How to learn how to cook a delicious lean salad with beans 🥗

In this article you will familiarize yourself with the recipe for a simple and tasty lean salad with beans, which diversifies your usual diet, and also gives a feeling of satiety and lightness. Following the step-by-step instructions, in just half an hour you can cook an unusual dish from the available products. The main feature of this salad is its uniqueness, as it is perfect for a family dinner or as a snack at a gala event.

30 min
86.7 kcal
5 servings
Easy to cook
How to learn how to cook a delicious lean salad with beans 🥗

Kitchen appliances and utensils:

  • can opener;
  • cutting board;
  • knife;
  • kitchen stove;
  • coated pan;
  • scapula;
  • salad bowl;
  • tablespoon.

Ingredients

Product amount
canned beans (red) 1 can
Champignon 400 g
onion 1 PC.
pickled cucumber (medium) 2 pcs.
vegetable oil (odorless) 2-3 tbsp. l
salt taste
ground black pepper taste
parsley small bunch

Step cooking

  1. First you need to open a can of canned beans and drain all excess liquid from it. In order for the water from the jar to not get into the salad, we recommend pouring beans into a colander and letting it drain.
    We will need canned beans.
  2. 400 g of mushrooms must be thoroughly washed, peeled and cut into strips. For convenience, cut the mushrooms immediately in circles, and then chop them into a thin straw. If you have acquired smooth and beautiful mushrooms with a white hat, then they can not be cleaned.
    Cut mushrooms into thin slices.
  3. Put the pan on the fire and heat it a little, then, without adding oil to it, pour out the prepared mushrooms and fry. Stir the mushrooms constantly so that they do not burn, and the excess liquid evaporates.
    Fry the mushrooms in a pan until the liquid evaporates completely.
  4. While the mushrooms are fried in a dry pan, wash and chop the onions into small cubes. In the event that you do not have a pan with a special coating, you can add a little vegetable oil at the very beginning or fry the mushrooms in butter.
    Grind the onion.
  5. When all the liquid from the pan has evaporated, 2-3 tbsp can be added to the mushrooms. l vegetable oil (no need to re-pour), as well as chopped onions, mix the ingredients and fry them until golden brown.
    Add the onions to the pan to the mushrooms.
  6. Cut the pickles into slices, and after strips. Cucumbers can be taken both canned and barrel. When you add salt to the salad, make sure that the sliced ​​cucumber is not too salty, otherwise the dish will be spoiled.
    Cut pickles into strips.
  7. Finely chop the parsley. Instead of parsley, you can add any other greens of your choice.
    Grind the parsley.
  8. Fried mushrooms with onions cool to room temperature, and then send them to the salad bowl, where you will knead the salad.
    We spread the mushrooms with onions in a salad bowl.
  9. Next, add chopped cucumbers, parsley and canned beans to the mushrooms and onions.
    Add beans, chopped greens to the mushrooms.
  10. Add a little black pepper and fine salt, mix the ingredients. Oil should not be added again, otherwise the dish will be too greasy. The salad is ready and you can serve it to the table.
    Salt, pepper the dish, and our lean salad with beans is ready.

Video recipe

You can also cook an unusual lean salad with beans using other vegetables. In particular, you can watch one of the excellent recipes for such a dish on this video.

Dear cooks, did you like the recipe for this salad? Do you often cook various low-calorie salads with the addition of beans? Which cold bean dish is your favorite? Share your tried and tested light salad recipes.
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