Bean salad for the winter with vegetables. Bean salads for the winter

Bean salad for the winter with vegetables. Salads with beans for the winter

02.05.2019 Meat Dishes

Step by step recipes different vegetable salads with beans for the winter without sterilization

2018-08-15 Marina Vykhodtseva

Assessment
recipe

1941

Time
(min)

Servings
(people)

In 100 grams ready meal

3 gr.

5 gr.

Carbohydrates

12 gr.

109 kcal.

Option 1: Classic salad with beans for the winter

Beans are very interesting and satisfying. Many of them can be used for preparing second courses and soups, but they are also great for salads. Here classic vegetable option... Dry red beans are used, weight before cooking is indicated. Additionally, you will need bell peppers, onions, carrots. For filling, you will need ripe tomatoes... If suddenly they are not at the moment, then we take juice or a tomato prepared for the winter.

Ingredients

500 g beans;
250 ml of oil;
1 kg of onions;
1.2 kg of tomatoes;
700 g carrots;
1 kg of bell pepper;
70 ml vinegar 9%;
150 g sugar;
2 tablespoons of salt.

Step by step recipe classic salad with beans for the winter

Beans must be soaked for eight hours before boiling, then washed and boiled until tender. We try not to overexpose, the beans should not burst. We drain them into a colander.

Chop the onion. Heat oil, add, simmer for five minutes. Such a large volume will not be fried. We rub the carrots, add. Cook with onions for another five minutes. Chop pepper, fall asleep next, stir.

We simply drive the tomatoes through a meat grinder or grind them with a blender. Pour it over the vegetables, let it boil, and then add the beans. Boil the salad for 15 minutes. Add sugar and salt. You can add not the whole amount yet, but try at the very end. We cook for another fifteen minutes.

At this stage, you need to prepare the jars, sterilize in the usual way... Pour vinegar into the beans, let it boil for five minutes, put the salad in jars and roll up. We remove the blank under the warm cape, turning it upside down.

It is important not to leave a lot of voids in the jars, we fill the salad almost to the very neck. If the sauce gets on the edge, then be sure to wipe it off with a clean napkin, and then put on the lid, it will fit tightly, roll it up with a special key.

Option 2: A quick winter bean salad recipe

This version of the salad for the winter differs in the speed of preparation, if there is boiled beans. Further, the process is very simple, you don't even need to twist the tomatoes. Tomatoes are added chopped. Additionally, you need peppers and onions, there are no carrots in this option.

Ingredients

1 kg of cooked beans;
500 g onions;
1 kg of pepper;
150 ml of oil;
1.2 kg of tomatoes;
4 tablespoons of sugar;
1 tbsp. l. essences;
salt to taste.

How to quickly prepare a salad with beans for the winter

Shred the onions into strips. IN a large pot pour oil, add vegetable and cook until transparent. In parallel, cut the bell pepper into strips or half rings. The salad looks very nice if the vegetables are cut into large pieces.

We fall asleep pepper to the onion, after which we immediately proceed to the tomatoes. Cut into slices or cubes as for regular salad... We fall asleep after the pepper, which has already warmed up a little.

Cook the beans in advance. We take 0.5 kg raw beans, after cooking it will be about the right amount... We throw it after the tomatoes and immediately salt it so that the tomatoes begin to secrete juice, we also fill up the sand. Mix vegetables with beans well with a spatula, let it boil, cover and simmer for half an hour.

Five minutes before the end, we taste the salad, you can add salt or pepper, add vinegar essence... Stir very well to dissolve the preservative. We put the salad with beans in jars, roll up.

If the skins of tomatoes in salads are confused, then you can peel the tomatoes in advance, usually using boiling water. Pour vegetables for a few minutes or boil for 30 seconds, then dip into a basin with cold water, the skin should come off easily.

Option 3: Salad with beans for the winter (with eggplant)

For this recipe, it is better to use white beans, with which the salad looks prettier, and besides, such beans taste softer. Choose eggplants with tender young skins and small seeds.

Ingredients

2 kg eggplant;
0.5 kg of carrots;
0.5 kg of white beans;
0.5 tbsp. vinegar;
0.5 kg of ripe Bulgarian pepper;
1.5 kg of tomatoes;
3 heads of garlic;
0.3 liters of oil;
90 g sugar;
50 g of salt.

How to cook

White beans also need to be soaked before boiling. Then we change the water, put it on the stove and boil until tender for about 20 minutes. We send it to a colander.

We pass the garlic through a meat grinder into one bowl, and the tomatoes into another bowl, you can immediately twist them into a saucepan. We put the tomato on the stove, boil for three minutes, add oil.

Rub the carrots with large strips. Dice the pepper. Pour into a tomato, stir, salt and add sugar, let it boil. While you can cut the eggplants into cubes, make 1.5 cm pieces, add to the vegetables. Boil the salad for 15 minutes.

Add garlic to the salad, boiled beans, stir, boil the same amount, about 12-15 minutes, then reduce the vinegar.

We lay out the salad with beans in dry, preferably hot, jars, roll it up immediately, turn it over, keep it under a blanket until it cools.

Pour the beans big amount water, the beans will swell and grow 2.5 times, after which they must remain immersed in water.

Option 4: Salad with beans for the winter (with carrots)

This salad recipe is without tomatoes, it is prepared with oil-vinegar filling. The output is incredibly bright and beautiful appetizer... Additionally, you need bell pepper, you can choose pods of different colors. It is allowed to use beans of any color and variety.

Ingredients

0.7 kg of carrots;
150 ml vinegar;
0.5 kg of beans;
1.5 tablespoons of salt;
300 ml of oil;
200 ml of water;
0.5 kg of pepper;
0.1 kg of sugar;
5 cloves of garlic.

Step by step recipe

Cooking beans in a standard way. After cooking, let the water drain. If the beans are a little slimy, you can rinse them.

We send oil into the pan, add water, immediately throw in the prescription amount of salt and sugar, boil the future marinade for a minute, add vinegar.

We clean all the carrots and rub with large straws. It is convenient to take a special grater for korean salads... Pour the carrots into the marinade, boil for ten minutes.

Remove the seeds from the pepper, chop into strips, add to the carrots. After boiling, add the beans. Stir and immediately proceed to the garlic. It can be cut or grated, we introduce.

Cooking bean salad in the marinade for another 15 minutes, then put in jars. This is not very convenient to do, since the carrots are long, but you can use a special wide funnel.

We fill the jars to the top, the salad should cover the marinade, no sticking out pieces of vegetables or beans. Put on the lid, roll it up.

Salads without sterilization can be brought to the desired taste at any time, but usually the sample is removed at the very end before packing into jars. If necessary, add more salt or reduce the acid with sugar.

Option 5: A simple vegetable salad with beans for the winter

This salad is radically different from all previous recipes, but not in composition. The technology of cooking without preliminary boiling of beans is given. To make it work, we strictly follow the recipe.

Ingredients

1 kg of red beans;
2.5 kg of ripe tomatoes;
0.5 kg of onions;
150 g sugar;
1 kg of carrots;
0.5 l of oil;
2 tsp vinegar essence;
2 tsp ground pepper;
3 tablespoons of salt;
1 kg of Bulgarian pepper.

How to cook

Fill the beans with plenty of water and stand for at least twelve hours. Then we rinse, you can immediately transfer to a large saucepan.

We peel all the vegetables, gut the pepper. Cut the carrots with pepper into strips, the tomatoes into slices. We send everything to the beans. Add immediately vegetable oil, vinegar essence, add black pepper and salt with sugar to the salad. Stir the vegetables well.

We put the pan on the divider, turn on the fire and cook everything for exactly two hours. Stir, the salad may burn, cook under the lid. At the end, we try, pack the beans with vegetables into jars, roll them up.

Here, black pepper is introduced for taste and aroma. In fact, coriander, suneli hops, laurel, various dried herbs, ground mixtures can be added to such blanks, we select at our discretion.

Bean salad - very required workpiece for each of us. After all, it is so delicious at the end of January to open a jar and see fresh vegetables there, which are still healthy.

But before you start cooking, you definitely need to find out how best to do it so that nothing deteriorates and is preserved for many months.

General cooking principles

So, sterility is the most important thing in canning. This means that all jars must be thoroughly washed and sterilized along with the lids. It is better to sterilize the lids 10 minutes before the can is closed, so as not to "pick up" anything.

By purchasing raw beans, be sure to iterate over it. This is very important: if at least one spoiled bean gets into the salad, then there is a possibility that the bookmarks will be spoiled, and every one of them.

Classic salad with beans for the winter

Time for preparing

calorie content per 100 grams

There are classics that are always difficult to refuse. She is delicious and loved by everyone. We will share this with you traditional recipe right now.

How to cook:

Tip: you can choose any beans, even canned ones.

Forest snack

Do you like mushrooms? Then bean salad with mushrooms is just for you!

How much time - 2 hours and 15 minutes.

What is the calorie content - 116 kcal.

How to cook:

Cut the onion into small cubes.
Pour oil into a frying pan, heat it up and put onion. Stir, fry until transparent.
Thoroughly peel the mushrooms, chop them arbitrarily.
Transfer to a bowl, add water and place on medium fire... Bring the mixture to a boil. Cook for 15 minutes.
After the time has passed, drain the water through a colander.
After that, add the mushrooms to the onion and cook for 5 minutes, not forgetting to stir.
Rinse beans soaked overnight with running water and pour into a saucepan.
Pour enough water and put on fire.
Cook the beans until almost full readiness.
Cut the tomatoes into small slices.
Place in a blender and blend until smooth. The same can be done in a meat grinder, if possible or desired.
Move the mushrooms and onions into a large saucepan, add the tomato mass and beans, salt and sugar to them.
Mix everything and cover, put on medium heat. Cook for 20 minutes.
Peel the garlic, chop with a garlic press and add to the salad at the end of cooking.
Arrange in jars and put in a saucepan, the bottom of which should be covered with a towel or gauze.
Pour water over the shoulders of cans and bring to a boil.
Sterilize for another 35 minutes, then roll up and store in a warm place until it cools.

Tip: you can choose any mushrooms. These can be milk mushrooms, chanterelles, porcini mushrooms, russula, aspen mushrooms, honey agarics, etc.

Store canning

This blank is very similar to the finished one. canned beansbut we called it salad. We will cook beans in tomato sauce... In winter, such a bookmark will definitely come in handy.

How much time - 1 hour and 20 minutes.

What is the calorie content - 62 kcal.

How to cook:

Wash the beans thoroughly, sort out and pour into a bowl.
Cover with water and leave for 12 hours or even a day.
It is advisable to change the water 2-4 times during this time, so that the beans do not in any case begin to sour, otherwise you will have to exclude them from the salad.
Rinse the soaked beans, pour in the required amount water and boil until cooked.
Cut the tomatoes into slices. Put them in a blender and puree. You can use a meat grinder if you don't have a blender.
Pour the resulting mass into a saucepan and place it on the stove. Cook for 10-25 minutes, depending on how thick you want the tomato sauce.
When the sauce is ready, you can strain it through a sieve to remove the seeds and rind, or grind it with a hand blender. The effect is almost the same. Cooked beans put in a colander, let the water drain.
Add the beans to the sauce along with sugar, salt, vinegar, chili.
Chop the garlic. Add to the rest of the ingredients.
Mix all components, put on fire and cook for 20 minutes.
Then pour into jars, close and turn the lids down.

Tip: chili can be used not only as ground powder, but also in the form of a puree, a whole fresh pod.

Bookmark for the winter in Greek

The blank will remind you of a salad of sunny Greece... Almost all the ingredients are present here (except feta, of course) and even a little more.

How much time - 3 hours.

What is the calorie content - 101 kcal.

How to cook:

Rinse the beans, pour into a bowl and cover with cold water. Let it brew for a day.
Then rinse and cook until cooked.
Wash the tomatoes thoroughly, make an incision in the form of a cross on each fruit.
Pour water into a large saucepan and put on fire. Bring to a boil and dip the sliced \u200b\u200btomatoes.
Leave for only 1 minute, then use a slotted spoon to transfer the tomatoes to a bowl of cold water or ice cubes. Another option is to move the vegetables into a colander and simply rinse with cold water.
After a few minutes, the tomatoes will cool and need to be peeled.
After that, cut the fruits into cubes and set aside.
Wash the carrots, cut the skin and grate.
Cut the pepper into two parts, remove the core with membranes and seeds.
Cut the sweet pulp of vegetables into strips.
Peel the onion, remove the roots, the juice released on the cut must be washed off. Cut into half rings.
Place tomatoes, peppers, onions, and carrots in a large saucepan or stewpan.
Rinse the beans and add to the rest of the vegetables.
Pour in vinegar, oil, add sugar, mix.
Season with spices to taste and prepare the future salad, stirring occasionally, for 2 hours.
Put the olives in a colander, cut into halves.
After the time has elapsed, add olives and zest to the salad, mix.
Arrange the salad in jars, roll up and wrap with a blanket.

Tip: Olives can be substituted with olives.

Salad with beans and beets for winter

When the salad contains beans, tomatoes, beets, peppers, it looks more like borscht than bean salad with beets.

How much time - 2 hours and 50 minutes.

What is the calorie content - 63 kcal.

How to cook:

Peel the beets, wash and cut into cubes or grate.
Peel, rinse and chop carrots, like beets, in bars or straws.
Wash the tomatoes. Blanch and peel if desired. To do this, make cuts on each vegetable and lower the fruits in boiling water for just 1 minute. After that, transfer the tomatoes to cold water for the same amount of time. Peel the tomatoes, cut into slices.
Peel the onion, wash and cut into feathers.
Rinse beans, pre-soak in water for 12 or more hours. Then rinse again, transfer to a saucepan.
Pour in water, put on the stove and boil until half cooked (about 15-20 minutes).
Mix the beets, tomatoes, carrots, onions and peppers.
Add butter, sugar and salt.
Combine everything and place on the stove for 2 hours.
Do not forget that the mass must be stirred so that nothing is burnt.
Add vinegar 15 minutes before the end of cooking.
Boil a little more, then pour into jars and remove "under a fur coat."

Tip: as a "fur coat" you can use sweaters, blankets, blankets, jackets.

Vitamin boom in cans

We will offer you a salad of asparagus beans, its taste will be different from all other salads. But it's worth it, try it!

How much time - 1 hour and 35 minutes.

What is the calorie content - 88 kcal.

How to cook:

Wash the beans thoroughly, remove the tails.
If desired, cut each pod into 2-3 parts.
Pour water into a saucepan and put on fire. Bring to a boil and cook for 10 minutes.
Then transfer to a colander and rinse immediately with cold water so that the beans no longer swell.
Rinse the tomatoes, peel and cut into small pieces.
Wash the carrots, cut the peel, grate on a fine grater.
Peel the onion, wash, cut into strips or feathers.
Pour half the oil into a frying pan and heat it up.
Put onion and carrots and simmer until soft. Stir occasionally.
Transfer the onions and carrots to a large saucepan or frying pan, there are tomatoes and boiled beans.
Add salt and sugar, remaining oil, stir and cook for 40 minutes, stirring occasionally.
After that, put the salad in jars and roll up.

Tip: To make the salad brighter, you can add green peas to it.

Useful preparation for the cold season

Not a salad, but a real vitamin boom, in which there is white beans, and eggplants, and many other vegetables that make the salad incredibly rich and healthy.

How much time - 1 hour and 55 minutes.

What is the calorie content - 92 kcal.

How to cook:

Rinse the pepper, cut in half to remove membranes and seeds. Cut the pulp into small cubes.
Peel the garlic, cut off the dry ends, pass the cloves through a garlic press.
Peel the carrots and wash thoroughly. Grate.
Wash the beans in the evening, add water and leave overnight. In the morning, rinse the beans, pour boiling water over and put on fire. Boil until cooked, but it is important not to overdo it.
Wash the tomatoes, remove the stalks, cut into slices.
Pass each bite through a meat grinder.
Wash the eggplants, remove the tails and cut the fruits into cubes.
Mix the garlic into the tomato mass and pour it all into a saucepan.
Place on the stove and bring to a boil.
Add salt, sugar, vinegar and oil.
Let it boil and then add the carrots.
While stirring, let the mixture boil again.
Add pepper, and then (after boiling) and eggplant.
When the eggplants have boiled, cook the vegetable mass for 30 minutes.
After the time has elapsed, add the beans and from the moment of boiling, cook the salad for another 20 minutes, remembering to stir.
After the time has elapsed, spread the resulting mass into banks, roll up.

Tip: for taste and more good add the zucchini.

To taste, you can add any spices and herbs that you like: cardamom, cinnamon, chili, provencal herbs, mint, nettle, etc. Do not be afraid of experiments, because they turn dishes into masterpieces!

If you don't feel like boiling beans, we have one for you good advice: Buy a few cans of ready-made store beans, then all your salads will be cooked 2 or even 3 times faster.

Bean salad - healthy and tasty dish... The good thing about the appetizer is that it can last for years if done right. It's good to go down to the basement in winter and come back with a can. fresh vegetables, is not it?

These salads with beans are very satisfying, because the beans are rich in proteins. Seaming is prepared quickly, often without sterilization. The main thing is to soak the beans for several hours in advance. Here are my favorites - golden recipes. Take your pick!

Delicious bean salad for the winter: a recipe with a photo

I love recipes with photos - simple and delicious salads with beans for the winter, it's so easy to cook with them! The first very simple recipe is a salad with beans and tomatoes, without sterilization. We will cook from tomatoes aromatic puree, which gives the dish a bright color and rich taste.

Ingredients:

500 g beans;
5 pieces. onions;
1 kg of tomatoes;
0.5 tsp of ground black pepper;
1 teaspoon of allspice ground;
1.5 tbsp. tablespoons of salt;
5 pieces. bay leaf;
2 tbsp. tablespoons of vegetable oil (refined);
1 teaspoon of vinegar essence.

Tip: It is better not to cook the beans slightly than to overcook them. It will then "reach" the desired condition in the finished dish.

Preparation:

We begin to prepare a salad for the winter, canned according to a recipe that does not provide for sterilization, by processing the beans. It is very important to do everything right so that the workpiece is well stored.

We sort out the legumes, rinse them, merge the liquid and fill them with clean water in proportions of 1: 2 (for one part of the beans - two parts of water). Let's leave the hours at 11-12. I usually pour the beans in the evening and leave them overnight.

Drain the liquid again, rinse it, pour in clean water and cook until the legumes are cooked.

While the beans are boiling, we peel the onions, wash them and chop them into cubes. Fry the onions in a skillet in vegetable oil until they are beautiful golden brown.

We wash the tomatoes, pierce them with a toothpick in several places. Put in a bowl and scald with boiling water. Then we briefly dip it into cold water. The skin of the tomatoes will burst at the puncture points and can be easily removed. Grind tomatoes in puree using a blender or meat grinder.

Pour the tomato mixture into a saucepan, add salt to taste and cook over low heat. When the puree thickens a little, add the fried onions. Let's extinguish for 10 minutes.

Then add bay leaves, spices, simmer for five minutes and add the beans. The dish should be stewed after that for another half hour. At the end of cooking, pour in the vinegar essence and mix.

We sterilize the jars and lids by scalding them with boiling water. Ready vegetable salad pour a ladle into jars, roll up the lids. Then we turn it over, wrap it up, leave it until it cools completely. We hide it for storage.

Like this easy recipe with photo very delicious salad for the winter from beans. You can experiment with spices and herbs, add your own. The blanks will be different, but still very tasty.

Beans with eggplant for the winter

I really love and appreciate the blue ones, I try to add them wherever possible. I will tell you how to make a delicious salad with beans for the winter with eggplant. This recipe was shared with me by an employee - her canned vegetables always turn out amazing and enjoy success at any corporate event.

Ingredients for 10-12 0.5 L jars:

500 g of beans (best of all - white);
2 kg eggplant;
500 g bell pepper;
500 g carrots;
1.5 kg of tomatoes;
200 g of garlic;
0.5 cups granulated sugar;
2 tbsp. tablespoons of salt;
350 ml of vegetable oil;
100 ml vinegar (9%).

Note to the hostess: So that the eggplants do not taste bitter, sprinkle them abundantly with salt, leave for 10 minutes, then drain the resulting juice from them. You can rinse a little and discard in a colander.

Preparation:

We will sort out the beans, rinse them, soak them overnight in clean water. In the morning we will salt the liquid, fill it with fresh water, boil until tender.
Peel the garlic, remove the skin from the tomatoes (according to the method indicated in the first recipe). Let's mince tomatoes and garlic (or grind in a blender).
Let's clean all the other vegetables. Grate the carrots. Dice the eggplants and bell peppers.
Pour the tomato-garlic mixture into a large saucepan and cook. After boiling, add sugar, salt, vegetable oil and vinegar. Stir until the mixture is smooth.
Add eggplants, peppers and carrots to the pan. As soon as the mixture boils, we reduce the heat, simmer for about half an hour, stirring occasionally. Then add the beans, simmer for another 20 minutes.
We lay out in sterilized jars ready salad with eggplant. Roll up, turn over, wrap up.

After cooling, store in a cool, dark place.

Bean salad with tomatoes and peppers

I will tell you how to make for the winter interesting snack with tomatoes and peppers. It is versatile and can perfectly complement any dish.

Ingredients for 5 liters of prepared salad:

1 kg of beans;
2.5 kg of tomatoes;
1 kg of sweet pepper;
3-4 pcs. onions;
500 ml of vegetable oil (refined);
1 tbsp. a spoonful of sugar;
1 teaspoon of vinegar;
Salt, spices to taste.

Preparation

Bean twist for the winter is prepared with vegetables, the recipe contains little vinegar, but the abundance of tomatoes ensures excellent preservation of the finished product.
Soak the beans overnight. In the morning we will rinse and fill with fresh water.
While the legumes are infused, let's take care of the tomatoes. Wash them, cut them crosswise, dip them in boiling water for 5 minutes. Then fill it with cold water for a minute, and then easily remove the skin. Cut the tomatoes into small cubes.
Grate the peeled and washed carrots. Processed bell pepper cut into strips. We also peel the onion, wash it, cut it into half rings.
Pour some vegetable oil into the bottom of a large cauldron, put onions, carrots and peppers, fry until browned.
Drain the water from the beans, pour it into the cauldron. Add the remaining vegetable oil (500 ml total), sugar and vinegar. Season with pepper and salt to taste. We heat until boiling, then simmer over low heat for about two hours (covered). Stir from time to time.

Note to the hostess: We check the readiness of the dish by beans - if it is soft, you can turn off the heat.

How to close the salad? Half-liter cans are optimal. Sterilize them, lay them out hot billet, twist the lids scalded with boiling water. Turn over, wrap up. After cooling, we hide it for storage.

Asparagus bean salad for the winter

Whenever possible, I try to stock up on recipes from asparagus beans. Its main advantage is that it cooks very quickly, you do not need to soak for hours. Salads from green beans (as they often call asparagus) look spicy, "overseas", are rich in vitamins and minerals.

Ingredients:

1 kg of asparagus beans;
700 g tomatoes;
200 g carrots;
200 g onions;
3 teaspoons of salt;
1.5-2 tbsp. tablespoons of granulated sugar;
1.5 tbsp. tablespoons of vinegar (9%);
Parsley to taste.

Preparation:

Wash the green beans, cut into 4 cm pieces. Boil for 5 minutes in salted water, cool.
Cut the onion into half rings. Grate the carrots. Fry them in vegetable oil until golden brown.
Remove the skin from the tomatoes, cut them into cubes. Put them in a saucepan, add beans, fried onions and carrots, salt, sugar, chopped parsley and vinegar. Simmer for 40 minutes, stirring occasionally.
We put the finished dish in sterilized jars, tighten the lids. That's all!

Tip: You can stew the blank with tomato paste, substituting it for tomatoes in proportions to your liking.

Highly delicious recipes salad with beans for the winter, you can watch the video. I offer you one of these interesting recipes.

Greek appetizer

I'll tell you more how to do greek salad with beans - a recipe for the winter. The people also call him " greek appetizer". The dish turns out to be spicy, amazingly tasty, it warms up perfectly in the cold.

Ingredients:

1 kg of beans;
2 kg of tomatoes;
500 g carrots;
500 g onions;
500 g bell pepper;
250 ml of vegetable oil;
0.5 cups granulated sugar;
1.5 tbsp. tablespoons of salt;
3 pcs. large heads of garlic;
1-2 pcs. pods of red hot pepper;
1 teaspoon of vinegar essence.

Preparation:

Boil the beans soaked overnight until tender.
Rub the carrots, cut the onions in half rings. Fry.
Cut tomatoes in semicircles, bell peppers - into strips.
Put beans, onions with carrots, peppers, tomatoes, sugar, salt in a spacious saucepan. Pour in vegetable oil, simmer for about half an hour.
Add chopped garlic five minutes before cooking, spicy pepper (to taste), vinegar essence.
Put the finished appetizer in clean dry jars, tighten the lids. Turn it over, wrap it up, let it cool.

Such preservation is well stored even when room temperature, in the pantry.

Beans and zucchini salad

Very unusual, but surprisingly tasty and healthy is a salad of beans with zucchini. Cooked with tomato paste, it seemed to retain all the colors and aromas of summer.

Ingredients for 4-5 liters of ready-made salad:

2 cups boiled beans;
3 kg of zucchini;
500 g bell pepper;
1 tbsp. a spoonful of tomato paste;
350 ml of vegetable oil;
200 g granulated sugar;
60 g salt;
1 teaspoon of red ground pepper;
1.5 tbsp. tablespoons of vinegar (9%).

Preparation

Soak the beans overnight, boil in the morning until tender.
We clean the zucchini, cut into cubes. Cut the processed bell pepper into strips.
We spread beans, zucchini, peppers, spices, tomato paste in a saucepan or cauldron.
Fill vegetable oil, simmer for an hour on low heat.
Add vinegar 5 minutes before cooking.
Fill clean sterilized jars with salad, roll up the lids scalded with boiling water.
Turn it over, wrap it up, leave it to cool completely.
Then transfer to a cool, dark place for storage.

Here are such simple and delicious recipes for salad with beans for the winter. Cook it, you will like it. Enjoy your meal!

Bean salad for the winter will please you with his special taste... It is very nutritious, therefore it will become excellent option for dinner. Consider popular variations on how to make it.

Bean salad for the winter: recipes

Recipe with tomatoes

Required components:

Three tablespoons (tablespoons) of kitchen salt
- beans - 1 kg
- tomatoes - 2.6 kg
- a glass of sugar
- carrots with bell peppers - 1 kg each
- 0.6 liters of vegetable oil
- a couple of small spoons of ground black pepper
- small spoon table vinegar

How to cook:

Prepare vegetables: chop into wedges. Grind the carrots on a grater. Chop the bell pepper into a thin strip, chop the onion in half rings. Fold the slices into a large saucepan with a tight bottom, add granulated sugar, salt, add vinegar, sprinkle with black pepper, stir and put on the hotplate. Bring the salad to a boil, boil for a couple of hours (be sure to stir the contents so that the contents do not burn). While hot, distribute the salad in pre-pasteurized jars.

Consider and.

Salad with young zucchini and cabbage

Ingredients:

Young zucchini - 1.6 kg
- any beans (red or white) - a couple of glasses
- one and a half kilograms white cabbage
- onion head - 6 pcs.
- one and a half cups of granulated sugar
- dense red tomatoes - 1.1 kg
- 1.6 cups of vegetable oil
- acetic acid - about 1.6 cups
- kitchen salt - 1.5 tablespoons
- bell peppers - taste

Cooking subtleties:

Soak the beans overnight and boil in the morning. Take a cabbage head, remove the leaves from the very top, chop finely. Chop a small thin straw peppers. Wash the zucchini, and after that, chop the same strips as the pepper. Chop the tomatoes, removing the skin from them in advance. Chop the onion into not very large cubes. Take the marinade for making salad. Stir spices with acetic acid, butter, add sugar and salt. Put a bowl of marinade on the fire, boil for a minute, mix thoroughly so that all products are thoroughly saturated. Pour the marinade into a bowl, put the chopped vegetables. Put the cabbage first, then the zucchini, onion with pepper. Extinguish vegetable mix about an hour. Stir in the beans half an hour before the end, distribute the salad hot over the jars.

How do you like it?

Delicious salad with beans for the winter

Ingredients:

Asparagus beans - 2 kilograms
- water - a couple of liters
- large kitchen salt - one and a half tablespoons
- acetic acid - 4.1 tablespoons

How to cook:

Wash the bean pods, warm in hot water (no need to boil). Five minutes will be enough. Cool the beans, distribute in sterile jars, cover with marinade. The marinade is prepared simply: you need to combine salt with water. Add two large spoons to each container acetic acid, fill the beans with marinade, cover with lids, sterilize for forty minutes in a water bath.

Prepare and.

Bean salad for the winter is delicious

Required products:

Beans, onion - 1 kg each
- sweet bell pepper - 1.1 kg
- tomatoes - 2.6 kg
- carrot roots - 1.1 kg
- vegetable oil - 0.3 liters
- a glass of garlic
- hot pepper - one pod
- acetic acid, sugar, salt - to taste

Cooking subtleties:

Soak the beans overnight, boil until half cooked. Drain excess water... Finely chop the tomatoes, grate the carrots with large holes. Chop the onion finely. Chop the peppers into cubes. Hot pepper and scroll the garlic in a meat grinder. Mix tomatoes and beans, cook for half an hour. Put out separately sweet pepper, onions and carrots. Mix the products, add hot pepper, chopped garlic, boil again, mix with acetic acid.

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Winter salad with beans with photo

Required components:

Carrots, beans - 1.1 kg each
- vegetable oil - 0.26 liters
- tomatoes - 2.6 kg
- a large spoon (no slide) sugar
- garlic head
- Bulgarian (red or yellow) peppercorn
- two tablespoons of sugar

Cooking subtleties:

Wash the tomatoes, scald them, peel them off. Rotate in a blender or grind through a sieve. Sort out the beans, wash and cover with cool water, leave to infuse for 10 hours. Wash the pepper, remove the seeds with a tail. Chop into slices or half rings. Remove the husks from the onions, wash, dry on a towel, chop the onions in halves. Cut the halves into rings. Thoroughly wash the carrots with a sponge, remove the peels, rub. Squeeze the garlic through a press or grind in a blender. Pour the oil into a thick-walled saucepan, heat, pour in the tomato mixture, soaked beans. Boil the mixture for about an hour.

Fry the carrots and onions separately, mix the frying with the bean-tomato mass, stir. Combine with sugar, salt, boil for about 20 minutes. At the end, add the garlic mass, boil for three minutes, distribute in jars.

Beans - recipes for salads for the winter with a photo

Zucchini recipe

Prepare the following components:

Young zucchini - 1.8 kg
- vegetable oil - 0.4 liters
- hard tomatoes - 1.1 kg
- white beans - a couple of glasses
- dense cabbage - 1.6 kg
- sweet pepper - 1.12 kg
- onion - 6 pcs.
- sugar - a couple of spoons (tablespoons)
- sugar - one and a half glasses
- a large spoonful of vinegar
- powdered pepper - 2.1 tsp

Cooking subtleties:

Go through the beans, wash, pour in 2 times more water... Let it stand all night, and in the morning drain the liquid, pour in fresh water, put it to boil. Now you can tackle the cabbage. Remove the top leaves from the cabbage head, cut off the lower part, chop thinly. Wash the pepper pods, remove all excess and chop finely. Cut the rind from the washed courgettes, chop into slices. If you get caught large vegetables, can be cut in any way. Wash the tomatoes, remove the peel after scalding. Process the pulp in a blender. Free the onion from the husk, chop it into half rings. Before cooking the workpiece, do marinade filling: mix vinegar and vegetable oil with spices, add salt and granulated sugar. Pick up thick-walled pan, pour in the marinade, lay out the prepared vegetables. Cook the workpiece over low heat a little more than an hour... Distribute the salad in containers, screw.

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Bean salad in tomato sauce

Required products:

Large onion - 5 pcs.
- hard sweet tomatoes - 1.15 kg
- sunflower oil - 2 tablespoons
- vinegar essence, allspice - two teaspoons each
- laurel leaf - 5 pcs.
- coarse salt - 1.5 tablespoons

How to cook:

Go through the beans, wash, pour in some water, let stand for 11-12 hours. Drain the liquid, wash again by adding pure water, boil. Remove the husk from the onion, chop into small pieces. Heat a frying pan, add a little vegetable oil, fry until light golden brown. Wash the tomatoes, prick in several places, pour over with boiling water. Where the punctures were made, the skin will burst. Salt to taste, send to simmer over medium heat. Tomatoes should be slightly boiled, mix them with onions, simmer until tender. Combine with spices and bay leaves, cook for another half hour. Sort the salad into jars, twist.

Recipe for a delicious salad with beans for the winter

You will need:

Beans - 1.1 kg
- black peas - 4 pcs.
- fresh mushrooms (boletus or champignons) - 1.55 kg
- 0.18 l of vegetable oil
- carrot roots - 1.4 kg
- sugar - 10 g
- coarse kitchen salt - 25 g
- half a glass of acetic acid
- large tomatoes - 3 kg

How to prepare:

Go over, wash the beans, boil after pre-soaking... Prepare mushrooms: sort them, remove leaves, forest debris, roots. Leave 2 cm on the legs. Rinse it all thoroughly. If you took mushrooms for cooking, chop them into slices. Wash the tomatoes thoroughly, make a few punctures, pour over with boiling water. Twist the pulp until puree. Wipe carrot roots from the ground, remove peels, grate. In a thick saucepan, combine vegetables and mushrooms, add granulated sugar, salt, season with pepper, pour with vegetable oil, stir the contents, put on medium heat. Cook for half an hour while stirring. Enter the beans, put out the same amount. Add vinegar next, boil the contents for five minutes. Pour the workpiece into glass containers, screw with lids.

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Eggplant salad with beans for the winter

Ingredients:

Beans - 0.25 kg
- juicy Bulgarian pepper - 3 pieces
- a small head of garlic
- eggplant - 0.75 kg
- a pair of hot peppers
- acetic acid - 40 g
- tomato paste - 0.25 l
- clean water - 0.75 liters
- purified butter - 95 ml
- three onions
- sugar and salt - to taste

How to cook:

Remove the peels from the carrots, prepare the beans. Rub the carrots, chop the eggplant into cubes. Chop the pepper and onion into random pieces. Fry the carrots with onions to make the preparation tastier. Soak the eggplants in salted water, squeeze. Garlic with hot pepper chop finely. Dilute the tomato with water. Put the vegetables in a container with a thick bottom, pour in the diluted tomato and other ingredients. After half an hour of slow boiling, distribute the vegetables in the jars, seal.

Consider and.

Beetroot recipe

You will need:

Boiled beets - 95 g
- potatoes, beans - 90 g each
- pickled cucumbers - 75 g
- onion - 50 g
- peeled butter - 2 tablespoons
- a small spoonful of citric acid
- salt and pepper
- greens

How to cook:

Boil beets with vinegar and granulated sugar, peel, chop finely. Boil potatoes in a peel, chop after peeling. Green onion, pickled cucumbers, chop small pieces... Soak red beans, boil in salted water. Put the ingredients in jars, fill with oil, enter citric acid, put on a half-hour sterilization.