Bean salad for the winter will be a good addition to meat or fish dishes. This vegetable appetizer goes well with any side dish and fresh vegetables. The best addition to bean salad would be pork or beef with a delicate sauce.

To prepare this salad, you can choose any beans - both regular and green beans.

Regular grain beans need to be soaked overnight before creating the salad.

You can complement the beans in the salad with a variety of vegetables, sauce, spices and savory herbs. An interesting addition would be mushrooms - wild mushrooms or champignons, as well as meat components.

This salad should only be rolled into steamed jars. It is recommended to store the snack in a cool and fairly dark place. Serve this aromatic delicacy as an independent snack or as an addition to other dishes.

How to prepare bean salad for the winter - 15 varieties

A fragrant recipe for bean salad with vegetables will be an excellent base for creating new unique recipes.

Ingredients:

• Tomatoes - 3 kg
• Oil - 0.5 l
• Vinegar - 100 ml.
• Onion - 1 kg
• Beans - 1 kg
• Sugar - 200 g
• Bell pepper - 1 kg
• Salt 2 tbsp. l. with a slide
• Carrots - 1 kg

Preparation:

Soak the beans for 12 hours, then boil.

Grind the tomatoes through a meat grinder and chop the onion into half rings.

Coarsely grate the carrots or chop them using a food processor.

Chop the pepper into cubes.

Place all ingredients in a fairly deep saucepan and cook for 40 minutes. 5 minutes before the end of cooking you need to add vinegar.

Roll the hot salad into sterilized jars and seal tightly with lids.

An interesting and very filling salad for the winter with a spicy aftertaste.

Ingredients:

• Tomato juice - 1 l
• Salt - 1 tbsp.
• Chicken - 2 kg
• Sunflower oil - 350 ml.
• Boiled beans - 1.5 kg
• Vinegar - 100 ml.
• Tomato sauce - 250 g
• Onion - 700 g
• Sugar - 150 g
• Carrots - 1 kg
• Black pepper - 0.5 tsp.

Preparation:

Place chicken in a large saucepan. Send to boil in salted water.

Coarsely grate the peeled carrots.

Chop the onion into half rings.

Saute the carrots using most of the required amount of oil. Fry the onion in the same oil.

Place the carrots in the pan along with the onion, where the final dish will be cooked.

Pour tomato juice into the vegetables, add tomato sauce, add sugar, beans and pour in the required amount of vinegar. Season the dish with pepper. Mix the ingredients and put on fire for one hour.

Remove skin and bones from chicken. Chop the meat into pieces and add to the vegetables an hour after cooking. Cook for another half hour. Bring the finished salad to taste.

Sterilize the jars and place the salad in the prepared container. Roll up the jars with lids.

An interesting addition to toast or sandwiches in the form of a delicate bean salad-caviar.

Ingredients:

• Beans - 1 kg
• Bay leaf - to taste
• Tomato paste - 1 l
• Carrots - 1.5 kg
• Bell pepper - 3 kg
• Thyme - to taste
• Black pepper
• Onion - 2 kg
• Garlic - 2 heads

Preparation:

Boil the beans until fully cooked.

Chop the onion and grate the carrots. Sauté vegetables in oil in a huge saucepan for cooking salad. Pour some warm water into the vegetables and simmer until soft.

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

Add tomato paste and chopped garlic.

Cook the salad until it has a smooth, dense consistency.

Distribute the salad into sterilized jars and add a spoonful of oil.

Place the jar in a saucepan to sterilize and simmer for about an hour over low heat. Remove the cans and roll them up.

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

A very spicy and tasty salad with vegetables and chili will appeal to lovers of spicy dishes.

Ingredients:

• Dry beans - 500 g
• Vinegar - 2 tbsp.
• Tomatoes - 3.5 kg
• Vegetable oil - 1 glass
• Bell pepper - 2.5 kg
• Sugar - 1 glass
• Hot pepper - 1 pod
• Salt - 2 tbsp.

Preparation:

Soak the beans overnight and then boil until tender.

Grind the tomatoes through a meat grinder along with hot peppers.

You can also grind the vegetable in a blender.

Grind the peppers into thin strips.

Place tomato puree into a saucepan. Add salt and sugar and bring the mixture to a boil in a large container.

Cook the sauce for a quarter of an hour, after which add pepper.

After 15 minutes, add the beans and cook the lecho for another 10 minutes. At the end of cooking, add vinegar.

Pour the dish into sterilized containers and seal the jars with lids.

A fragrant and healthy beet salad for a tasty and satisfying dinner.

Ingredients:

• Bell pepper - 1 kg
• Water - 1 glass
• Beetroot - 4 kg
• Beans - 1 l
• Onion - 1/2 kg
• Sugar - 1 glass
• Vegetable oil - 1 glass
• Salt - 1 tbsp.
• Vinegar - 1 glass

Preparation:

Chop all the ingredients into strips and combine with boiled beans.

Boil the beets and grate.

Combine all ingredients except vinegar in a large container. Place the salad on the stove. Cook over low heat for forty minutes.

Add vinegar and remove dish from heat.

Place the snack in steamed jars. Cover the jars with lids and place them in a pan of water to sterilize.

25 minutes after boiling, you need to take out the jars and roll them up tightly.

An interesting and colorful salad option for winter meals.

Ingredients:

• Vegetable oil - 50 g
• Beans - 2 cups
• Water - 300 ml.
• Onion - 250 g
• Vinegar 9% - 20 ml.
• Bell pepper - 250 g
• Tomato paste - 4 tbsp.
• Sugar - 50 g
• Fresh tomatoes - 200 g
• Coarse salt - 1.5 tsp.
• Carrots - 250 g

Preparation:

Soak red beans overnight and then boil.

Chop carrots and onions and sauté in oil. Simmer the vegetables for about half an hour, adding a little water.

Add tomatoes, chopped pepper and tomato paste. Add spices, sugar, salt and beans. Cook for another hour.

At the end you need to add vinegar to the salad.

Place the dish in steamed jars and roll up.

A hearty salad with eggplant and beans will perfectly complement beef dishes.

Ingredients:

• Eggplant - 2 kg
• Vegetable oil - 350 ml.
• Sweet pepper - 0.5 kg
• Sugar - 250 g
• Carrots - 0.5 kg
• Vinegar - 150 ml.
• Tomatoes - 1.5 kg
• Salt - 2 tbsp.
• Beans - 0.5 kg
• Onion - 0.5 kg

Preparation:

Grind the carrots and place them on the bottom of the pan.

Chop the onion and sprinkle on top of the carrots.

Chop the pepper into cubes and add to the pan.

Place boiled beans on top and cover the product with chopped eggplants.

To do this, you should pass the tomatoes through a meat grinder.

Place the dish on the fire and cook until it boils. Next, you should cook the appetizer for another hour, stirring.

At the end you should add vinegar. After 10 minutes, roll the dish into sterile jars.

Wrap the twists in a blanket and leave until completely cool.

This very spicy and spicy dish makes an excellent appetizer for any main course.

Ingredients:

• Salt - 2 tsp.
• Tomatoes - 1 kg
• Parsley - 1 bunch
• Bell peppers - 2 pcs.
• Beans - 1 kg
• Garlic - 2 heads
• Sunflower oil - 1/2 cup
• Sugar - 2 tbsp.
• Water - 1 l

Preparation:

Soak the beans for at least 12 hours. Add chopped garlic, tomatoes, herbs, chopped peppers, oil and spices to the beans. Pour water over the vegetables. Place the mixed mixture on the fire and cook for about 40 minutes from the moment it boils.

Hot and spicy eggplant salad goes well with meat dishes and is extremely easy to prepare.

Ingredients:

• Carrots - 0.5 kg
• Salt - 2 tbsp.
• Bell pepper - 0.5 kg
• Sugar - 1.5 cups
• Tomatoes - 1.5 kg
• Vinegar - 1/2 cup
• Garlic - 200 g
• Eggplants - 2 kg
• Vegetable oil - 500 ml.
• Beans - 500 g

Preparation:

Chop all the vegetables. Place them in a saucepan, combine with spices and cook for 50 minutes.

10 minutes before the end of cooking, add the beans and vinegar.

Place the hot mixture into sterilized jars and seal with boiled lids.

An unusual salad with green beans and vegetables for lovers of vegetable snacks.

Ingredients:

• Carrots - 300 g
• Vinegar - 30 ml.
• Tomatoes - 1 kg
• Sugar - 70 g
• Green beans - 500 g
• Salt - 1 tbsp.
• Hot pepper - 1 pc.
• Vegetable oil - 125 ml.
• Garlic - 4 cloves
• Bell pepper - 500 g

Preparation:

Remove the skins from the tomatoes. To do this, you need to pour boiling water over the vegetable.

Grind the tomatoes in a meat grinder.

Boil the puree along with all the spices and sugar.

Chop the vegetables and add to the puree. Cook the salad for another 20 minutes.

5 minutes before the end you need to add a bite.

Pour the salad into steamed jars and roll up.

A delicious salad with green tomatoes is a great appetizer for any occasion.

Ingredients:

• Onion - 1 kg
• Green tomatoes - 3 kg
• Beans - 3 cups
• Bell pepper - 1 kg
• Salt - to taste
• Carrots - 1 kg
• Sugar - 200 g
• Vegetable oil - 200 ml.
• Vinegar essence - 1 tbsp.

Preparation:

Chop the pepper into pieces.

Chop the onion.

Coarsely grate the carrots.

Chop the tomatoes.

Add sugar and butter to vegetables. Add all the spices and send the dish to the fire.

Stir and cook the salad for 30 minutes.

Add beans and cook for another 40 minutes.

Distribute the salad into sterilized jars and roll up.

An aromatic and spicy salad will be a good addition to fish dishes.

Ingredients:

• Green beans - 500 g
• Onion - 3 pcs.
• Vinegar - 40 ml.
• Tomatoes - 5 pcs.
• Sugar - 2 tsp.
• Carrots - 3 pcs.
• Garlic - 3 cloves
• Vegetable oil - 50 ml.

Preparation:

Chop vegetables.

Sauté them in oil.

Add beans and spices. Simmer for 15 minutes.

Add garlic and vinegar. After 5 minutes, distribute the salad into sterilized containers and roll up.

Light vegetable salad for your table!

Ingredients:

• Zucchini - 3 kg
• Vinegar - 4 tbsp.
• Tomatoes - 1, kg
• Oil - 200 ml.
• Garlic - 100 g
• Sugar - 150 g
• Apples - 3 pcs.
• Bell pepper - 700 g
• Beans - 500 g
• Salt - 4 tbsp.

Preparation:

Boil the soaked beans.

Peel the zucchini, remove the seeds and chop into strips.

Grind the peppers into strips.

Chop the tomatoes and puree with apples and garlic.

Place the mixture into a saucepan and boil. Add spices and boil. Next, add the vegetables and cook for a quarter of an hour.

Roll the salad into sterilized jars.

Cover with a blanket and leave until completely cool.

Spicy and spicy salad for the winter in Korean style.

Ingredients:

• Beans - 500 g
• Ground coriander - 1 tsp.
• Onion - 1 piece
• Hot pepper - 1/2 tsp.
• Bay leaf - 2 pcs
• Sunflower oil - 100 ml.
• Garlic - 3 cloves
• Vinegar - 1 tbsp.
• Carrots - 1 pc.
• Black pepper - 1/2 tsp.

Preparation:

Thaw the beans or use fresh ones.

Chop the beans into pieces.

Boil water with spices. Add beans and cook for three minutes.

Peel the carrots and chop them together with the onion.

Chop the garlic.

Mix all the ingredients of the dish and combine with a spicy marinade of spices and bite.

The marinade should be brought to a boil.

Roll the spicy mixture into sterilized jars.

An ideal spicy appetizer for gourmet food lovers.

Ingredients:

• Basil greens - 1 bunch
• Green beans - 500 g
• Ground black pepper - 1 tsp.
• Carrots - 300 g
• Table vinegar - 40 g
• Onion - 4 pcs.
• Black peppercorns - 5 pcs.
• Vegetable oil - 50 g
• Sugar - 2 tsp.
• Tomatoes - 6 pcs.
• Salt - 2 tsp.

Preparation:

Chop the vegetables and place in a saucepan.

Add all the spices and cook the vegetables for 10 minutes.

As soon as the vegetables become soft, add vinegar. After five minutes, remove the mixture from the heat and pour into jars. Sterilize the containers in a saucepan for about half an hour.

Roll up the preservatives and wrap them in a blanket.

Step 1: prepare the ingredients.

Place the boiled beans in a colander and let the water drain, then transfer them to a bowl. Open the can of pickled sweet corn using a can opener, drain the marinade into a separate glass, and set it aside in a bowl. Peel the sweet red onion with a knife; cut off the place where the stalk was attached or attached to the pepper and tomato. Rinse the vegetables under running water, wipe off excess moisture with kitchen paper towels, place them one at a time on a cutting board, and cut into medium cubes of approximate size 1 by 1 centimeter. Place all ingredients in separate bowls. Using a knife, peel the garlic. Rinse the green onions and cilantro under running water, shake them over the sink to remove excess liquid, and place them in a clean blender bowl along with the garlic. Add vegetable oil to the ingredients and grind them until smooth at high speed for 1 - 2 minutes. You should get a liquid, oily mass of green color. The ingredients are prepared, it's time to start preparing a culinary masterpiece!

Step 2: prepare bean caviar.

Place tomatoes, beans, corn, onions, and bell peppers in a deep aluminum pan with a non-stick bottom. Add pure distilled water with corn marinade to the ingredients and place the pan on the stove. When the liquid boils and the ingredients release juice, turn the stove to medium level. Stew vegetables with this mixture for 5 - 7 minutes. Then add chopped herbs with vegetable oil to them. Simmer all ingredients for about 15 – 20 minutes until the raw vegetables are completely cooked and the moisture has almost completely evaporated. Behind 3 - 4 minutes Before final cooking, add salt, ground black pepper and lemon juice to taste, which you simply squeeze directly into the pan with your hand. While cooking caviar, periodically stir the vegetables with a wooden spatula at intervals of every 2 -3 minutes, to avoid them burning to the bottom of the pan and for better stewing. Cool the finished caviar directly in the pan to room temperature, then add wine vinegar to it, stir the dish with a wooden kitchen spatula and place in a salad bowl or deep bowl using a tablespoon. Cover the container with caviar with plastic wrap and place in the refrigerator to let the caviar steep. Later, if you don’t like large pieces of vegetables, chop the caviar into a blender or serve it unchopped, it all depends on your desire.

Step 3: serve bean caviar.

Bean caviar is served cold, placed in a salad bowl or deep bowl. Before serving, it can be chopped using a blender or meat grinder. This dish is decorated with chopped dill, parsley and green onions, or the whole sprigs are placed on top of the caviar. Very often this type of caviar is served in the form of a vegetable stew with beans and meat. It tastes sweet and sour and very aromatic. This caviar is suitable for any hot meat dishes, fish, soups, boiled pasta and boiled cereals. Tasty, economical, healthy! Bon appetit!

- − How to cook beans correctly! Sort the beans, rinse under water, and soak for 6 to 12 hours. Change the water every 2 hours so that it does not stagnate. Then place the beans in a deep saucepan, add water so that it is 4 to 5 fingers above the level of the beans and cook for 1.5 to 2 hours, periodically adding cold water so that it is constantly above the level of the beans. Then place the boiled beans in a colander and let the water drain.

- − You can use the fat from the beans to prepare porridge from different types of cereals, such as oatmeal, buckwheat, wheat or barley, which you can serve as a side dish, along with caviar.

- − If you want to make the caviar spicy, add 1 chili pepper no more than 2 - 3 centimeters long for the above amount of ingredients.

- − If you don’t like vinegar, you can double the portion of lemon juice to add sourness to the caviar.

- − Instead of wine vinegar, you can use 3% table vinegar.

- − Instead of vegetable oil, you can use corn or olive oil.

- − You can add any spices intended for vegetables to this type of caviar.

- − Sometimes pre-fried carrots are added to this type of caviar.

Step 1: cook the beans.

Rinse the beans, add plenty of water, put on the fire and bring to a boil.
When the water boils, add the onion, peeled and cut in half, and a teaspoon of salt to the beans.
Bring the beans to readiness, then drain all excess water and cool the beans slightly.
Take out the onion and throw it away, we won’t need it anymore.

Step 2: Grind the beans.

Place the cooled beans in a blender and grind thoroughly, turning them into a homogeneous paste.

Step 3: sauté onions and carrots.

Heat the oil in a large saucepan and add peeled and grated carrots, as well as peeled and finely diced onions.
Simmer vegetables in oil until tender, stirring frequently.

Step 4: Add the rest of the ingredients.

Bell peppers need to be baked either in the oven or over an open fire until black on all sides, cooled, peeled, and the resulting pulp cut into pieces.
Peel the tomatoes and finely chop them, or grate them, in which case you don’t need to peel them, because the skins from the vegetables will remain in your hands.
Now add bean paste, peppers, tomatoes, tomato paste, salt, bay leaves, pepper, thyme and paprika to the onions and carrots.
Stir everything together and continue to cook over low heat, stirring until the caviar has a fairly thick consistency.

Step 5: prepare caviar from beans for the winter.

Place the finished bean caviar into clean jars. Cover the mixture tightly and place it in a saucepan with a kitchen towel on the bottom. Fill with water, drowning the jars on 3/4 and bring to a boil. Boil for a few minutes ( about 15).
After pasteurization, leave the bean caviar to cool and then store it in the pantry.

Step 6: serve bean caviar.

Bean caviar is usually spread on bread or toast and eaten that way. Very tasty and filling. A great snack if you don't have time to eat properly. How nice it is to snack on a couple of these sandwiches just because you want something like that!
Bon appetit!

Be sure to soak the beans overnight beforehand, changing the water every 3-4 hours if possible.