A delicious, hearty, beautiful bean salad with carrots diversifies the casual table and perfectly complements the festive one.
Cooking it is very simple, no special ingredients are required.
Many components of this salad are always at hand, and they are inexpensive.
In addition to beans and carrots, the dish may include meat, vegetable and other ingredients: cheese, mushrooms, nuts, herbs, spices. You can fill in protein salad with mayonnaise, vegetable oil.
Bean salad with carrots - general principles of preparation
Beans for salad can be cooked on their own or canned. In the first case the main thing is to boil the beans correctlyso that they turn out tasty, do not boil, do not cause intestinal troubles.
Dried beans should be poured with cold water and soak for twelve hourschanging the water three to four times. When the beans swell, they are washed, again filled with water so that five centimeters are separated under the surface of the water (approximately the length of the middle finger of the female palm).
Cook beans will take an hour or a half. If foam appears, it must be removed with a slotted spoon. Salt can only be ten minutes before the end of cooking, otherwise the beans will become very stiff.
For the salad, you can use any beans: both red and white. If canned beans are available in tomato filling, then they can be put in a colander and washed with running cold water.
Carrot for salad is used fresh or boiled. Pre-wash it, clean, peel, and then rubbed on a fine grater.
Bean Salad with Carrots
A very simple, hearty, spicy bean salad with carrots and onions is unlikely to be appropriate for a festive feast. But as a home-made family dish, he is very good.
Ingredients:
• a glass of dried red beans;
• large strong carrot;
• large onion;
• two cloves of garlic;
• fresh dill, other greens optional;
• oil for the pan;
• salt;
• mayonnaise.
Cooking method:
Boil and cool the beans.
Chop the onion finely.
Heat the pan.
Fry onions with grated carrots.
Salt and cool the vegetables.
Chop the dill.
Chop the garlic as you like.
Mix all the ingredients.
Put a little mayonnaise (a spoon and a half, no more).
Mix.
If necessary, salt and serve.
Bean salad with carrots "Spicy taste"
White beans make it possible to prepare an equally successful salad of beans with carrots. It turns out quite sharp due to pepper and vinegar.
Ingredients:
• a glass of fine white dried beans;
• five medium carrots;
• large onion;
• half a teaspoon of nine percent vinegar;
• two cloves of garlic;
• two tablespoons of oil;
• salt;
• a pinch of red and black pepper.
Cooking method:
Discard boiled beans in a colander, and sue.
Grate the carrots finely or medium.
Pour the carrots with vinegar, sprinkle with pepper, mix.
Chop the onion.
Chop the garlic.
Heat the oil and fry the onions.
Put the onions in a carrot.
Add beans and garlic.
Stir and leave for half an hour to insist.
Bean salad with carrots, crackers and Korean carrots
Spicy and spicy bean salad with carrots can be prepared by adding crispy crackers and spicy Korean carrots as components. Rusks are perfectly browned in the oven, although you can buy ready-made store crackers. A prescription will require canned beans, although you can boil it yourself.
Ingredients:
• two cans of red canned beans;
• two hundred grams of finished Korean carrots;
• two hundred grams of semi-hard cheese;
• a bunch of any fresh greens;
• crackers made of white wheat bread;
• three tablespoons of mayonnaise.
Cooking method:
Rinse beans under cold water.
Grate the cheese piece coarsely.
Chop greens (cilantro, dill, parsley).
Mix all the ingredients and carrots in Korean.
Season salad with mayonnaise, mix.
When serving, sprinkle each serving with a handful of crackers.
Bean Salad with Carrots "Meat Soul"
A meat version of a bean salad with carrots can replace dinner, as it contains nutritious proteins, fiber and carbohydrates. A very nutritious and remarkably tasty dish that can decorate any holiday table. Unusual serving with dried pita bread - an original, simple and beautiful solution.
Ingredients:
• a can of canned white or red beans;
• two hundred grams of fresh meat;
• two medium onions;
• two medium-sized pickled cucumbers;
• large juicy carrots;
• fifty grams of very thin Armenian lavash;
• salt pepper;
• bell pepper;
• oil for the pan;
• mayonnaise.
Cooking method:
Cut the meat into thin strips, beat off on both sides.
Grate the carrots coarsely.
Chop the onion with small cubes or cubes.
Heat the oil and fry the meat until a pleasant crust is formed. The meat should not let the juice, so do not close the pan with the lid when frying.
Put the meat and cool.
Add oil to the same pan and fry the onion until transparent.
Put onion on meat.
There, fry the grated carrot (it should become soft).
Put the carrots in the onion and meat, mix.
Cut the cucumbers into small cubes, having previously dried from the liquid.
Put to the rest of the components.
Pita bread cut into pieces to fit the pan.
Heat a dry clean frying pan and dry pita plates on both sides.
Paste dried pita bread into pieces of derivative size and shape.
Cut bell pepper into thin strips.
Season salad with mayonnaise, mix.
Serve the salad by garnishing it with pepper and sliced pita bread.
If the salad is served immediately after cooking, then the pita bread can be put to the rest of the ingredients and mixed. If the dish will stand in the refrigerator until serving, that it is impossible to put pita bread - it will get wet.
Bean Salad with Carrots and Mushrooms
The mushroom component makes the bean salad with carrots original, aromatic, tasty. You can take any store-bought or self-assembled mushrooms, fresh or canned.
Ingredients:
• a jar of canned white or red beans;
• two hundred grams of mushrooms, fresh champignons or canned;
• three medium carrots;
• two small onions;
• salt;
• mayonnaise;
• pan oil.
Cooking method:
Wash, dry and chop canned mushrooms. With fresh do the same.
Heat the oil and fry the mushrooms until the liquid evaporates and forms a crust.
Grate the carrots coarsely.
Chop the onions in small cubes.
Fry carrots and onions in hot oil separately, put in mushrooms and cool.
Rinse beans, put in a colander.
Connect all the components, add a little salt.
Put mayonnaise, mix.
Appetizing Turret Salad of Beans with Carrots and Salami
A festive serving makes this delicious bean salad with carrots a great option for a friendly feast. Cooking is better by the number of eaters, so it will be prettier. Penny sausage, mushrooms, mayonnaise add satiety to the salad.
Ingredients:
• two hundred grams of boiled beans;
• two medium carrots;
• large onion;
• two hundred grams of smoked sausage or salami;
• two hundred grams of fresh mushrooms;
• two cloves of garlic;
• salt;
• mayonnaise;
• some fresh herbs.
Cooking method:
Chop the onion finely.
Grate the carrots coarsely.
Wash the mushrooms, dry and cut into strips.
Heat the oil, fry the onions until transparent (do not fry until crust!).
Put the onion, add oil and fry the carrots until soft. Lay out.
Add oil again and fry the mushrooms until crusted. Fry without a lid.
Cut the sausage into thin strips.
Chop the garlic.
In a large bowl, mix all the ingredients.
Season salad with mayonnaise.
Fill a wide glass with salad, turn on a plate. Carefully remove the glass - you get a turret.
Instead of a glass, you can use the detachable shape of a small diameter. It must be installed without a bottom on a portioned plate, filled with salad and pressed a little on top for greater density.
Sprinkle the resulting "turrets" with chopped greens.
Bean Salad with Carrots and Sweet Peppers
Tasty, juicy and fresh bean salad with carrots, Chinese cabbage and bell peppers will appeal to children and adults. It contains a mass of protein, plant fiber, and vitamins.
Ingredients:
• a jar of canned beans;
• large juicy carrot;
• one bell pepper;
• two small fresh cucumbers;
• one hundred grams of Chinese cabbage;
• silent canned green peas;
• salt;
• any fresh greens;
• small onion;
• sour cream.
Cooking method:
Chinese cabbage finely chop.
Onion cut into transparent rings.
Cut greens with a knife.
Cut the bell peppers into thin strips.
Grate the carrots finely.
Dice the cucumbers.
Rinse canned beans.
Drain the liquid from the peas.
Mix all the components of the salad, salt.
Season with mayonnaise, mix and serve.
Bean Salad with Carrots, Beef and Walnuts
A hearty, tasty, piquant version of bean and carrot meat salad has a distinct Georgian character. Fans of Caucasian cuisine will be delighted with such a dish.
Ingredients:
• a jar of canned red beans;
• two cloves of garlic;
• red onion;
• fifty grams of walnuts;
• a teaspoon of ready-made seasoning hops-suneli;
• one bell pepper (red);
• two hundred grams of boiled beef pulp;
• a bunch of fresh tops;
• a pinch of black pepper;
• five tablespoons of olive oil;
• a tablespoon of wine vinegar.
Cooking method:
Cut the onion into thin half rings. If it is very bitter, be sure to remove the bitterness. Otherwise, you can ruin the salad.
Peel the bell peppers and cut into thin strips.
Cut the meat into small cubes.
Rinse the beans from the liquid, dry.
Chop the garlic.
Finely chop the nuts and fry in a dry skillet.
Cut cilantro.
Mix all the ingredients with spices, salt.
From wine vinegar and olive oil, prepare a dressing.
Pour over the salad dressing, mix and serve.
Bean Salad with Carrots - Tips and Tricks
Soaking dried beans before boiling will relieve them of oligosaccharides - the causes of increased gas formation in the intestine. Substances not absorbed by the human body are washed out with water. Therefore, there will be no unpleasant consequences from the use of beans.
Thanks to soaking, the cooking time of the beans is reduced, which means that the beans do not boil.
Idea for serving bean salad with carrots and crackers. To crackers were crispy, tasty, not soaked ahead of time, they can be served on a separate plate.
