Holidays and any special events always cause some trouble for housewives. Most of the time and effort is always taken up by studying and searching for some new recipes, but few people realize that you need to cook from products that are well combined with each other. This delicious and satisfying salad with beans and meat will please all guests without exception.

For a salad with canned red beans, boiled meat, cucumber, carrots, potatoes, and eggs are chopped into cubes, as for Olivier. It is better to season the appetizer right before serving.
The meat can be of any variety, just as the boiled product can be replaced with smoked one.

how to prepare a salad with beans and meat recipe

Ingredients:

• boiled meat (any) – 200 grams,
• boiled potatoes – 300 grams,
• pickled cucumbers – 150 grams,
• chicken eggs - 4 pieces,
• onion - head,
• boiled carrots – 100 grams,
• canned red beans – 150 grams,
• olive mayonnaise – 150 grams.

Cooking process:

Take pickles. Chop this product finely. Squeeze out excess moisture, if any. Transfer to a deep salad bowl. Home-picked cucumbers are ideal.

Boiled eggs need to be cooled, peeled and finely chopped.

Chop the boiled potato tubers into small cubes.

Cut the cooled boiled meat as finely as possible.

Chop the hot onion.

Mix everything well.

Just before serving, add mayonnaise to the meat salad. Stir thoroughly.

Bon appetit!

Irina Grebenkina told how to prepare a salad with meat and beans, recipe and photo by the author

Ingredients:

• 350-400 grams of canned beans (white);
• 350-400 grams of canned beans (red);
• 400-500 grams of boiled pork (not very fatty);
• 3-4 pcs. lightly salted cucumbers;
• large onion (preferably red);
• 4-5 stalks of young green onions;
• 3-4 sprigs of cilantro;
• table vinegar (balsamic);
• olive oil;
• sugar, salt, pepper, spices - according to your taste preferences

Recipe:

2. Rinse the boiled pork under cold running water, dry it, and then cut it into small strips.

3. Rinse the cucumbers, if desired, remove the skin and cut into strips proportional to the boiled pork.

4. Wash and dry the available greens thoroughly. Cut the stems of young green onions into rings, and remove the leaves from the cilantro sprigs.

5. Drain the brine from the red and white beans, rinse them in running water, and then place them in a deep salad bowl.

6. Place the prepared ingredients in a salad bowl with the beans, mixing thoroughly. To taste, add a few pinches of salt or pepper. After that, add the onion dressing made at the beginning. Stir and leave in the refrigerator for 40-60 minutes.

7. Transfer the finished salad to a festive salad bowl, sprinkled with finely chopped herbs. Serve chilled, lightly sprinkled with black pepper. Bon appetit everyone!

: I’m probably behind the times! This option never occurred to me, which is a pity. I present 4 recipes, from which it follows that on this basis you can invent and invent!

Tbilisi salad with red beans and beef

Ingredients for 4 servings:
Garlic 2 cloves
Khmeli-suneli 1 teaspoon
Canned red beans 1 can
Beef 200 g
Red onion 1 head
Red bell pepper 1 piece
Walnuts 50 g
Cilantro (coriander) 1 bunch
Ground black pepper to taste
Olive oil 5 tablespoons
Wine vinegar 1 tablespoon

Instructions
Cooking time 30 minutes

1. Cut the onion into thin half rings. If the onion is “homemade”, juicy and spicy, then it is better to chop it and put it in hot water for 2 minutes, otherwise the taste of the onion will overwhelm everything else in the salad.
2. Remove the seeds from the bell pepper and cut into strips.
3. Cut the meat into cubes.
4. Chop the garlic or put it through a garlic press.
5. Drain the water from the can of beans and rinse it.
6. Add onions, beef, peppers, garlic, chopped cilantro, fried and finely chopped walnuts.
7. Salt, add black pepper and suneli hops.
8. We make the dressing from olive oil and wine vinegar.
9. Refill. Mix.

Required Products:

Veal (beef) - 0.5 kg
Canned red beans - 400 g
Carrots - 1 pc.
Onions - 1 pc.
Pickled cucumbers - 300 g
Mayonnaise - 3 tbsp. l.
Garlic - 1 clove
Sunflower oil for frying

Preparation:

Boil the meat in salted water until cooked.
Cool the finished meat and cut into cubes.
Rinse the beans under running water.
Peel the carrots and grate on a coarse grater.
Cut the onion into quarter rings (straws).
In a frying pan with heated sunflower oil, fry the carrots and onions until golden brown (about 10 minutes over medium heat).
Drain the oil and let the fried vegetables cool.
Cut pickled cucumbers into strips.
Finely chop the garlic.
Place chopped meat (veal or beef), pickled cucumbers, canned red beans, fried carrots and onions, chopped garlic and mayonnaise in a bowl.
Mix carefully.

Beef salad with canned beans and mushrooms “Gusarsky”

Ingredients:
300 g boiled beef
1 can canned red beans
1 can of canned champignons
3 eggs
8-10 pickled cucumbers
1 onion
Salt, ground black pepper, mayonnaise

Cut the boiled beef into small pieces,

d add washed beans,

strained and sliced ​​mushrooms,

To roughly chopped boiled eggs,

onion, cut into thin half rings (you can sprinkle with vinegar),chopped pickled cucumbers.

Salt and pepper to taste and season with mayonnaise.

Ingredients:

Basics:

Beef pulp 300 g

Green onion 2 feathers

Onions 0.5 pcs.

Pickled cucumbers 3 pcs.

Sweet pepper 1 pc.

Fresh parsley 3 sprigs

Canned red beans 1 can

Refueling:

Refined sunflower oil 2 tbsp. l.

Salt - to taste, white wine vinegar 1 tbsp. l.

Preparation:

Cut the cucumbers lengthwise and then crosswise into small cubes.

Chop the greens. It would be good if it included green onions. Finely chop the sweet pepper.

Drain the beans and rinse them with cold water.

Finely chop the boiled beef into cubes.

Cut the onion into quarter rings and rinse with cold water to remove excess bitterness.

Mix all the vegetables and meat in a deep salad bowl. Drizzle with oil, vinegar and salt to taste. Salad ready. Bon appetit!

For regular holiday salads, high-calorie foods are often used to make it easy to feed a large group of friends and family. That is why recipes usually contain various types of meat, as well as canned legumes. with meat is an excellent alternative to other boring dishes. This is a great combination, the ingredients match the taste and composition. Meat and beans are very healthy foods that should definitely be in your diet. They help maintain hemoglobin at the required level, perfectly support hematopoietic processes, and also consist mainly of protein, which must be consumed every day. This appetizer will fill you up, so it can be used as an independent dish. Moreover, it’s worth stopping at a healthy dressing for this dish.

This one involves the presence of fresh vegetables, as well as fried meat, which goes well with other products. It is very important to cook the steak properly so that it remains juicy and not tough. The presence of red cabbage makes the dish quite spicy, since the product itself has a characteristic taste. For dressing in this case, a spicy, sour sauce based on vegetable oil is used, which is usually used when preparing appetizers from boiled vegetables.

For bean salad with meat you need:

• Beef meat – 360 g;
• Salt – 9 g;
• Mixture of aromatic peppers – 6 g;
• Mixture of various lettuce leaves – 160 g;
• Red cabbage – 210 g;
• Pickled beans – 120 g;
• Champignons - 200 g;
• Onion - 1 medium onion;
• Sweet pepper – 180 g;
• Parsley – 35 g;
• Vegetable oil – 55 ml;
• Vinegar 9% - 15 ml.

Salad with beans, meat and bell pepper:

1. The meat must be of high quality, fresh, without various layers of fat and films, and completely cleaned. It's better to take the tenderloin right away. The steak needs to be washed, salted a little on both sides, seasoned with pepper, and left for 10 minutes so that the meat is slightly salted. After this, heat one drop of vegetable oil in a frying pan, or better yet, take a frying pan with a non-stick coating. Fry the steak on both sides for 2 minutes on each, carefully timing the time. In order for the meat to be completely fried, it is worth performing the manipulation with revolutions 2 times. But you need to monitor the thickness of the piece, it should be no more than 1.5 cm. After frying, cut the meat into thin slices, and the juice that has separated from the meat should not be drained, it can be added to the salad.
2. Lettuce leaves will look great in a dish if you use a mixture of different colors. It should be thoroughly washed and dried before adding to the snack.
3. Wash the red cabbage, remove the top leaves that may be spoiled, and chop the product into thin strips. In a separate plate, you can mash the cabbage with your hands with a little salt until it releases juice.
4. Peel, wash and finely chop the onion.
5. Rinse the mushrooms and cut into slices.
6. In a heated frying pan, fry the onions and mushrooms with the addition of vegetable oil.
7. You can take bell peppers of different colors, cutting them into small pieces. Clean the product from the seeds inside and remove them along with the stalk. Chop into thin slices with a knife.
8. Open the pickled beans, remove from the jar, rinse a little with boiled, cold water to remove the remaining sauce.
9. To make the dressing, whisk the vinegar and oil until the mixture becomes cloudy. Chop the washed parsley, add to the butter, and sprinkle with salt and pepper.
10. Mix the ingredients in a deep, beautiful plate and pour the prepared sauce on top.

Meat salad with beans recipe

Young veal meat is a very tasty, tender product that looks great as part of any dish. This appetizer contains beans, as well as pickled cucumber, which will perfectly highlight the taste characteristics of each product. Garlic will add a pleasant aroma and pungent taste, which will further increase your appetite.

Ingredients for bean and meat salad:

• Young beef – 340 g;
• Canned beans – 230 g;
• Carrot – 160 g;
• Onion – 120 g;
• Salted gherkins – 190 g;
• Mayonnaise – 120 ml;
• 2 cloves of garlic;
• Vegetable oil - 45 ml.

Salad with beans and meat:

1. Veal meat is quite soft, so it cooks much faster than beef. It is necessary to rinse the piece in water, boil water in a saucepan, salt it and add aromatic spices for taste. Place the product in water and cook for 1.5 hours.
2. Remove the finished meat from the broth and cut into pieces.
3. Peel the onions and carrots, cut the onions into small cubes, and grate the carrots on a grater with large holes. Heat vegetable oil in a frying pan, first fry the onion for about one minute, and then add carrots to it. This technique allows you to save the necessary amount of oil so that all the products are cooked.
4. Rinse the beans from their own juice in a sieve.
5. Pickled cucumbers require not too salty, which were cooked in a sweetish marinade. Cut them into strips.
6. Rub cloves of garlic into mayonnaise, which must be peeled and rinsed in advance. Mix the ingredients in a salad bowl and season with spicy mayonnaise.

TIP: To prevent your hands from smelling after working with garlic, you need to anoint them with vegetable oil.

Salads with beans and meat “Tbilisi”

This dish is of Georgian origin, so it is bright, hot and spicy. In addition, it is very tasty and filling. The appetizer has everything: the satiety that comes from meat and beans, fresh vegetables, and hot peppers. It would seem that everything is in ideal proportion, there is nothing superfluous.

Products (for 4 servings):

• Meat – 350 g;
• Red beans in their own juice – 210 g;
• Bulgarian red pepper – 230 g;
• Purple onion – 130 g;
• Red chili peppers – 35 g;
• Garlic – 2 cloves;
• Fresh cilantro – 45 g;
• Walnuts – 60 g;
• Salt – 6 g;
• Fragrant peppers – 4 g;
• A little olive – 75 ml;
• Apple vinegar – 25 ml.

Salad with red beans and meat:

1. Meat can be taken from any origin, but beef is usually used. Boil it until ready, cool and cut into thin slices.
2. Remove the red beans from the jar, strain the juice in which they were located.
3. Bell peppers must be well seeded, so it will be more convenient to remove them immediately with the stem. Wash them inside and cut into strips.
4. Peel the salad onion and chop it into half rings very thinly.
5. You should take a small chili pepper; you need to remove the seeds inside, they give a very strong burning sensation, which will be unnecessary in the salad. Cut the walls into half rings.
6. Rinse the cilantro in cool water and chop it with a knife, not too finely.
7. Peel the garlic and cut into very small cubes. It should be felt and visible in the salad, so there is no need to resort to using a press.
8. It’s easier to take walnuts pre-shelled, fry them for a few minutes in a dry frying pan to dry them, then chop them into crumbs with a knife or other chopping device.
9. Pour the products into one large dish, pour over the dressing, which consists of a mixture of olive oil, vinegar, salt and pepper.

TIP: It is worth remembering that pepper is one of the hottest, so after working with it, rinse the board, knife and hands very thoroughly. Until this moment, you should not touch anything, especially your face.

Salad with beans and meat

This one turns out to be quite light, because it contains a lot of herbs, vegetables, and lean chicken meat. The appetizer is prepared quite quickly and simply; it can serve as an excellent option for an independent dinner that will fill you up and not add extra pounds.

Ingredients (for 4 servings):

• Chicken fillet – 320 g;
• Iceberg salad - 190 g;
• Tomatoes – 170 g;
• Sour cream – 65 ml;
• Mild mustard – 25 ml;
• Beans in a can – 230 g;
• Bread crumbs – 80 g.

Bean salad with meat:

1. Wash the chicken meat, remove all skin and fat, boil it in salted water until softened. Cool the product, then cut into cubes.
2. Rinse the “iceberg” from dust and all kinds of contaminants, cut into small segments with a knife.
3. Wash the tomatoes, cut off the stem, and divide the juicy vegetable into pieces of any size.
4. Open the beans and drain the marinade.
5. Mix sour cream with mustard, season the resulting sauce with the products that were previously chopped. Before serving, sprinkle the dish with prepared bread crumbs.

Meat salad with beans

This combination always evokes a festive mood, since the ingredients fit together very well, so it always turns out. It is rich in useful substances necessary for the human body, but it is quite heavy, so you should not get carried away with it.

Ingredients (4 servings):

• Meat – 340 g;
• Canned mushrooms – 170 g;
• Canned beans – 200 g;
• Salad onion – 80 g;
• Mayonnaise – 90 ml;
• Eggs – 4 pieces;
• Mustard – 25 ml;
• Salt – 5 g.

Bean and onion salad:

1. Boil the beef with salt, cool and cut into cubes.
2. Open cans of canned food, mushrooms and beans, drain the marinade, chop the mushrooms if required.
3. Boil hard-boiled eggs, peel and chop finely.
4. Peel the onion and chop finely.
5. Mix the ingredients in a serving dish, season with a mixture of mayonnaise and mustard, add salt and stir.

Typically, such dishes are seasoned with mayonnaise or a sauce based on it. In order not to consume this product, which does not have a very beneficial effect on the body, you can adjust the dressing and make your own changes. For example, it is very easy, if you have a mixing device, to make homemade mayonnaise from more healthy and necessary products. It is also worth trying a sauce based on sour cream or yogurt without additives. Those who like a little piquant taste can add a little chopped garlic or homemade mustard to the dressing. And for those who prefer tenderness, you can leave everything as is.

When summer is in full swing, with it comes all the joys of soaring temperatures. Even on the hottest days, it's fun to get together with friends and family for a picnic. But on very hot days, the entire cold menu may be a better choice. When it comes to finding a cold, nutritious appetizer, look no further than this Bean and Steak Salad. The flavor of the beef and hot sauce make this salad best served cold, making it perfect for hot summer days too. You can enjoy it with healthy beans and grilled steak for a very satisfying meal.

For this dish, beef can be cooked in a frying pan in the form of a steak.

You can store the salad in the refrigerator for one more day after preparation. You can also experiment with ingredients in this salad. No one forbids mixing salad with other types of snacks. The dish stands alongside such types of cold appetizers as: watermelon salsa with chips, Mexican corn salad, steak salad, strawberry salad and all foods that are best served cold.

Along with many bean salad options, this salad is also healthy because it is suitable for a gluten-free diet. Bean and Meat Salad is a great protein dish that comes together quickly and can be made for a crowd well in advance of serving. It's a flavorful, low-cholesterol food that can complement other dishes.

How to make a salad with beef and beans - 15 varieties

Salad "Tbilisi" with beans and beef

Traditional Georgian salad, the recipe of which is known at the world culinary level.

Ingredients:

• Beef - 200 g
• Beans (boiled or canned) - 200 g
• Sweet red pepper - 2 pcs.
• Hot chili pepper
• Garlic - 2 cloves
• Cilantro - a large bunch
• Walnuts (roasted) - 50 g
• Vegetable oil - 4 tbsp
• Vinegar -3 tbsp.
• Salt - to taste

Preparation:

Chop the onion. Add vinegar and leave to marinate for about 15 minutes.

Boil the beef, cut into cubes.

Cut the pepper into strips.

Finely chop the chili pepper.

Fry the nuts in a frying pan and chop coarsely.

Chop the garlic.

Chop a large bunch of cilantro very finely.

Mix all.

Now add onions and beans to all the products. Season with vegetable oil and salt. Mix everything.

This salad has become a summer salad staple in the West. The salad tastes amazing and looks great on the plate.

Ingredients:

• Beef - 400 g
• Garlic (chopped) - 4 cloves
• Lime - 2 pcs.
• Olive oil - 6 tablespoons
• White (red) wine vinegar 2 tablespoons
• Chili powder - 1/2 teaspoon
• Ground cumin - 1/2 teaspoon
• Paprika - 1 teaspoon
• Sugar - 1 tsp.
• Green onion (thinly sliced) - 5 pcs.
• Greens - 7 -10 bunches
• Beans - 300 g
• Avocado (chopped) - 1 pc.
• Tomatoes (diced) - 2 pcs.
• Green chillies (chopped) - 1 pc.
• Cilantro - 3 tablespoons
• Corn - 100 g
• Tortilla pieces

Preparation:

Cut the beef into large chunks and season with garlic, juice and 3 tablespoons of olive oil. Set aside to marinate.

Mix lime juice, remaining 3 tbsp. olive oil, vinegar, chili powder, cumin, paprika and a pinch of sugar. Set aside.

Grill the steak until it is browned on the outside and cooked through on the inside. Remove from the pan, let cool for a few minutes, then cut into thin strips.

Mix green onions with salad greens.

Pour some sauce over the greens.

Combine beans, avocado and tomatoes; place on top of greens, sprinkling with chili, cilantro and corn.

Place steak over greens.

Drizzle with sauce and garnish with tortilla pieces.

This dish is considered a representative of Asian cuisine, but the beef is not similar to traditional Chinese meat in sweet and sour sauce

Ingredients:

• Beef tenderloin (cut into strips) - 600 g
• Onions - 300 g
• Green beans - 300 g
• Garlic - 6 cloves
• Vegetable oil - 100 g
• Ginger - 1 tbsp.
• Soy sauce - 2 tsp.
• Oyster sauce - 1 tbsp.
• Sugar - 1 tsp.
• Seasonings
• Starch - 100 g

Preparation:

Marinate the meat with water, sauces, starch and spices.

Chop the beans and scald with boiling water.

Heat the oil and fry the meat in a frying pan.

Fry ginger, garlic, onion, beans, soy sauce, oyster sauce, sugar, spices and meat. At the end of frying, add a little water.

A mixture of three types of beans, with beef tenderloin and a spicy dressing sauce.

Ingredients:

• Beef - 300 g
• Green beans (fried) - 200 g
• Red beans (canned) - 100 n
• Corn - 200 g
• Cherry tomatoes - 100 g
• Italian sauce
• Salad greens - 200 g
• Red onion (chopped) - 2 tbsp.

Preparation:

Season the beef with spices. Cook in a pan for 5-7 minutes.

Stir the chopped tomatoes, legumes, lettuce and onion together. Place the salad on a plate and place the cooked beef on top. Pour over the sauce. You can stir if desired.

Very tasty fresh salad with excellent sauce. The perfect salad for a picnic.

Ingredients:

• Boiled beef - 400 g
• Bell pepper - 2 pcs.
• Canned red beans - 1 can
• Onion - 1 pc.
• Balsamic vinegar - 2 tbsp.
• Olive oil - 2 tbsp.
• Liquid honey - 1 tsp.
• Lemon juice - 1 tbsp. l.
• Ground black pepper
• Greenery
• Sesame seeds - 1 tsp.

Preparation:

Boil beef in salted water. Cut into strips.

Bulgarian also cut into strips.

Cut the onion into half rings.

Place meat, peppers and onions in a saucepan. Add beans and herbs. Season with spices. Mix everything.

Mix balsamic vinegar, olive oil, honey and lemon juice. Pour the sauce over the salad. Mix well, place in a salad bowl and garnish with sesame seeds.

Also a popular dish throughout the culinary space. Adapted Mexican recipe.

Ingredients:

• Beef meat - 300 g
• Salsa sauce - 2 tbsp.
• Fine wheat flour pasta - 200 g
• Tomatoes - 300 g
• Ripe avocado (sliced) - 3/4 cup
• Fresh cilantro (chopped) - 1/4 cup
• Lemon juice - 2 teaspoons
• Olive oil - 1 teaspoon
• Sour cream - 1/4 cup
• Chili sauce - 2 teaspoons
• Iceberg salad - 300 g
• Mexican cheese - 100 g
• Tortillas

Preparation:

Heat a large skillet over medium heat. Add beef and cook 5 minutes or until browned. Add salsa and beans; add water and cook for 5 minutes.

Place tomatoes, avocado, cilantro, lime juice and oil in a salad bowl. Mix sour cream and chili sauce in a small bowl. Add beef and beans to salad bowl. Pour over the sauce. Spread the lettuce evenly onto the tortillas. Sprinkle with grated cheese.

This is a simple dish, but looks quite nutritious and original. You can use this recipe for a main dish for dinner.

Ingredients:

• Meat - 200 g
• Canned beans - 1 can
• Corn - 1 can
• Onions - 1 pc.
• Crackers - 2 packs
• Parsley
• Mayonnaise - to taste

Preparation:

Fry the meat and onions in a frying pan after cutting them into cubes.

Mix beans, corn, meat and chopped parsley. Pour mayonnaise over and stir. Sprinkle crackers on top.

This colorful salad is a bright and healthy combination of steak, legumes and vegetables.

Ingredients:

• Beef steaks - 400 g
• Green beans - 300 g
• Olive oil
• Canned beans - 1 can
• Red onion (thinly sliced) - 1 pc.
• Tomatoes - 250 g
• Feta cheese - 50 g
• Lettuce leaves - 300 g
• Lemon juice - 1 tablespoon
• Red wine vinegar - 2 teaspoons
• Sugar

Preparation:

Boil green beans in salted water.

Grill the beef and cut into tonic strips.

Mix beans, onions, tomatoes, feta cheese and parsley into green beans. Drizzle with lemon juice, oil, vinegar and sugar. Mix carefully. Add beef and mix again.

Two foods such as beef and green beans go well together in terms of their beneficial properties.

Ingredients:

• Beef – 150 g
• Green beans - 100 g
• Carrots – 50 g
• Garlic - 1 clove
• Ginger – 10 g
• Soy sauce -30 g
• Honey - 1 teaspoon
• Olive oil
• Ground black pepper
• Salt - To taste

Preparation:

Mix soy sauce, honey, chopped garlic and ginger. Chop the meat and mix with the sauce. Leave to marinate.

Boil green beans and carrots.

Fry the beef in a frying pan.

Mix everything and season with spices and oil.

For a more nutritious taste, it is better to marinate the beef for 2 hours and fry it whole, and only then cut it.

This super quick salad can be prepared in less than 20 minutes. A great option if you need to hurry.

Ingredients:

• Beef (steak) - 300 g
• Olive oil
• Red onion - 1 pc.
• Canned beans - 1 can
• Lemon juice
• Garlic (chopped) - 1 clove
• Cherry tomatoes - 12 pcs.
• Avocado (peeled and chopped) - 2 pcs.
• Handful of fresh coriander (chopped)

Preparation:

Heat the pan on high temperature. Sprinkle meat with olive oil. Fry for 1-2 minutes on each side.

Place the chopped onion in a bowl and cover with boiling water. Leave for 2-3 minutes, then drain and refresh with cold water.

Rinse the beans. Mix with lime juice, garlic; season with salt, pepper and a pinch of sugar.

Add remaining ingredients to beans and mix well.

All the summer vegetables are mixed with beef, making it a picnic-friendly dish.

Ingredients:

• Boiled beef - 300 g
• Beijing cabbage - 300 g
• Red bell pepper - 1 pc.
• Red beans - 1 can
• Red onion - 1 pc.
• Dill
• Mayonnaise
• Pepper, salt

Preparation:

Finely chop the cabbage.

Boil the beans if they are not canned.

Cut the beret into strips.

Cut the beef into cubes.

Cut the onion into rings.

Mix everything, season with mayonnaise and spices; garnish with dill if desired.

If the beans are not canned, then it is better to pre-soak them in water for 8 hours.

This dish packs a lot of flavor despite the small variety of ingredients.

Ingredients:

• Cumin seeds - 1 tbsp.
• Coriander - 1 tbsp.
• Chili powder - 2 tbsp.
• Sweet paprika - 2 tbsp.
• Beef - 500 gr.
• Garlic - 4 cloves
• Tomato (chopped) - 400 g
• Corn - 1 can
• Tomato paste - 2 tablespoons
• Ground pepper
• Beans - 400 g
• Rice - 250 g
• Avocado (chopped) - 1 pc.
• Lettuce (leaves) - 1 stem
• Red onion - 1 pc.

Preparation:

Mix all spices and garlic. Season the beef with the mixture. Slice the meat and fry.

Boil beans in salted water; add tomato paste, spices and simmer.

Cook rice in a separate pan. Mix all ingredients.

A variety of Italian salads. This salad is not an appetizer; I serve it as a main dish.

Ingredients:

• Boiled beef – 150 g
• Pasta – 100 g
• Canned beans - 200 g
• Yogurt - 200 g
• Honey - 100 g
• Leeks - 0.5 pcs.
• Spinach - 60 g
• Ham - 100 g
• Olive oil - to taste
• Salt - to taste

Preparation:

Boil the beef.

Cook pasta in a separate pan.

Place the finished pasta in a colander, rinse, and season with a tablespoon of olive oil.

Cut the beef into bars. Chop the spinach.

Cut leeks into rings. Fry in a pan, adding spinach and beef. Add ham.

Mix cooked pasta with beans.

Mix everything and season with yogurt and spices.

This is a quick salad that can also be served to guests because it will decorate the table with its bright legume color.

Ingredients:

• Beef - 500 g
• Worcestershire sauce - 1 tablespoon
• Ground cumin - 2 teaspoons
• Frozen corn - 1 cup
• Canned red beans - 800 g
• Lemon juice
• Onion (cut diagonally) - 2 pcs.

Preparation:

Place steak in a bowl, season with Worcestershire sauce and 1 teaspoon cumin.

Heat olive oil in a frying pan over medium heat. Add steak and cook for about 5 minutes on each side. Remove from heat and place steak in a warm place for a few minutes.

Blanch the corn kernels in a saucepan of boiling water. Combine beans and corn in a bowl. Add lemon juice and a spoonful of chopped cumin to the bean mixture and mix.

Add the chopped steak and chopped green onions to the salad and toss gently.

Warm, hearty winter salad with spicy caramelized pumpkin, charred green beans, generous herbs and chilies, served with grilled steak.

Ingredients:

• Caramelized Butternut Squash
• Potatoes - 800 g
• Ground coriander - 2 teaspoons
• Ground turmeric - 1 teaspoon
• Garlic (chopped) - 3 cloves
• Red chili flakes - 1 teaspoon
• Brown sugar - 2 teaspoons
• Olive oil - 1-2 tablespoons
• Lemon juice
• Red chili (finely chopped) - 1 pc.
• Fine grated ginger - 1 tablespoon
• Garlic - 1 clove
• Fish sauce - 1 tablespoon
• Sugar - 2 teaspoons
• Olive oil - 1 tablespoon
• Lettuce (leaves)
• Green beans - 300-400 g
• Chopped coriander - 1 cup
• Chopped mint - 1/2 cup
• Peanuts (roasted and chopped) - 100 g
• Beef - 300-400 g

Preparation:

Preheat the oven to 200 degrees. Cut the pumpkin into pieces (leave the skin on) and place on a baking sheet. Mix ground coriander, turmeric, garlic, chili flakes, brown sugar and olive oil. Brush the pumpkin with spices. Bake it for 20-30 minutes.

Combine all ingredients for the sauce and mix.

Heat a frying pan on high with olive oil. Add beans and fry until half cooked.

Coat the meat with spices. Fry the whole beef. Cut into slices.

In a large bowl, combine beans, coriander, mint, spinach, peanuts and chopped pumpkin. Add sauce, meat and mix.