One of the most simple salads many have known since childhood. Traditionally, green peas are used in cooking, but replacing it with another legume, you will make the taste more interesting. Salad is especially good during Lent. It contains a sufficient amount of elements important for the body, including protein. Check out the cooking options to diversify your diet.
Mandatory ingredients of the classic version of this salad are boiled and chilled potatoes, carrots and beets. Next in importance are pickles - cucumbers, sauerkraut, pickled mushrooms, capers. A dish may contain one or more of these products. Russian classic vinaigrette contains a chopped hard-boiled egg. Dressing salad ingredients special sauce from vinegar, vegetable oil, salt and pepper.
In the modern version of the dish, legumes are added to vegetables. Some ingredients from the classic version may not be available at all. For example, a diet vinaigrette is prepared with legumes, but without potatoes. Vegetables are not only boiled, but also baked. Often instead of classic sauce vinaigrette is seasoned with mustard, or unrefined vegetable oil is simply added.
Salad can be made in two ways: in layers or by mixing all the ingredients together. In the first case, lay out the components in turn: potatoes, pickles or sauerkraut, legumes, onions, carrots, beets. Spread each layer with sauce or butter. Such step by step way creating a dish looks interesting in the photo. For the second cooking option, first mix the vegetables, then add the bean ingredient. The latter method is considered traditional.
For proper cooking vinaigrette there are certain technologies that must be observed. Over time, you will develop your own rules, but for now check out the general guidelines:
Choose root crops of approximately the same size, so it will be easier to calculate required amount components. If you decide to boil vegetables, then put them in already boiling water. If you use a bitter onion, then after slicing, be sure to scald it with boiling water and squeeze it. When making a vinaigrette dressing, Dijon mustard can be used in place of table mustard. It is more delicate in taste, so the sauce will not be too spicy.
Vinaigrette with beans and sauerkraut can be eaten while fasting. The legume product in the composition is able to compensate for the lack of protein during the period of rejection of meat and dairy products. This dish diversifies the vegetarian menu if you are not a fan of meat. A big plus is that all salad products are affordable and delicious. Anti-crisis recipe can be served on a festive table or cooked on weekdays.
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Vinaigrette with beans without potatoes is light and fragrant. Salad can be eaten without harm to the figure due to its low calorie content. Such a dish diversifies your diet while dieting or fasting. If desired, you can use not boiled vegetables, but baked in the oven. It is better to eat salad in the morning or in the evening. In the first case, it will provide you with energy for the day, in the second case, it will not affect your weight.
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The recipe for vinaigrette with red beans differs from other versions of the dish with a special ingredient. This representative of legumes (100 g) combines protein and daily allowance fiber. Thanks to successful combination salad components are easily digested, do not burden the stomach. To speed up the cooking of beans, soak them in cold water overnight.. If this is not possible, leave them in water for at least 2 hours.
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You can make a vinaigrette every day. The longest stage is boiling all the vegetables. To shorten the cooking time, you can use canned beans because it takes a really long time to cook. The salad contains all the vitamins and minerals necessary for the body, so it is very useful during fasting, diets and other dietary restrictions.
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Everyone knows what a vinaigrette is. The most important thing is that it is a real storehouse of a variety of vitamins that will come in handy at any time, but especially in winter, when it is difficult to get fresh vegetables but the body really needs them. Our hostesses often do classic dish, but sometimes - vinaigrette with beans. The recipe is not very different, but the salad becomes noticeably more nutritious. Beans can be purchased at ready-made, and you can boil it yourself. Taste qualities this won't change much.
We will need the following products: 300 grams of beets, the same amount of carrots, potatoes, sauerkraut, two pickles, 200 grams of boiled beans, one onion, sunflower oil, salt. Cooking vinaigrette with beans, the recipe is as follows. It is necessary to prepare in advance for the process: boil potatoes, carrots and beets until cooked in their uniforms. Boil the beans separately. When using a pressure cooker, this task can be completed faster. Cool all the ingredients and peel off the skin. Now we cut the beets, carrots and potatoes into small cubes. Rinse sauerkraut under running water.
You don’t have to rinse if you love a pickled rich taste. Cut cucumbers into small cubes. Finely chop the onion. Mix all ingredients in a large bowl. Salt. Add sunflower oil just before serving. To taste - both refined and with a smell. You can eat a delicious vinaigrette. The classic recipe with beans is done.
Ingredients: 1/7 kg of beets, carrots and cucumbers, 100 grams of potatoes, the same amount of white beans and onions, 1/5 kg of herring, 80 ml of olive oil, 30 ml of red wine vinegar, 20 grams of mustard, five grams each ground black pepper and sea salt, two soaked apples. Cooking vinaigrette, recipe with beans, herring and apples. Preheat the oven to 170 degrees. Soak beans overnight cold water, after which we drain it, pour it fresh and boil until cooked, and do not forget to salt in the middle of the process.
We wash potatoes, carrots and beets, sprinkle with olive oil, sprinkle with Provence herbs and, wrapped in aluminum foil, bake until tender. Cool down, clean up. We are preparing the condiment. To do this, combine olive oil, three tablespoons, vinegar, mustard, add quite a bit of ground pepper and mix thoroughly. We cut the baked vegetables, cucumbers, apples and onions into small cubes, thin strips - herring, crush with ground pepper and also mix. At the end, add the beans and pour the dressing over the vinaigrette. Ready!
Vegetable salad, saturated with proteins and vitamins, really cooks very quickly if you take care of preparing the products in advance. Salad ingredients: boiled beets and boiled potatoes - two medium pieces each, boiled carrots - one, large, one small onion, pickled cucumbers - three to four medium-sized, sauerkraut - one saucer, unrefined vegetable oil and salt. We make a vinaigrette with beans. The recipe also calls for the use of sauerkraut.
We cut the beets into cubes, put them in a prepared container and season with vegetable oil, a small amount. We cut the cucumbers into cubes, put them and the beans in a colander to drain the liquid. Cut potatoes and carrots into cubes. Onion - fine. At this stage, add all the ingredients to the container to the beets. Salt to taste, season with vegetable oil and mix thoroughly, but gently. Vinaigrette (recipe with beans and cabbage) is ready.
This dish is nutritious and satisfying, as ingredients containing a lot of protein are added to it. So, we need: potatoes - two pieces, carrots and beets - three each, half a red onion, pickled cucumbers - three pieces, pickled mushrooms - ten pieces, chickpeas - 400 grams, the same amount of dark beans, a little corn and green peas, onions green - a small bunch, vegetable oil - one and a half tablespoons, chopped dill - two tablespoons.
We are preparing another vinaigrette (recipe with beans), while the photos confirm the simplicity of the process. Pour the beets in a saucepan with water and cook for 45 minutes, until softened. After 15 minutes from the start of cooking, put the potatoes in the container. When ready, drain the water, cool the vegetables and cut into cubes. We clean the carrots, cut into circles and boil for a couple. After cooling, finely chop. Drain the liquid from the jars of corn, peas and beans. Now mix all the ingredients. Add oil, mix again, decorate with dill on top.
You will need: two carrots, two potatoes, two beets, 200 grams of beans from a can, three pickles, 150 grams of lightly salted herring fillet. For the sauce: two tablespoons of mustard, two egg yolks, two tablespoons of dry white wine, two tablespoons of vinegar, sugar, meat broth, vegetable oil - all two tablespoons. Wash carrots, beets and potatoes well, wrap them separately in foil and bake for 40 minutes in the oven at 180 degrees. After cooling, peel and cut into small cubes. Put the ingredients for the sauce in a saucepan, put on fire and cook until thickened, stirring occasionally.
Authentic Russian cuisine cannot be imagined without classic recipe vinaigrette, the main ingredient of which is beets, but every year more and more people prefer to break away from tradition and experiment with a different composition of products. A prime example exotic recipe is a vinaigrette with beans.
The classic recipe is very easy to change. In order to make the salad more satisfying, you can take beans. So, in addition to bright red boiled beets, potatoes and carrots, beans are added to a regular vinaigrette: white or red of your choice.
Many people prefer to take canned beans, since it is enough to open the jar, drain the excess water and the beans can be put in a salad, however, they are very tasty dry, except that you have to tinker with soaking in cold water for several hours and boiling immediately before use. It is important not to overcook the beans and keep their natural texture.
As an experiment, you can also add boiled chicken, mushrooms, herring and even sauerkraut. The last element of preparation is salad dressing with vegetable or olive oil, mayonnaise or sour cream.
As a rule, pickled cucumbers are also added with the addition of sauerkraut. For spiciness, you can also put an apple, which will cause extra juice, and the salad will have a more juicy taste and bright aroma.
Particularly beneficial for festive table will look like a vinaigrette served in layers. For this recipe, it is desirable to have a mold so that the structure of the salad is even and beautiful. At the very beginning, the preparation of the vinaigrette is similar to the usual one, that is, the first step is to boil the beets, potatoes and carrots. Each ingredient must be individually peeled and cut into cubes, so that later the products can be folded separately in a single layer. It is also required to get canned peas and bow. We take the largest plate and begin to lay out layer by layer.
It is best to put the beetroot first for evenness of the salad. The process of laying a vinaigrette is similar to preparing a fur coat, in which each layer is smeared with mayonnaise and separated from the rest of the products. We put the beans in the second layer if you want to see them in the salad (for purely aesthetic pleasure, white beans are better because they will set off the red color of the beets). The third layer is laid out potatoes, then you need to salt and pepper everything, add a couple of tablespoons of sunflower oil. Traditionally, potatoes are followed by onions, followed by carrots, which also need to be salted and softened with butter. Then you can add a cucumber, decorate the existing pyramid with greenery and, of course, enjoy the result of our joint work. Such a salad is commonly called a festive puff snack.
With the onset of spring, and even more so summer, you always want to get as many vitamins as possible, and what can be more useful than seaweed, saturated with iodine and other trace elements. It goes well with beets, carrots and potatoes. Like unusual option With sea kale extremely useful, and looks very nice and bright.
The fastest option for making vinaigrette is choosing canned food, which you just need to open, pour out unnecessary moisture and put in a salad. Suitable ingredients are canned beans and mushrooms, you can even pickled or lightly salted. Such a salad can not be salted, since the combination of products will already provide the right amount of salt. Thus, a vinaigrette with canned beans and mushrooms is cooked faster than all other versions and tastes very good.
The biggest lovers of experiments prefer the combination of apple and sprat. Just think - how can these products be put next to each other at all, not to mention a joint salad? However, people's reviews indicate that the combination of the incongruous is not only popular in our time, but also really tasty.
To prepare a vinaigrette with an apple and sprat, you must complete all the steps that are typical for a classic recipe, but the composition of the sauce changes radically. For dressing, mustard is mixed with vegetable oil, sugar, salt and vinegar. Sweet apple combination hot sauce and salted sprat will amaze you, although at first glance it may seem that this recipe will be absolutely tasteless and insipid, but this is not so.
Sometimes, from a change in the consistency and temperature of at least one ingredient, the taste of the entire salad as a whole changes dramatically. If all of the above options do not suit you, then you can try not just boil the beets, but bake them in the oven or in the microwave. With an oven, it's easier, but longer, but with a microwave, you only need twenty minutes of free time and a plastic bag in which you put the beets. The main thing is not to overexpose it and get it in time until it hardens. The aroma will become stronger and the taste more intense, so don't be afraid to cook with roasted beets.
And, perhaps, the last, but no less tasty, is the recipe for making vinaigrette with beans and pickles. Such a salad will be appreciated by all lovers of the classic recipe, since there are no special changes in cooking - only the addition of cucumbers, which means you should not add salt, as well as beans for saturation and taste.
In general, vinaigrette will always crown Russian cuisine, because this salad is extremely healthy, it includes inexpensive products and quick and easy to prepare. The history of the name of the salad comes from the time of Alexander the First, when there were many French in our country, and one day one of them saw the cook adding a bite and asked: “Vinegra?”, which means vinegar in French. The cook nodded and since then this name has been attracting foreigners and even many Russian people are not proved about the history of the creation of the name of vinaigrette.
Try different variants cooking and experimenting!
If you are preparing a vinaigrette with canned beans, then the beans must be boiled. In order for the beans to cook faster, you need to completely cover them with cold water for several hours (or better at night), then drain the water. Beans, fill with clean water, put on fire, bring to a boil, reduce heat and cook until cooked (boiling time of beans depends on the variety, it can be cooked from 30 minutes to 1.5 hours). Ready beans should become soft, but at the same time remain whole and not boil soft. It is not necessary to salt the beans during the cooking process. boiled beets peel and cut into small cubes, put on a plate and add 1-2 tablespoons of sunflower oil (oil is mixed with beetroot in order for the beetroot to bright color did not color the rest of the vegetables), mix and set aside.
Dice pickled cucumbers and a small peeled onion. Peel the apple and also cut it into cubes. Add cucumbers, onion and apple to potatoes and carrots.
After that, add beets to the salad.
Put the boiled beans and sauerkraut into the salad too. Season the prepared vinaigrette with salt and pepper.
Add the remaining sunflower oil to the salad. It is better to take fragrant homemade oil. Mix well and serve a juicy, hearty, delicious vinaigrette with beans and sauerkraut to the table.
Bon Appetit!
Vegetable vinaigrette - popular winter salad many hostesses. Recipes to pamper your family delicious vinaigrette there are many. We suggest adding red beans to traditional vinaigrette products, bean salad will turn out a little more satisfying, which is especially important for those who fast.
The classic bean vinaigrette is a hearty and tasty salad, which will be especially relevant for those who are fasting, looking for vegetarian salads and simple for those who like simple and delicious salads no mayonnaise.
TIME: 60 min.
Light
Servings: 4
Ingredients
Before proceeding with the implementation of the above vegetable recipe, some foods should be boiled. Boil potatoes, beets and carrots. When the food has cooled down after cooking, clean it.
Cut peeled potato tubers into cubes. 
A similar procedure "waits" for carrots. 
I try to chop the onion as little as possible. Red onions can also be used in place of regular onions. To make the onion less bitter, you can pickle it a little in vinegar, and then rinse it with cool water. 
As a “salty” ingredient, take sauerkraut. 
It's time for the red beans. Let's add it in "union" with green peas(also canned).
I use canned beans, you can use boiled beans.
Red beans can be substituted for white beans. 
Vinaigrette is one of the most popular and loved by many dishes. This is a light and healthy winter salad, which consists of only vegetables and is dressed not with mayonnaise, but with vegetable oil. This vinaigrette recipe with boiled white beans, if desired, it can be replaced with red.
Time: cooking - 20 minutes, preparation - 70 minutes.
Servings - 7.
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To boil beans for our recipe, you need a glass of beans, which is equivalent to 200 grams, 1 liter of water, 1 tsp. salt, add salt at the end of cooking. You can boil the beans in a slow cooker-pressure cooker, it is cooked there for 40 minutes. For vinaigrette, beans can be boiled on the stove, pre-soaked in cold water overnight, and then boiled for 50-60 minutes, without pre-soaking, the beans are cooked one and a half times longer. White beans cooks faster, if you boil red, then increase the time. 
