AND sauerkraut A very tasty and original salad that is easy and quick to prepare. The dish is very satisfying and nutritious. The taste of the vinaigrette with beans without potatoes is very rich, the sweetness of the beets, which is present in almost every recipe, can be traced, and it is complemented by pickled and fresh vegetables, giving the dish a slight sourness and freshness.

This is regular, with the addition of legumes. The taste is delicate, as boiled vegetables and pickled beans are added to it. You can change the taste of the dish by increasing or decreasing the amount of salty ingredients.

What is included in the vinaigrette:

• Fresh cabbage – 280 g;
• Beetroot – 180 g;
• Carrot – 170 g;
• Potato tubers – 230 g;
• Onion – 140 g;
• Pickled beans – 90 g;
• Flaxseed oil – 80 ml;
• Juice of half a lime;
• 1 bunch of greens;
• Salt - 8 g.

Prepare a vinaigrette with canned beans:

1. Wash and boil vegetables (carrots, potatoes and beets) until tender. After cooking, cool, peel the root vegetables, cut into cubes.
2. Peel the cabbage from the outer rough leaves, chop it, then add a little salt and sprinkle with squeezed lime juice. Mash it lightly with your hands to release the juice.
3. Peel the onion and chop finely.
4. Open the can of beans, rinse the beans in running water to remove the viscous marinade. You can use a colander for this.
5. Rinse and chop the greens.
6. Mix all the products, add salt and add vegetable oil.
7. It is recommended to cool the appetizer before serving.

TIP: beets have a pigment that, if handled carelessly, can color all other products included in the dish. To prevent this from happening, the root vegetable must be boiled and cut separately from other vegetables, and before mixing the snack, the pieces must be mixed with vegetable oil. This way they will be covered with an oil film and will not stain.

Recipe for vinaigrette with sauerkraut and beans

When you add pomegranate seeds to a dish, you get a wonderful combination. The grains go well with boiled vegetables and add new flavor tones to the snack.

What products are needed for the vinaigrette:

• Salted cabbage – 330 g;
• Beetroot – 210 g;
• Canned beans – 130 g;
• Onion – 110 g;
• Pomegranate seeds – 160 g;
• Salt – 7 g;
• 1 bunch of greens;
• Vegetable oil – 90 ml.

Vinaigrette with sauerkraut and beans:

1. Wash and bake the beets in the oven at a temperature of 190 degrees. After the root vegetable has softened, it must be cooled and peeled. Cut into small cubes.
2. Chop the sauerkraut if necessary. Rinse under running water if the marinade is too salty.
3. Pour the canned beans from the jar into a sieve and rinse a little to remove the marinade.
4. Peel the onion and chop it.
5. Peel the pomegranate, carefully remove the grains, remove the white films.
6. Rinse and chop the greens.
7. Mix the salad ingredients in a large bowl, add a little salt and oil.
8. Before serving, decorate the appetizer with herbs.

TIP: To carefully remove the pomegranate seeds without damaging their integrity and not filling everything with red juice, you need to cut off the top of the fruit and make a cut lengthwise. Then tilt the product over the bowl and carefully tap the fruit on the bottom with a blunt object. This way the grains will carefully separate from the skin.

Vinaigrette classic recipe with beans

This dish uses a very healthy appetizer made from cabbage, which gives the dish acidity, freshness and a pleasant taste. The main taste of the salad depends on the composition of the marinade: it can be spicy, hot or salty.

Products needed for cooking (4 servings):

• Sauerkraut – 360 g;
• Potatoes – 200 g;
• Beets – 220 g;
• Pickled cucumber – 160 g;
• Carrot – 190 g;
• Canned beans – 140 g;
• Vegetable oil – 75 ml;
• Salt – 8 g.

Vinaigrette step by step recipe:

1. It is most convenient to use pickled cabbage pre-shredded. So, if the product was in a marinade that was too salted, it needs to be washed off a little so as not to spoil the dish.
2. Wash the beets and potatoes, cook until ready, after the root vegetables have cooled, peel and cut into cubes.
3. There is no need to heat-treat carrots; you just need to rinse the fruit of any dirt, peel off the top layer and chop it into the size of root vegetables.
4. Cut the pickled cucumber into cubes, and squeeze the chopped pieces a little to remove excess marinade.
5. Transfer the canned beans from the jar to a colander and rinse the beans with warm water.
6. Add the ingredients to a common bowl, add a little salt and mix with butter.

Vinaigrette with beans

Laminaria is an excellent product that is very rich in iodine and other necessary elements. Sea kale should be in every person's diet. If you don’t want to eat this product in its pure form, why not try it in its composition? The taste will be very interesting and unusual.

Products required for salad (for 4 servings):

• Beets – 260 g;
• Carrots – 200 g;
• Potatoes – 230 g;
• Canned beans – 160 g;
• Onion – 90 g;
• Sea cabbage – 350 g;
• Pickled gherkins – 160 g;
• Olive oil – 75 ml;
• Lemon juice – 30 ml;
• Onion greens;
• Salt – 6 g.

Prepare vinaigrette at home:

1. Rinse beets, carrots and potatoes in water and cook until tender. After the products have cooled, peel the skins and cut each ingredient into small cubes.
2. Peel the onion and chop it.
3. Cut the pickled cucumbers into small segments.
4. Rinse canned beans.
5. Wash the kelp and cut into short strips.
6. Wash the onion greens and chop them.
7. For dressing, mix vegetable oil and lemon juice. To ensure that the dish is salted evenly, you can add salt to the butter sauce.
8. Mix all ingredients with dressing, cool and serve to guests.

Carrot – 180 g;

Canned peas – 120 g;

Onion – 90 g;

Greens – 45 g;

Lettuce leaves;

Olive oil – 65 ml;

Salted cabbage – 260 g.

How to prepare vinaigrette:

1. Boil beets and carrots, peel and cut into cubes.
2. Open the jar of pickled champignons and drain the marinade, chop the mushrooms if necessary.
3. Rinse the beans from the marinade.
4. Drain liquid from canned peas.
5. Peel the onion and chop it.
6. Chop the washed greens.
7. Squeeze the cabbage from the marinade and shorten the strips.
8. Rinse the lettuce leaves, dry with a paper towel and place on the bottom of the plate.
9. Mix all products in a separate bowl and season with oil.
10. Place the mixture on lettuce leaves, cool and serve to guests.

It is prepared quickly; the ingredients needed to create this dish are almost always available to thrifty housewives and do not require long-term heat treatment.

Vegetable vinaigrette is a popular winter salad among many housewives. There are many recipes for pampering your household with a delicious vinaigrette. We suggest adding red beans to the traditional vinaigrette; a salad with beans will be a little more filling, which is especially important for those who are fasting.
The classic vinaigrette with beans is a hearty and tasty salad, which will be especially relevant for those who are fasting, looking for vegetarian salads and simply for those who like simple and delicious salads without mayonnaise.

TIME: 60 min.

Easy

Servings: 4

Ingredients

• a couple of vegetables (carrots, beets and potato tubers);
• one onion;
• 4 tbsp. spoons of sauerkraut;
• three tbsp. spoons of canned legumes (beans and peas);
• sunflower oil for dressing;
• salt.

Preparation

Before proceeding with the above vegetable recipe, some foods should be boiled. Boil potatoes, beets and carrots. When the food has cooled after cooking, peel it.
Cut the peeled potato tubers into cubes.


A similar procedure “awaits” carrots.


I try to chop the onion as little as possible. You can also use red onions instead of regular onions. To make the onion less bitter, you can marinate it a little in vinegar and then rinse it with cool water.


Let's take sauerkraut as a “salty” ingredient.


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 replaced with white ones.

We recommend adding beets, also chopped into cubes, last.


Season the vinaigrette with beans sunflower oil. Add salt if necessary.
I believe that the most delicious oil for vinaigrette is homemade sunflower oil. You will not find this oil in the store, it is sold at the market, it smells divine. Good, fresh and fragrant oil is the key to a delicious vinaigrette.

Recipe No. 2. Vinaigrette with boiled beans

Vinaigrette is one of the popular and favorite dishes by many. This light and healthy winter salad, which consists of only vegetables and is dressed not with mayonnaise, but vegetable oil. This recipe is for a vinaigrette with boiled white beans; if desired, you can replace them with red beans.

Time: cooking - 20 minutes, preparation - 70 minutes.
Servings - 7.

Ingredients:

• beets - 2 pcs. (medium size);
• carrots - 2 pcs.;
• potatoes - 4 pcs.;
• pickles- 2 pcs.;
• white boiled beans - 200 g;
• onions - 1 pc.;
• sunflower oil - for dressing.

Detailed recipe

To boil beans, our recipe requires 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 multicooker-pressure cooker; they cook there for 40 minutes. For the vinaigrette, you can boil the beans on the stove, pre-soak them in cold water overnight, and then boil for 50-60 minutes; without pre-soaking, the beans cook one and a half times longer. White beans It cooks faster, if you boil the red one, increase the time.

I choose medium-sized beets for the vinaigrette. dark color. The beet skin should be thin, smooth, and without damage. I boil beets in a multicooker-pressure cooker to reduce the time of heat treatment of vegetables. In my small pressure cooker, beets cook for 20 minutes. Next, after waiting until the steam comes out of the pressure cooker, I take out the beets and cool them. I cut the cooled beets into small cubes.


I wash the potatoes thoroughly with a brush and boil them in their skins in salted water. I try not to overcook the potatoes. It is better to undercook vegetables in a vinaigrette than to overcook them. This way, more nutrients will remain in the vegetables, and the vinaigrette will look more appetizing. Then I peel the cooled potatoes and cut them into the same small cubes as the beets.


I mix chopped beets and potatoes. I like the vinaigrette to have a beet color. If you want light color vinaigrette, then the beets must be added to the vinaigrette last. The beets, cut and sprinkled with sunflower oil, are kept in a separate bowl, and at the end of cooking, poured into the vinaigrette.


I add diced pickles to the beets and potatoes. If there is a lot of brine in the cucumbers, then I squeeze them lightly.


I boil the carrots in their skins, cool, peel and chop them. Carrots can be cut smaller than other vegetables.


I thoroughly mix all the chopped vegetables, leaving them for a while so that they are colored with beetroot juice.


The vinaigrette recipe must include sauerkraut.


I add sauerkraut.


Lastly, I add beans and fragrant sunflower oil to the vinaigrette. Before serving the vinaigrette, I add finely chopped onions to it.
It turned out to be a wonderful, nutritious dish with minimum costs for products.

Making a vinaigrette is to some extent a creative process. There are no generally accepted, classical proportions of components in this salad. There is also no single list of ingredients that must be present in a dish. Therefore, every housewife has a unique opportunity to find the ideal ratio of vegetables and pickles, a perfectly balanced taste. I suggest starting with one of the basic options in order to eventually prepare your own classic vinaigrette. This recipe with potatoes, sauerkraut, beets and beans is very common in Russian cuisine. The technique of its preparation is simple, almost primitive. The main thing is to cook vegetables deliciously so that they retain their color, aroma and taste as much as possible. The rest of the cooking comes down to chopping and stirring - absolutely nothing complicated. Before reading step by step recipe I advise you to read about the features of this dish.

Some features of the classic version of vinaigrette

• The composition of the salad may vary, but the main components should be vegetables (beets, onions, carrots, potatoes) and various pickles, which make the bland vegetable taste more rich. In addition to these ingredients, legumes are often added to the vinaigrette - beans, green peas, lentils. Often salted herring and mackerel fillets are added to the dish. In this case, the amount of pickles is reduced, and the amount of potatoes is increased. Among the classic ingredients, hard-boiled eggs are sometimes found. They, like vegetables, are cut into cubes. You can add salted, pickled ingredients to the salad: cucumbers, olives (olives), capers, mushrooms.
• IN traditional recipe onions are mentioned, and they take about the same amount as other vegetables. Green onions are also allowed. The taste of this vinaigrette is softer and the consistency is delicate.
• All vegetables that require heat treatment are first thoroughly washed, removing any remaining soil with a brush (sponge). There are 2 main ways to prepare root vegetables: boiling and baking. In the first case, the vegetables are cooked in their “uniform”, at a moderate boil. Cover the pan with a lid, leaving a hole for steam to escape. Beets are cooked separately, and carrots and potatoes can be placed in one bowl. When baked, the taste becomes more intense and the color becomes brighter. Before going into the oven, the root vegetables are wrapped in foil or packed in a heat-resistant bag.
• Cool the prepared vegetables completely. Clean and start slicing.
• Vinaigrette salad gets its name from the noun “vinaigre,” which is translated from French as “vinegar.” It is on the basis of this product that a classic salad dressing from boiled root vegetables is prepared, which is called “Vinaigrette”. It is prepared from a mixture of wine (apple) vinegar, vegetable oil, ground pepper and salt. All ingredients are taken in arbitrary proportions (to taste). It is recommended to mix the dressing in a separate bowl with a whisk until the salt dissolves completely. Mustard is often added to vinaigrette with herring. You can omit vinegar; it is rarely used in the Russian version of the dish.
• To mix the salad, it is advisable to use ceramic, glass or enamel dishes.
• If the vegetables are too watery and tasteless, they are mixed with a small amount of sugar.

Required Products:

How to prepare a vinaigrette with cabbage and boiled beans (classic recipe):

Wash the beets. Without peeling, boil, bake or. Cooking beets, depending on the variety and size, takes 40-120 minutes. Determine readiness by piercing the root vegetable. The beets wrapped in foil are baked for 40-70 minutes. Chop the peeled and cooled vegetable. All main components of the salad are chopped into cubes. Add salt. Drizzle the beet slices with oil. Stir. This way the beets will color other products less.
Boil the washed potatoes and carrots in one pan, with the skins on. An alternative method is baking. Check the vegetables for doneness 30-35 minutes after the start of cooking. If necessary, increase the cooking time. Peel and chop the carrots.
Do the same with potatoes.
Rinse the cucumbers from brine. Grind. Instead of cucumbers, you can put pickled champignons, oyster mushrooms, boletus and other mushrooms.
Finely chop the green onions. If desired, replace it with onion.
Boil the beans until tender. Any variety is suitable for vinaigrette. It is recommended to soak it in cold water 6-8 hours before cooking, changing the liquid every 2-3 hours if possible. Soaked beans cook for approximately 50-90 minutes. If you don't soak them, it will take 2-2.5 hours to cook the beans. To speed up the process, pour the washed beans with cold water in a ratio of 1 to 4. Place on fire. After boiling, add 1 tbsp. l. sugar for 1 tbsp. beans. It will only take 40-50 minutes to cook the vegetable until soft. You can also make vinaigrette with canned food. Drain them and rinse them in clean water. Squeeze the sauerkraut from the liquid. If the strips are too long, cut them. Mix pickles and boiled vegetables. Add peas if desired. I didn’t have any, and the beans turned out to be quite enough. Season the salad with sunflower oil or classic dressing.
Stir. The vinaigrette is ready! It is advisable to eat it about a day before. When stored for a long time, it loses its expressive taste. Store in the refrigerator in an airtight container.

Step 1: Cook the vegetables.

You were probably a little surprised to see vinegar and mustard among the ingredients. But this is my secret: the fact is that I dress the salad with a special sauce based on vinegar, since this is where the name of the salad comes from, translated from French (vinaigre). So, the first thing you need to do is cook the vegetables in their uniforms. To do this, transfer the potatoes, carrots and beets into a saucepan, fill them with water and send them to simmer over medium heat, covered. But before that, be sure to rinse them under cold running water and keep in mind that the potatoes will be ready in 20 minutes, carrot - in half an hour, well, the beets will cook about an hour depending on its size.


It is best to soak the beans overnight in cold water. But if you didn’t have time, then at least for two hours leave it to swell, which will allow us to cook it faster. Then transfer it to a saucepan, add water and cook over medium heat. As soon as the water boils, reduce the heat, add salt to taste, cover the pan with a lid and cook within an hour and a half.

Step 2: Chop the ingredients.

Prepared vegetables should be dipped in cold water 2 minutes, cool, and then peel.
I'm used to cutting the vegetables into salads finely, because I think that if I do it in the opposite direction, they won't be properly soaked in the dressing. So, finely chop the cooled vegetables and cucumbers (salted, and by the way, keep in mind that the number of cucumbers depends on the level of their salinity, so cut them into portions so as not to overdo it) into cubes and transfer them to a salad bowl.


We peel the red onion, rinse the green onion under water, finely chop it all together, and then transfer it to a salad bowl.
Strain the finished beans and cool. And then add to the rest of the ingredients.

Step 3: Prepare the sauce.

Place mustard with vegetable oil and vinegar in a bowl. Add a little pepper, mix thoroughly until a homogeneous mass is formed and the sauce is ready!

Step 4: Prepare the bean vinaigrette.

Season the salad with the sauce, mix well and put it in the refrigerator for at least for 2 hours so that it is well soaked.

Step 5: Serve the vinaigrette with beans.

Serve the finished salad, garnishing with parsley leaves on top. It goes well with herring and vodka. Bon appetit!

If you can't find a red onion, take a regular one and lightly scald it with boiling water. This is necessary so that it does not taste bitter, but rather tastes sweet.

It is better to buy Dijon mustard, as it is moderately spicy and not too sweet.

If you don't like my sauce, season the salad with vegetable oil. And for the best aroma, mix it halfway with unrefined oil.

We start by preparing all the vegetables. Rinse thoroughly. It is advisable to taste the beets before cooking. Sweet beets will give our salad more pleasant taste. Place potatoes, carrots and beets into boiling salted water. Cook until done. When ready, remove the food from the boiling water and cool to room temperature. The beets can be pre-baked in the oven; they will turn out much tastier and juicier. Peel the potatoes. Cut into small cubes. If you like large cuts, everything is in your hands. Place in a deep salad plate.

I soaked the beans in water overnight and boiled them in the morning until tender. You can use a pressure cooker for this purpose to speed up the process. Cut the cucumber into small squares. Add chopped cucumber and cooled boiled beans to a salad plate.

Peel the purple onion and cut it into small pieces. I crushed it in a blender. Wash and dry the dill, chop finely. Add to salad bowl. Mix all ingredients well. Add salt and ground black pepper to taste. Sprinkle lemon juice, and season with aromatic olive oil. Mix one more time.