Business green bean salad to cook. Salad with green beans. Korean vegetable salad

String beans are a healthy food product, which is an unripe legume pods. The vegetable is recommended for overweight people, diabetics and hypertensive patients. Green bean salad can be eaten by absolutely all family members, because. it is not only tasty, but also useful. Moreover, there are more than enough recipes. For example, a salad with mushrooms, with chicken, with tuna or in Korean.

Pods of asparagus beans are not consumed raw. Before adding to salads or other dishes, they must be boiled. To do this, wash the beans, cut off the edges. Leave the pods whole or cut into segments 2-3 cm long.

Interesting! Green beans have the unique property of not accumulating heavy metals and toxins from the environment. Therefore, it can be given even to small children.

We lay the workpiece in salted boiling water, boil for 2-3 minutes. We recline, cool and use for its intended purpose. So that the beans do not lose their bright color, it is better to cool them in water with ice cubes.

There is another way of cooking - steaming. In this case, the vegetable almost completely retains its useful composition. For salads, steamed asparagus is ideal, because. it does not lose its shape, but inside it remains juicy and crispy.

Green bean salad is very tender and juicy. It contains only useful ingredients that are harmoniously combined with each other.

Ingredients:

• 200 g of green beans;
• 200 g boiled chicken;
• 3 boiled eggs;
• 100 g of cheese;
• 2 garlic cloves;
• 2-3 tbsp sour cream (mayonnaise);
• some salt and pepper.

We free the eggs from the shell, rub them coarsely. We sort the beans, cut off the ends, boil for 5-7 minutes. Then cut into small segments. Cool the boiled chicken, cut the meat into cubes.

Peel the garlic, finely chop, mix with sour cream or mayonnaise. This will be the salad dressing. Now it remains to assemble the salad, laying out the ingredients in layers and smearing each layer with sauce.

First comes a layer of chicken, pepper, salt it, grease with dressing. Put the beans on top, season it with spices. Next, pour the eggs, close them with grated cheese. Do not grease the top cheese layer.

We insist the salad in the refrigerator. We decorate the dish with fresh herbs and treat relatives. Salad looks beautiful in portioned bowls.

Green beans with egg

A simple salad for the whole family, in which there are only 2 components: beans with an egg. This salad can be served with any side dish or it can act as a light dinner or snack.

Read also: Carrot Salad - 9 Best Recipes

Ingredients:

• 500 g asparagus beans;
• 2 boiled eggs;
• 100 g homemade mayonnaise;
• 1 clove of garlic;
• 25 g butter;
• some spices.

Refrigerate hard boiled eggs. Peel them from the shell, cut into medium cubes.

Advice! To avoid cracking the egg shell during cooking, add a little vinegar to the boiling water.

We sort the beans, remove the tips, boil. Strain to glass all the liquid. Pods can be added whole or chopped. Dissolve the oil, add the beans, fry until a beautiful blush for 5-7 minutes.

Mix beans with eggs, add chopped garlic clove, season to taste, season with salad mayonnaise and mix.

Warm salad with tomatoes

Warm is the perfect dish for a healthy diet. Such a dish will saturate with vitamins and help get rid of excess weight.

Ingredients:

• 0.4 kg of green beans;
• 1 tbsp sesame seeds;
• 200 g cherry tomatoes;
• 2 tbsp olive oils;
• 1 small lemon;
• 2-3 stems of basil;
• 1-2 pinches of sea salt and black pepper.

Rinse beans, cut, steam. The pods should crunch a little.

Advice! To soften the pods before cooking and reduce the cooking time, a simple soak in cold water for 3-5 hours will help.

My cherry, cut out the stalk, cut each fruit in half. If there is no cherry, you can use regular small tomatoes. But keep in mind that in one small cherry, the concentration of vitamins is much higher than in an ordinary tomato.

For salad dressing, mix olive oil with lemon juice. To make the citrus give the juice easier, you can roll it on the table with pressure for a minute. Add finely chopped basil leaves, sesame seeds and spices. Mix everything and you're done.

We send the tomatoes to the salad bowl, pour the dressing, lay out the hot pods. Mix and serve immediately for dinner.

Bean salad with ham and bell pepper

Juicy, bright and light bean salad with ham and bell pepper. It's the perfect addition to a summer picnic.

Ingredients:

• 0.2 kg of asparagus bean pods;
• 1 sweet pepper (red);
• 0.2 kg of any ham;
• 100 g canned corn kernels;
• 50 ml of refined vegetable oil;
• 0.5 pcs. lemon
• some herbs, salt and pepper.

Boil the pods for about 2-3 minutes. We filter the contents, pour cold water from the tap to stop the thermal processes.

Thoroughly wash the pod of sweet pepper, cut out the tail with seeds. We cut it into 4 parts, and cut each into strips of medium thickness.

Cut the ham into cubes with a side of 1 cm. Rinse the greens, finely chop with a knife. Pour the brine out of the jar of corn kernels, transfer them to a salad bowl. We also put beans, ham, sweet peppers here.

Read also: Canned Pineapple Salad - 12 Recipes

Drizzle with oil, pour over lemon juice, season to taste and stir.

Advice! This salad can do without dressing at all (only salt), because. the taste of the components is self-sufficient and harmonious.

Recipe with tuna and mozzarella

Salad with beans and tuna will appeal to lovers of light and healthy food. In addition, it is well suited for a festive table.

Ingredients:

• 250 g cherry tomatoes;
• 200 g tuna in its own juice (canned);
• 250 g mozzarella;
• 200 g of asparagus beans;
• 70 g large olives (pitted);
• 75 g mixed lettuce leaves;
• 2 tbsp olive oils;
• 4 tbsp juice from a lemon;
• 0.5 bunch of fresh parsley;
• 1 chip. chili (ground).

My beans, clean, boil for 5-8 minutes. Then we recline in a colander, rinse.

Rinse tomatoes, dry, cut into two parts. We open canned fish, drain the juice, knead the contents with a fork. If fragments of the ridge come across, be sure to remove them. We wash the green salad, dry it, tear it with our hands. Wash parsley, dry, finely chop.

Now let's make the salad dressing. Mix vegetable oil with a whisk with lemon juice, chopped parsley and spices. Mix all vegetables, fish, mozzarella, lettuce, olives. Season with sauce, stir and add to any side dish.

Frozen beans with mushrooms

Frozen green bean salad with mushrooms is fully consistent with a lean or vegetarian menu, because. it contains no products of animal origin.

Ingredients:

• 150 g beans (frozen);
• 100 g of green salad;
• 5 cherry tomatoes;
• 1 onion;
• 150 g of champignons;
• 1 tbsp fresh juice from a lemon;
• 1-2 tbsp vegetable oil;
• a little bit of salt and pepper.

We take out the frozen pods of asparagus beans from the freezer, pour them into a bowl, pour boiling water over them. After waiting 5-7 minutes, drain the contents into a colander.

We clean the onion, cut into thin half rings. We rinse the mushrooms, clean, cut in half, and then into slices. Fry the prepared foods for about 7 minutes until all the juice has evaporated. Add green beans to the pan, mix, simmer everything together for about 5 minutes. At the end of cooking, salt, pepper and sprinkle with lemon juice. Put on a plate, wait for cooling.

Meanwhile, rinse the cherry tomatoes, cut them in half. Lettuce leaves are washed, dried, torn into pieces. We combine tomatoes, lettuce, add the chilled fried mass, mix everything and you can serve.

Korean vegetable salad

This Korean-style salad with young bean pods will serve as a spicy addition to lunch or dinner. It can be eaten immediately or prepared for the future for the winter.

Read also: Fruit salad with ice cream - 7 recipes

Ingredients:

• 300 g carrots;
• 5 garlic cloves;
• 600 g green string beans;
• 20 g of a mixture of spices for carrots in Korean;
• 2 tbsp sugar sand;
• 5 tbsp vegetable oil;
• 20 g of fresh dill and cilantro;
• 0.5 tsp rock salt;
• 2 tbsp table vinegar.

We carefully sort out fresh bean pods, wash them, cut off the tips. We rinse the sprigs of greens, free them from the stems and chop finely. We free the garlic cloves from the husk, and wash the carrots and remove the skin.

Important! String beans for this recipe must be fresh, young and juicy inside.

Collecting the beans in bunches, cut into pieces 4-5 cm long (you can leave them whole). Put in a saucepan with cold water, bring to a boil and cook for about 5-7 minutes. Then we discard the contents in a colander. After all the liquid is glass, put the warm beans in a salad bowl.

Three carrots on a special Korean grater. Lay on top of the beans. Sprinkle vegetables with spices and granulated sugar, salt, add vinegar. Now mix everything thoroughly, throw chopped greens and chopped garlic. Fill with oil, knead again, put in an airtight bowl with a lid. We send the workpiece for 40-60 minutes in the cold.

Published: 05/31/2018
Posted by: drug
Calories: Not specified
Cooking time: not specified

Today I propose to prepare a salad of frozen green beans, the recipe with the photo is very tasty and simple, all lovers of fresh and healthy salads will like it. This version of the salad is suitable for absolutely any meat - it will be great with a chop or a piece of baked poultry. We will boil green beans for salad, if desired, it can be stewed in soy sauce and spices. In addition to the beans themselves, the salad includes ripe juicy tomatoes, cucumbers, sweet bell peppers, onions - in a word, the whole composition of fresh fragrant vegetables. To keep the salad light and appetizing, it is better to use oil for dressing - vegetable, olive or flaxseed - whichever you prefer, also a little lemon juice and soy sauce will not be superfluous. I still really like this one.

- green beans - 70 gr.,
- tomatoes - 1 pc.,
- fresh cucumbers - 1 pc.,
- onion - 0.5 pcs.,
- Bulgarian pepper - 0.5 pcs.,
- salt, pepper - to taste,
- soy sauce - 0.5 tbsp,
- vegetable oil - 1 tablespoon,
- lemon juice - 0.5 tbsp.

Step by step recipe with photo:

Prepare all the ingredients according to the list, bell pepper can be used in any color, the brighter the pepper, the more appetizing the salad will look. Cut the pepper into an oblong strip.




Rinse fresh cucumber, dry, cut the cucumber into strips or sticks. First check if the cucumbers are bitter.




Wash the tomato, wipe dry, cut out the growth site of the stalk. After that, cut the tomato in the same way as other ingredients - oblong pieces.




Put the prepared vegetables in a bowl or salad bowl, add the onion, cut into thin half rings.

Boil green beans in salted water, then quickly transfer it to ice water, then remove and dry the beans. Add beans to bowl with vegetables. Add salt and pepper to taste, you can also throw a pinch of dry garlic here. Add soy sauce, lemon juice and oil, mix and serve the salad to the table. Try this one too.





Bon appetit!

Asparagus beans are very beneficial for the body. It is often used for making side dishes and soups, this product is also great for salads. There are many ways to prepare a green bean salad. It can be a diet dish with vegetables or a hearty salad with meat and mayonnaise dressing. You can make a green bean salad for the winter.

On sale there are two types of asparagus beans - yellow and green. The latter is more common, although both varieties differ little in taste from each other. If fresh beans are used, then the pods must be cleaned of fibers and hard parts.

It is necessary to cut off the tip of the pod, cutting through not completely. Then you need to pull back to separate the tough vein that runs at the junction of the pod valves. We perform similar actions by cutting off the tip from the opposite side and removing the vein from the back of the pod.

We lower the peeled bean pods into boiling salted water and boil for 3-5 minutes. Then we recline in a colander, let cool and cut into small pieces 1-1.5 cm long.

In winter, frozen green beans can be used to make salads. It is sold already peeled and chopped. It is enough to boil it in boiling water for a couple of minutes. You can fry frozen beans in a small amount of vegetable oil, but this cooking method will increase the calorie content of the salad.

It is even easier to prepare salads with canned beans, this product does not require any preparation. You just need to open the jar, drain the liquid and mix with the rest of the ingredients.

The remaining components of the salad are prepared according to the recipe. For dressing, use mayonnaise or a sauce prepared on the basis of vegetable oil with the addition of lemon juice and spices.

Interesting facts: asparagus beans are a real natural healer. It helps maintain vision, prevents the growth of tumors, and has anti-inflammatory properties.

Simple Asparagus Tomato Salad

A simple but tasty and light salad of asparagus beans with tomatoes can be used as a side dish or as an appetizer.

• 1.5 cups green beans, peeled and cut into 1-1.5 cm pieces;
• 3 tomatoes;
• 1 onion, it is advisable to use salad varieties - white or red onion;
• 2 cloves of garlic;
• 1 teaspoon lemon juice;
• 1 teaspoon white wine vinegar;
• 1 teaspoon grainy mustard;
• for decoration - arugula leaves.

We prepare the dressing by mixing oil with salt, lemon juice, vinegar, mustard and carefully chopped garlic. We mix everything well. Finely chop the onion, pour over the prepared dressing and leave aside.

We clean the asparagus beans from the hard tails, cut into small pieces. Boil in boiling water for two minutes. Drain the liquid, cool the beans. Cut the tomatoes into slices.

Read also: Salad with pickled mushrooms - 11 recipes

Mix the cooled beans with tomatoes, add onion dressing. Put in a salad bowl and decorate with arugula leaves.

Korean green beans

Fans of spicy snacks will love Korean-style asparagus beans.

• 300 gr. asparagus beans;
• 300 gr. carrots;
• 3-4 cloves of garlic;
• 3 tablespoons of table vinegar (9%);
• 1-1.5 tablespoons of sugar (to taste);
• 0.5-1 tablespoon of salt (to taste);
• 1 bunch of parsley, preferably, use cilantro with parsley;
• 0.5 teaspoon of black and red ground pepper;
• 1 teaspoon ground coriander;
• 50 ml of vegetable oil;
• 2 tablespoons sesame seeds (optional)

Boil the peeled beans for five minutes, drain the liquid. Once the beans have cooled down, cut them into small pieces.

We rub carrots on a special grater, mix with cooled asparagus beans. Squeeze the garlic through a press directly onto the mixture of vegetables, do not mix. We heat the vegetable oil, pour both types of pepper, ground coriander. Add sesame seeds and fry for a few seconds.

Pour hot oil over the salad, trying to get it on a hill of chopped garlic. Mix vegetables with oil, add salt and sugar to taste, pour in vinegar. Add greens, which are finely chopped. We mix everything and leave it in the refrigerator under the lid for 12-18 hours for pickling. Mix the salad well before serving.

Bean salad with vegetables

A light salad with vegetables and asparagus beans can also be prepared on a diet.

• 100 gr. asparagus beans;
• 1 potato;
• 1 tomato;
• 0.5 bell pepper;
• 2 stalks of green onions (with onions);
• 2 tablespoons of olive oil;
• salt and black pepper to taste.

Peel the potatoes, cut into cubes with a side length of about 2 cm. Peel the asparagus beans, cut each pod into 2-3 parts. Place beans and potatoes in boiling salted water and cook until tender, about 15 minutes. Drain the water, cool the vegetables.

Cut the tomato into thin slices, cut the bell pepper into strips, chop the green onion. We combine fresh vegetables with boiled potatoes and asparagus beans. We dress the salad with vegetable oil. If desired, you can add a little vinegar.

Cooking with egg and mayonnaise

You can quickly prepare a salad with mayonnaise, green beans and an egg.

• 600-700 gr. asparagus beans;
• 4 eggs;
• 2-3 cloves of garlic;
• vegetable oil for frying;
• mayonnaise for dressing to taste;
• salt to taste.

We put two pots of water on the stove - large and small. Put eggs in a small one and boil them hard boiled. In a large saucepan, add salt to boiled water, and put the peeled asparagus beans, cut into 2-3 parts. Cook for five minutes, then drain the water.

Fry green beans in a small amount of vegetable oil for 2-3 minutes. Put the garlic in the pan to the beans, mix quickly and turn off the stove.

Cool the beans with garlic, add eggs, not too finely chopped, and season with mayonnaise.

Hearty chicken recipe

A hearty yet light salad made with asparagus beans and chicken. It is topped with tomato sauce.

• 300 gr. chicken fillet;
• 2 pods of bell pepper;
• 100 gr. string beans;
• 1 lettuce bulb (red or white);
• frying oil.

Read also: Canned Mackerel Salad - 9 Delicious Recipes

For sauce:

• 2 dessert spoons of tomato paste;
• 4 dessert spoons of olive oil;
• 3 dessert spoons of soy sauce;
• a pinch of black pepper, salt and dry oregano.

For decoration:

• 1 sprig of basil

Boil and cool the chicken fillet in advance. Cut it into small pieces. We clean the asparagus beans from hard veins and cut off the tips. Cut the pods into 2-3 parts. Dip the beans in salted boiling water, cook for exactly 2 minutes. We drain the water.

We shift the boiled beans to a pan with oil and quickly fry, stirring occasionally. We fry for a short time - 2-3 minutes. Mix beans with chicken. Add chopped bell pepper and finely chopped lettuce to the salad.

We're getting ready to ship. Pour oil into a dry frying pan, add tomato paste and soy sauce. Add pepper and oregano. As soon as the dressing boils, reduce the heat and simmer for 2-3 minutes. Pour hot spicy dressing over salad and toss to combine. Let the salad brew for two hours. Then serve, dividing on plates and garnishing each serving with a basil leaf.

Meat salad with green beans

The original salad with a piquant taste is prepared with meat, mushrooms, pineapples and green beans.

• 300 gr. lean pork;
• 200 gr. canned champignons;
• 150 gr. canned pineapples;
• 200 gr. frozen or fresh, peeled asparagus beans;

Cut the pork into small pieces, fry until cooked in a pan, sprinkle the finished meat with salt, pepper and your favorite spices.

Quickly fry the asparagus beans in the same oil. We take out the finished beans with a slotted spoon and put the chopped onion in the pan. When the onion is fried a little, add the chopped canned champignons, and fry for a couple more minutes.

Advice! If you want to make the salad less high-calorie, then you can not fry the pork, but boil it. Cool the boiled meat and cut into cubes. Beans also should not be fried, they can be steamed. And the onion should be poured over with boiling water and mixed with canned mushrooms, adding a little vinegar or lemon juice.

Refrigerate all fried foods. Remove the pineapple from the jar and cut into small cubes. We mix all the ingredients in a salad bowl and season with a small amount of mayonnaise. Season to taste with salt and pepper.

Warm eggplant salad

A warm salad made from asparagus beans and eggplant is an excellent appetizer and side dish for meat.

• 500 gr. eggplant;
• 200 gr. asparagus beans;
• 300 gr. tomatoes;
• 1 onion;
• 3 cloves of garlic;
• 1 tablespoon apple cider vinegar;
• 3 tablespoons of vegetable oil for frying;
• salt, ground black pepper to taste.



We wash the eggplants, cut them into circles about 1 cm thick, if the eggplants are large, you can cut the circles in half. Place in a deep bowl and cover with salted boiling water. Then drain the water and let the slices dry.

Chop the onion, sprinkle it with salt and pepper, grind it with your hands. Add vinegar and let marinate for half an hour.

Green beans are an important component of dietary cuisine. It does not contain as much protein as other types of beans, but it is low in calories and rich in vitamins. Use young pods to prepare the salad, as they are more tender. String beans can also be purchased frozen.

Green bean salad is a healthy and nutritious snack. By including this light dish in your diet, you will experience all the beneficial properties of green beans. Your hair, skin and nails will look great and your digestion will improve. So feel free to cook this delicious diet salad for the whole family!

Required Ingredients:

• 300 gr. string beans;
• bulb;
• 2-3 cloves of garlic;
• Juice of half a lemon;
• 2-3 tablespoons of olive oil;
• Salt, pepper to taste.

Cooking method:

• Asparagus beans come in different colors, and therefore this vegetable appetizer is still very beautiful.
• Throw green beans into salted boiling water. Boil for five minutes. During cooking, the pods will crackle slightly, it's okay - they open slightly.
• Throw the boiled green beans in a colander, immediately pour cold water over it so that the bean pods do not lose their beautiful color.
• While the beans are cooking, you need to peel the onion, cut it into thin half rings, pour hot water over it. Let the onion stand for five minutes in hot water to remove excess bitterness and smell. If you use sweet varieties of onions, then you can not soak them. Remove the core from the garlic and mince it.
• To boiled beans add onion, garlic, juice of half a lemon, olive oil, salt and pepper to taste. Mix the green bean salad well. Taste it, if you like spicy dishes, then add finely chopped chili peppers. You can add chopped parsley or cilantro.

Green bean salad with egg

Ingredients:

• String beans - 400 g
• Egg - 4 pcs.
• Garlic - 1 tooth.
• Olive oil - 2 tbsp. l.
• Salt - to taste

Cooking:

Ingredients:

• Red salad onion - 1 pc.;
• Hazelnut - 40 g;
• Green string beans - 350 g;
• Grainy mustard - 2.3 tsp;
• Balsamic vinegar - one and a half tsp;
• A pinch of sea salt;
• Olive oil - 4 tbsp. l.;
• Linseed oil - 1 tbsp. l.;
• Hazelnut oil - 1 tsp;

Cooking method:

1. In an oven preheated to 160 degrees, roast the nuts until golden (enough for about 17-20 minutes). Readiness can be checked by cutting the nut in half. Cool nuts, chop.
2. Cook green beans in boiling salted water for about 6-7 minutes. Throw in a colander and rinse under running cold water, dry.
3. In a separate bowl, prepare the sauce: mix vinegar, mustard, salt, then carefully pour in all 3 oils, then beat thoroughly. Put the beans, nuts and finely chopped onion into the sauce. Mix everything well, pepper, you can add a little salt.

Green bean salad with olives and tomatoes

Ingredients:

• 100 gr. string beans,
• quarter onion,
• 10 black olives
• 3 ripe tomatoes
• 1 tbsp mayonnaise,
• salt and pepper to taste.

Cooking method:

1. We wash the string beans, dip them in boiling salted water, boil for 8-10 minutes. After that, the beans are poured with cold (preferably ice) water to preserve their bright color.
2. We cut the cooled pods into several parts, after cutting off the tips. Chop the onion into small cubes. Combine chopped onions and green beans in a bowl.
3. Tomatoes need to remove the seed part. We do not need excess moisture in this salad. Cut the tomatoes into slices and use a knife to cut out the inner soft part with seeds. Coarsely chop the remaining pulp.
4. We spread the chopped tomatoes to the onions and beans. Salt the tomatoes. Cut the olives in half and add to the salad. We mix all the ingredients.
5. We dress the salad with a tablespoon of homemade mayonnaise. We mix. Pepper salad to taste.

Salad of squid and green beans

Ingredients:

• 1 squid carcass;
• 1/2 can of canned red beans;
• 1 carrot;
• 4 quail eggs;
• 80 g green string beans;
• green onions;
• leaf salad;
• 1 lemon;
• olive oil
• 1 teaspoon soy sauce;

Cooking:

1. Peel the squid, cook in boiling salted water for 3 minutes, cool, cut into strips.
2. Wash the carrots, boil, peel, cut into semicircular slices. Boil green beans in salted water, drain and cool.
3. Finely chop the onion. Boil eggs, peel and cut into slices.
4. Mix squid meat, carrots, beans, mix, put on a lettuce leaf.
5. Squeeze juice from half a lemon, add soy sauce, olive oil and mix. Fill the salad. Decorate with lemon slices and egg halves. Sprinkle with onion rings.

Salad with chicken, green beans and mushrooms

Ingredients:

• Chicken breast, pre-cooked - 1 large
• Frozen green beans - 1 pack (400 g)
• Fresh champignons - half a kilo, or frozen - 1 pack (400g)
• Carrot medium
• The bulb is small
• Mayonnaise
• frying oil

Cooking method:

1. Mushrooms wash, clean, cut.
2. Sometimes it is advised not to peel mushrooms for salad, but only wash them thoroughly with a brush. But this option is good if you need to use raw champignons or boiled ones, but when frying, the skin starts to look somewhat unaesthetic.
3. Cut the onion into small cubes, disassemble with your hands into petals.
4. Lightly fry mushrooms and onions in a pan in any vegetable oil, stirring so that everything is fried evenly: neither overcooked nor raw ingredients will improve the taste of the salad. But still, it is necessary that the mushrooms and onions are fried a little, and not stewed.
5. Peel the carrot, grate it on a coarse grater or on a grater for cooking carrots in Korean.
6. String beans, without defrosting first, pour into boiling salted water. After boiling, cook for 5 minutes, immediately discard in a colander. You can soak the beans in cold water.
7. Remove the mushrooms and onions from the pan, and pass the carrots in the remaining "mushroom" oil.
8. While everything is cooling, cut the baked chicken breast into small cubes.
9. Combine all the ingredients indicated in the recipe and carefully, so as not to break the pods, mix with movements from the bottom up.
10. Salt if you need to. You can not salt: mayonnaise is quite salty.
11. Put the salad in a slide, garnish with a sprig of parsley.
12. Cover with cling film, let stand in the refrigerator for an hour.

Salad with green beans and tuna

Ingredients:

• 300 g canned tuna;
• 400 g of green beans;
• 3 chicken or 8-10 quail eggs;
• greenery;
• olive oil (optional and to taste)

Cooking method:

1. Beans for salad can be prepared in three ways: boil (15 minutes in boiling water), steam (also 12-15 minutes) or use the microwave. If you have little time, you decide to defrost in the microwave, then place a package of beans in the microwave, setting the “defrost vegetables” mode (1000 W). And twice during this time, turn the bag of beans over so that it does not turn out that the visa is ready, and the beans are raw on top.
2. During the preparation of the bean pods, open the canned food, drain the liquid from them. It is better to buy canned tuna such that it is one whole piece, then there will be less oil. And even better if the tuna is not in oil, but in its own juice.
3. Having dealt with the fish, boil hard-boiled, and then crumble the eggs.
4. Now we take out the beans from the microwave, put them in a salad bowl with other products.
5. Mix everything gently, chop the greens, add oil to taste. Preparing a salad with tuna and green beans is simple: the whole process, if nothing else is distracted, takes a minimum of time.

If the tuna caught is too oily, then additional dressing of the salad with oil is not required. Also, if desired, you can fill the salad with low-fat mayonnaise instead of butter.

If you boil the beans on the stove, make sure that they do not boil, otherwise you will get porridge instead of a salad.

Instead of canned tuna, you can use canned pink salmon - the salad will be no less tasty and healthy.

Beans with meat in Korean

Ingredients:

• Pork - 200 gr.
• Bulb onion - 160 gr.
• Vegetable oil - 80 gr.
• Green beans - 500g.
• Korean carrot - 300 gr.
• Ground black pepper to taste
• Paprika - 4 gr.
• Salt to taste
• Dill - 40 gr.
• Sesame - 40 gr.

Cooking method:

• My pork, boil until tender, cool.
• Peel the onion, cut into thin half rings, fry in vegetable oil (1 tablespoon will be enough) until a light blush.
• Set aside the onion on a separate dish, and fry the green beans in a pan (no need to defrost beforehand), adding the remaining oil. It is important that the color remains green, so keep it on fire for no more than 5 minutes.
• Pork cut into strips.
• In a spacious salad bowl we spread Korean carrots (I have a purchased one), prepared beans, pork, fried onions.
• Sprinkle the salad with pepper, paprika, salt, mix.
• Serve on the table, enriched with finely chopped dill and sesame seeds.

General Cooking Principles: Green Bean Salad

• There are two types of string beans: green and yellow. Despite the significant similarity in taste and composition, the first variety is used in cooking much more often. String beans are very useful for the body. It contains vitamins A, B, C, E, as well as folic acid, potassium, magnesium, zinc and fiber. By regularly eating this product, you can reduce the likelihood of a heart attack, maintain the beauty and health of the skin.
• String beans are low in calories, so they are a frequent companion of those who are on a diet. Among all the dishes in which this vegetable is used, green bean salad is considered the most common. The product is so versatile that it can be used in various forms for salad preparation: stewed, steamed, boiled and even baked.
• On the basis of green beans, you can cook a lot of healthy and tasty salads: both vegetarian and meat. Delicate, "melting" taste of beans goes well with a variety of products: fresh and boiled vegetables, mushrooms, eggs, cheese, ham, pork and chicken meat. This is not a complete list of ingredients that can be added to green bean salad.
• Basically, all the components of the green bean salad are mixed together with the dressing. In addition to the usual mayonnaise and sour cream, you can use any vegetable oil with lemon juice and seasonings, balsamic vinegar and homemade sauces. Many green bean salad recipes use soy sauce as the base for the dressing.

The benefits of string beans

Vegetables, including beans, are very rich in essential vitamins and minerals necessary for life, and also have medicinal properties. Low calorie content allows the use of beans in the preparation of many dietary dishes. The benefits of this garden crop for the body are invaluable:

• normalization of the gastrointestinal tract due to the high content of fiber, which has an enveloping property and the ability to remove toxins and decay products from the body;
• nutritional value is explained by the high content of many components, including carbohydrates, minerals, vitamins, which allows you to fight fatigue and quickly restore strength after severe, debilitating illnesses.
• String beans are very rich in essential vitamins and minerals necessary for life.
• Due to its composition, the use of dishes from both fresh and frozen beans is justified in the following cases:
• the ability to increase immunity at the cellular level as a result of saturation of the cells and tissues of the body with oxygen;
• destruction of pathogenic microflora that can cause various intestinal infections;
• treatment, prevention of various skin diseases;
• relief of general well-being in bronchitis, rheumatism and flu-like conditions;
• normalization of metabolic processes associated with carbohydrate;
• pronounced activation of the processes of synthesizing the main elements of blood and stabilization of hemoglobin parameters;
• beneficial effect on the functional state of liver cells;
• improving the functioning of the gastrointestinal tract;

String beans are an increasingly popular base for many salads that are easy to prepare in the home kitchen.

For Korean bean pod salad you will need:

• bean pods (fresh or frozen) - 500 g;
• garlic - 3-4 cloves;
• sugar - 20 g;
• onions - 100 g;
• salt to taste;
• soy sauce - 40 ml;
• 9% vinegar - 30 ml;
• carrots - 100 g;
• vegetable oil - 50 ml;
• ground coriander - 1 tsp;
• red hot pepper to taste.

Recipe:

• The ends of the bean pods are cut off. Some varieties have coarse veins, they are removed.
• The pods are cut into roughly equal pieces up to 4-5 cm long.
• Boil the pods in one liter of salted water for 5-6 minutes. The water is drained and the pods are washed. Frozen beans are cooked in the same way.
• One clove of garlic is cut into slices and lightly fried in oil. Garlic should not burn, its task is to give the oil its aroma.
• Sugar, coriander are poured into hot oil, soy sauce and vinegar are poured. Red pepper is added to taste.
• Carrots are rubbed on a special grater for Korean salads.
• The onion is cut into thin slices.
• We combine the pods, carrots, onions in a large bowl, squeeze the garlic into the resulting mixture, pour in the dressing.
• Mix everything well and leave for 1-2 hours.

Korean green bean salad is ready. Its spiciness can be changed to taste by increasing or decreasing the amount of pepper and garlic. Dried red hot peppers are ideal for this dish.

Related video:

Green bean and tuna salad

Canned tuna has become a popular ingredient in many salads since the second half of the 20th century. For the green bean and tuna salad, you will need the following ingredients:

• tuna for salads - 1 can;
• green beans - 300 g;

• 1 medium sized cucumber;
• tomatoes - 1-2 pcs.;
• olive oil - 50 ml;
• Dijon mustard - 1 tsp;
• red onion - 100 g;
• garlic - 2-3 cloves;
• lettuce leaves - 5-6 pieces;
• salt to taste.

Recipe:

• the beans are sorted, the tips are cut off from the pods, cut into pieces 2-3 cm long and boiled in boiling water with salt for about 5 minutes. Throw in a colander;
• the onion is cut into a medium cube;
• the cucumber is cut into half rings, and the tomatoes into slices;
• combine vegetables with beans, salt to taste, pour in oil, combined with mustard and finely chopped garlic;
• lettuce leaves are laid out on a dish, a vegetable part is placed on top, and tuna, mashed with a spoon, is added on top of it.

Salad is served immediately on the table, it should not be prepared for future use. After standing, it will give too much juice, the taste and appearance will deteriorate.

Related video:

Warm green bean salad

For a warm green bean salad, we need:

• chicken breast - 1 pc.;
• green beans - 500 g;
• medium-sized onion;
• vegetable pepper - 1 pc.;
• garlic - 2 cloves;
• salt to taste;
• vegetable oil - 60 ml;
• ground pepper;
• soy sauce - 40 ml.

Recipe:

• The pods are cut into pieces of 3 cm, boiled for 5 minutes in salted water.
• The skin is removed from the breast, the bone is cut out. The resulting fillet is cut into strips and fried in a hot frying pan, oiled, salted and peppered to taste.
• When the fillet is browned, it is taken out.
• Pour the remaining oil into the pan. The onion is cut into half rings and the pepper into slices. Roast vegetables for 5 minutes.
• Boiled pods and fried fillets are put into the pan, garlic is squeezed out, soy sauce is poured in.
• Everything is mixed and heated for 2-3 minutes.

The salad is served warm. Bon appetit!