Calories: Not specified
Cooking time: not specified

Red cabbage is not as common as white cabbage, but it is a very valuable product, enriched with minerals, amino acids and vegetable fiber. Red cabbage contains 4 times more vitamins A and C than regular cabbage. Particularly valuable are the substances contained in it, which are called anthocyanins. They affect brain function, reduce the risk of tumors, reduce the likelihood of bleeding, and improve metabolism. Such a salad is especially useful in the spring time of beriberi. Red cabbage salad with beans can be made even in winter, because cabbage and carrots are well stored, and onions can be grown on your windowsill.
We also advise you to prepare another useful
To make red cabbage salad you will need:
- 1 b. canned beans;
- 1 tbsp. l. lime juice;
- 300-400 g of red cabbage;
- 2 carrots (raw);
- a bunch of green onions;
- 2-3 tbsp. l. sunflower oil;
- salt.

Step by step recipe with photo:

1. To prepare a salad of red cabbage with beans, wash the cabbage, dry it, remove the top leaves.




2. Chop it into medium-sized thin ribbons. The thick edges of the leaves and the stalk are best not used for salad preparation.




3. Transfer the cabbage to a bowl, sprinkle with salt (just a little), pour over the lime juice and grind with your hands (this will allow the cabbage juice to stand out, because the red cabbage itself is a bit dry). Peel, wash and grate the carrots either on a regular borage grater or on a Korean carrot grater. Carrots for salad with beans and cabbage must be chosen juicy and sweet.




4. Put the beans from the jar in a colander, rinse with tap water, let it drain well and transfer to a salad bowl. Beans can be either white or red, you just need to choose canned beans in their own juice.

5. Add chopped green onions or other greens that you have to the red cabbage salad (you can use frozen greens).




6. Fill the salad with sunflower or olive oil, whichever is more to your taste.




7. Stir, leave to stand for a while. During this time, all the flavors will combine and juice will stand out from fresh vegetables, which will enrich the taste of the salad.






8. When serving a salad of red cabbage and canned beans, you can additionally sprinkle greens on top. Light, tasty and colorful vitamin salad is ready. But you should not make a lot of such a salad for the future, fresh vegetables will quickly wither, the salad will become dry, not to mention the fact that vegetables will lose most of their vitamins and nutrients. So it is better to cook it at one time and eat it all at once.




You can also quickly and easily prepare

Cabbage is probably the most accessible and cheapest vegetable throughout the fall, winter and spring. This explains the huge number of white cabbage salad recipes. Such salads are very easy to prepare, as, for example, and the addition of various ingredients gives them a completely different taste, which confirms.
White cabbage salads are extremely useful and simply indispensable for those who decide to lose weight and keep fit. The fact is that cabbage itself contains a minimum of calories, and about the same, if not more, the body will have to spend on its absorption, so there will be no fat deposits from cabbage. Moreover, it improves the activity of the intestines and relieves constipation, helps to remove toxins from the body. And how many vitamins and microelements it contains, without which our body cannot fully function! The most common salad, for example, is just a storehouse of nutrients!
Cabbage salad with beans and crackers, which I suggest you cook, will be an excellent side dish for any meat or fish dish, and for those who are losing weight, a healthy and quite hearty dinner. True, I try to boil the beans myself, and I use canned beans only when there is absolutely no time. Still, in store blanks there are preservatives that are far from harmless to health.
Once, when I was in a hurry, and there was simply no time to wait for the salad to infuse, I served it immediately after preparation, and in this version we liked it even more - the croutons crunched so appetizingly! I also lightly squeeze the cabbage so that it starts up the juice, it turns out tastier.

Servings: 4
Calories: low calorie
Calories per serving: 150 kcal

To make a cabbage and white bean salad, you will need:

canned white beans - 1 can
white cabbage - 300 g
crackers - 1 pack
greens - to taste
salt - to taste
sunflower oil - 1 tbsp.
a little lemon juice and sugar - optional

How to cook a salad of white cabbage and white beans.

1. Put crackers on the bottom of the salad bowl (or in a bowl).

2. Open a can of beans and spread its contents on the croutons in an even layer. The liquid from the beans also goes into the salad.

3. Finely chop the greens, put in a salad bowl.

Chop the cabbage, add it to the rest of the ingredients.

4. Pour vegetable oil, vinegar on top, salt and add sugar (this is good to do if the cabbage is winter and bitter). If desired, add ground black pepper.

White cabbage is perfectly combined in dishes with many gastronomic products. And in winter and early spring, there is nowhere without this vegetable, especially if you watch your diet.

Today we will prepare a lean salad with beans and cabbage, which has a high energy value and low calorie content. For dressing, we will use vegetable or olive oil. Outside of Lent, you can use low-calorie sour cream or natural yogurt as a dressing.

For spice, we will add chopped garlic and ground pepper.

Since beans contain a huge amount of protein, which is equal in nutritional value to meat protein, it is recommended to include this product in the lean menu as often as possible.

Recipe for vitamin salad with cabbage and canned beans

Ingredients:

• white cabbage - 150 g;
• fresh cucumber - 1 piece;
• canned white beans - 150 g;
• red onion - 1 piece;
• garlic - 1 clove;
• salt;
• ground pepper;
• vegetable oil;
• any greenery.

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Cooking Ingredients:

• White beans - about half a kilogram;
• Onions - 100 gr;
• Cauliflower - 250 gr;
• Garlic - 2 cloves;
• Dill (greens) - a bunch;
• Vegetable oil about 2 tbsp. false;
• Salt and spices as desired.

Salad with beans and cabbage, despite the relative ease of preparation, is not as common on the tables of modern people as, for example, the notorious Olivier or herring under a fur coat. And in vain. After all, the value of such a salad is difficult to overestimate. The main ingredient of this dish is beans. A few lines about her.

extraordinary beans

The homeland of the type of beans that is most often used for food is Latin America. Even the Aztecs prepared various dishes from it. Its seeds are rich in vitamin B9 or folacin, useful for pregnant women insofar as it is involved in the synthesis of nucleic acids that carry genetic information.

Also, this vitamin maintains a normal amount of red blood cells in the blood. It has a positive effect on hemoglobin levels. Another component is pantothenic acid (vitamin B5), the lack of which leads to metabolic disorders in the body. Beans also contain essential calcium, zinc, magnesium and iron.

You need to know that raw beans are unsuitable for eating, as they contain toxic substances in their composition. Before use, it must be subjected to heat treatment.

These extremely nutritious seeds are usually soaked for 8-10 hours before being boiled. Most often at night. Through this process, oligosaccharides are dissolved - the cause of increased gas formation in the intestines. When soaking, bean seeds expand in size and absorb water, you need to know this in order to pour the correct amount of liquid into a bowl. After 3.5 - 4 hours, it is recommended to change the water in order to avoid the start of the fermentation process.

After soaking, the beans are boiled in fresh water for about 2 - 4 hours. The time depends on the variety and size of the seeds. Cooking is recommended with the lid open. When the seeds become soft, they are ready.

Variety of salads with beans

A fresh salad with beans and cabbage will appeal to many. In addition to these two ingredients, many others are used in the salad. Refueling also varies. It can be mayonnaise, and vegetable oil, and balsamic vinegar, and soy sauce.

Often, fresh Chinese cabbage is used in the preparation of a salad with beans. Then the salad acquires a lighter and more delicate taste. May be topped with sour cream.

There is a famous salad, which includes seaweed and beans, "Sea pebbles". It is extremely easy to prepare. It is very nutritious and useful. Its ingredients are also eggs and garlic. It is dressed with mayonnaise.

Since there are a lot of varieties of beans and its seeds are different in color and size, it is often practiced in cooking that the color criterion for choosing one or another variety for making a salad is practiced. The recipe in the article uses white beans. But often salads are prepared from red beans with the addition of, for example, white cabbage. At the same time, the dish has a very attractive appearance. Cabbage is finely chopped and to make it soft, it is kneaded by hands with the addition of a small amount of salt.

There is an original recipe for such a salad as beans, Chinese cabbage and croutons. As a rule, canned beans are used for it, and croutons are added to the salad immediately before serving the dish.

There are also a huge number of salad recipes for the purpose of preserving them for the winter. Beans are a very popular ingredient in these salads.

How to cook

1. First you need to boil the beans. Please note that this process takes a long time. Therefore, this must be done in advance.
2. Finely chop the onion and fry it until golden brown in vegetable oil.
3. Divide the cauliflower into florets, boil in salted water for 5 minutes, cool and cut into smaller pieces.
4. Finely chop the garlic or put it through a garlic press.
5. Combine all ingredients in one bowl, add salt, spices, season with oil.

Appetizing salad with beans and cabbage is ready. It is the best fit not only as an appetizer, but also as a side dish to the main course, as it is very nutritious.

Ingredients:

• Beijing, or white cabbage, (small head);
• A jar of canned red beans;
• Garlic, 3-4 cloves;
• Several slices of bread;
• Cherry tomatoes, 6-8 pieces;
• Hard cheese, 100 grams;
• Lemon juice, a few tablespoons;
• Fresh greens;
• Bulgarian sweet pepper, 2 pieces of different colors;
• onion head;
• Vegetable oil;

Recipe:

1. Let's start preparing our salad by making croutons. Cut the slices of bread into small cubes. Then chop the garlic, pass it through the garlic maker. Mix the slices of bread with garlic, put them in the oven. Let dry until golden brown. Then we take out the crackers, add spices, leave them to cool.
2. Wash the Beijing cabbage and chop it finely. Then we remember the cabbage a little so that it starts up the juice a little. Add some salt and lemon juice. Let's leave the cabbage to infuse.
3. Open the beans and drain the liquid from it. Then rinse the beans under water using a colander. Let the beans dry.
4. Cherry tomatoes, cut in half. You can also use slices or quarters, as you like. If using regular tomatoes, don't use too soft ones. I would not want the salad to turn into tomato porridge.
5. Hard cheese can be grated on a coarse grater, or cut into small cubes of medium size.
6. Remove the inner seeds from the bell pepper, then rinse and cut into thin strips. Use bright pepper, red, yellow. Pepper dilutes the salad well with its color, and also gives a wonderful aroma.
7. We will try to cut fresh greens as small as possible. So that there are no large pieces in the salad.
8. Remove the husk from the onion and wash it well. Then cut into half rings, or chop. Do it on your own.
9. All salad ingredients are ready. In a bowl, mix all the ingredients, except for the breadcrumbs. Dress the salad with vegetable oil, salt and pepper. Mix well, sprinkle the top of the salad with croutons. As a dressing, you can also use mayonnaise, sour cream, olive oil, various sauces. The products that make up this salad are absolutely not picky about dressing.