Vinaigrette with beans - step-by-step recipes for preparing a lean dish at home with photos. Vinaigrette with beans and sauerkraut Vinaigrette with beans

Everyone knows what vinaigrette is. First of all, it is a storehouse of vitamins, especially in winter, when it is difficult to find fresh vegetables from the garden. I usually make a classic vinaigrette.

But during Lent, when we limit the consumption of meat and, accordingly, proteins, I add boiled beans to the vinaigrette prepared according to the classic recipe. This makes the vinaigrette more nutritious. But the taste characteristics do not suffer at all; many people notice that the vinaigrette with beans is even tastier than usual.

True, I’m too lazy to boil beans every time, but after my husband gave me a multicooker-pressure cooker, it became much easier and faster.

To prepare the bean vinaigrette you will need:

Beets - 300 gr;

Carrots - 300 gr;

Potatoes - 300 gr;

Sauerkraut - 300 g;

Pickled cucumber - 2 pcs;

Boiled beans - 200 g;

Onion - 1 piece;

Sunflower oil - 100 ml;

Salt - to taste.

Recipe for vinaigrette with beans:

1. Prepare vegetables for the salad in advance: boil beets, carrots and potatoes in their skins until tender. Also boil the beans. If you have a multicooker-pressure cooker, then the process of cooking beets and beans will take you much less time - 15-20 minutes and you're done! Cool all ingredients.

2. Peel the beets and cut into small cubes.

3. Peel the carrots and cut into small cubes.

4. Do the same with potatoes., as with beets and carrots.

5. Rinse the sauerkraut under running water. and let the liquid drain. If you like the rich “fermented” taste, then there is no need to rinse.

6. Cool the boiled beans.

7. Cut the cucumbers into small cubes.

8. Finely chop the onion. To prevent the onion from becoming bitter, you need to dip it in boiling water for 10-15 seconds. But this is not for everyone. I use a regular bow.

9. Mix all ingredients in a large bowl. Add salt.

10. Before serving, add sunflower oil. I love unrefined (flavored) sunflower oil. It’s healthier, and its taste reminds me of my childhood. You can also add unscented oil - whatever suits your taste.

My bean vinaigrette is ready!

Bon appetit!

More recently, vinaigrette is an indispensable dish for the Russian holiday table. Many people still prefer vinaigrette to the more fashionable ones. But in everyday life we ​​should eat beautiful food. Prepare or, here you go. These very tasty dishes will definitely decorate your table, and your loved ones will definitely praise your culinary talent.

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 make 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.

We start by preparing all the vegetables. Rinse thoroughly. It is advisable to taste the beets before cooking. Sweet beets will give our salad more pleasant taste. Place potatoes, carrots and beets into boiling salted water. Cook until done. When ready, remove the food from the boiling water and cool to room temperature. The beets can be pre-baked in the oven; they will turn out much tastier and juicier. Peel the potatoes. Cut into small cubes. If you like large cuts, everything is in your hands. Place in a deep salad plate.

I soaked the beans in water overnight and boiled them until tender in the morning. You can use a pressure cooker for this purpose to speed up the process. Cut the cucumber into small squares. Add chopped cucumber and cooled boiled beans to a salad plate.

Peel the purple onion and cut it into small pieces. I crushed it in a blender. Wash and dry the dill, chop finely. Add to salad bowl. Mix all ingredients well. Add salt and ground black pepper to taste. Sprinkle with lemon juice and season with aromatic olive oil. Mix one more time.

Original Russian cuisine cannot be imagined without the classic recipe for vinaigrette, the main ingredient of which is beets, but every year more and more people prefer to deviate from traditions and experiment with a different composition of products. A striking example of an exotic recipe is vinaigrette with beans.

Ingredients:

• Beets – 1 pc. big size
• Carrots – 1 pc.
• Pickled cucumbers – 1-2 pcs.
• Potatoes – 3-4 pcs.
• Onions – 1 pc.
• Canned peas – 3 tbsp. l.
• Sunflower oil – 2-3 tbsp. l.
• Salt - to taste

The classic recipe is very easy to change. To make the salad more filling, you can use beans. So, in a regular vinaigrette, in addition to boiled bright red beets, potatoes and carrots, beans are added: white or red, your choice.
Many people prefer to take canned beans, since all they have to do is open the can, drain off the excess water, and the beans can be put in a salad; however, dry beans are very tasty, unless you have to tinker with soaking in cold water for several hours and boiling immediately before use. It is important not to overcook the beans and maintain their natural texture.

Vinaigrette with beans and sauerkraut

As an experiment, you can also add boiled chicken, mushrooms, herring and even sauerkraut. The last element of preparation is dressing the salad with vegetable or olive oil, mayonnaise or sour cream.

As a rule, pickled cucumbers are added with the addition of sauerkraut. For spiciness, you can also add an apple, which will bring out additional juice, and the salad will have a juicier taste and brighter aroma.

Festive puff snack

A vinaigrette served in layers will look especially beneficial on a holiday table. For this recipe, it is advisable to have a mold so that the structure of the salad is smooth and beautiful. At the very beginning, preparing the vinaigrette is similar to the usual one, that is, the first step will be boiling the beets, potatoes and carrots. Each ingredient must be individually peeled and cut into cubes, so that you can then stack the products separately in a single layer. You also need to get canned peas and onions in advance. Take the largest plate and start laying out layer by layer.

It is best to add the beets first to even out the salad. The process of laying the vinaigrette is similar to preparing a fur coat, in which each layer is smeared with mayonnaise and separated from the rest of the products. We put beans in a second layer if you want to see them in the salad (for purely aesthetic pleasure, white beans are better because they will set off the red color of the beets). The third layer is potatoes, then you need to salt and pepper everything, add a couple of tablespoons of sunflower oil. After potatoes traditionally comes onions, followed by carrots, which also need to be salted and softened with butter. Next, you can add a cucumber, decorate the existing pyramid with greenery and, of course, enjoy the result of our joint work. This salad is usually called a festive puff appetizer.

An unusual option with seaweed

With the onset of spring, and even more so summer, you always want to get as many vitamins as possible, and what could be more useful than seaweed, rich in iodine and other microelements. It goes well with beets, carrots and potatoes. This unusual option with seaweed is extremely useful and looks very beautiful and bright.

Vinaigrette with canned beans and mushrooms

The fastest way to prepare a vinaigrette is to choose canned products, which you simply need to open, pour out the unnecessary moisture and add to the salad. Suitable ingredients are canned beans and mushrooms, even pickled or lightly salted. This salad does not need to be salted, since the combination of products will already provide the right amount of salt. Thus, the vinaigrette with canned beans and mushrooms is prepared faster than all other versions and tastes very pleasant.

With apple and sprat

The biggest fans of experiments prefer the combination of apple and sprat. Just think - how can these products be placed next to each other, not to mention a salad together? However, people's reviews indicate that the combination of incongruous things is not only popular in our time, but also really tasty.

To prepare a vinaigrette with apple and sprat, you must complete all the steps characteristic of the classic recipe, but the composition of the sauce changes radically. For dressing, mix mustard with vegetable oil, sugar, salt and vinegar. The combination of sweet apple, hot sauce and salty sprat will amaze you, although at first glance it may seem that this recipe will be absolutely tasteless and bland, but this is not so.

Cooking with baked beets

Sometimes a change in the consistency and temperature of at least one ingredient radically changes the taste of the entire salad as a whole. If all of the above options do not suit you, then you can try not just boiling the beets, but baking them in the oven or in the microwave. It’s easier with an oven, but longer, but with a microwave you only need twenty minutes of free time and a plastic bag in which you put the beets. The main thing is not to overexpose it and get it out in time before it hardens. The aroma will be stronger and the taste will be richer, so don't be afraid to cook with baked beets.

Vinaigrette with beans and pickles

And, perhaps, last, but no less tasty, is the recipe for making vinaigrette with beans and pickles. This salad will be appreciated by all lovers of the classic recipe, since there are no special changes in the preparation - just the addition of cucumbers, which means there is no need to add salt, as well as beans for richness and taste.

In general, vinaigrette will always crown Russian cuisine, because this salad is extremely healthy, contains inexpensive ingredients and is quick and easy to prepare. The history of the name of the salad comes from the time of Alexander the First, when there were many French in our country, and one day one of them saw the cook adding a bite and asked: “Vinegr?”, which means vinegar in French. The cook nodded and since then this name has attracted foreigners and even many Russian people are not convinced about the history of the creation of the name vinaigrette.

Try different cooking options and experiment!

If you are preparing a vinaigrette with non-canned beans, then the beans must be boiled. In order for the beans to cook faster, they need to be completely filled with cold water for several hours (or better yet, overnight), then drained. Fill the beans with clean water, put on the fire, bring to a boil, reduce the heat and cook until tender (the cooking time of the beans depends on the variety, it can cook from 30 minutes to 1.5 hours). The finished beans should become soft, but at the same time remain intact and not overcooked. There is no need to salt the beans during cooking. Peel the boiled beets and cut into small cubes, place in a plate and add 1-2 tablespoons of sunflower oil (the oil is mixed with the beets so that the bright color of the beets does not stain the rest of the vegetables), mix and set aside.

Dice the pickled cucumbers and a small peeled onion. Peel the apple and also cut it into cubes. Add cucumbers, onions and apple to potatoes and carrots.

After this, add beets to the salad.

Add boiled beans and sauerkraut to the salad. Season the prepared vinaigrette with salt and pepper.

Add the remaining sunflower oil to the salad. It is better to take aromatic homemade oil. Mix well and serve a juicy, hearty, tasty vinaigrette with beans and sauerkraut to the table.

Bon appetit!