Recipe: Lenten bean salad with mushrooms - without salt, seasoned with soy sauce. How to deliciously prepare lean salad with mushrooms

Delicious lean salads can be easily and quickly prepared at home using step by step recipes with photos from our selection - try it!

Palat with beans and mushrooms is an excellent option for diversifying your diet during Lent. This salad turns out to be very nutritious, satisfying and simply delicious. You can serve the salad with a slice of gray bread, or you can serve it as an addition to porridge: peas, rice, millet... You can use canned beans, or you can use regular dry ones. Dry beans should be prepared in advance - pre-soak for 6-8 hours, then boil until full readiness.

You can use any mushrooms for the salad, oyster mushrooms or champignons are also perfect forest mushrooms, but with pickled versions of mushrooms it will also turn out very tasty, so you can experiment.

I also suggest adding spinach leaves to the salad, using regular dressing - vegetable oil and lemon juice. Spices can be added to your taste. But let me tell you all the details of preparing this lean salad with beans and mushrooms in the recipe with the photo below.

• white beans – 5-6 tbsp.,
• oyster mushrooms – 150 g,
• onion – 1 pc.,
• fresh spinach – 20 g,
• salt, pepper - to taste,
• vegetable oil – 3-4 tbsp.,
• lemon juice – 1 tbsp.

Prepare the mushrooms - rinse the oyster mushrooms well under running cool water and dry with kitchen napkins. Cut oyster mushrooms in small pieces, if desired, you can use other types of mushrooms. Peel and rinse the onion, cut into small cubes.

Prepare the beans, if using canned ones, transfer the beans to a sieve, wait until all excess liquid has drained, and only then transfer the beans to a salad bowl. If you take dry beans, first boil them until tender and cool.

Leaflets fresh spinach rinse and dry. Add spinach to salad.

Heat a few spoons in a frying pan vegetable oil, fry onions and oyster mushrooms on them. Cool the mushrooms a little.

Transfer mushrooms to bowl with beans and spinach.

Mix all ingredients, add salt, pepper, a little vegetable oil and lemon juice to the salad. Take a sample, adjust the taste and serve.

Bon appetit!

Recipe 2: Lenten salad with mushrooms (step-by-step photos)

Lenten salad With fried mushrooms– tasty, healthy and hearty dish for those who, for whatever reason, have decided to stop eating animal products. The mushrooms in the salad are wild, each mushroom picker decides for himself what treatment to subject them to. Of course, young boletus mushrooms cannot be boiled; they can only be fried.

If in the basket mushroom platter, then I advise you to carefully sort through, thoroughly clean and wash these gifts of the forest. Then boil in large quantities water, and drain the first water after boiling, then rinse the mushrooms, pour boiling water again and cook for 40 minutes - 1 hour.

• 200 g of boiled wild mushrooms;
• head onions;
• 4 small potatoes, boiled in their jackets;
• 1 sweet pepper;
• 1 carrot;
• 1 cucumber;
• 2 tomatoes;
• a bunch of spinach;
• a bunch of lettuce;
• 20 g extra virgin olive oil;
• sea ​​salt, ground paprika.

Peel the boiled potatoes in their jackets and cut them into large cubes. Add 10 g extra virgin olive oil. The oil will coat the potatoes with a thin film, and they will not soften from contact with the wet ingredients.

Sweet bell pepper prick with a fork in several places. Turn on a small gas burner and burn the pepper on all sides, periodically turning it by the tail. When the skin is charred, immediately wrap the pepper in cling film, leave for 5 minutes.

If not gas stove, then blanch the pepper in boiling water for 3-4 minutes.

Peel the baked pepper, cut off the stem, and remove the seeds. Cut the pulp into thin slices and add to the salad bowl with the potatoes.

Three fresh carrots finely. I advise you to use a fine grater, since large pieces carrots will be tough. Add carrots to peppers and potatoes.

Cut fresh cucumber into thin strips. We peel ripe or long-fruited cucumbers and remove the seeds; young cucumbers do not need to be peeled.

Soak spinach in a bowl with cold water for a few minutes to more easily wash away sand and dirt. Then rinse under the tap, shake off, and cut into strips 1 centimeter wide.

We also process lettuce. You can use any variety, I used oakleaf, or oak leaf - a loose head with coral and green leaves that has a slight nutty flavor.

Now let's move on to the mushrooms. IN cast iron frying pan sauté the onion, cut into thin rings, for 5 minutes.

Place the wild mushrooms cooked until fully cooked, place them on a sieve, then chop them finely, add them to the frying pan, and fry for 5-6 minutes until the moisture has completely evaporated.

Add the fried mushrooms to the salad bowl, sprinkle everything sea ​​salt to taste, season ground paprika, add the remaining oil, mix.

Place the salad in a heap on a plate. Cut ripe sweet tomatoes into large slices. Decorate the dish with slices of tomatoes, whole mushrooms and sprinkle with fresh herbs. Serve immediately. Bon appetit!

Recipe 3: delicious cabbage salad for a lean table

The post continues and here is a recipe for a delicious lean salad with Chinese cabbage, tomatoes and cucumbers.

For the spring Lenten salad, we buy the freshest vegetables. This salad can be prepared for a holiday or for every day. The dressing will be refreshing, made from olive oil and lemon juice.

• Chinese cabbage - 300 - 400 gr.,
• cherry tomatoes (others possible) - 300 gr.,
• cucumbers - 2 pcs. - 400 gr.,
• green peas - 1 can,
• lemon juice - 2 tbsp. l.,
• olive oil for dressing,
• salt, ground black pepper,
• fresh dill.

Preparing a lean salad is very simple and quick. We wash all vegetables well under running water. Chinese cabbage separate and cut into strips.

Beijing cabbage is juicy and tender. If you have ordinary white cabbage, after slicing, remember it a little with your hands for juiciness.

We peel cucumbers, but I don’t peel my own from the dacha. Fresh cucumbers useful, they help us restore strength, fight liver and gallbladder problems. A cucumber juice reduces blood pressure. We cut these healthy cucumbers into slices.

And if you have plain tomatoes, cut them into slices. Jar with green peas open and drain the liquid. Finely chop the dill.

Mix all the ingredients: cabbage, tomatoes, cucumbers, green peas, fresh dill. Salt, pepper, season with lemon juice and olive oil. Place in a salad bowl and serve.

Recipe 4: vinaigrette with squid in Lent (step by step)

Have you ever made a vinaigrette with pickles and squid? A recipe with a photo will help you prepare such a salad if it intrigues you. So I was very surprised when they treated me to it. It was so tasty and original that I was simply delighted.

In addition to smoked squid, standard ingredients are used to prepare the Vinaigrette salad. The only thing is not added sauerkraut. But let's talk about everything in detail and step by step.

• 1 onion,
• 1 carrot,
• 1 pickled cucumber,
• 2 potatoes,
• 1 beet,
• 1 pack smoked squid(35 grams),
• 3 tablespoons vegetable oil,
• 1 tablespoon vinegar.

First of all, peel the onion and chop it small pieces. Place in a bowl.

Add smoked squid to the onion.

Also chop the pickled cucumber.

Boil potatoes and carrots. Bake the beets in the oven (they will be much tastier than boiled).
Peel the boiled potatoes, cut them and place them in a bowl. Do the same with beets and carrots.

Connect all components.

Add vinegar and vegetable oil. Mix very well.

Then transfer the vinaigrette with squid and pickles to a dish and serve it with any side dish. You can come up with, for example, any porridge or just fry potatoes. But, this is all an individual matter for everyone. The salad, by the way, is quite filling, so you can serve it even without a side dish.

Recipe 5: delicious lean crab salad (with photo)

People will immediately ask me: “Are there lean crab sticks without adding eggs?” There are. They make a gorgeous lean salad with lean mayonnaise. Simple and delicious. I recommend it.

Crab sticks can be replaced crab meat. Can be used for lean salad crab sticks also any pickled or salted mushrooms.

Tip: this salad with crab sticks and corn can also be made with regular mayonnaise.

• Crab sticks - 200 g
• Rice - 150 g
• Onions - 1 pc.
• Canned corn - 1 can (400 g)
• Canned mushrooms – 250 g
• Lenten mayonnaise (or regular) - 150-200 g
• Salt - 1 pinch

The ingredients for the crab stick salad are in front of you.

Rinse the rice well. Pour in cold water (take four times more water than rice), boil the rice until tender (about 20 minutes). Drain in a colander. Rinse well. Let the water drain.

Open a jar of canned mushrooms.

Open the jar canned corn. Drain the liquid.

Cut crab sticks into pieces.

Peel the onion, wash it, chop it.

Wash and finely chop the mushrooms.

Place all ingredients in a bowl. Add salt. Add mayonnaise.

Mix the lean crab stick salad well.

Lenten salad of crab sticks is ready. Bon appetit!

Recipe 6: Avocado salad - delicious, lean

Lettuce, avocado, pear, and even cherry tomatoes. It would seem that these products are not compatible in the slightest, but that’s only until the moment you try this dish. The fragile and tender leaves of Boston lettuce go well with sweet and fragrant pear, and avocado along with pumpkin seeds And linseed oil only aggravate this lean salad, indecently rich in micro and macroelements.

• pear – 1 piece;
• avocado – 1 piece;
• lemon juice – 1 tsp. l.;
• cherry tomatoes – 3 pcs.;
• Boston salad – 4-5 leaves;
• pumpkin seeds – 1½ tbsp. l.;
• linseed oil – 2 tbsp. l.

Peel the avocado and cut it in half lengthwise until you hit the pit. We turn the halves in different directions, thereby separating them. Remove the bone using a tablespoon or the tip of a knife, carefully prying it around the entire perimeter.

To prevent the avocado from darkening in the air, sprinkle it with lemon juice.

Cut the cherry tomatoes in half (if large: into 4 parts).

Peel the sweet pear and cut into large pieces.

Cut the Boston lettuce into large strips or tear it by hand.

Place all the chopped produce (avocado, Boston lettuce, pear, cherry tomatoes) in a bowl and pour in flaxseed oil.

Sprinkle with peeled pumpkin seeds.

Thoroughly but gently mix all the salad ingredients.

Salad with avocado, pear and pumpkin seeds, dressed with flaxseed oil - ready! Bon appetit everyone!

Recipe 7: Lenten salad with mushrooms and cucumbers

Lenten salad with mushrooms is another dish option that is perfect for both the winter diet and the off-season. On fasting days, such a dish is allowed. A Lenten salad with mushrooms can also be prepared for a funeral.

• Fresh champignons - 300 g
• Potatoes - 5 pcs. small potatoes
• Pickled cucumbers - 2 pcs.
• Green peas - 100-150 g
• Parsley, dill and onion - 50 g each
• Lenten mayonnaise - for dressing 1-2 tbsp. l.
• Vegetable oil for frying mushrooms - 2 tbsp. l.

Boil the potatoes until tender. Fry the champignons with onions in vegetable oil in a frying pan.

Grind all ingredients. Finely chop the greens.

Step 1: Prepare the onions and garlic.

Step 2: prepare the mushrooms.

Step 3: Prepare the beans.

Step 4: fry onions and mushrooms.

Step 5: Prepare the spinach.

Step 6: Dress the salad.

Step 7: serve lean salad with mushrooms and beans.

You can use any mushrooms you like for this recipe, such as champignons or crimini.

This salad can be supplemented boiled potatoes, green beans, green peas, pickled cucumbers, and bread crumbs.

To fry mushrooms and onions, you can use any vegetable oil, such as sunflower, olive, and corn.

Spinach can be replaced with more traditional greens - parsley, dill or green onions.

Calories: Not specified
Cooking time: Not specified

Palat with beans and mushrooms is an excellent option for diversifying your diet during Lent. This salad turns out to be very nutritious, satisfying and simply delicious. You can serve the salad with a slice of gray bread, or you can serve it as an addition to porridge:, .... You can use canned beans, or you can use regular dry beans. Dry beans should be prepared in advance - pre-soak for 6-8 hours, then boil until fully cooked. You can use any mushrooms for the salad, oyster mushrooms or champignons, wild mushrooms are also great, but with pickled versions of mushrooms it will also be very tasty, so you can experiment. I also suggest adding spinach leaves to the salad, using regular dressing - vegetable oil and lemon juice. Spices can be added to your taste. But let me tell you all the details of preparing this lean salad with beans and mushrooms in the recipe with the photo below.

- white beans – 5-6 tbsp.,
- oyster mushrooms – 150 g,
- onion – 1 pc.,
- fresh spinach – 20 g,
- salt, pepper - to taste,
- vegetable oil – 3-4 tbsp.,
- lemon juice – 1 tbsp.

Recipe with photos step by step:

Prepare the mushrooms - rinse the oyster mushrooms well under running cool water and dry with kitchen napkins. Cut the oyster mushrooms into small pieces; you can use other types of mushrooms if desired. Peel and rinse the onion, cut into small cubes.




Prepare the beans, if using canned ones, transfer the beans to a sieve, wait until all excess liquid has drained, and only then transfer the beans to a salad bowl. If you take dry beans, first boil them until tender and cool.




Rinse and dry fresh spinach leaves. Add spinach to salad.




Heat a few tablespoons of vegetable oil in a frying pan and fry the onions and oyster mushrooms. Cool the mushrooms a little.






Transfer mushrooms to bowl with beans and spinach.




Mix all ingredients, add salt, pepper, a little vegetable oil and lemon juice to the salad. Take a sample, adjust the taste and serve.





Bon appetit!

Well, try it next time

Everyone, good day!!!

I brought you a recipe for a very tasty lean salad. Of course, it is suitable not only for those who fast, but also for those who try to eat healthy and healthy. The salad is very simple, but at the same time very tasty and filling. Prepares very quickly and with a minimum of ingredients. For it, I need fresh champignons, beans can be boiled or canned as I do, onions, a little odorless vegetable oil for frying onions and champignons, garlic to taste and soy sauce for dressing. That's all of these simple ingredients let's cook delicious salad ik.

Let's start cooking.

To begin, I wash the mushrooms and peel the onions. I put two frying pans on the stove and pour a little vegetable oil into each (1-2 tablespoons, no more needed). While the oil is heating, cut the mushrooms into pieces

and the onion is quite large

Taking into account refrigeration, it took me about 30 minutes to prepare the salad.

Cooking time: PT00H30M 30 min.

The time of Lent, which many people adhere to in the Christian faith, is approaching. At this time, it is worth eating, adhering to special rules prescribed by the church. Much of familiar products cannot be consumed, but even during this period, each of us can eat very tasty and healthy. It turns out that by resorting to various cooking tricks, even an unprepared person fasting for the first time can easily withstand changes in the menu. You will learn how to prepare lean meats from our article.

In addition to red beans, there are also green beans, which can perfectly take part during fasting, both in cold and hot dishes. It is very tender, has a pleasant aroma, and when combined with other products it forms an excellent dish, not only tasty, but also rich in vitamins.

Salad composition (for 4 servings):

• Marinated mushrooms – 320 g;
• Green beans – 290 g;
• Red beans – 180 g;
• Garlic – 3 cloves;
• Dill greens – 45 g;
• Salt – 7 g;
• Vegetable oil – 65 ml.

Cooking steps:

1. Squeeze out excess brine from marinated champignons and chop.
2. Red beans, dry, boil enough for a long time, so it's better to do it in advance. Boil the beans until softened, then drain.
3. Green beans can be taken frozen. Place in boiling water with added salt, boil for about 5 minutes, then remove.
4. Peel the garlic and chop it into small cubes with a knife so that its presence can be felt in the dish.
5. Rinse the dill under running cool water and chop finely.
6. Pour all the products into one bowl, add salt, season with vegetable oil and mix.

TIP: To help your beans cook faster, there are a few tips. Firstly, it is worth adding water to the product 9 hours before cooking, and it is better to do this at night. The beans will be saturated with water, swell, and cook faster. If this has not been done, you can add regular baking soda. Under the influence of alkali, the walls will soften faster.

Lenten bean salad with mushrooms

This will go perfectly with a side dish of cereals, because it contains vegetables that make it aromatic. Great option For festive table V fast days when many products cannot be used.

Ingredients needed (4 servings):

• Fresh mushrooms – 340 g;
• Green onion feathers – 45 g;
• Red beans – 170 g;
• Carrots – 180 g;
• Turnip onion – 110 g;
• Vegetable oil – 75 ml;
• Salt – 6 g;
• Green;
• Mixture of spicy peppers – 4 g.

Step by step action:

1. Wash the champignons, remove any unnecessary film from the cap, and cut them. Heat a little in a frying pan vegetable oil, post it. Add a little salt and wait until all the liquid has melted away. When the pieces begin to brown, add chopped onions, which should first be peeled, washed and cut. Fry for a couple more minutes until the onion is tender, then remove from heat.
2. Set the red beans, pre-soaked in water, to cook, but be sure to salt them at the end in order to quickly wait for the product to soften. Then drain the water and leave the beans in a sieve to drain all the liquid.
3. Wash the carrots, boil them in their skins, then cool, carefully peel off the top layer, and cut the root vegetable into small cubes.
4. Wash and chop green onions and herbs.
5. Place the prepared products in a salad bowl, add a little salt and ground pepper, pour over vegetable oil, and stir.

Lenten salad with beans and mushrooms

IN this dish a lot of greenery herbs And aromatic seasonings, which play a major role in creating taste great snack, allowed in post. The freshness will please many, and the speed of preparation will add even more positive qualities. A great opportunity to please your family with a delicious and healthy dish.

Ingredients (4 servings):

• Fresh champignons – 330 g;
• Canned white beans – 190 g;
• Onions – 90 g;
• Garlic – 2 cloves;
• Spinach leaves – 120 g;
• Vegetable oil – 75 ml;
• Thyme – 15 g;
• Balsamic vinegar – 20 ml;
• Salt – 9 g;
• Ground pepper – 6 g.

Salad preparation process:

1. Peel, wash and chop the mushrooms. Heat the vegetable oil, place the champignons in a frying pan, fry over moderate heat, stirring constantly. At the end of cooking, add pieces of finely chopped onion to add flavor to the mushrooms. Salt the food, keep it on the fire for a few more minutes, then remove the pan from the stove.
2. Open the can of beans, rinse using a sieve under running water, then allow excess liquid to drain.
3. Rinse spinach and thyme in water, always cool, so that fresh herbs didn't wilt. Then dry the moisture a little with paper napkins, put the spinach in a serving bowl, and tear off the leaves from the thyme stem, which are also placed in a salad bowl. Water from above balsamic vinegar, mix carefully.
4. Peel the garlic and pass through a press, also add to the greens.
5. Place mushrooms with onions and beans in a bowl, add salt and pepper, season with vegetable oil, and stir.

TIP: To peel the garlic faster, you need to place it between two metal bowls and shake it forcefully, then the peel will come off on its own.

Lenten bean salad with mushrooms

A refreshing dish with lemon dressing that will definitely save you during Lent. A wonderful mixture of vegetables, as well as beans and mushrooms, form a recipe that is great to prepare as light salad to some more serious side dish.

Raw materials used for cooking (4 servings):

• Greens – 45 g;
• Juice of half a lemon;
• Fresh mushrooms – 340 g;
• Vegetable oil – 85 ml;
• Beans in a pod – 270 g;
• Salt – 8 g;
• Small tomatoes – 230 g;
• Fresh carrots – 190 g.

Cooking steps:

1. Peel, wash and cut the mushrooms. Simmer them in water with added salt for a few minutes. Then remove with a slotted spoon and wait until all the water has drained.
2. Peel the carrots and grate them.
3. Place in boiling water green beans. Boil with salt for five minutes over moderate heat. It is necessary to achieve such a state that the product remains crunchy. Then remove and let the water drain.
4. Rinse the tomatoes with cool water, then cut them into slices.
5. Wash and chop the greens you prefer.
6. Place all the products in a bowl with herbs, pour over a sauce of vegetable oil, lemon juice and salt and pepper. Mix carefully.

Lenten bean and mushroom salad

This salad is similar to, because it contains boiled vegetables, combined with mushrooms and beans. It turns out to be a simply wonderful, satisfying dish that can be used as an independent meal.

Ingredients (4 servings):

• Beets – 170 g;
• Canned champignons – 210 g;
• Potatoes – 170 g;
• Carrots – 180 g;
• Canned beans – 200 g;
• Pickled cucumbers – 160 g;
• Onion – 90 g;
• Salt – 6 g;
• Lemon juice – 20 ml;
• Vegetable oil – 75 ml.

Cooking steps:

1. Boil the root vegetables in their skins until tender. Peel them and cut into cubes.
2. Cut the cucumber into small pieces, squeeze out the marinade.
3. Peel and chop the onion.
4. Remove the mushrooms and beans from the jars and drain the marinade.
5. Mix all the products, add salt, season with a mixture of oil and lemon juice and stir.

Dishes belonging to the Lenten section do not contain many products, but at the same time they are satisfying and help overcome hunger. These snacks are very simple and easy to prepare and contain ingredients that are found in almost every refrigerator. Lent is a great time when you can use your own imagination and cook various recipes, which will be seasoned with aromatic dressings from products allowed at this time.