Haricot salads perfectly satisfy appetite and serve as both a full-fledged dish, and remarkable snack for a holiday table. Taste tasty foods from green or red beans or make fast option of preserved food with crunchy croutons.
Vegetarian green beans tomatoes salad
Ingredients:
- 650 g is fresher than green beans; - 200 g of red cherry;
- 50 g of onions shallot (only lukovichka); - 2 tablespoons of wine vinegar; - 3 tablespoons of olive oil; - 1.5 tsps of Dijon mustard; - black sprinkling pepper; - salt. Wash up haricot and cut on pieces 3-4 cm long. Boil in small a pan of 1 l of water and dissolve in it 1 tablespoon of salt. Lower cut green pods there and you cook them no more than 10 minutes that prepared, but didn't get out of a shape. Cast away them on a colander and at once ship in ice water for half-minute to stop process of heat treatment.
Shake up vinegar with olive oil, mustard, a pinch of pepper and 1/2 tsps of salt. Cut cherry tomatoes on halves, clean and very small chop lukovichka. Connect vegetables in a salad bowl to haricot, fill with the prepared sauce and mix.
Nourishing red beans salad
Ingredients: - 1/2 articles of red beans; - 1 chicken breast; - 3 tomatoes; - 1 red bulb; - 100 g of a green salad; - 1 tablespoons of wine vinegar; - 3 tablespoons of olive or vegetable oil; - 1 tsps of a prepared mustard; - salt. Wet haricot for 6-8 hours in cold water, whenever possible replace it 2-3 times. Shift beans in a pan, fill in with water and prepare on weak fire a baking plate by a cover of 50-60 minutes, won't become soft yet. Add some salt to them to taste at the very end of preparation. Cook chicken breast on the next ring, cool and cut into cubes. Lay in a soup serving plate the lettuce leaves torn by hands, onions half rings, slices of tomatoes and also light meat and red beans. Mix olive or vegetable oil with vinegar, mustard and 1/2 tsps of salt and water salad.
Fast tinned haricot croutons salad
Ingredients: - 1 bank of haricot in the juice (400-450 g); - 1 bank of tinned corn (400 g); - 1 large cucumber; - 1 bag of ready rye crispbread of salt or other additive to taste; - 20 g of fennel; - 50 g of sour cream. Open jars with canned food, merge liquids and pour out contents in one ware. Cut a cucumber on average cubes, crush fennel greens, previously having cut off rigid stalks. Shift cutting to other ingredients of snack. Add sour cream to salad, properly stir it and leave, at least, for 15-20 minutes for treatment. Put in it croutons just before giving on a table, otherwise they razmoknut.