From this amount of ingredients, four servings of salad will come out.

To prepare this dish, we need the following ingredients:

• 100 g cheese (we take "Rossiyskiy", it has an ideal price-quality ratio, plus it is often sold in stores for a promotion)
• beans in their own juice - 360 gr.
• 4 large cloves of garlic
• croutons (we take "Crunch" with bacon flavor, they are moderately hard and not very wet)
• mayonnaise (we have the brand "Marianna", also on offer)

The beans for the salad are necessarily red, I do not recommend taking them in tomato sauce, since the taste is completely different; by the way, the "Red Price" beans please us in terms of quality, and we take just that.

We rub the cheese with a coarse grater and put it in a deep bowl. We pass the garlic there through a press, add mayonnaise, mix everything thoroughly and send it to the refrigerator.

Drain the juice from the beans and add to the cheese.

Before serving the salad, add croutons to it, decorate the appetizer with herbs.

Here is such a seemingly unpretentious salad, but everyone likes it. My mom and my uncle's wife took note of it.

You can also add smoked chicken breast to the salad, but I do not recommend adding boiled chicken breast, after all, it is rather dry, and crackers give us the necessary "dryness" in the salad.
This salad, as has already started according to the tradition established by our aunt, we serve to, the recipe of which I shared with you earlier.
Bon Appetit!

Bean salad recipe with chicken and bell peppers

Boiled chicken and beans can be used to make a simple and hearty salad. Sweet bell pepper will add a special touch to this dish. For the recipe, boiled chicken or lean pork are suitable.

To cook the beans quickly, pour cold water over them overnight. Beans are a healthy product, but due to the fact that they "swell" the stomach, not everyone wants to cook them. Unwanted side effect can be avoided. To do this, when you start boiling the beans, drain the first three waters. That is, bring the beans to a boil three times and drain the water. For a more delicate taste of beans, add a teaspoon of sugar during cooking. But add salt only when the beans become soft. I usually add salt to the beans five minutes before cooking. Alternatively, you can use canned beans for this recipe.

Preparation time: 15 minutes.
Cooking time: 20 minutes.

Ingredients for two servings:

• boiled chicken 230 g,
• sweet pepper 1 pc.,
• red beans (boiled or canned) 1 cup,
• hard cheese 60 g,
• vegetable oil 1.5 tbsp. l.,
• mustard beans 1.5 tsp.,
• mayonnaise 30-50 g,
• a mixture of ground peppers - a pinch,
• hot pepper - a pinch
• fresh parsley and dill optional.

Pre-boil red or white beans until tender.

Rinse the bell peppers, cut them in half, and remove the tail and seed portion. Then cut the pepper into slices and brush with vegetable oil. Grill the pepper slices in a skillet for about five minutes. The pieces should remain semi-cooked, slightly crispy (per tooth - aldente).

Take a piece of boiled chicken (leg) from the bones and chop finely.

Grind the fried peppers into strips and send with the chicken and beans to a bowl. By the way, if you prepare such a salad in winter, you can use frozen peppers instead of fresh ones.

Mix ingredients with mayonnaise and add any grated cheese.

The mustard in the grains will add spice to the finished salad, use it as desired. Add a mixture of ground peppers and fresh herbs to taste.

Serve this salad in a heap on a plate. For a more beautiful presentation, you can use the culinary ring. Fill the ring on a plate tightly with salad, and then remove it.

Bean salad: recipe with photo from Olga Bondas.

Bean salad is a very healthy and nutritious dish, both on fasting days and on ordinary weekdays. The simplest recipe for this salad is boiled beans and chopped onions, fried until crisp.

Another simple recipe from Svetlana Burova:

Salad with beans and carrots with onions

Would need:

• Dried dry beans - 5 handfuls, of course, for a very quick recipe, you can use ready-made beans in jars in their own juice, as well as in tomato).
• Bulb onions - 3 pcs. (large).
• Carrots - 3 pcs.
• Vegetable oil - for frying onions and carrots.
• Soda is a pinch.
• Salt to taste.
• Greens - for serving.

How to make bean salad

It is best to soak beans before cooking. First, the beans will get moisture and soften, thereby shortening the cooking time of the beans. Secondly, when soaking, bean dishes become more useful and easily digestible, since sugars that are not absorbed in the human body (oligosaccharides) dissolve, cause gas formation in the intestines and complicate the digestion process. Soak the beans for at least 5-6 hours in water, and ideally 8-10 hours, the beans must be rinsed first.

After soaking, the beans are enlarged by about 2-3 times.

Fill it with cold water and put it on the fire to cook. The beans have boiled, it is better to salt them to taste (as well as peas) by the end of cooking, so they cook faster. Add a pinch of baking soda to cook the beans a little faster. Or cook legumes in a slow cooker on the "stew" mode.

While the beans are boiling, we will make a vegetable dressing for a lean salad: cut onions in half rings, carrots into strips, put them in a preheated pan with vegetable oil and fry the vegetables until fully cooked. Add a little.

Let the boiled beans cool slightly to a warm state, mix with frying. You can skip the other dressing in the bean salad, but if anyone wants, you can dress it up a little with lean mayonnaise.

Such a salad can be eaten in fasting or used as a side dish for meat, fish, etc.

In our family, our grandmother always prepares boiled bean salad. We love it - it's easy to prepare, hearty and delicious. Try to cook it too. I think it will take its rightful place on your table on fast days and weekdays.

You can diversify the recipe and cook it with different additives:

• With Korean carrots
• Canned sweet corn,
• Garlic and crackers (homemade or "kirieshki"),
• With fried, salted or pickled mushrooms,
• With pickled cucumber,
• With bell pepper,
• With white cabbage or Chinese cabbage

Recipe and photo of Galina Kotyakhova:

For the first time I prepared a salad with canned beans, cheese, garlic and croutons. Earlier my granddaughter gave me a treat. I loved this bean salad. And I cooked the croutons myself, I prefer homemade ones.

Ingredients:

• Canned White Beans - 400 g (1 can)
• Croutons - 150 g,
• Garlic - 3 cloves,
• Olive oil - 2 tbsp. spoons,
• Cheese - 100 g
• Mayonnaise,
• Green onions and dill.

Cooking process:

Let's start by making crackers. Cut brown bread into small rectangles, put in a bowl, sprinkle with salt and dry garlic, add a tablespoon of butter, mix everything.

Put the croutons in a baking dish and put in a preheated oven for 15 minutes.

Put the beans from the jar in a colander to drain the juice. Meanwhile, chop green onions and dill. I take a salad bowl and put canned beans, chopped onions and dill into it, add grated garlic and a tablespoon of oil. We mix everything.

We rub the cheese on a coarse grater, put it in a salad bowl, sprinkle with cooled croutons and season with mayonnaise. Mix everything thoroughly.

Let the salad brew a little, so that the ingredients in the salad "make friends". But not for long so that the crackers remain crispy. Put the finished bean salad in portioned salad bowls or on a wide dish using a serving ring, decorate with a lemon wedge.

Bon appetite wishes site Notebook!

You might like this recipe for asparagus bean salad:

This dish beats all possible records for its richness in vegetable protein, vitamins and for its excellent digestibility. Delicious, hearty beans with onions and carrots can diversify your everyday table, perfectly complement any festive one. Well, shall we try to cook it? It is very simple to do, no special culinary ingredients are required - everything is bought in the nearest grocery store or supermarket and is inexpensive. Fasting is coming soon, and beans with onions and carrots are a great dish to keep. But, by the way, in addition to beans, carrots, onions, meat and dairy ingredients, and mushrooms with nuts can be included in the meal. As well as herbs and all kinds of spices that you are used to using.

General cooking principles

You can cook the beans themselves for the dish yourself. Canned can also be used. In the first case, the main task is to cook the beans in the right way, so that the beans with onions and carrots are tasty, do not boil over, and do not cause any intestinal disorders.

1. Pour dry legumes with lukewarm water, soak, changing the liquid several times. When the beans swell, they must be rinsed and filled with water again so that the beans are separated from the surface of the water by 5 centimeters (about the length of the middle finger of the palm).
2. It will take an hour and a half to cook. When foam appears, be sure to remove it with a slotted spoon. And salt only 10 minutes before the final cooking, otherwise the product will be very tough.

For salads, by the way, any beans are used: both red and white. When you cook from canned food, and you, for example, have beans in a tomato sauce, you can put them in a sieve, rinsing with running water, not hot, from the tap. Carrots can be used either fresh or boiled. Pre-wash, peel, and then grate or cut into strips.

Beans with onions and carrots. Salad recipe

This is a very simple, quite hearty, spicy salad. Beans with onions and carrots, of course, are hardly appropriate in a festive feast, but as an ordinary family dish they are very good. We will need: a glass of red beans (dry or a can of canned food); large carrots; large onion; a few cloves of garlic; dill or other herbs of your choice; frying oil; mayonnaise and a little salt.

Cooking is easy

In a multicooker

You can cook - and this is pretty quick - hot beans with onions and carrots in a slow cooker. It is better to take large white beans. The salad is quite spicy due to the use of pepper and vinegar.

We need: a jar of canned beans; a few medium carrots; onion; half a spoonful of vinegar (it is better to take apple or balsamic vinegar); a few cloves of garlic; some lean olive oil; a mixture of peppers and salt.

How to cook?

Beans with onions and carrots in tomato for the winter

A spicy, spicy and simple salad can be rolled up for the winter. For these purposes, it is best to use raw, medium-sized, white or red beans. And since we will roll up more than one jar, we need to take a sufficient amount of it. How much is up to you, the main thing is that the proportions are observed. For example, for every kilogram of legumes - a pound of onions and the same amount of carrots. But tomato paste is best taken natural, without any additives (it is even better to cook it yourself from fresh tomatoes, especially since they are inexpensive during the season). Can be done in a multicooker. First, fry the vegetables, and add the pre-boiled beans in the final, pouring all this stuff with tomato. Simmer a little and immediately roll it into sterilized jars.

Improvisation and creativity are all applicable in cooking when you want to make a salad. Various varieties of this dish can be served using beans and aromatic Korean carrots.

A quick recipe

An original flavor combination and bright colors are a great option for a holiday.

The process of making salad with beans and Korean carrots:

1. Drain liquid from carrots and beans;
2. Cut the pepper (preferably into long strips);
3. Chop fresh parsley leaves;
4. Move all components into a deep container, mix;
5. Make a dressing with lemon juice and soy sauce;
6. Place it in salad, add spices, seasonings and salt, mix again.

Serve as an appetizer or as a side dish for meat dishes.

Bean salad with carrots, chicken and onions

This salad is best prepared in layers. To prepare it, you will need a set of simple but satisfying ingredients:

• canned (or pre-cooked until tender) white beans - 330 g;
• chicken (boiled) breast - 750 g;
• chicken eggs - 5 pcs;
• onions - 2 pcs;
• Korean carrots - 200 g;
• olives - 3-4 pcs (decoration);
• dressings of mayonnaise, salt and dill - to taste.

Cooking time (taking into account the laying out of food in layers) - 20 minutes.

Caloric content per 100 g standard serving is 339 kcal.

Cooking process:

1. Grind chicken breast;
2. Put white beans from a jar, mix with chicken;
3. Add carrots to the composition (without liquid);
4. Grind chicken eggs and add to the rest of the products;
5. Cut the onion into half rings, add to the salad;
6. Season with a mixture of mayonnaise, salt and dill (coat each layer).

Before serving, cut the olives into 2 or 4 pieces, garnish each portion.

Salad with beans, sausage, croutons

Salad original in taste and color, which can be served on a holiday. To prepare it, you will need a set of ingredients:

• rye crackers - 100 g (you can fry the bread yourself);
• smoked sausage - 300 g;
• Korean carrots - 300 g;
• beans (canned food) - 200 g;
• mayonnaise (for dressing) - 30 g.

Cooking time is 35-40 minutes.

Caloric content per 100 g - 187 kcal.

Cooking process:

Serve as an appetizer or a side dish for meat dishes.

Salad with canned beans, pickles and Korean carrots

A salad with canned beans, pickles and spicy carrots allows you to prepare not just a delicious, but very satisfying salad, which can be served in the warm season as a main dish. To make this bean salad option, you will need to make sure you have the following ingredients in your kitchen:

• spicy pickled carrots - 300 g;
• canned large beans - 300 g;
• pickled cucumbers - 150 g;
• dill - 60 g;
• seasonings - to taste;
• salt to taste;
• mayonnaise (for dressing) - 2 tablespoons

Cooking time is 20 minutes.

Caloric content per 100 g - 210 kcal.

Cooking process:

1. Remove the beans from the jar, drain the liquid;
2. Chop the dill (do not use the stems);
3. Cut pickles into small cubes;
4. Combine all prepared ingredients in a salad container;
5. Add carrots to them (also drain excess liquid from it);
6. Salt, add spices.

Season with mayonnaise before serving. For piquancy, you can add a little chopped fresh garlic.

Read how to cook - despite the fact that the dish is very simple, it can be cooked even tastier and more unusual.

How to cook banana pancakes without flour - for dessert for tea.

How to cook delicious rice in the microwave - simply and quickly prepare a filling for a pie, cabbage rolls or just a side dish for meat.

Asparagus bean salad recipe

This recipe is distinguished by its simplicity of preparation and an original combination of flavors. It will prove to be a delicious and nutritious snack, as well as a juicy and light side dish for fish or meat dishes. To prepare it you will need:

• asparagus beans - 300 g;
• Korean (spicy) carrots - 200-300 g;
• refined vegetable oil - 30 ml;
• ½ lemon juice;
• salt to taste, seasonings to taste.

Cooking time - 10 minutes.

Caloric content per 100 g - 193 kcal.

Cooking process:

1. Rinse the asparagus beans, cut into several pieces;
2. Boil water, boil the beans (until boiling and then another 7 minutes);
3. Drain water, cool in ice water;
4. Squeeze the juice from the lemon and sprinkle with the boiled beans;
5. Put the vegetable in a salad bowl and add the carrots, mix;
6. Season with a suitable vegetable oil (olive or sunflower oil, but no obvious aftertaste or smell).

Salt and spices are added as desired, as Korean carrots already have a pungent and tangy flavor.

In order for the asparagus beans not to lose their rich color after heat treatment, they must be immediately doused with ice water.

You can add salt or seasonings to a salad with Korean carrots only at the final stage, when all the ingredients are in the container so as not to spoil the dish.

Mayonnaise dressing can be replaced with sour cream - this will reduce the salt content in the finished salad. The ideal dressing for salads featuring Korean carrots is olive oil and lemon juice combined. It helps vitamins to be absorbed faster.

Simple foods like carrots and beans can be used to make a casual and festive meal. The salad can be used as an appetizer, as a side dish for main dishes, or as a standalone meal. Treat yourself and your loved ones with simple, but at the same time original salads, which include affordable, but so healthy and satisfying food.

What is Carrot and Bean Salad

Vegetables with different heat treatment are used for the preparation of salads. For example, a dish may include raw, boiled carrots or "Korean style"; beans can be boiled or canned. By combining the above vegetables in combination with other food products, you can achieve original taste and presentation of dishes.

Bean and Carrot Salad Recipes

Today, there are a myriad of recipes for making salads with foods such as beans and carrots. Meat products, cheese, mushrooms, herbs, nuts, various spices and herbs are often added to these two basic ingredients. Salads can be seasoned with store-bought mayonnaise or homemade, various vegetable oils, as well as dressings based on mustard and lemon juice.

With Korean carrots and beans

• Time: 20 minutes.
• Servings Per Container: 3 Persons.
• Calorie content of the dish: 174 kcal / 100 grams.
• Purpose: to the main one.
• Cuisine: Russian.
• Difficulty: easy.

The Korean-style salad with beans and carrots is very tasty and satisfying. For cooking, use classic Korean carrots, or spicy (piquant). Smoked chicken legs are often replaced with any smoked sausage. Sour cream is well suited as a dressing if, for dietary reasons, you do not use mayonnaise.

Ingredients:

• canned red beans - 200 g;
• Korean carrots - 100 g;
• smoked chicken leg - 100 g;
• provence - 40 g;
• eggs - 3 pcs.

Cooking method:

1. Put the hard-boiled eggs to boil.
2. During this time, drain the juice from the canned beans.
3. Mix the beans and Korean carrots together.
4. Chop the smoked leg, add to the vegetables.
5. Peel the eggs, cut into cubes, send to the rest of the ingredients.
6. Add provencal, salt to taste, mix well.

Beans with carrots and onions

• Time: 1 hour 20 minutes.
• Servings Per Container: 2 Persons.
• Calorie content of the dish: 300 kcal / 100 grams.
• Cuisine: Russian.
• Difficulty: easy.

A delicious salad of beans with carrots and onions turns out to be high in calories, so it is best to eat it at lunchtime. Before boiling the beans, they must be soaked in water for 6 hours, then they will boil in about an hour. According to the recipe, dill is added to the composition, but you can use any other herbs based on your culinary preferences.

Ingredients:

• dried red beans - 200 g;
• provence - 50 g;
• sunflower oil - 40 ml;
• fresh dill - 30 g;
• garlic - 2 cloves;
• carrots - 1 pc.;
• onion - 1 pc.

Cooking method:

1. Boil the beans and cool.
2. Chop one large onion finely.
3. Grate coarsely large carrots.
4. Heat oil in a frying pan, sauté vegetables until golden brown, add a little salt, cool.
5. Chop the dill finely.
6. Pass the garlic cloves through a press.
7. Mix all ingredients, season with provencal, add salt, if necessary.

With raw carrots

• Time: 1 hour 10 minutes.
• Servings Per Container: 2 Persons.
• Calorie content of the dish: 226 kcal / 100 grams.
• Purpose: for main, side dish.
• Cuisine: Russian.
• Difficulty: easy.

A simple salad with beans and carrots is a good source of vegetable protein. Dressing with olive oil and lemon juice will adequately replace mayonnaise and reduce the calorie content of the finished dish. You can use canned beans or boil dry beans. This salad can be served warm or chilled. Another dish will only benefit from a large amount of greens, the recipe indicates the minimum gramme.

Ingredients:

• dry beans - 200 g;
• lemon juice - 40 ml;
• olive oil - 20 ml;
• parsley - 20 g;
• carrots - 1 pc.;
• garlic - 1 clove.

Cooking method:

1. Pre-soak the beans, leave overnight.
2. The next day, boil the beans until tender, add a little salt at the end.
3. Peel the carrots, grate coarsely.
4. Pass a clove of garlic through a press, mix with carrots.
5. Salt the mixture, pour generously with lemon juice.
6. Chop fresh herbs, add to vegetables.
7. Drain the bean broth, let the beans cool.
8. Add the beans to the mixture, season with olive oil, mix well.

For the winter

• Time: 3 hours 30 minutes.
• Servings Per Container: 30 Persons.
• Calorie content of the dish: 157 kcal / 100 grams.
• Purpose: for main, side dish.
• Cuisine: Russian.
• Difficulty: easy.

Home preservation will always help out when there is absolutely no time left for cooking at the end of the working day, especially in winter. The yield for this recipe is 6 liters. Salad is often served as a side dish to main courses, or it is eaten separately, for example, with black bread or lavash. Before use, the dish can be slightly warmed up in a pan and served warm.

Ingredients:

• tomato - 2.5 kg;
• beans - 1 kg;
• carrots - 1 kg;
• bulgarian pepper - 1 kg;
• onion - 500 g;
• sunflower oil - 500 ml;
• sugar - 200 g;
• salt - 60 g;
• vinegar - 20 ml;
• ground black pepper - 10 g.

Cooking method:

1. Soak the beans in water beforehand.
2. Boil them until half cooked the next day.
3. Cut the tomatoes into slices, coarsely grate the carrots, cut the bell pepper into thin strips, and cut the onion into half rings.
4. Put everything on the bottom of a roomy dish, in a chaotic manner, without observing the layer.
5. Add spices, add oil and vinegar, mix well.
6. Put it on the stove, preferably using a divider to cook the salad faster.
7. Cook the workpiece over low heat, stirring regularly, for 2 hours from the moment the mixture boils.
8. Put the prepared salad in the jars that were previously sterilized and cork.

With Chiken

• Time: 2 hours.
• Servings Per Container: 5 Persons.
• Calorie content of the dish: 97 kcal / 100 grams.
• Purpose: to the main one.
• Cuisine: Russian.
• Difficulty: medium.

Carrot salad with asparagus beans and chicken is a dish rich in animal and vegetable protein. It is perfect for people who follow their figure and adhere to the principles of proper nutrition. Soy sauce with a little garlic is used as a dressing. It is better to serve the dish warm, as this will maximize the taste and aroma of each component.

Ingredients:

• asparagus beans - 500 g;
• chicken fillet - 250 g;
• sunflower oil - 60 ml;
• soy sauce - 40 ml;
• garlic - 3 cloves;
• bulgarian pepper - 1 pc.;
• onion - 1 pc.;
• carrots - ½ pc.

Cooking method:

1. Boil the beans in salted water until they remain slightly hard.
2. Rinse the chicken breast, pat dry, cut into small strips.
3. Heat some sunflower oil in a frying pan, fry the fillet until cooked, while it should be juicy.
4. Peel the pepper, cut into small strips.
5. Peel the onion and chop finely.
6. Finely grate the carrots.
7. Add more oil to the pan where the meat was fried, fry the onions, peppers, carrots there, then add the asparagus and cook everything together for about 5 minutes.
8. Send the chicken to the vegetables and warm it up a little.
9. Chop the garlic, mix it with soy sauce, pour into the pan, simmer for just a couple of minutes.
10. Serve warm, and the salad can be garnished with olives.

With garlic

• Time: 2 hours.
• Servings Per Container: 3 Persons.
• Calorie content of the dish: 182 kcal / 100 grams.
• Purpose: for main, side dish.
• Cuisine: Russian.
• Difficulty: easy.

Spicy bean salad with carrots and garlic has a tangy taste. It is enhanced by two types of hot ground pepper in the composition. According to this recipe, carrots are slightly marinated in vinegar and spices, thanks to which they acquire a special taste. No additional dressing is used, except for sunflower oil, in which the onion was fried and a small amount of vinegar from the marinade.

Ingredients:

• dry white beans - 200 g;
• sunflower oil - 40 ml;
• carrots - 5 pcs.;
• vinegar - 3 ml;
• garlic - 2 cloves;
• ground black pepper - 2 g;
• ground red pepper - 2 g;
• onion - 1 pc.

Cooking method:

1. Boil the beans, put them in a colander, cool.
2. Grate the carrots medium-sized, cover it with vinegar, sprinkle with two types of pepper and mix.
3. Chop the onion finely.
4. Chop the garlic in any convenient way.
5. Heat the sunflower oil in a frying pan, lightly fry the onion.
6. Transfer the cooled onion to the carrots, add beans, garlic, mix everything and leave to infuse for half an hour.

Bean salad with carrots and bell peppers

• Time: 30 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 74 kcal / 100 grams.
• Purpose: for main, side dish.
• Cuisine: Russian.
• Difficulty: easy.

Vegetable salad seasoned with sour cream will be an excellent side dish for meat dishes. This recipe uses a fermented milk product with a fat mass fraction of 20%. The fat content does not particularly affect the taste, but it can affect the calorie content of the dish. From the whole variety of fresh herbs, you can add a bunch of vitamins, or separately parsley, dill, cilantro or basil.

Ingredients:

• Chinese cabbage - 100 g;
• sour cream - 100 ml;
• canned peas - 50 g;
• fresh greens - 30 g;
• fresh cucumber - 2 pcs.;
• carrots - 1 pc.;
• bulgarian pepper - 1 pc.;
• onion - 1 pc.

Cooking method:

1. Chop the Chinese cabbage finely.
2. Cut the onion into thin half rings.
3. Chop the greens in any way.
4. Peel the bell peppers, cut into small strips.
5. Finely grate the carrots.
6. Cut the cucumbers into cubes, if the skin is very rough, get rid of it first.
7. Rinse the beans, fold in a colander.
8. Rinse the peas too, send them to the beans.
9. Mix all ingredients, salt to taste.
10. Season with sour cream, mix thoroughly, serve salad, garnished with fresh herbs.

• Time: 20 minutes.
• Servings Per Container: 5 Persons.
• Calorie content of the dish: 218 kcal / 100 grams.
• Purpose: for main, side dish.
• Cuisine: Russian.
• Difficulty: easy.

To prepare a salad with carrots, beans and croutons, it will take less than half an hour of active cooking time. Crackers can be used in store, or you can make them yourself at home. To do this, you need to cut the bread into small cubes, and send it to dry in the oven for literally 10 minutes. Wheat, rye or any other bread is suitable, based on taste preferences.

Ingredients:

• Korean carrots - 200 g;
• hard cheese - 200 g;
• white bread croutons - 100 g;
• provencal - 75 g
• parsley - 50 g.

Cooking method:

1. Rinse the beans under cold water and drain.
2. Grate the hard cheese coarsely.
3. Chop parsley finely.
4. Mix all the ingredients, add the Korean carrots.
5. Season with provencal, add salt to taste.
6. Sprinkle a small amount of croutons over each portion before serving.

With mushrooms

• Time: 30 minutes.
• Servings Per Container: 5 Persons.
• Calorie content of the dish: 158 kcal / 100 grams.
• Purpose: for main, side dish.
• Cuisine: Russian.
• Difficulty: easy.

To prepare a salad of carrots and beans, you can use both fresh and pickled mushrooms, mainly champignons. You can not even cut small mushrooms, but send them whole, from this the appearance of the dish will only benefit. To reduce the calorie content of salad, instead of Provencal mayonnaise, you can use sour cream. You can also add a few cloves of garlic for taste.

Ingredients:

• canned beans - 400 g;
• fresh champignons - 200 g;
• provence - 100 g;
• sunflower oil - 60 ml;
• carrots - 3 pcs.;
• onion - 2 pcs.

Cooking method:

1. Rinse the mushrooms, dry with a paper towel, cut into plates.
2. Heat a third of the sunflower oil in a frying pan, fry the mushrooms until all the liquid has evaporated and a characteristic crust forms.
3. Grate the carrots coarsely.
4. Cut the onions into small cubes.
5. Separately fry the onion in a pan, then the carrots, add to the mushrooms and let cool.
6. Rinse the beans and drain them in a colander to get rid of excess moisture.
7. Combine all the ingredients in a large salad bowl, add salt to taste, season with provencal, mix well.

With salami

• Time: 50 minutes.
• Servings Per Container: 5 Persons.
• Calorie content of the dish: 200 kcal / 100 grams.
• Purpose: to the main one.
• Cuisine: Russian.
• Difficulty: medium.

The original presentation of the dish in the form of a "turret" is perfect for a festive feast. The salad turns out to be hearty, due to the fact that the ingredients are seasoned with provencal. According to the recipe, the minimum amount is indicated, you can vary it based on your preferences. The dish will look more impressive if you decorate it with chopped herbs or put a few whole leaves of parsley, basil.

Ingredients:

• boiled beans –200 g;
• salami - 200 g;
• fresh champignons - 200 g;
• provence - 100 g;
• sunflower oil - 40 ml;
• fresh herbs - 20 g;
• carrots - 2 pcs.;
• garlic - 2 cloves;
• onion - 1 pc.

Cooking method:

1. Boil the beans in advance and let cool.
2. Cut the onion into small strips.
3. Grate the carrots coarsely.
4. Rinse the mushrooms well, remove excess moisture with a paper towel, cut into medium-sized plates.
5. Heat sunflower oil in a frying pan, fry the onion until transparent.
6. Transfer the onion, add a little oil and lightly fry the carrots, also out of the pan.
7. Add more oil, heat well, fry the mushrooms until golden brown.
8. Cut the salami into thin strips.
9. Grind the garlic with a press.
10. In a large salad bowl, mix all the ingredients, salt, season with provencal.
11. For a presentation, take a wide glass, fill it with salad, tamp it well, turn it over on a flat plate and carefully remove the glass, you should get a "turret".
12. If you have a special culinary ring in your arsenal, then it is better to use it for presentation.
13. Repeat the procedure for the number of guests.
14. Decorate the resulting turrets with chopped herbs.

With beef and walnuts

• Time: 1 hour 30 minutes.
• Servings Per Container: 5 Persons.
• Calorie content of the dish: 205 kcal / 100 grams.
• Purpose: to the main one.
• Cuisine: Russian.
• Difficulty: medium.

A salad with beef and walnuts paired with basic ingredients turns out to be very tasty and satisfying. It can become a complete meal, be it lunch or dinner. Beef is lean meat, this has a qualitative effect on the calorie content of the dish. For the dressing, a mixture of olive oil and wine vinegar is used. This sauce is a worthy substitute for the usual high-calorie Provencal.

Ingredients:

• canned red beans - 400 g;
• beef tenderloin - 200 g;
• olive oil - 100 ml;
• walnut - 50 g;
• cilantro - 50 g;
• wine vinegar - 20 ml;
• hops-suneli - 5 g;
• ground black pepper - 3 g;
• garlic - 2 cloves;
• red onion - 1 pc.;
• bulgarian pepper - 1 pc.;
• carrots - 1 pc.

Cooking method:

1. Boil the beef pulp in lightly salted water.
2. Boil the carrots until soft, cool, chop finely.
3. Cut the red onion into thin half rings to remove the spiciness, pour boiling water over it.
4. Remove the bell peppers from the seeds, cut into thin strips.
5. Cut the cooled beef into small cubes.
6. Rinse canned beans, discard in a colander.
7. Chop the garlic, pass through a press or grate on a fine grater.
8. Chop the nuts to a coarse state, lightly fry in a dry frying pan.
9. Chop the cilantro leaves into small pieces.
10. Add spices, seasoning, mix well.
11. Make an olive oil dressing with wine vinegar.
12. Before serving, season the salad, present in a common plate or in portions for each guest.

To make your carrot and bean salad the most delicious and attractive in appearance, use the tips for cooking from experienced chefs:

1. To get rid of oligosaccharides (the main cause of flatulence in the intestines), soak dry beans for at least 6 hours in cold water before boiling.
2. Soaking also shortens the cooking time of the beans.
3. If the recipe contains such an ingredient as crackers, then they must be added immediately before serving, otherwise they will saturate the moisture and lose their characteristic crunch.
4. When buying canned beans, carefully check the expiration date so as not to harm your health. It is better to give preference to glass jars, in which the state of the beans and brine is visible.
5. For dressing, use homemade Provencal mayonnaise instead of store-bought mayonnaise, or even exclude it from the recipe altogether. Season salads with vegetable oils, soy sauce, lemon juice or mustard, this will reduce the calorie content and diversify the taste of the dish.

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