Vinaigrette with beans and sauerkraut. Recipe for a classic vinaigrette with beans and sauerkraut How to make a regular vinaigrette recipe with beans

Everyone knows what vinaigrette is. The most important thing is that it is a real storehouse of a variety of vitamins, which will come in handy at any time, but especially in winter, when it is difficult to purchase fresh vegetables, and the body really requires them. Our housewives most often make a classic dish, but sometimes they make a vinaigrette with beans. The recipe is not very different, but the salad becomes noticeably more nutritious. You can buy beans ready-made, or you can boil them yourself. The taste won't change much.

Recipe for standard bean vinaigrette

We will need the following products: 300 grams of beets, the same amount of carrots, potatoes, sauerkraut, two pickled cucumbers, 200 grams of boiled beans, one onion, sunflower oil, salt. Prepare a vinaigrette with beans, the recipe is as follows. It is necessary to prepare for the process in advance: boil potatoes, carrots and beets in their skins until tender. Boil the beans separately. By using a pressure cooker this task can be completed faster. Cool all ingredients and peel off the skin. Now cut the beets, carrots and potatoes into small cubes. We wash the sauerkraut under running water.

You don’t have to rinse it if you love the rich, fermented taste. We also cut the cucumbers into small cubes. Finely chop the onion. Mix all ingredients in a large container. Salt. Add sunflower oil just before serving. To taste - both refined and flavored. You can eat a delicious vinaigrette. The classic recipe with beans is done.

A more complex vinaigrette recipe: with beans, herring and apples

Ingredients: 1/7 kg of beets, carrots and cucumbers, 100 grams of potatoes, the same amount of white beans and onions, 1/5 kg of herring, 80 ml of olive oil, 30 ml of red wine vinegar, 20 grams of mustard, five grams each ground black pepper and sea salt, two soaked apples. Prepare a vinaigrette, recipe with beans, herring and apples. Preheat the oven to 170 degrees. Soak beans overnight cold water, after which we drain it, pour it fresh and boil until tender, and do not forget to add salt in the middle of the process.

Wash the potatoes, carrots and beets, sprinkle with olive oil, sprinkle with Provençal herbs and, wrapped in aluminum foil, bake until cooked. Cool, clean. Prepare the dressing. To do this, combine olive oil, three tablespoons, vinegar, mustard, add just a little ground pepper and mix thoroughly. Cut the baked vegetables, cucumbers, apples and onions into small cubes, cut the herring into thin strips, crush with ground pepper and also mix. Finally, add the beans and drizzle the vinaigrette with dressing. Ready!

A very simple recipe for vinaigrette with beans and sauerkraut

A vegetable salad, rich in proteins and vitamins, can really be prepared very quickly if you take care of preparing the ingredients in advance. Salad ingredients: boiled beets and boiled potatoes - two medium pieces each, boiled carrots - one large, one small onion, pickled cucumbers - three to four medium size, sauerkraut - one saucer, unrefined vegetable oil and salt. Making a vinaigrette with beans. The recipe also calls for sauerkraut.

Cut the beets into cubes, place them in a prepared container and season with a small amount of vegetable oil. Cut the cucumbers into cubes, place them and the beans in a colander to drain the liquid. Cut potatoes and carrots into cubes. Onion - small. At this stage, add all the ingredients to the container with the beets. Salt to taste, season with vegetable oil and mix thoroughly but gently. Vinaigrette (recipe with beans and cabbage) is ready.

Recipe for vinaigrette with beans and corn

This dish is nutritious and satisfying, as ingredients containing a lot of protein are added to it. So, we will need: potatoes - two pieces, carrots and beets - three each, half a red onion, pickled cucumbers - three pieces, pickled mushrooms - ten pieces, chickpeas - 400 grams, the same amount of dark beans, some corn and green peas, onions green - a small bunch, vegetable oil - one and a half tablespoons, chopped dill - two tablespoons.

We are preparing another vinaigrette (recipe with beans), the photos confirm the simplicity of the process. Pour water into a saucepan and cook for 45 minutes until softened. After 15 minutes from the start of cooking, place the potatoes in the container. When ready, drain the water, cool the vegetables and cut them into cubes. We peel the carrots, cut them into slices and steam them. After cooling, chop finely. Drain the liquid from the cans of corn, peas and beans. Now mix all the ingredients. Add oil, stir again, and decorate with dill on top.

Vinaigrette with beans: recipe with herring and mustard sauce

You will need: two carrots, two potatoes, two beets, 200 grams of beans from a can, three pickled cucumbers, 150 grams of lightly salted herring fillet. For the sauce: two tablespoons of mustard, two egg yolks, two tablespoons of dry white wine, two tablespoons of vinegar, sugar, meat broth, vegetable oil - two tablespoons of everything. Wash the carrots, beets and potatoes well, wrap them separately in foil and bake in the oven at 180 degrees for 40 minutes. After cooling, peel and cut into small cubes. Place the ingredients for the sauce in a saucepan, put on the fire and cook until thickened, stirring occasionally.

AND sauerkraut very tasty and original salad, while preparing simply and quickly. The dish is very satisfying and nutritious. The taste of the vinaigrette with beans without potatoes is very rich, the sweetness of the beets, which is present in almost every recipe, can be traced, and it is 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 boiled vegetables and pickled beans are added to it. You can change the taste of the dish by increasing or decreasing the amount of salty ingredients.

What is included in the vinaigrette:

• Fresh cabbage – 280 g;
• Beetroot – 180 g;
• Carrot – 170 g;
• Potato tubers – 230 g;
• Onion – 140 g;
• Pickled beans – 90 g;
• Flaxseed oil – 80 ml;
• Juice of half a lime;
• 1 bunch of greens;
• Salt - 8 g.

Prepare a vinaigrette with canned beans:

1. Wash and boil vegetables (carrots, potatoes and beets) until tender. After cooking, cool, peel the root vegetables, cut into cubes.
2. Peel the cabbage from the outer rough leaves, chop it, then add a little salt and sprinkle with squeezed lime juice. Mash it lightly with your hands to release the juice.
3. Peel the onion and chop finely.
4. Open the can of beans, rinse the beans in running water to remove the viscous marinade. You can use a colander for this.
5. Rinse and chop the greens.
6. Mix all the products, add salt and add vegetable oil.
7. It is recommended to cool the appetizer before serving.

TIP: beets have a pigment that, if handled carelessly, can color all other products included in the dish. To prevent this from happening, the root vegetable must be boiled and cut separately from other vegetables, and before mixing the snack, the pieces must be mixed with vegetable oil. This way they will be covered with an oil film and will not stain.

Recipe for vinaigrette with sauerkraut and beans

When you add pomegranate seeds to a dish, you get a wonderful combination. The grains go well with boiled vegetables and add new flavor tones to the snack.

What products are needed for the vinaigrette:

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

Vinaigrette with sauerkraut and beans:

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

TIP: To carefully remove the pomegranate seeds without damaging their integrity and not filling everything with red juice, you need to cut off the top of the fruit and make a cut lengthwise. Then tilt the product over the bowl and carefully tap the fruit on the bottom with a blunt object. This way the grains will carefully separate from the skin.

Vinaigrette classic recipe with beans

This dish uses a very healthy appetizer made from cabbage, which gives the dish acidity, freshness and a pleasant taste. The main taste of the salad depends on the composition of the marinade: it can be spicy, hot or salty.

Products needed for cooking (4 servings):

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

Vinaigrette step by step recipe:

1. It is most convenient to use pickled cabbage pre-shredded. So, if the product was in a marinade that was too salty, it needs to be washed off a little so as not to spoil the dish.
2. Wash the beets and potatoes, cook until ready, after the root vegetables have cooled, peel and cut into cubes.
3. There is no need to heat-treat carrots; you just need to rinse the fruit of any dirt, peel off the top layer and chop it into the size of root vegetables.
4. Cut the pickled cucumber into cubes, and squeeze the chopped pieces a little to remove excess marinade.
5. Transfer the canned beans from the jar to a colander and rinse the beans with warm water.
6. Add the ingredients to a common bowl, add a little salt and mix with butter.

Vinaigrette with beans

Laminaria is an excellent product that is very rich in iodine and other essential elements. Sea kale should be in every person's diet. If you don’t want to eat this product in its pure form, why not try it in its composition? The taste will be very interesting and unusual.

Products 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.

Prepare vinaigrette at home:

1. Rinse beets, carrots and potatoes in water and cook until tender. After the products have cooled, peel the skins and cut each ingredient into small cubes.
2. Peel the onion and chop it.
3. Cut the pickled cucumbers into small segments.
4. Rinse canned beans.
5. Wash the kelp and cut into short strips.
6. Wash the onion greens and chop them.
7. For dressing, mix vegetable oil and lemon juice. To ensure that the dish is salted evenly, you can add salt to the butter sauce.
8. Mix all ingredients with dressing, cool and serve to guests.

Carrot – 180 g;

Canned peas – 120 g;

Onion – 90 g;

Greens – 45 g;

Lettuce leaves;

Olive oil – 65 ml;

Salted cabbage – 260 g.

How to prepare vinaigrette:

1. Boil beets and carrots, peel and cut into cubes.
2. Open the jar of pickled champignons and drain the marinade, chop the mushrooms if necessary.
3. Rinse the beans from the marinade.
4. Drain liquid from 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. Mix all products in a separate bowl and season with oil.
10. Place the mixture on lettuce leaves, cool and serve to guests.

It is prepared quickly; the ingredients needed to create this dish are almost always available to thrifty housewives and do not require long-term heat treatment.

Vinaigrette is one of the most popular salads, prepared from boiled vegetables, beets, potatoes, carrots. To make the dish more filling, try adding boiled or canned beans. Vinaigrette with beans can serve as a full second course for lunch or dinner; it is perfect during Lent. You can season the vinaigrette with unrefined vegetable oil or mayonnaise to taste.

To prepare a bean vinaigrette, take sauerkraut, beets, potatoes, carrots, beans, onions, pickles, sunflower oil, salt and black pepper. In the evening, cover the beans with water, and in the morning, boil them in water without salt until the beans become loose and soft, i.e. completely cooked. Also boil jacket potatoes in one pan with carrots, and beets in another pan. Cool vegetables and beans.

When the vegetables have cooled, remove the skins. In a large bowl, combine beans and sauerkraut.

Add pickled cucumbers, carrots, and potatoes cut into small cubes to the cabbage and beans. Peel the onion and chop it very finely.

Transfer the onion to a bowl. Cut the beets into cubes, transfer to another bowl and mix with vegetable oil.

Then transfer the beets to a bowl with the other ingredients and stir to combine. Add salt and ground pepper to the vinaigrette to taste and mix everything again. The bean vinaigrette is almost ready.

Place the sauerkraut in a bowl, first squeezing it out of the brine, if any.

Open a can of canned red beans, drain the brine, drain in a colander, rinse well under running water, allow excess water to drain, add to sauerkraut.


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

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

Peel cooled vegetables - potatoes, carrots and beets - with a knife.

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

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

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

Note

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

Open the jar of olives, drain the liquid, discarding the contents of the jar in a colander. Cut the olives into 2 halves and add to the vegetables.


Peel the onions and rinse with cold water along with the green onions. Finely chop two types of onions and add to the container with the remaining ingredients for the vinaigrette.


Pour in the required amount of vegetable oil, add salt and ground black pepper to taste, stir well and let sit for 15 minutes.


Place the vinaigrette in a salad bowl and serve. Bon appetit!

One of the simplest salads is familiar to many from childhood. Traditionally, green peas are used in preparation, but replacing them with another legume will make the taste more interesting. Salad is especially good during Lent. It contains a sufficient amount of elements important for the body, including protein. Check out our cooking options to add variety to your diet.

How to make vinaigrette with beans

The required ingredients of the classic version of this salad are boiled and cooled potatoes, carrots and beets. The next most important are pickles - cucumbers, sauerkraut, pickled mushrooms, capers. The dish may contain one of these products, or several. Russian classic vinaigrette contains chopped hard-boiled egg. Season the salad components with a special sauce made from vinegar, vegetable oil, salt and pepper.

In the modern version of the dish, legumes are added to vegetables. Some ingredients from the classic version may be completely absent. For example, a dietary vinaigrette is prepared with legumes, but without potatoes. Vegetables are not only boiled, but also baked. Often, instead of the classic vinaigrette sauce, mustard is seasoned, 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 one by one: potatoes, pickled cucumber or sauerkraut, legumes, onions, carrots, beets. Coat each layer with sauce or butter. This step-by-step method of creating a dish looks interesting in the photo. In the second preparation option, first mix the vegetables, then add the bean ingredient. The last method is considered traditional.

To properly prepare vinaigrette, there are certain technologies that must be followed. Over time, you will develop your own rules, but for now Read the general recommendations:

• Before starting cooking, the ingredients must be cooled.
• Cook the vegetables with their skins on and the lid closed. Make sure that the water does not boil too much.
• Vegetables baked in the oven or microwave for salad are juicier and healthier.
• Place the ingredients in the vinaigrette in approximately the same quantities, only a little more onions 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 it before dressing the salad. You should not add a lot of dressing; it should not flow to the bottom of the salad bowl.
• Mix the beets with the dressing separately from the other salad ingredients, otherwise it will color the rest of the vinaigrette.
• Do not use metal utensils to prepare vinaigrette. It’s better to take an enamel bowl or salad bowl made of glass or porcelain.
• It is not recommended to store the vinaigrette; prepare it in small portions. Over time, the dish loses its taste qualities, even if it is in the refrigerator.

Bean vinaigrette recipes

Choose root vegetables of approximately the same size, this will make it easier to calculate the required number of components. If you decide to boil vegetables, then place them in already boiling water. If you use bitter onions, then after cutting, be sure to scald them with boiling water and squeeze them out. When making the vinaigrette, you can use Dijon mustard instead of table mustard. It has a more delicate taste, so the sauce will not be too spicy.

With beans and sauerkraut

• Time: 30 minutes.
• Number of servings: 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 bean product in the composition is able to compensate for the lack of protein during the period of abstinence 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. An anti-crisis recipe can be served on festive table or cook on weekdays.

Ingredients:

• boiled potatoes – 200 g;
• boiled beets – 200 g;
• pickled cucumbers – 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 and place in a bowl.
2. Chop the potatoes into random pieces and add to the beets.
3. Cut the cucumber into cubes and add to the rest of the vegetables.
4. Finely chop the onion and sauerkraut and place in a salad bowl.
5. Add beans to all vegetables.
6. Pour the oil over the salad and mix thoroughly.

No potatoes

• Time: 40 minutes.
• Number of servings: 10 persons.
• Calorie content of the dish: 55 kcal.
• Purpose: for breakfast or dinner.
• Cuisine: Russian.
• Difficulty: easy.

Vinaigrette with beans without potatoes is light and flavorful. Salad can be eaten without harming your figure due to its low calorie content. This dish will diversify your diet while on a diet or fast. If desired, you can use not boiled vegetables, but baked ones in the oven. It is 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;
• onion – 200 g;
• olive oil – 18 g;
• salt – 3 g.

Cooking method:

1. Finely chop the onion.
2. Cut beets, cucumbers, carrots into small cubes.
3. Add beans to vegetables.
4. Finely chop the greens.
5. Salt the vegetables and mix thoroughly.
6. Dress the salad olive oil and stir again.

With red beans

• Time: 7 o'clock.
• Number of servings: 6 persons.
• Calorie content of the dish: 60 kcal.
• Purpose: for lunch or dinner.
• Cuisine: Russian.
• Difficulty: easy.

The recipe for vinaigrette with red beans differs from other versions of the dish in that it has a special ingredient. This representative of legumes (100 g) combines protein and daily norm fiber. Thanks to good combination salad components are easily digestible and do not burden the stomach. To cook beans faster, soak them in cold water overnight.. 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;
• pickled cucumbers – 300 g;
• red onion – 1 pc.;
• green onion – 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 the water boils, add salt, cover the pan with a lid and reduce the heat. Cook for 1-1.5 hours.
3. Wash the potatoes, beets and carrots, and cook them in their skins.
4. Cool, peel and finely chop the boiled vegetables.
5. Also chop the cucumbers. Place everything in a salad bowl.
6. Clear onions, green, rinse under water. Finely chop both products and add to the rest of the vegetables.
7. Strain and cool the beans, add to other ingredients.
8. Place mustard, vinegar, and vegetable oil in a separate bowl. Add a little pepper, stir thoroughly until the sauce is completely homogeneous.
9. Season the vegetables with it and stir. Place the salad in the refrigerator for 2 hours until completely soaked.

With canned beans

• Time: 3 hours.
• Number of servings: 3 persons.
• Calorie content of the dish: 54 kcal.
• Purpose: for breakfast, lunch or dinner.
• Cuisine: Russian.
• Difficulty: easy.

You can make vinaigrette every day. The longest stage is boiling all the vegetables. To reduce cooking time, you can use canned beans, because it takes a really long time to cook. The salad contains all the vitamins and microelements necessary for the body, so it is very useful during fasts, 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 the beets until tender, cool, and peel.
2. Separately, boil the carrots and jacket potatoes. Wait until they cool down and clean them.
3. Cut onions, cucumbers, carrots, beets, potatoes into medium-sized cubes.
4. Place the vegetables in a salad bowl and add the beans.
5. Season the salad with vegetable oil and mix thoroughly.

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