Winter salad with beans - 8 delicious recipes

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Winter salad of beans with vegetables is popular among people who take care of their health. Beans contain many useful minerals and nutrients that have a positive effect on the health of the body. In addition, the beans make the salad with beans and zucchini for the winter more nutritious and original in their taste. Bean salad for the winter is distinguished by its variety. This product can be both the main ingredient and the secondary one in its value in the recipe. Steamed, boiled and canned legumes are used, green beans are actively used. Some salads can be canned, while others can only be eaten fresh.

Bean salad for the winter: little tricks

Both red and white beans can be used to prepare the salad. In addition, green beans can also be used as a winter snack.

If dry beans are used, then they need to be sorted out and soaked in cold water for several hours (you can overnight). The soaked beans must be washed well again and, pouring fresh water, boiled until almost cooked. But it is important not to overcook the beans, they must remain intact and not boil over.

If you are using green beans, simply sort and rinse them. After that, the beans are cut into pieces and stewed along with the rest of the ingredients.

You can use a variety of additional ingredients for the salad, it can be any vegetables or mushrooms. In any case, it will turn out delicious.

The prepared hot salad is laid out in sterilized, not yet cooled jars and immediately sealed hermetically. Leave to cool by setting the jars upside down and carefully wrapping them with something warm, for example, an old blanket.

Interesting facts: it is in the beans that the most useful protein for the human body is contained. In terms of the amount of protein, beans are ahead of chicken, so it is worth cooking this product more often.

About beans:

It is one of the most ancient agricultural crops. They eat 10-12-day-old beans (shoulder blades) and ripe fruits (seeds).

Dry seeds contain proteins that are similar in composition to those in meat.

In addition, the seeds contain carbohydrates (starch, sugars), nitrogenous substances (including essential amino acids), a small amount of organic acids, a number of biologically active substances (flavonoids, stearins, vitamins, minerals), as well as purines.

For canning, it is best to use vegetable (sugar) beans, the unripe pods of which do not have dense connective fibers and a parchment layer in the valves.

Bean salad with tomatoes

Easy to prepare but delicious bean salad with tomatoes.

3 kg of tomatoes;
1 kg of bell pepper;
1 kg of carrots;
1 kg of onions;
3 cups dry beans
1.5 cups of sugar;
2 tablespoons of salt;
1.5 cups vegetable oil;
80 ml vinegar (9%).

My tomatoes, cut out the attachment points of the stalk and cut into small pieces. Grind the tomatoes in a meat grinder or blender. Grind the tomato mass through a sieve or colander.

We clean the rest of the vegetables. Cut the pepper into wide "noodles", onions and carrots into small cubes.

Soak the beans in cold water in the evening, and the water should be at least twice as much as the beans. The point is that beans will absorb water.

Advice! If the beans are young, then there is no need to soak them. You can boil it right away.

We wash the beans soaked in the evening, fill them with fresh water, and cook for about 40 minutes. The beans should be soft enough, but not overcooked.

Beans in tomato sauce

A classic dressing for any tomato soups and even cabbage soup - recipes for beans with tomatoes are multifaceted, so you can use them at your discretion, without looking back at the wishes of the authors of the dishes. Such an appetizer will look good as an additional ingredient for stewed vegetables.

We need:

Large onions - 5 pcs.;
Sweet hard tomatoes - 1 kg;
Lavrushka - 5 leaves;
Black pepper - ½ tsp;
Salt - 1 ½ tbsp;
Allspice - 1 tsp;
Acetic essence - 1 tsp;
Sunflower oil - 2 tablespoons.

Preparation:

Let's start with the longest component in terms of preparation - beans. We sort out the kernels, rinse and fill with water for 11 hours or overnight. Then we drain the liquid, rinse again and add clean water. Boil;
Remove all the husks from the onion and chop as small as possible;
Then we heat the pan, take a little vegetable oil and fry the onion until bright golden;
We wash the tomatoes, pierce them in several places and scald them. In places of puncture, the skin will burst. Easily remove it and turn the remaining mass into tomato puree. Salt to your taste and send to cook over medium-intensity fire;
Let the tomatoes boil a little, add the onion and simmer until cooked;
We fall asleep bay leaves and spices, boil everything together for about five minutes and throw in the beans. After that, we will leave to prepare for another half an hour;
Now salads with canned beans are ready, can be sorted into jars and rolled.

Bell pepper salad

Another version of a delicious salad prepared with bell peppers and other vegetables.

3 cups dry beans
1 kg of bell pepper;
250 g carrots;
250 g Luke;
1 kg of tomatoes;
100 ml of refined oil;
1.5 tablespoons of salt (add to taste);
1 teaspoon black pepper
2 tablespoons of sugar.

Pre-soak the beans in cold water for at least 5 hours. Rinse, fill with cold fresh water and cook for about 40 minutes. Do not allow the beans to boil. So, if it is young, then it will cook much faster and without preliminary soaking.

Advice! If desired, you can add hot peppers to this salad to taste.

We peel all the vegetables, remove the skin from the tomatoes and remove the seeds. Cut carrots, onions, peppers and tomatoes into small pieces.

Pour vegetable oil into a cauldron or a thick-walled pan. Immerse all prepared vegetables and almost ready-made beans in oil at once and simmer on low heat for 1.5 hours. Stir the vegetables periodically so that they do not burn. Add salt and sugar half an hour before cooking. You can add some vinegar to taste.

We lay out the finished salad in clean jars. We sterilize the jars in boiling water for 10-15 minutes (0.5-0.7 liters). Roll up hermetically and cool, turning upside down.

Canned beans

From the following amount of ingredients, you can prepare 1.5 liters of the finished product.

Structure:

beans - 1 kg;
table salt - 3 tsp;
sugar - 25-50 gr.;
table vinegar - 2 tbsp. l .;
sunflower oil - 1 tbsp. l.

Canned beans taste good

Instruction.

You need to choose fresh beans. This can be determined by the grains: they should be smooth, dense and shiny. The beans are washed well, and then soaked in cold water for 4 hours, after which the water is changed and the beans are soaked again for the same time.

You need to soak the beans several times.

When the beans swell, they need to be transferred to a saucepan, put on a small fire and boiled. Then you need to drain the used water and pour fresh water.

On a note! Be sure to add granulated sugar and sunflower oil to the fresh broth - so your workpiece will have a softer and more interesting taste.

Next, the beans are simmered over low heat, while the pan must be kept open. After 40 min. cooking, you need to fill in table salt, and after another 10 minutes. - vinegar, let the pan simmer for 2 minutes. and remove it from the fire.

During the cooking process, you need to use table salt and vinegar.

You can put ready-made beans for storage in glass jars and seal them with lids. Banks are washed well with soapy water and then sterilized. Banks are processed either steamed or in the oven for 7 minutes. You can also achieve sterility using a microwave: for this, 100 ml of water is poured into the jars and placed in the microwave for 2 minutes. Boiling the lids takes the same amount of time. Hot beans are laid out in jars and the lids are tightened with a special key for preservation.

On a note! At the end of the procedure, the jars are turned upside down to check the tightness, and wrapped until they cool completely.

It is necessary to check the tightness of the rolled up can

You can take any beans, but if you choose white, the brine will be transparent. It is better to choose the same size of legumes, otherwise the small ones will boil over or the large ones will remain moist. You can check the readiness of the beans by crushing the cooked beans. If it came out easily, then the legumes are ready, otherwise they need to be boiled. You cannot use iodized salt - the beans will simply go bad. Water must be taken clean, without additives. It is recommended to salt the beans at the end of cooking so that they do not become hard. It is better not to add spices and other ingredients, as you will be adding your preparation to other dishes.

On a note! For the safety of the jars, you need to keep in a cool room, where the temperature is from 0 to 18 degrees.

It is better to store the workpiece in cool rooms.

Bean salad with eggplant

Beans with eggplant go well in salads.

2 kg eggplant;
0.5 kg of white beans;
600 gr. onions;
500 gr. bell pepper;
2.2 kg of tomatoes;
500 gr. carrots;
5-6 cloves of garlic;
a piece of hot pepper about 2 cm long (to taste);
300 ml of vegetable oil;
100 ml vinegar (9%);
4 tablespoons of sugar;
2 tablespoons of salt.

Soak dry beans in advance for several hours. Then we boil for 30-40 minutes until almost completely cooked.

We pass the tomatoes through a meat grinder, and then additionally grind through a sieve to remove the seeds. Chop the garlic and hot pepper, chop finely with a knife. Cut the eggplants into cubes about 1 cm thick.

Advice! Modern eggplant varieties practically do not taste bitter, therefore, they do not need to be additionally processed. If, nevertheless, the eggplants are bitter, then they need to be salted in advance, and then rinsed and squeezed well.

Chop the onion finely, cut the carrot into cubes or halves of circles. Chop the bell pepper into strips.

Canned green beans

These ingredients are enough for 10 servings.

Structure:

beans - 1 kg;
water - 0.9 l;
apple cider vinegar - 30 ml.;
salt - 50-60 g.

Canned and green beans

Instruction.

The beans need to be boiled in boiling water for 4 minutes. Then cool immediately with cold water. All waste is removed, and the beans are cut into pieces of 2 or 4 cm.

The jars need to be doused with steam, and then put the beans in them. Boil water, add juice and vinegar.

On a note! Marinade is poured into jars, after which they are sterilized for a quarter of an hour.

You always need to ferry cans

Greek Bean Salad

You can make Greek salad with beans and vegetables.

1 kg of beans;
2.5 kg of tomatoes;
1 kg of carrots;
1 kg of bell pepper;
500 gr. onions;
1 cup of sugar;
3 tablespoons of salt;
500 ml of vegetable oil;
2 teaspoons of black pepper;
1 teaspoon vinegar

We wash the vegetables, peel. Cut the peppers, onions and carrots into thin strips, and the tomatoes into slices. Boil the beans in advance until half cooked. If young beans are used, then they do not need to be boiled beforehand.

Put all the prepared vegetables and beans into a large saucepan, add oil and spices. You need to cook on very low heat, if the stove is gas, then it is recommended to use a flame divider. Simmer for two hours, stirring occasionally. We pack the salad hot in pre-sterilized jars. We close hermetically and cool slowly by placing the cans on the lids under the "fur coat".

Canned Asparagus Bean Snack

Delicious winter snack of asparagus beans

prepared without sterilization.

Ingredients:

asparagus 2.5 kg, tomatoes 3 kg, bell pepper 2.5 kg, garlic 2 heads, vegetable oil 250 ml, salt 100 g, sugar 200 g, vinegar 9% 100 ml.

Snack recipe

Scald the tomatoes with boiling water, remove the peel, grind in a meat grinder.

Pour tomatoes, finely chopped garlic, salt, sugar, vegetable oil, vinegar into a saucepan, mix and cook for 20 minutes.

Add the asparagus beans, cut 3 cm long. Cut the bell peppers into strips and add to the saucepan, cook for 30 minutes.

Sterilize half-liter jars, pour in the finished snack, roll up the lids.

Back to the table of contents

Bean salad with vegetables

Salads with beans and vegetables are varied. In this version, zucchini and cabbage are used as additives.

2 cups beans
1 liter of tomato juice (store-bought or self-made from fresh tomatoes);
1.5 kg of zucchini;
1.5 kg of white cabbage;
200 gr. Sahara;
1 glass of vegetable oil;
salt, pepper to taste;
1 tablespoon vinegar

Boil the beans in advance almost until cooked. It should become soft, but not soft. Cut the courgettes into medium-sized cubes, cabbage - into squares.

We put vegetables and beans in a cauldron or a thick-walled cast iron pan, add sugar and butter. Stir. Put salt and pepper well. Simmer at a low degree of heating, stirring occasionally, for an hour. At the very end of the process, add vinegar.

We pack the salad hot, putting it in sterile jars. We quickly seal it tightly, leave to cool, wrapped in an old blanket or other warm clothes.

Salad with mushrooms and beans "Lenten hit in a jar"

One of the most delicious ensembles on fast days is the recipe with vegetables, mushrooms and beans. It's as easy to do as all the options in our selection. We will roll up almost light without sterilization. After all, we have repeated an elegant algorithm more than once!

Ingredients:

Champignons - 1 kg
Beans (any variety, boiled) - 700 g (350 g dry)
Tomatoes - 1.5 kg
Carrots - 700 g
Onions - 300-400 g
Vegetable oil - 150 ml

Taste accents:

Salt - 2 tbsp spoon + taste!
Sugar - 2 tbsp. spoons
Vinegar - 90 ml
Black pepper - 6 peas (or ground)
Dry spices or a little fresh herbs - according to preference

Boil the beans. We need a completely finished one. Peel the tomatoes and mince them. Carrots, according to the classics, also need to be chopped gracefully: a coarse grater or a Berner with a straw attachment.
We wash the mushrooms well, but do not keep them in water. We dry them and cut them to your favorite size. For many men, it tastes better for "mushroom meat" to dominate the mix. But the small shredder is also interesting. There are no dogmas here: experiment!

Cut the onion into quarters or medium cubes. Combine it with mushroom slices and fry in a pan with a spoonful of oil - 5 minutes. Move the frying to a saucepan and add tomato puree, carrot shavings and oil.

We simmer the workpiece on medium heat: in total - 40 minutes.After 30 minutes, add the beans and begin to conjure with accents. Pour salt and sugar in portions, taste and adjust to ideal. Let it simmer for another 5-7 minutes and pour in the vinegar at the very end. Three minutes on the stove - you can pack yummy. Hot mixture with a ladle - in sterile jars, roll up and wrap up. So we did it: quickly and easily!

We store the salad without dancing with a tambourine: out of the light at room temperature. A wardrobe in an apartment will do just fine.

Ideas for creativity!

This hearty bean mix is the perfect base for your quest for uniqueness. Replace half of the orange root vegetable with bell peppers. Or remove the carrots altogether and add generous greens. Parsley solo, classic dill duet, cilantro trio. Any set will fit here. And even a different cut will whet your appetite in a new way. We have already cut the carrots into plump circles, which we divided into 4 parts. Very, very!

With the addition of beets

Beet beet salad is not only a delicious appetizer, but also an excellent dressing for making borscht.

2 cups white beans
4 medium beets;
5 tablespoons tomato paste;
200 ml of water;
3.5 tablespoons of granulated sugar;
3 teaspoons of salt;
60 ml table vinegar;
100 ml of vegetable oil.

Prepare the beans in advance: soak them for several hours, and when the beans swell, boil them almost until tender.

Rub the peeled beets into strips or cut into cubes, the shape of the cut is a matter of taste. We put boiled beans and chopped beets in a saucepan, add tomato paste mixed in water. Season with spices and add oil. Simmer for forty minutes at a low degree of heating. Be sure to stir periodically so as not to burn. Pour vinegar into the finished salad, stir well and continue cooking for another three minutes. We blow through the prepared dish and, if necessary, add more sugar or salt.

Pickled beans "Natural"

All ingredients are calculated for 1 liter of water:

cloves;
black peppercorns;
40 g of salt;
1 tsp vinegar essence.

Pickled beans look delicious

Instruction.

Beans of any kind are washed and transferred to a saucepan. The water is poured to cover the vegetables, otherwise the liquid will quickly evaporate and the vegetables will start to burn. Spices, salt and sugar are added to the pan, then it is put on the fire and the dish is cooked for 1.5 hours. Before removing the pan from the heat, add the required amount of vinegar. The finished workpiece is laid out on sterilized jars, twisted. The dish is ready!

Beans are cooked in an hour and a half

Red beans with mushrooms

Red bean salad with mushrooms is a great appetizer. For its preparation we will use champignons.

1 kg of red beans;
1 kg of carrots;
1 kg of fresh mushrooms;
1 cup of sugar;
1 cup refined oil
2 tablespoons of salt;
0.5 cups of table vinegar;
1 liter of ready-made tomato juice.

The beans must be boiled in advance, they must be soft, but keep their shape. Pour oil into the cauldron and dip the chopped champignons and carrots, which were previously rubbed on a coarse grater, into it. Fry for 10 minutes.

Then add the beans, pour in the tomato. Salt and add sugar. Simmer on low heat for 25 minutes. Then add vinegar. We lay out the hot mass on pre-sterilized cans, close hermetically and leave to cool, wrapping the cans in a warm blanket.

Beans and mushrooms

There are various recipes for winter canned beans, however most of them are based on combining beans with vegetables. In the same case, we propose the addition of a non-classical ingredient - mushrooms, which will add spice and originality to the winter salad.

We need:

Beans - 1 kg;
Fresh mushrooms (champignons or butter mushrooms are better) - 1.5 kg;
Strong tomatoes - 3 kg;
Carrots - 1.4 g;
Sugar sand - 10 grams;
Vegetable oil - 180 ml;
Vinegar (9%) - ½ cup;
Salt - 25 grams;
Peppercorns - 4 things.

Preparation:

As in the previous recipes, we start the salad with beans. We sort out and wash the grains, soak them for a long time - overnight or half a day. Then we rinse, change the water to fresh and cook for 50 minutes. Let the remaining liquid drain;
During the time while the beans are being cooked, we will prepare the mushrooms. We sort through them, removing leaves and forest debris, cut off the roots, leaving about 2 cm on the leg. We wash well, pay special attention to the hats. If we use champignons for the salad, they need to be cut. Butterlets and other small mushrooms can be left as they are;
We wash the tomatoes, make a few punctures and scald them. Then we easily remove the cracked skin. Twist the pulp in mashed potatoes with a meat grinder or blender;
We wipe the carrots from the ground, remove the peels, then three in a grater;
Mix mushrooms with vegetables in a thick saucepan, add granulated sugar and salt, season with pepper and add oil. We mix everything and put on a medium-intensity fire. Cook, stirring, for about half an hour;
Then add the beans and simmer the same amount;
Then comes the vinegar, which is included in almost all canning recipes. Pour it in and boil for another 5 minutes. Salads with canned beans are ready, you can pour into glass containers and roll up lids.

Green beans salad for the winter

You can make a salad for the winter with green beans. Here is one recipe.

500 gr. green beans;
1 kg of tomatoes;
300 gr. carrots;
500 gr. bell pepper;
3 cloves of garlic;
hot pepper to taste;
125 ml of refined oil;
60 gr. Sahara;
1 tablespoon salt
30 ml of table vinegar.

Remove the skin from the tomatoes and chop until puree. In order for the tomato mass to be homogeneous, it must be passed through a sieve. This will help remove the seeds.

Pour the tomato mass into a saucepan, add vegetable oil there. Put chopped garlic and hot pepper there, which must be chopped very finely. And also add salt and sugar. We add these ingredients to taste, the amount in the recipe is approximate. We put the tomato mass on the fire.

We prepare the vegetables. Cut the beans into pieces 2-3 cm long, chop the pepper into strips, three carrots on a grater. We put the carrots in the boiled tomato mass, after 10 minutes we immerse the beans in the same place, and after another five minutes the pepper. Simmer everything together for 20 minutes on very low heat. Then pour in the vinegar, stir.

We taste and, if necessary, adjust the amount of spices. Cook for another three minutes. Then we pack the hot salad in a sterile glass container. Cover immediately with sterile lids and seal tightly. We cool by putting the jars on the lids and covering with warm things so that the cooling takes place slowly.

Bean caviar for the winter

An interesting addition to toasts or sandwiches in the form of tender bean caviar salad.

Ingredients:

Beans - 1 kg
Laurel leaf - to taste
Tomato paste - 1 l
Carrots - 1.5 kg
Salt
Bulgarian pepper - 3 kg
Thyme to taste
Black pepper
Onions - 2 kg
Garlic - 2 heads

Preparation:

Boil the beans until cooked through.

Chop the onion and rub the carrots. Saute vegetables in oil in a huge saucepan for cooking salad. Pour a little warm water over the vegetables and simmer until soft.

Add chopped peppers and beans to the fried vegetables. Cook for about half an hour after the liquid has boiled.

Add tomato paste and chopped garlic.

Cook the salad until smooth and dense.

Distribute the salad in sterilized jars, pour with a spoonful of oil.

Place the jar in a sterilizing pot and simmer for about an hour over low heat. Take out the cans and roll up.

Wrap the blanks in a blanket and leave the cans to cool completely.

Korean asparagus beans for the winter

Delicious and beautiful Korean-style asparagus beans for the winter.

500 gr. asparagus beans;
1 large carrot;
4 cloves of garlic;
50 ml of refined vegetable oil.

Marinade:

300 ml of water;
1.5 tablespoons of sugar;
1.5 tablespoons of salt;
1 pack of spices for making Korean carrots;
3 tablespoons of vinegar (9%).

Rinse and clean the asparagus bean pods, cut them into pieces 2-3 cm long. Blanch the chopped pods in boiling water for 4 minutes. Add some salt to the water for blanching. Drain the beans in a colander and pour cold water over them.

Peel the carrots, wash and rub on a special grater with long thin straws. Combine the beans and carrots in a large bowl. We peel the garlic and chop it, passing it through a press. Add the garlic to the vegetables and season the salad with vegetable oil.

We fill clean jars with vegetables, tightening them well. We cook the marinade: pour water into the pan, add salt and sugar, as well as seasoning for Korean salads. Boil for a couple of minutes and pour in the vinegar. Turn off the heating. Pour the marinade into jars of vegetables. We sterilize the jars in boiling water for 25 minutes (0.75-1 liter jars).

General cooking rules

You can harvest green beans or ripe beans. Green beans are convenient to freeze, pickle or use for making salads. The preparation of green beans consists in peeling the pods of the tough vein that runs down the center of the pod. To do this, you need to cut off the tip of the pod with a knife and pull to remove the tough vein. Exactly the same operation should be performed on the other side, cutting off the tip from the opposite side.

The prepared pods are cut into pieces about 2 cm long. Then they need to be blanched by holding them in boiling water for 3-4 minutes. After this processing, green beans can be frozen or used for making canned food.

Ripe beans must be boiled beforehand. They are soaked in cold water overnight or poured with boiling water and left for 3-4 hours. After that, the beans are washed and boiled until tender. But it is important not to overcook so that the grains do not burst. You need to salt the beans at the very end of cooking, when the beans have already become soft. Finished beans are used for making salads or canned in jars.

Fun Facts: Beans can help treat depression as they contain amino acids such as methionine and tyrosine.