drain the water and use it like this, without boiling (it is already boiled).

After boiling the vegetables, remove them, strain the hot liquid and rinse immediately with cold water. In this way, they will keep their color alive and will remain slightly all-dente.

-In the water in which you boil the vegetables you can add 1 tablespoon of lemon juice and the beans will not change color.

5. Cut the boiled chicken breast into cubes or break into strips, as desired.

6. In a large bowl put the vegetables, chicken breast, freshly ground pepper, finely ground garlic, 1 tablespoon of lemon juice and 1-2 tablespoons of olive oil, or other favorite oil.

For the Rina diet or the fat-free diet, put only 1 teaspoon of oil or not at all. Mix everything lightly, then taste and adjust the taste of salt, pepper and lemon.

Serve immediately, but it is ideal to stay at least 10 minutes, to blend the flavors. It's wonderful hot or cold from the fridge.

If you take it to the office, do not put garlic, unless you want to kiss your bosses & # 128539

Don't forget the secret ingredient:

Sprinkle with plenty of love and 2-3 smiles.

This recipe is very simple, isn't it? And the taste, I'm not saying, is wonderful, it is made quickly, it is cheap and healthy & # 128578.

Instead of chicken or turkey breast you can use the cold steak left over from the previous day or hard boiled eggs, or even omelette or poached eggs (Romanian eggs).

If you like this recipe, please leave me a comment below and give it what number of stars do you think it deserves & # 128578


300 gr beans
1 carrot
1 parsnip
2 onions
1 bell pepper
oil, vinegar
salt pepper

Choose the beans and boil them. After boiling, drain and fill with water.

Add the finely chopped onion, carrot, parsnip and pepper and bring to a boil. When they are almost cooked, add salt, thyme pepper and tarragon and bring two more to a boil.
With a whisk, remove the beans in a bowl. Chop the chopped onion, season with salt and pepper, oil and vinegar to taste and serve.

Try this video recipe too