Beans of any sort and ripeness state are an excellent food product containing a lot of useful substances, including a significant proportion of vegetable protein and fiber. The degree of utility of beans differs in color: the darker, the more useful. In addition, beans are a nourishing product, perfectly combined with many other products in various dishes. Particularly good beans are combined with meat, in particular, with beef.
Prepare and serve beans with beef is easy, but you can approach the question a little more creatively and invent various useful and tasty salads with the addition of vegetables, fruits, mushrooms and other ingredients that can give the dish interesting tastes and improve its harmonic balance.
Here are some simple recipes for salads with beef and beans. These dishes are especially interesting for busy and lonely people who do not always want to bother with cooking. Salads with beans and beef are good for those who like to eat lunch and dinner, while maintaining the harmony of the figure.
Each of these recipes assumes that you have already boiled the beef until ready with the usual set of spices for the broth (bay leaf, sweet pepper, cloves, onion). Based on the broth, you can then make soup. Beans also need to be cooked in a classic way or can be used canned.
Salad with beef, red beans, pickled cucumber and pear
Ingredients:
- beef boiled (pulp without bones and cartilage) - about 300-400 g;
- red beans cooked until ready - 300-500 g;
- oyster mushrooms fresh (or pickled canned mushrooms, honey agarics, for example) - about 200 g;
- onion - 1 pc .;
- pear yellow juicy, but not soft - 1-2 pcs .;
- salted or pickled cucumber - 2-5 pieces. depending on the size (better small);
- olives without pits - 8-15 pcs .;
- garlic - 2 cloves;
- fresh fresh herbs (parsley, coriander, basil, etc.);
- vinegar natural wine;
- lemon;
- vegetable oil of cold pressing (olive, sunflower, mustard, corn or other).
Preparation
First, we cut the peeled onion with half rings and oyster mushrooms - not too finely, we put it in a separate bowl and fill it with dressing, so that these ingredients can be marinated while we prepare the rest. Refueling is prepared from a mixture of vegetable oil with vinegar or lemon juice (ratio 3: 1).
Beef cut into small cubes or not too small cubes, olives - circles, and pear - small slices and immediately sprinkle them with lemon juice, so as not to darken. If you use canned beans - drain the canning sauce-fill (why do we need excess sugar?) And rinse the beans with boiled water, and then take a colander. Pickled cucumbers in small circles.
All these ingredients will be combined in a salad bowl, add the pickled onion and mushroom mixture, as well as finely chopped greens and garlic and fill the salad dressing with oil and vinegar. We mix it and let the salad stand for 10 minutes, after which we mix again and can be served to the table. Instead of oil-vinegar dressing, you can use unsweetened classic yogurt or mayonnaise (preferably home-made).
It should be noted that it is possible to replace red beans with any other beans in this salad, except, perhaps, black (this sort will more likely be combined with other types of meat, with some types of fish and seafood).
It is also quick and easy to prepare salads with boiled beef and green beans (it can be bought in the form of a ready-cooked frozen semi-finished product). Before you put the bean-semifinished product in a salad, it should be boiled for 10-12 minutes after the boiling of water, then drain and pour into a colander or can be put out in a frying pan under the lid until ready (read the instructions on the package).