Best bean salads

What can you do with beans??? Well, a lot actually. Even with one can of beans you can create something delicious. Do not believe me?? Well, just scroll down, and check all of the amazingly simple and very nutritious recipes…Yum

Simple white bean salad

Ingredients:

• 2 cups of dry  white bean
• 2 cloves of garlic
• 1 bunch of chives
• 1/2 bunch of parsley
• 1 tablespoon of olive oil
• salt
• pepper

Preparations:

• Rinse the beans thoroughly, then pour water over them and leave them overnight.
• On the next day, boil the beans in the soaking water.
• Cook for about 1.5 hours. At the very end, add salt. Cool it down.
• Use a tablespoon of olive oil to cook the garlic cloves squeezed through the press.
• Chop the chives and parsley.
• Combine all ingredients, season with salt and pepper.

Piyaz – Turkish bean salad

Ingredients:

• 1 cup of white beans, dry seeds
• 1 teaspoon of salt
• 2 small red onions, halved and then into thin feathers
• 1/2 bunch of chopped parsley
• 2 ripe tomatoes, diced or quartered
• 3 hard-boiled eggs, quartered (optional)
• sumac for sprinkling
• for the sauce:
• 6 tablespoons of red wine vinegar
• 10 tablespoons of olive oil
• a small clove of garlic, chopped
• salt pepper

Preparations:

• Soak the beans overnight. Then cook it until soft (it will take about 40 minutes), salt the water after 15 minutes of cooking. Put all the sauce ingredients in the jar, have a screw cap and shake vigorously. Drain the beans, put them in a bowl and pour most of the sauce while it is still hot. Mix.
• Place the chopped onion and parsley in a small bowl and pour over the rest of the sauce. Mix and leave to macerate for 15 minutes. This will make the onion softer.
• Put the onion and bean parsley, add the chopped tomatoes and mix. If used, decorate the top of the salad with quarters of hard-boiled egg and sprinkle with sumac. An alternative method of serving: transfer the beans and sauce to a flat dish. Then wrap the beans with a wreath of onions and parsley. Garnish with quarters of tomatoes and eggs.
• Sprinkle with  the sumac.

Georgian Red Bean Salad

Ingredients:

• 2 large (12 oz) cans of red beans
• 1-2 large onions
• 1/2 teaspoon fenugreek
• 1/2 teaspoon of coriander seeds
• 1/2 teaspoon fennel seeds
• 2 tablespoons of oil
• 2 tablespoons of chopped parsley
• 2 tablespoons of chopped dill
• 3 teaspoons of red wine vinegar
• 1 teaspoon of honey
• 2 tablespoons chopped fresh cilantro
• salt and pepper to taste

Preparations:

• In a dry frying pan, roast the fenugreek, coriander, and fennel seeds until they smell intensely. Then crush them in a mortar.
• Pour olive oil into the hot frying pan and fry the onion, chopped into feathers until golden.
• When the onions are golden brown, add the crushed spices and the red beans drained from the brine. Fry.
• Add the vinegar and honey.
• Add chopped fresh herbs and season with salt and pepper to taste.

Bean and tuna salad

Ingredients:

• 1 can of large white beans
• 10 green olives, pitted
• 3 tablespoons of olive oil
• 1 can of tuna
• 1 clove of garlic
• 1 onion
• 1 tsp of Marjoram
• 1 tsp pf sea salt
• 1 tsp of  ground black pepper

Preparations:

• Drain the tuna and crush it.
• Chop the onion and scald with boiling water.
• Mix the drained beans with the tuna and onion.
• Mash garlic with salt and pepper, add marjoram and vinegar, combine with olive oil.
• Pour the sauce over the salad and garnish with olives.
• Serve with white bread

Swiss red bean salad

Ingredients:

• 1 large (1-14 oz) can of Red Kidney Beans
• 2/3 cup of ham
• 2/3 cup of Swiss cheese
• 2/3 cup of gherkins or pickles
• 1/2 cup of mayonnaise
• 1/2 cup of thick plain yogurt
• ½ a bunch of parsley
• Salt and pepper

Preparations:

• Cut the ham, cheese, and cucumbers into strips.
• Add the red beans drained from the brine and rinsed.
• Mix the yogurt with the mayonnaise.
• Season to taste with salt and pepper.
• Mix the salad with the mayonnaise sauce.
• Add the chopped parsley. If necessary, season to taste.

Herring salad with egg and beans

Ingredients:

• 14 oz of Herring Fillets
• 3 large eggs
• 1 large can of red beans
• ½ Leek only the white part
• 2 tsp Mustard (spicy brown, or  Dijon)
• 2 flat table spoons Mayonnaise
• 1 tablespoon of chopped parsley
• Pepper

Preparations:

• Boil the eggs, pour cold water, peel, and chop. Rinse the herring from the brine (if salted, soak in milk and water in advance).
• Drain the beans and rinse thoroughly under running water, chop the leek.
• Put all ingredients in a bowl, add parsley, mustard and mayonnaise, season with pepper, mix.

 Bean and corn salad

Ingredients:

• 1 cup of Ham
• 2/3 cup of Swiss cheese
• 1/2 cup of por
• Leek (white part)
• 1 can of Corn
• 1 large can of white bean
• Canned white beans
• 3 flat tablespoons Parsley
• 3 flat spoons Mayonnaise
• a little salt
• a little black pepper

Preparations:

• Cut the ham, cheese, and leek into thin strips.
• Drain the beans and corn from the pickle.
• Pour boiling water over the leek, drain and cool.
• Combine all ingredients with Mayonnaise.
• Season with salt and pepper.

White beans and pickled mushrooms salad

Ingredients:

• 1 cup of  dry white beans
• 4 Egg
• 12 oz of Marinated Mushrooms
• 8 oz of pickled peppers (pickled)
• 2/3 cup of mayonnaise light
• 2 tablespoons of Mustard
• salt, pepper
• dill
• lime juice

Preparations:

• Place the beans in a bowl, pour cold water over it and leave for 10 hours.
• After this time, oil the bean water, add the seeds to the pot and pour fresh water. Boil the beans until tender – about an hour.
• During this time, also set the hard-boiled eggs.
• Cut the mushrooms in half or four. Dice the peppers and cut the boiled and peeled eggs into large cubes.
• Drain the cooked beans on a sieve. Add to the bowl along with the rest of the ingredients. Season the entire salad.
• Sprinkle the finished salad with fresh dill.

5 bean salad

Ingredients:

• 1/2 cup each of 5 different species of beans (black, Roman, white, pinto, and black eye, uncooked ( or use canned one, and skip the cooking)
• 2 tablespoons of wine vinegar
• 2 tablespoons of olive oil
• 1 red chili, finely diced
• 4-inch piece of leek, thinly sliced
• 2 cloves of garlic
• 4 tablespoons of chopped fresh herbs, today thyme
• salt to taste
• 3 tablespoons of crushed sheep’s feta cheese

Preparations:

• Soak all the beans overnight and cook them in lightly salted water the next day, separately. I recommend cooking separately as the beans require different cooking times. In addition, colored beans dye, especially black.
• If you are using the canned beans, rinse them thoroughly and skip the cooking part.
• Drain individual beans and let cool. Lightly toss the beans with the leek, chili, and garlic, then with the vinegar and olive oil. Season with salt as needed.
• Serve the salad sprinkled with sheep’s cheese.

Mexicana bean salad

Ingredients:

• 1 single chicken fillet
• 1 pepper (or smaller portions of different colored ones)
• 1 can of corn
• 1can of red beans
• 1/2 cup of rice cooked until tender
• 2 tablespoons of mayonnaise
• 2 tablespoons of thick plain yogurt
• Salt, pepper, chili, sweet pepper (you can use spices for Mexican dishes)

Preparations:

• Wash the chicken, dry it, dice it, season it with salt, pepper, sweet paprika and a pinch of chili (you can also season the mixture for Mexican dishes) and fry until soft, stirring constantly. remove from the pan.
• Let it cool down , then dice.
• Dice the peppers, drain the corn and beans from the brine
• Mix all ingredients with cooked rice. In a bowl, mix mayonnaise with yogurt and season to taste with salt, pepper, and a pinch of chili
• We can serve the salad with the sauce poured on top
• Or mix it with a sauce.
• Keep  the salad in the fridge

Cauliflower and beans salad

Ingredients:

• 1 small cauliflower
• 2/3 cup of brown rice
• 1 large can of white beans
• 2 cloves of garlic
• the juice of 1 lemon
• 2 tablespoons of nutritional yeast
• 3 Tbsp. of mayo
• handful of chopped Dill
• few Tablespoons of sunflower seeds
• 1 tsp of salt
• 1 tsp of coarse ground pepper

Preparations:

• Steam the cauliflower briefly (about 10 minutes)
• Boil the rice until tender (about 25 minutes)
• I divide the cauliflower into small florets, mix it with rice and washed beans.
• Make the dill sauce. Mix the mayonnaise and fresh dill with a little salt and lemon juice. finished.
• Add dill mayonnaise sauce, crushed garlic, lemon juice, nutritional yeast, salt, and pepper.
• The sunflower seeds are roasted in a dry frying pan for a few minutes.
• Chill the salad in the fridge.
• Before eating,  sprinkle sunflower seeds.

Chorizo and bean salad

Ingredients:

• 1 small Chorizo
• 2 cans of White beans
• 2 Tomatoes
• 2 lime juice
• 3 Tbsp of Olive Oil
• Salt – to taste
• Ground black pepper – to taste
• Parsley – 1 bunch

Preparations:

• Dice the chorizo and fry it in a pan.
• While still warm, mix with the beans drained from the brine.
• Add the tomatoes, peeled, and diced. Prepare the sauce in a separate vessel: mix the lime juice with olive oil, salt, and pepper.
• Before serving, mix the salad with the sauce and sprinkle with chopped parsley.

Broad bean and red bean salads

Ingredients:

• 1 lb. of broad beans
• 1 x can of red beans
• 1 x garlic clove
• parsley
• olive oil
• marjoram
• salt

Preparations:

• We start the preparation of broad bean and red bean salad by boiling the broad beans in salted water. When the broad beans are cold, peel them.
• Put the red beans on a strainer, drain and rinse with water.
• Put the red beans, peeled broad beans, and minced garlic clove into a bowl.
• Add 2 tablespoons of olive oil to the salad and season with marjoram.
• Finally, add chopped parsley to the salad with broad beans and red beans and mix everything together.

Beets and white bean salad

Ingredients:

• 4 medium beets
• large can of white beans
• salt pepper
• 1 onion
• 4 tablespoons of oil

Preparations:

• Boil or bake the beets until tender.
• Drain the beans. Peel the boiled beets and grate them on a vegetable grater and dice the onion.
• Put vegetables into a bowl, add salt, pepper, and oil, mix thoroughly.
• The salad is ready.

Green salad

Ingredients:

• 1 lb. green beans
• 4 eggs
• 3 Tbsp of basil pesto
• 2/3 cup of cooked chickpeas
• 2 small avocados
• a few sprigs of fresh dill
• sea salt to taste

Preparations:

• Start by making the pesto. You can use any seeds or nuts; the pesto will be tasty.
• Boil the green beans in lightly salted water for 6 minutes. Drain and mix the hot beans with pesto and chickpeas. Place on a platter.
• Boil the eggs half soft.
• Rinse the eggs with cold water and peel the shells. Cut the eggs in half and add to the salad.
• Sprinkle sea salt and decorate the salad with dill.
• Cut the avocado in half, remove the pit, remove the skin, and cut into slices. Arrange the avocados on the salad.
• Eat the salad warm. Enjoy your meal!

Black bean salad

Ingredients:

• 1/4 cup of banana chips
• Strawberry Vinaigrette sauce
• 1 can of black beans
• 2/3 cup g cherry tomatoes
• 1 kohlrabi
• 14 oz of fresh arugula
• 1 avocado
• 2 oranges
• 3 tablespoons olive oil
• One lime juice
• 1 Tbsp of black cumin
• cilantro to taste

Preparations:

• Peel the kohlrabi and avocado.
• Cut the kohlrabi into very thin strips and the avocado into slices.
• Cut the tomatoes in half. Rinse the beans from the can.
• Cut the orange segments and squeeze the lime juice.
• Prepare the sauce in a bowl – mix the lime juice, salad dressing and olive oil.
• In a bowl, combine the arugula, orange segments, banana chips, beans, coriander, and avocado.
• Add the sauce and mix everything together.