Spicy salad of beef and green beans. Green bean salad with beef

List of recipes

Asparagus or green beans are such a healthy and tasty vegetable that it is not surprising that recipes with it are widespread. Pods of green beans are added to first courses, they give puree soups a delicate taste and interesting color, there are also a very large number of recipes for main dishes. I would especially like to note salads with green beans, many options for which are given in this selection. Almost all of them are prepared very quickly and simply, since the heat treatment time of the pods is very short: they are blanched fresh for 7-10 minutes, frozen - 12-15. Each recipe involves pre-boiling, since this vegetable is not recommended to be consumed fresh.

In the vast majority of cases, salads are served immediately, especially when it comes to warm dishes, with the exception of Korean salads, which must be kept in a cold place for several hours before serving. Salads with beans are most often seasoned with oil or mayonnaise; in the first case, the calorie content of the finished product will be slightly lower.

This recipe for an easy-to-make salad with fried champignons rarely leaves anyone indifferent. The pleasant aroma of herbs, together with the excellent taste of the main ingredients, makes this dish especially successful.

You need to take the following products:

Asparagus beans - 0.2 kg;
Champignons - 0.2 kg;
lettuce;
Pickled onions - 0.1 kg;
Seasoning "Provencal herbs";
Olive oil;
Salt.

Follow these steps:

Rinse the mushrooms, chop and fry in a saucepan, pre-salting.
Fry the pods in another saucepan with seasoning for 7 minutes.
Rinse the onion and cut into medium-sized pieces, tear the lettuce with your hands.
Combine the fried pods with champignons and other ingredients, mix and pour over with oil, add additional salt if necessary.

Warm green bean salad with mushrooms can be served immediately. The peculiarity of this dish is due to the aromatic seasoning, which not only emphasizes all the flavor nuances of the key components, but also enhances appetite and improves digestion.

An incredibly simple and very tasty salad with green beans and fresh vegetables (tomatoes and cucumbers) is prepared quickly and eaten even faster. For this dish, you can prepare sour cream or yogurt dressing, and also take cherry tomatoes instead of ordinary tomatoes. It should be remembered that it is better not to make a dish with fresh vegetables, and especially tomatoes, in advance, since vegetable juice can slightly change the structure of the dish.

You will need the following products:

The order of the stages of preparing a salad with green beans and tomatoes:

Blanch green pods in moderately salted water, put in a colander and cool quickly, cut into medium-sized pieces.
Peel cucumbers and tomatoes and cut into thin slices.
Lettuce leaves tear or cut into strips.
Prepare the dressing by whisking chopped garlic with chopped herbs, spices and oil.
Mix all the ingredients, pour in the oil dressing and mix again if desired.

Salad with green beans and fresh vegetables is an excellent low-calorie dish with a high content of vitamins and vegetable fiber. If desired, it can be decorated with herbs or sprinkled with flax seeds.

Such a salad recipe with green beans will be appreciated by the stronger sex, as it successfully combines vegetables with ham and cheese. This dish is seasoned with mayonnaise, so it cannot be called low-calorie, but it is very nutritious and tasty.

The sequence of steps for preparing a salad with green beans and ham:

Boil the pods in steam or in salted water, drain the liquid, and dry the pods.
Cut the ham into large strips, grate the cheese, chop the onion.
Mix all the ingredients, last add one chopped tomato.
Dress salad with green beans and ham with mayonnaise, sprinkle with spices and mix.

Before serving, the dish must be decorated with fresh herbs and slices of the remaining tomato; you can take a cherry branch instead. To make the salad more pronounced, it is advisable to choose spicy cheeses and spicy fresh herbs; cilantro and basil are ideal for this recipe.

This salad recipe with green beans and canned peas can rightly be called one of the fastest and easiest to prepare, since all the ingredients are already ready and it remains only to mix them with dressing and serve.

You will need the following products:

Salad of canned green beans with peas is prepared as follows:

Drain the water from the canned vegetables and put them in a deep dish, cut the pods if desired.
Tear the iceberg into small pieces, chop the onion, also put it on the vegetables.
Prepare the dressing by lightly whisking together the oil, vinegar, minced garlic and spices.
Pour dressing over vegetables and stir.

Salad with green beans and green peas is ready to eat, it is immediately served to the table. Optionally, you can not add such an amount of green onions to it, as it gives a certain sharpness, be guided by your taste preferences.

This green bean and chicken salad is a complete lunch or dinner. It takes a little over 20 minutes to prepare, and is ideally served warm, but if this salad with green beans and chicken breast sits for a while, it will become even tastier and more aromatic.

Take these products:

Sequencing:

Blanch the pods and immediately dip in ice water, drain in a colander and dry.
Fry the chicken breast strips in a saucepan in a small amount of oil until tender, put on a paper towel.
Cut the onion and peeled pepper equally in the form of straws, fry in a saucepan, adding more oil to it.
Toss the vegetables with the chicken breast and pour over the dressing made from vinegar, water (3 tablespoons) and spices.

A light and tender salad with green beans and chicken has a very low calorie content, 100 grams contain only 63 calories. This recipe is convenient in that the chicken can be replaced not only with smoked breast, but also with any other meat, depending on the selected ingredient, you can slightly vary the set of spices.

This salad with green beans and Korean-style carrots is sure to please those who prefer spicy and spicy food. As is the case with many Korean recipes, it takes a certain amount of time for the finished product to be soaked in hot sauce and spices.

You need to take the following products:

To make a salad with green beans and Korean-style carrots, follow these steps:

Boil the pods in water, cool and cool.
Peel the carrots and grate them on a Korean vegetable grater.
Combine the pods with carrots and all spices, pour over warmed vegetable oil and mix well again.

Before serving, a salad with green beans and Korean carrots must be kept in the refrigerator for several hours. If desired, you can take ready-made seasoning for Korean dishes. But by using spices individually, you change this recipe yourself, adjusting its spiciness to your taste.

An interesting recipe for a hearty dish, this green bean salad with beef and basil will delight you with its original taste and low calorie content. For this salad, you need to take a small piece of beef tenderloin and cut it thinly enough to reduce cooking time. The dish will be equally tasty if it is prepared from both fresh and frozen green beans.

You need to take the following products:

To make the Green Bean Salad with Beef, follow these steps:

Cut the meat into fairly thin strips and fry in very hot oil until the color changes.
Sauté the onion, cut into half rings, in the oil remaining in the saucepan.
Boil the pods until almost ready for a couple or in a saucepan.
Mix onions with meat and pods in a deep bowl, add chopped herbs and spices, season with a mixture of oil and soy sauce.

The pods in this dish should be slightly crispy - al dente, then the green bean salad with beef will have the necessary correct structure. If the issue of caloric content of food is relevant for you, you can change the method of heat treatment of meat, namely, boil it. Also, fried onions are easily replaced with fresh, pre-marinated in soy sauce and spices.

This salad recipe with green beans and bell peppers is very original. Firstly, fresh mint and basil give it a special aroma, and secondly, the method of preparing pods blanched with garlic is also interesting. For salad dressing with green beans and bell peppers, it is better to take only high-quality cold-pressed olive oil.

You will need the following products:

Salad with green beans and sweet bell peppers is prepared as follows:

Peel the pepper, finely chop the garlic, chop the garlic or pass through a press.
Blanch the frozen green bean pods in salted boiling water, put the garlic in the pan a minute before the end of cooking.
Tear greens and put in a deep dish, add pepper, cooled pods with garlic, mix and season with oil.

Serve the salad right away, grilled meat and whole grain bread will go well with it.

Video recipe: Egg salad with green beans

Meat is the best and most popular source of protein. Moreover, the trace element is found in all types of meat. Now think about the fact that we will add some more list of ingredients to the fillet, a fragrant spicy dressing and serve it on the table. Wanted? Then do not waste time, rather run for groceries. The best recipes, how easy and delicious to cook and meat, we have collected for you.

Of all the meats available today, pork is considered the fattest. Beef comes in second, followed by chicken. A little sweetness of carrots, corn. Beans and green peas will add satiety.

Grocery list:

300 grams of pork fillet;
1 can of corn;
1 tomato;
200 grams of green beans;
1 can of peas;
1 carrot;
30 ml olive oil.

Assembling the salad:

Clean the meat from fat and films. Wash and send to a large pot of water and on the stove. Cook over low heat for an hour and a half. Spices can be added to the water for taste.
After an hour and a half, remove the fillet and cut it. If the meat is ready, return it to the broth and wait until it cools. Then cut into cubes.
Corn and peas open. Drain all two products in a colander. If the colander is large, then you can do everything in one.
Wash the tomato, cut into pieces.
Peel the carrots and cut into cubes.
Boil green beans for five minutes in boiling salted water.
Combine meat, peas, beans, carrots, corn and tomatoes in a salad bowl. Season with oil, add salt and spices to taste. The dish is ready!

Important: if you are a fan of pork and you like fatter and juicier meat, then you can not cut off the films and fat, but just wash the meat and immediately send it to cook.
To make the salad tastier, you can season the dish with homemade mayonnaise by preparing the sauce yourself on egg yolks. To do this, you will need oil (sunflower or olive), egg yolks, citrus juice (lemon or lime), salt and sugar. The entire mass must be killed into a homogeneous one. Oil is added last and in a very thin stream. This sauce will keep in a sealed container for up to seven days.

Salad with green beans and meat

Real gourmet meat. That's what they call beef in cooking. Fresh vegetables will make the output very satisfying and.

Grocery list:

30 ml of olive oil;
200 grams of beef;
200 grams of green beans;
1 small carrot;
1 bell pepper;
15 ml of vinegar;
5 grams of a mixture of peppers.

How to prepare salad:

Wash the beef and clean from films and veins. Send to cook for an hour on low heat.
Cool the finished fillet in the broth, then pull it out and cut into strips.
Wash and peel carrots well. Cut or grate into thin strips.
Pour the grated root crop with water, season with salt. Pour in the vinegar, mix well and leave for twenty minutes.
Boil beans for 5 minutes in boiling salted water.
Wash the pepper, remove the stalk and seeds, cut into cubes.
Put the beef, beans, carrots and peppers on a dish. Mix well. Drizzle with olive oil, sprinkle with a mixture of peppers. Mix again and it's ready to serve.

Tip: in order not to waste time with carrots, you can immediately wash and peel them. To do this, using a hard brush for dishes, while washing the root crop, it is necessary to rub it with a brush.

Green bean salad with meat

Fried meat is always more satisfying than boiled. But it's much tastier, you see. Now turn on your imagination: roasted juicy beef chunks, juicy mango, spicy chili, fragrant ginger and green beans. Well, not a meal?

Grocery list:

200 grams of beef tenderloin;
1 mango;
50 grams of green beans;
1 chili;
3 centimeters of fresh ginger;
75 ml soy sauce;
5 grams of cane sugar;
30 ml of sunflower oil;
30 ml of sesame oil;
30 grams of natural yogurt.

Sequencing:

Rinse beans and send in boiling water for five minutes.
For meat marinade, combine 45 ml of soy sauce, 15 ml of sesame oil, 15 ml of sunflower oil.
Peel and grate the ginger.
Wash and dry the beef. Cut into large pieces and pour marinade for an hour.
Combine yogurt and ginger, mix.
After an hour, heat the pan and put the pieces of meat. Roast on high heat.
Peel the mango and cut into random pieces.
Put beef, mango, beans in a salad bowl. Top with yogurt and ginger sauce.
Wash the chili and cut into rings. Decorate the salad and serve.

Tip: chili can be used by a true fan of spicy cuisine. If you do not like spicy, then you can take the usual sweet pepper.

With veal steak

"Steak" sounds really cool these days. Everyone tries to cook it or at least try it. But few people know that a steak can only be made from beef or veal. Other types of meat can only be served "well done". Raw pork or chicken added to can threaten your health.

Grocery list:

200 grams of veal pulp;
2 cloves of garlic;
10 ml olive oil;
6 cherry tomatoes;
1 yellow bell pepper;
100 grams of green beans.

For refueling:

30 ml olive oil;
15 ml soy sauce;
3 ml mustard;
1 clove of garlic;
5 ml lemon juice.

How to assemble the salad:

Wash the veal flesh and pat dry.
Combine garlic (whole, but peeled), rosemary and 100 ml of olive oil. Put the meat and roll in the resulting mass. Cover the fillet with a lid, but it is better to wrap it in a film and remove for an hour for impregnation.
Prepare the dressing. To do this, combine all the ingredients (olive oil, soy juice, lemon juice, mustard and garlic) and mix well.
Heat a frying pan with olive oil (10 ml).
Remove the meat from the bowl / film, salt and send it to fry.
While the meat is fried, put sprigs of rosemary and garlic on top of it. Repeat this with the other side as well.
Cut ruddy meat into slices. If the fillet is not ready yet, fry until the desired condition.
Boil green beans for five minutes in salted water.
Wash the cherry and cut into pieces.
Rinse the pepper, remove the stalk with seeds. Cut the rest into strips.
Combine all ingredients in a salad bowl, pour dressing, mix.

With lamb

This meat is even fatter than pork and is a bit harder to find. It is said that lamb smells bad and tasteless. But if you cook it right, then you will not be able to break away from. It's insanely delicious and satisfying.

Grocery list:

150 grams of lamb;
100 ml olive oil;
2 cloves of garlic;
150 grams of green beans;
20 grams of sesame;
50 grams of cane sugar;
5 ml soy sauce.

Preparing the salad:

Heat up the grill pan.
Wash lamb meat, dry, cut into pieces. Roll in oil, sprinkle with spices to taste and fry in a pan on each side.
Peel the onion, chop it in half rings, put it on the meat, cover with a lid and simmer until cooked.
Wash the green beans, put them in a saucepan and bring to a boil. Boil five minutes.
Put beans, lamb, onions. Drizzle with oil, stir.
Sprinkle with sesame seeds before serving.

And chicken is never a bad idea. These dishes can act not only as snacks, but also as an independent lunch or dinner. Green bean salads with chicken are hearty, tasty and fragrant.

Meat green bean salad It cooks quickly, allows you to vary some ingredients, is delicious in any version and is quite a satisfying dish.

Its name “Variation” is apparently due to the fact that some of the ingredients of this salad can be replaced with others, and some may be completely absent, the taste of different “Variations” on the theme of green beans and meat, of course, is slightly different, however all variations are perceived as delicious. It also seems to us that this is a variation on the Olivier salad, in which the potatoes were replaced with green string beans and some more changes were added. Try different options and choose the one you like best! Please note that, since the ingredients are rather large, the salad will turn out to be quite a lot, you can store leftovers in the refrigerator in a closed container for 3-4 days. After mixing all the ingredients, you can not season the entire salad with mayonnaise, but season only a part, the rest - as needed.

Need to:

Boiled boneless beef OR boiled chicken breast (however, meat and any other parts of the chicken will do) - 600-700 grams, if we talk about weight before cooking. OR you can use ham or Doctor's sausage - about 500 grams.
Canned green beans - 1 can (net weight 400 grams) OR you can buy frozen green beans - 300-400 grams
Canned corn - 1 can (net weight 340 grams)
Canned sliced champignons - 1 can (weighing 400 grams with a nominal weight of mushrooms 200 grams)
Chicken eggs - 4 pieces
Dill (if you want) - 1 bunch (40-50 grams)
Pickled cucumbers - if there are small gherkins, pieces 12-15, large, of course, less, be guided by the size
Fresh cucumber (optional) - 2 medium-sized or half a long greenhouse
Carrots (optional, you can without it) - 2 pieces of medium size
Mayonnaise (we prefer not very fat, with a fat content of up to 30%, but the choice is yours) - about 300 grams

Cooking:

Boil beef or chicken. How to cook beef, you can see here: , but in order for the meat for the salad to become completely soft, it is better to cook it longer, 2 or even 2.5 hours after the moment of boiling. The chicken is cooked in the same way, but faster, 1.5 hours after the moment of boiling is enough for exceptional salad softness, you can see the details here: . It is better to let the meat or chicken cool in the broth so that the meat does not become weathered, you can cook the day before and store the pot with the broth and meat in the refrigerator until the right moment.

If you bought frozen green beans, you also need to boil them in advance, without defrosting, in salted water (throw into boiling water, cook for 10-15 minutes after it boils again, put in a colander, cool).

Hard boil chicken eggs.

Boil carrots (wash, put in cold water, bring to a boil, reduce heat, cook for 20-30 minutes depending on size, drain, cool, you can pour cold water to cool faster).

All of the above can be done the day before.

We cut the boiled beef or chicken finely (you can, of course, focus on cubes with a side of 5-7 mm, but the meat will still fall apart along the fibers, so we call it “crushing the meat into trash”). If you use ham or sausage - cut into small cubes. Put into a large bowl.

Open the canned champignons, drain the liquid from the jar and put the champignons in a bowl with the meat.

We open canned corn, we do the same operations.

If you had canned beans, we do the same with it; if the beans were not canned, put them in a boiled bowl.

Pickled cucumbers cut into small cubes or slices.

Fresh cucumber (if we want to add it) is also cut into cubes.

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Mar 14 2017

Content

The product is rich in trace elements and vitamins, has an extremely low calorie content and is perfectly absorbed by the body, therefore it is indispensable for a diet. Bean pods are an excellent addition to boiled or baked meat, fish, and vegetables.

What to cook with string beans

Boiled pods seasoned with butter can serve as a light, savory side dish for any main course. In addition to this option for using the product, you can cook a lot of different treats from green beans - soups, stews, snacks, casseroles, etc. All kinds of asparagus bean salads are very popular among adherents of healthy and tasty food. At the same time, the main ingredient is supplemented with onions, chicken fillet, sesame seeds, carrots, Mozzarella cheese, hot or sweet peppers, etc.

Green bean salad recipe

With a universal product, you can cook different salads - cold and warm, spicy or sweetish, spicy or refreshing. In this case, the vegetable is used in boiled, stewed, baked or steamed form. The delicate bean flavor is in perfect harmony with many other foods, whether it be mushrooms, eggs, chicken breast, capers, potatoes, bacon, celery root or cheese, and this is only a small part of the components that are “friends” with the legume. Everyone, regardless of taste preferences, will be able to choose the right green bean salad recipe for themselves.

with egg

Cooking time: 30 minutes.
Number of servings: for 4-5 people.
Calorie content of the dish: 67 kcal / 100 g.
Cuisine: European.

To prepare a healthy and tasty dish, it is not necessary to spend a lot of time, money and effort, a great example of which is green bean salad with an egg. To soften the beans before boiling and remove some of the oligosaccharides from them, leave them in water for 3-5 hours. Serve the finished salad immediately after cooking, placing it in a deep bowl and seasoning with sauce.

Ingredients:

mayonnaise - 1 tbsp.;
green beans - 1 kg;
garlic cloves - 2 pcs.;
eggs - 4 pcs.;
vinegar - 1 tsp;
butter - 50 g;
spices.

Cooking method:

Boil eggs in water with a teaspoon of vinegar added (this will prevent cracking of the shell). Clean the component and cut into small cubes.
Separately, you need to boil the bean pods, while the product is first washed under running water, the tips are cut off from the beans, and then placed in boiling water for about 12 minutes. When cooking, you need to add a little salt to the liquid.
Transfer the cooked vegetable to a colander to drain the water. The product can be crushed or left as is.
Turn on the fire on the stove, put a frying pan on it, grease the dishes with butter. Put the pods on a hot surface and fry the component until a golden crust appears (this will take about 5 minutes).
Transfer the beans, along with the chopped eggs, to a salad bowl. You also need to put crushed garlic here.
Season the finished dish with mayonnaise, season to taste and you can serve.

With Chiken

Cooking time: half an hour.
Calorie content of the dish: 82 kcal / 100 g.
Purpose: dinner / snack / lunch.
Cuisine: European.
Difficulty of preparation: easy.

Snacks from fresh or thermally processed vegetables are the best everyday food that you can eat in any quantity without worrying about your own figure. If you take care of a balanced, correct composition of the dish, you can saturate the body with useful substances and vitamins. Salad with green beans and chicken is a low-calorie, but hearty and very tasty snack that can serve as a decoration not only for everyday, but also for a festive table. How to make green bean salad?

Ingredients:

sweet red pepper - 1 pc.;
garlic cloves - 3 pcs.;
green beans - 0.5 kg;
bulb;
spices;
soy sauce - 30 ml;
olive oil - 3 tbsp. l.;
chicken fillet - 0.25 kg.

Cooking method:

First you need to cook the beans. Cook the product in salted water for no longer than 10-15 minutes. After draining the water, leave the pods in a colander.
The washed fillet should be cut into cubes, fried in oil until tender.
It is better to cut the peeled pepper into thin strips, and then send it to the pan where the meat was previously fried.
Finely chopped onion should be fried together with pepper. Send the beans here, continuing to cook the vegetables for 5 minutes.
Mix the squeezed garlic with soy sauce and pour the ingredients into a pan with vegetables, heat everything together for a couple more minutes and turn off the heat.
Serve this quick and delicious salad warm, garnishing with fresh herbs and sesame seeds if desired.

With mushrooms

Purpose: dinner / snack / lunch.
Cuisine: European.
Difficulty of preparation: easy.

Asparagus beans are a delicate product that is highly undesirable to digest or keep in the pan for too long, otherwise it will not be nice to crunch and keep its shape, but will become tasteless, soft. The optimal time for preparing the component is 5-8 minutes. At the same time, if you use slightly wilted pods, you can refresh the product by adding a little lemon juice or vinegar to the water during cooking. How to make a salad with mushrooms and green beans?

Ingredients:

garlic cloves - 2 pcs.;
fresh champignons - 0.2 kg;
pepper, other seasonings;
green beans - 0.2 kg;
sunflower oil;
bell pepper yellow and red - 0.5 pcs.

Cooking method:

It is necessary to clean the pepper from seeds, then cut the component into oblong pieces.
Press the garlic with a press, peel the mushrooms and cut into slices.
Fill the container with water, put it on the stove and wait for it to boil, then send the asparagus beans to boiling water, after washing it and freeing it from the tips.
After 5 minutes, remove the beans with a slotted spoon, rinse with cold water and drain in a colander.
Put the mushrooms in an oiled pan, fry them for a few minutes.
Add here peppercorns or ground, salt. When the mushrooms turn a delicious golden color, remove them from the pan and cover with a napkin, keeping the ingredient warm.
Send the beans to the empty container, warm them up, then season with crushed garlic and remove from the stove after 2 minutes.
Next, you need to mix all the ingredients in a salad bowl, season the dish, sprinkle with sesame seeds and serve immediately. At the same time, so that the salad does not cool too quickly, it is better to put it on a dish in a slide.

With ham

Cooking time: 25 minutes.
Number of servings: for 2 persons.
Calorie content of the dish: 140 kcal / 100 g.
Purpose: dinner / snack / lunch.
Cuisine: European.
Difficulty of preparation: easy.

This dish will definitely be appreciated by the representatives of the stronger sex, as it successfully combines vegetables with cheese and ham. The salad is dressed with mayonnaise, so it cannot be classified as a low-calorie dish, but the appetizer is very tasty, satisfying and nutritious. Since frozen beans are always available, the dish is all-season. At the same time, fresh tomatoes in winter can be replaced with pickled cucumbers - the taste will be no worse. How to make a salad with green beans and ham?

Ingredients:

hard cheese - 0.1 kg;
green beans - 0.4 kg;
ham - 0.25 kg;
bulb;
tomatoes - 2 pcs.;
spices;
mayonnaise - 4 tbsp. l.

Cooking method:

First you need to wash the bean pods, cut off their ends, then lower the beans into boiling salted water.
When the product is boiled (after 5 minutes), the liquid from the container must be drained and the beans cooled.
Cut the tomatoes into large cubes, ham into strips.
Onions can be cut into either small cubes or very thin half-rings.
Mix all the ingredients, add grated cheese, then season the salad with a couple of tablespoons of mayonnaise, salt the dish and serve.

With meat

Cooking time: 45 minutes.
Number of servings: for 4 persons.
Calorie content of the dish: 127 kcal / 100 g.
Purpose: dinner / snack / lunch.
Cuisine: European.
Difficulty of preparation: easy.

You can cook a hearty, tasty salad from boiled pork or beef. Such a dish is served in addition to a side dish or as an independent treat. The proposed recipe is designed for winter time, so frozen vegetables are used. If you plan to prepare a salad with green beans and meat in the summer, it is better to take fresh fruits and beans. The dish will turn out very fragrant, with a bright, rich taste. Mashed potatoes, pasta or rice are the perfect accompaniment to an appetizer. How to make green bean salad?

Ingredients:

soy sauce - 1 tbsp. l.;
frozen green beans - 0.4 kg;
basil (leaves);
fat-free beef / pork - 0.3 kg;
red / white onion - 2 pcs.;
spices;
sunflower oil;
mustard - 1/3 tsp;
garlic clove.

Cooking method:

Cut the meat into thin strips, fry in oil until golden brown.
Onions should be cut into thin half rings, then fried in the oil remaining after the meat.
Boil the green beans in salted water for 5 minutes. Drain the component in a colander to drain excess liquid (this will also help cool the product faster).
Next, you need to mix the ingredients in a salad bowl, adding finely chopped basil and garlic here.
Dressing for the dish will be a mixture of oil with a small amount of mustard and soy sauce.

With tomatoes

Cooking time: 15 minutes.
Number of servings: for 5 persons.
Calorie content of the dish: 74 kcal / 100 g.
Purpose: dinner / snack / lunch.
Cuisine: European.
Difficulty of preparation: easy.

Despite the fact that the dish includes only two main components, thanks to the unusual fragrant dressing, the salad with green beans and tomatoes turns out to be unusual, incredibly tasty and can even serve as a festive snack. Serve it as an independent dish or complementing meat, fish, side dishes. Tomatoes, at the same time, can be used both ordinary and cherry tomatoes, and it is better to take fried sesame seeds. How is green bean salad prepared?

Ingredients:

sesame - ¼ tsp;
green beans - 0.25 kg;
tomatoes - 0.25 kg;
olive oil - 2 tbsp. l.;
lemon zest - ½ tsp;
lemon juice or wine vinegar - 2 tbsp. l.;
olive oil - 2 tbsp. l.;
garlic clove - 1 pc.;
sesame - 2 tbsp. l.;
brown / regular sugar - ½ tsp

Cooking method:

To prepare salad dressing, you will need a deep bowl and a whisk. With their help, mix lemon juice, olive oil, crushed garlic, lemon zest, pepper.
Boil bean pods in salted water (this will take 7 minutes). When the product is ready, pour it over with cool water.
Large tomatoes cut into several parts, cherry tomatoes can be divided in half.
Put vegetables in a salad bowl, pour them with dressing, sprinkle with sesame seeds on top. Optionally, you can put avocado slices on the sides of the dish.

Warm

Cooking time: 50 minutes.
Number of servings: for 2 persons.
Calorie content of the dish: 85 kcal / 100 g.
Purpose: dinner / snack / lunch.
Cuisine: European.
Difficulty of preparation: easy.

Nutritionists advise including asparagus beans on the menu as often as possible. Beans are a great light side dish and pair well with other foods in a variety of dishes, including warm salads. Juicy, soft green beans complement any vegetables and meat, making the components richer and sweeter in taste. How to make a simple warm green bean salad?

Ingredients:

iceberg lettuce - 80 g;
chicken fillet - 0.1 kg;
cherry tomatoes - 0.1 kg;
green beans - 50 g;
sesame - 1.5 tbsp. l.;
grain mustard - 2/3 tbsp. l.;
balsamic vinegar - 1 tsp;
lemon juice - 1 tsp;
lemon zest - 1 tsp;
sugar, spices;
olive oil - 2 tbsp. l.;
ginger - 1 tsp;
thyme;
garlic clove.

Cooking method:

You need to start cooking the dish with the heat treatment of chicken. Before frying, the product should be crushed into thin plates.
Cut the string beans into small sticks.
Grate the ginger root along with the garlic on a grater. Combine the components with sunflower oil, add lemon juice. Mix foods with spices, a little sugar and citrus zest.
Add grain mustard to the resulting mixture, mix the sauce well.
Add the beans to the chicken in the pan, cook the product until soft.
Tear the lettuce with your hands, divide the cherry tomatoes in half with a knife.
Combine all the ingredients in a salad bowl, dress the green bean salad with the prepared dressing, adding a little balsamic vinegar, and sprinkle with sesame seeds.

with pepper

Cooking time: half an hour.
Number of servings: for 4 persons.
Calorie content of the dish: 85 kcal / 100 g.
Purpose: dinner / snack / lunch.
Cuisine: European.
Difficulty of preparation: easy.

This incredibly tasty, hearty salad is equally loved by girls who take care of their own figure, and men who prefer hearty, nutritious meals. Thanks to the fragrant dressing, the appetizer acquires an original, refined taste. It is not a shame to serve a salad of green beans and peppers for the arrival of guests, so the recipe will be relevant for any celebration.

Ingredients:

cabbage;
chicken fillet - 0.6 kg;
lemon juice - 1 tbsp. l.;
Bulgarian pepper - 2 pcs.;
asparagus beans - 0.2 kg;
spices;
olive oil - 1 tbsp. l.;
garlic clove.

Cooking method:

Pods need to be boiled in salted water until tender.
Rinse the pepper, peel, then cut into thin strips.
Grind the fillet, season, fry in a small amount of oil.
When the meat has cooled, mix the ingredients in a deep bowl with chopped Chinese cabbage in medium pieces.
After mixing olive oil with lemon juice, spices, garlic gruel, pour dressing over salad. Sprinkle breadcrumbs on top, if desired.

With tuna

Cooking time: 40 minutes.
Number of servings: for 5 persons.
Calorie content of the dish: 58 kcal / 100 g.
Purpose: dinner / snack / lunch.
Cuisine: European.
Difficulty of preparation: easy.

The dish combines lightness, usefulness, pleasant taste. At the same time, the recipe for preparing an appetizer is extremely simple. Optionally, you can use both fresh beans and frozen pods, which are sold in sealed packages in any supermarket. Canned tuna goes well with asparagus beans, giving the dish a piquant taste and bright aroma. The appetizer will be appropriate for everyday dinner, but it will be no less well received by guests who have gathered for any celebration. How to prepare a salad with tuna and green beans?

Ingredients:

tomatoes - 2 pcs.;
tuna in its own juice or oil - 1 b.;
boiled eggs - 2 pcs.;
soy sauce - 2 tbsp. l.;
garlic cloves - 3 pcs.;
greenery;
asparagus beans - 0.2 kg;
spices.

Cooking method:

Boil the beans, first cutting into several parts.
After 4-5 minutes, drain the water, transfer the product to an oiled pan, fry for a couple of minutes.
Add crushed garlic, soy sauce here.
When the asparagus pods are soft, remove the pan from the heat.
Cut the tomatoes into slices, like the eggs. Arrange the ingredients on a platter along with the beans.
Drain the liquid from the canned food into a separate bowl, then place the fish on top of the food.
Pour the salad with the oil left over from the tuna, sprinkle with crumbled egg white and finely chopped herbs (parsley or cilantro).

Green bean salad - cooking secrets

People who don't like green beans are probably cooking them the wrong way. With the help of some tricks and tips, you can enjoy the juiciness, tenderness and pleasant taste of this product. Green Bean Salad Secrets:

do not use tough shoots for making snacks; young green pods are better suited for this;
you need to cook a vegetable by dipping it in boiling water, while it is important not to overexpose it on fire, otherwise the beans will boil, losing their taste;
for salad dressing, you can use not only butter, sour cream or mayonnaise, but also multi-component homemade sauces, for example, a mixture of lemon juice, soy sauce, mustard, etc.

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Green bean salad: recipes

From boiled beef or lean pork, you can make a delicious and hearty salad, which is served as a snack or even instead of the main course. Today I offer one of the options for a salad with meat, bell peppers and green beans. My recipe is for the winter, so I will use frozen vegetables. If you want to make a salad in the summer, then take fresh vegetables. The salad is very aromatic and rich in taste. An addition to such a salad can be mashed potatoes, rice, or just a slice of crispy bread.

In a salad with green beans and meat, add a little garlic so that the salad is not, sprinkle with a pinch of sesame seeds. You can fill the salad with low-fat yogurt, then the salad can be considered dietary.

Ingredients per serving:

sweet pepper (frozen) 120 g
green beans (frozen) 120 g
onion to taste
boiled beef 180 g
clove of garlic
a pinch of salt
vegetable oil 30 ml
mayonnaise or sour cream to taste
a pinch of sesame

Cooking

Boil the beef for an hour. Cool a piece of boiled beef cut into thin strips. By the way, you can cook the same salad, only from lean pork or chicken. Young veal is also great.

Remove green beans and bell peppers from the freezer. In my case, the pepper is already chopped into strips. If you have a whole pepper (frozen), then first dip it for 3-4 minutes in a bowl of warm water. After that, cut the pepper as needed for the salad.

Turn on the stove and put a pan on it to heat up.

Saute onion in vegetable oil for 2-3 minutes, and then send green beans and peppers to it. Saute the vegetables over moderate heat for about five minutes. Do not cook vegetables for a long time, otherwise they will turn out to be too soft. For piquancy, you can add chopped garlic, dry herbs (Provencal or Italian) to the pan.

If you are preparing a salad of fresh green beans, then pre-blanch it in water for 2-3 minutes, and then start frying.

Combine all salad ingredients in one bowl and season with mayonnaise or sour cream to taste. For a lower-calorie option, you can add olive oil or natural yogurt to the salad instead of mayonnaise. Salt, ground black or hot red pepper, use to taste.

Toss the salad and arrange on a serving plate. Sprinkle a pinch of sesame seeds on top of the salad.

Salad with beef and green beans is ready.