Beans are the leader among all vegetable sources of protein, so if you want to have a hearty and healthy lunch, while saving a lot of money, then prepare a bean salad with carrots and onions according to one of the recipes below.
Salad from green beans, meat, carrots and onions
Ingredients:
- string beans - 175 g;
- Peking cabbage - 1/2 head;
- carrots - 160 g;
- shallots - 60 g;
- hot chilli - to taste;
- soy sauce - 15 ml;
- coriander leaves;
- chicken fillet - 320 g;
- peanut butter - 10 ml;
- lime juice - 25 ml.
Preparation
Blanch the string beans in salted boiling water for a couple of minutes. The scalded pods are immediately immersed in chilled water.
Fillet slightly beat off and quickly browned in a frying pan. Chilled to warm meat cut into strips. By analogy we cut and carrots. Leaves of Peking cabbage shinkoo, and shallots cut as thin as possible half-rings. Mix chicken and vegetables, add coriander greens and a little bit of chili.
From peanut butter, lime juice and soya, we make a light Asian dressing, which we water the dish before serving.
Canned bean salad with carrots and onions
Ingredients:
- carrots "baby" - half a century;
- canned beans - 420 g;
- radish - 70 g;
- purple onion - 40 g;
- lime juice - 10 ml;
- a pinch of sugar;
- olive oil - 25 ml;
- Dijon mustard - 5 g;
- garlic tooth.
Preparation
Cut the mini carrots in half. Onion cut into rings, and radish - thin circles. Mix fresh vegetables with canned beans. Prepare a dressing based on lime juice, mustard, garlic paste, butter and sugar. Pour the dressing salad immediately after preparation.
Salad with red beans, onions and carrots
Ingredients:
- boiled red beans - 330 g;
- corn - 220 g;
- purple onion - 120 g;
- vinegar wine - 15 ml;
- carrots - 125 g;
- coriander greens;
- olive oil - 35 ml.
Preparation
On a drop of olive oil, save the onions of the onions. Warm the warm fry with pieces of carrots, beans and greens. Salad with beans, fried onions and carrots season with whipped vinegar with remaining oil.
Salad with beans, cheese, onions and carrots
Ingredients:
- mini carrots - 900 g;
- twigs of thyme - 2 pcs .;
- olive oil - 25 ml;
- string beans - 175 g;
- canned beans - 340 g;
- lemon juice - 15 ml;
- purple onion - 60 g;
- feta cheese - 190 g;
- mint leaves.
Preparation
Pour carrots with butter, mix with thyme and bake in the oven (190 degrees) for half an hour. Mix the carrots with legumes, onion rings and mint. Sprinkle with fete and sprinkle with lemon juice.