Vinaigrette with beans - how to cook it in the classic version, with sauerkraut or without potatoes

Original recipe for vinaigrette with pomegranate

You can diversify the sweet and sour taste of the vinaigrette with an unusual component - pomegranate seeds.

Recipe:

• Sauerkraut – 330 g
• Beetroot – 210 g
• Canned beans – 130 g
• Onion – 110 g
• Pomegranate seeds – 160 g
• Salt - to taste
• Greens (optional) - bunch
• Vegetable oil – 90 ml

The beets must be thoroughly washed and baked in the oven. This should be done at medium temperature, wrapping the beets in foil. Then the vegetable must be cooled, peeled, and then cut into small cubes.

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Cabbage, if it is initially coarsely chopped, must be chopped. If it is too salty, rinse it.

The beans should also be rinsed from the marinade. Peel the onion and cut into half rings.

It's the pomegranate's turn - you need to carefully remove the grains. The greens should be finely chopped. Mix all the salad ingredients, add salt and add oil.

Classic vinaigrette with sauerkraut and pickles

An easy and quick recipe to prepare that any housewife can implement. The main thing is to prepare the ingredients in advance, so that all that remains is to chop them and let the dish brew for a while.

Products:

• 400 grams of beets;
• 400 grams of potatoes;
• 300 grams of carrots;
• 3 pickled cucumbers;
• onion head;
• a couple of pinches of sauerkraut;
• vegetable oil for dressing.

Cooking technology

The first step is to cook the vegetables, then let them cool completely. Then the beets, carrots and potatoes need to be peeled and cut (it is best to cut the vegetables into cubes).

Finely chop the onion and pour boiling water over it to remove all the bitterness. Lightly dry the cucumbers and cut them in the same way as other products.

If the cabbage is too salty or has a distinct vinegar taste, you can rinse it and then chop it as finely as possible. Then mix all the prepared ingredients in a large container, add oil and, if necessary, add salt. Don’t forget that cucumbers contain a lot of salt, so you don’t always need to add salt to the classic vinaigrette with sauerkraut and pickles.

To enhance the taste, the dish should be placed in the refrigerator.

Vinaigrette with beans, apples, olives

Vinaigrette is a fairly well-known vegetarian salad, loved by many for its pleasant taste and undoubted benefits for health and in particular the gastrointestinal tract, because it contains nothing fatty, fried or unnatural - only vegetables, mostly boiled, and vegetable oil for dressing.

There are a great many variations of this salad, I want to offer you another one, with a “twist” - with olives and apples. In combination with these ingredients, the salad takes on a new taste, unexpected and simply stunning! Be sure to prepare it, let the old salad sparkle with new notes.

• sauerkraut – 0.5 kg
• medium size potatoes - 6 pcs. (about 450 g)
• medium sized carrots – 2 pcs. (about 150 g)
• medium-sized beets - 1 pc. (about 200 g)
• medium size apple – 1 pc. (about 120 g)
• canned red beans – 1 can
• pitted olives – 1 jar
• medium-sized onion – 1 pc. (about 60 g)
• green onions - a few feathers
• vegetable oil – 30 ml
• ground black pepper - to taste
• salt - to taste.

Place the sauerkraut in a bowl, first squeezing it out of the brine, if any.

Open a can of canned red beans, drain the brine, drain in a colander, rinse well under running water, allow excess water to drain, add to sauerkraut.

Wash potatoes, carrots and beets well. Place the potatoes and carrots in a saucepan, add water so that it completely covers the vegetables, add a little salt and put on medium heat. Cook the vegetables until tender for about 20-25 minutes. When the vegetables are ready, drain the water and leave to cool completely.

Wrap the beets in foil and bake in the oven for about 40-45 minutes at 180 degrees. Remove the baked beets from the oven without unwrapping and leave to cool in foil.

Peel cooled vegetables - potatoes, carrots and beets - with a knife.

Beets can be quickly cooked in the microwave. To do this, wash the beets well, prick them with a knife in several places, place them in a microwave-safe container and bake at 900 W for about 6-7 minutes. Baking time depends on the size of the vegetable.

Cut boiled and peeled potatoes, carrots and beets into small cubes. Add vegetable cubes to a bowl with sauerkraut and beans.

Wash the apple, cut into four parts, peel the peel with a knife and cut out the seed core. Cut the peeled apple into small cubes, the same size as the vegetables. Add apple cubes to a bowl with vegetables and sauerkraut.

For this salad, it is better to use sweet and sour apples.

Open the jar of olives, drain the liquid, discarding the contents of the jar in a colander. Cut the olives into 2 halves and add to the vegetables.

Peel the onions and rinse with cold water along with the green onions. Finely chop two types of onions and add to the container with the remaining ingredients for the vinaigrette.

Pour in the required amount of vegetable oil, add salt and ground black pepper to taste, stir well and let sit for 15 minutes.

Place the vinaigrette in a salad bowl and serve. Bon appetit!

Vinaigrette with beans, sauerkraut and pickled mushrooms

Try adding a new ingredient to an ordinary classic vinaigrette, and it will be strikingly different from the vegetable salad we are used to. This new ingredient will be marinated champignons. By adding mushrooms, beans and cabbage to the classic set of vinaigrette products, we will turn it into an original holiday vinaigrette.

Products

• boiled beets - 350 g;
• boiled potatoes - 300 g;
• boiled carrots - 100 g;
• sauerkraut - 100 g;
• pickled cucumbers - 120 g;
• pickled mushrooms (champignons) - 100 g;
• beans - ½ tbsp. (90 g);
• onion - ½ pc. (70 g);
• sunflower oil - 2-2.5 tbsp. l.;
• salt - to taste;
• dill - 2-3 sprigs.

Time: 1 hour 15 minutes (including cooking vegetables). Yield: 6 servings (210 g each). Calorie content: 92.1 kcal per 100 g.

Cooking recipe 1. Start preparing the vinaigrette with beets. Without peeling, wash the root vegetables. Place them in a cooking vessel. Fill with cold water and bring to a boil. Reducing the heat, cook the beets for about 1 hour. Readiness depends on the size of the root vegetable. Cut the cooked and cooled beets into small cubes, then pour them into a bowl, pouring ½ tbsp. l. sunflower oil.

2. Boil the potatoes also in their skins (in their skins) for about 20 minutes. Peel the cooled potato tubers and cut them into cubes.

3. At the same time as the beets and potatoes, cook the carrots in a separate bowl. It will be ready in about 20-25 minutes.

4. Cool the carrots and chop them in the same way as other vegetables (in cubes). Pour the carrot slices into a bowl with the potatoes and beets.

5. Free the sauerkraut from the brine and place it in a bowl with the vegetables.

6. Add pieces of mushrooms (champignons) and cucumbers.

7. Add pre-boiled beans. For the vinaigrette, you can take ready-made canned beans, after draining the liquid from the jar. Now add salt and carefully mix all the ingredients in a large bowl.

8. Before serving, add 1.5-2 tablespoons of sunflower (unrefined) oil to the vinaigrette. On top of the festive vinaigrette with beans and mushrooms we beautifully lay chopped dill and onion rings.

Bon appetit!

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Vinaigrette with beans and seaweed

Perhaps the healthiest and most delicious winter dish is vinaigrette, and especially vinaigrette with beans and seaweed.

• Boiled beets, medium size - 1 pc.
• Boiled potatoes, small - 2-3 pcs.
• Canned beans - 1 cup
• Red onion - 1/2 pcs.
• Salted seaweed - 1 cup
• Pickled cucumber - 2 pcs.
• Vegetable oil - 4 tbsp.
• Lemon juice - 1 tbsp.
• Salt - to taste
• Ground black pepper - to taste

How to prepare a vinaigrette with beans and seaweed: peel the boiled beets and cut into small cubes. Pour 1 tbsp. vegetable oil, sprinkle with about 1 tbsp. lemon juice. Mix well.

Cut the boiled potatoes and pickled cucumber into cubes. Place in bowl with beets. Add beans, seaweed, chopped onion. Season the vinaigrette with 3 tbsp beans. l. oils, mix well. Add salt and pepper to the vinaigrette with seaweed to taste.

Vinaigrette with beans and seaweed is ready. Bon appetit!

A simple recipe for vinaigrette with sauerkraut, peas and pickles

Although some people think that vinaigrette is an ordinary salad, it has many positive properties. Firstly, benefits for the body and vitamin composition. Secondly, great taste. Thirdly, ease of preparation.

Cooking time: 30 min.

Cooking time: 30 min.

Servings: 8.

Ingredients:

• Beets – 200 gr.
• Carrots – 300 gr.
• Potatoes – 300 gr.
• Sauerkraut – 300 gr.
• Pickled cucumbers – 200 gr.
• Canned peas – 180 gr.
• Salt - to taste.
• Ground black pepper - to taste.
• Sunflower oil - to taste.

Cooking process:

1. Boil beets, carrots and potatoes in advance, cool and peel. Drain the juice from canned peas.

2. Cut the beets into cubes, pour in sunflower oil and stir.

3. Also cut carrots and potatoes into cubes.

4. Squeeze the cucumbers to remove excess moisture and cut into cubes.

5. Transfer the vegetables to a bowl and add the sauerkraut.

6. Add canned peas, salt, ground pepper, stir and the vinaigrette is ready.

Bon appetit!

Vinaigrette with champignons and beans

Vinaigrette with mushrooms, beans and peas, a recipe with a photo of which I offer this time, turns out very tasty. I think everyone is familiar with this healthy salad. The composition of the dish is rich, and the decoration matches any holiday table. Be sure to take note of this salad option.

• potatoes 200 grams,
• beets 250 grams,
• carrots 200 grams,
• beans 0.5 cups,
• canned peas 0.5 cans,
• pickled cucumber 3 pieces,
• champignons 150 grams,
• dill 5 sprigs,
• 1 purple onion,
• salt to taste,
• ground black pepper to taste,
• sunflower oil to taste,
• sunflower oil 3 tablespoons.

Before you start preparing the holiday vinaigrette, you need to first prepare the vegetables. Wash potatoes, carrots, beets. Boil in salted water until tender. The beets can be wrapped in foil and baked in the oven. Afterwards, cool all the vegetables to room temperature and peel them. Cut the peeled potatoes and carrots into small cubes. If you have a grater with special attachments, you can use it. Place in a deep bowl.

Cut the boiled beets into the same squares and place on a salad plate. We also send canned green peas there. You can use fresh frozen peas, just boil them first in salted water.

Peel the onion for the vinaigrette with mushrooms and cut into small pieces. Finely chop the pickled cucumber. Add the ingredients to a salad plate.

Wash the champignons, dry them with a paper towel, and remove the skins. Cut into slices and fry in a heated frying pan with sunflower oil. Fry over high heat until lightly browned. Let cool. Pre-boil the beans until tender. For this purpose, I used a pressure cooker. You can buy ready-made canned beans. We leave some of the champignons to decorate the vinaigrette. Add the remaining mushrooms and beans to the salad plate. Mix. Season with salt and ground black pepper. Season with sunflower oil.

Vinaigrette with mushrooms, beans and green peas is ready. Place in a beautiful dish and garnish with fried champignons and dill sprigs. Serve to the festive table. Have fun cooking and have a nice holiday.

Vinaigrette with sauerkraut and pickles with vegetable oil

Vegetables for vinaigrette are always on hand. You get a delicious and natural salad for a light snack. If you boil the vegetables in advance, it will take very little time to cook.

Cooking time: 20 min.

Cooking time: 20 min.

Servings: 5.

Ingredients:

• Boiled beets – 300 gr.
• Boiled carrots – 100 gr.
• Boiled potatoes – 200 gr.
• Sauerkraut – 200 gr.
• Onion – 0.5 pcs.
• Pickled cucumbers – 100 gr.
• Canned peas – 180 gr.
• Salt - to taste.
• Ground black pepper - to taste.
• Sunflower oil - to taste.

Cooking process:

1. Prepare all the necessary ingredients according to the list.

2. Peel and cut the beets into cubes, place them in a bowl and season with vegetable oil.

3. Cut the pickled cucumbers into cubes and drain the brine.

4. Cut the potatoes and carrots into medium-sized cubes.

5. Transfer the vegetables to a bowl, add sauerkraut and green peas. Add chopped onions.

6. Add salt and ground pepper to taste, stir and you can serve the vinaigrette.
   Read also:  Fabulous salad recipe. Calorie, chemical composition and nutritional value.

Bon appetit!

Vinaigrette with herring and white beans

Vegetables are a storehouse of all vitamins, plus beans are protein and, of course, herring, which well sets off the sweetness of beets, beans and apples. A very good snack option for Lent or as a stand-alone dish for breakfast and dinner.

• Beans (white Mistral) - 100 g
• Beets (small) - 2 pcs.
• Carrots (large) - 1 pc.
• Potatoes - 1 pc.
• Apple (green) - 1 pc.
• Herring (fillet) – 1 piece
• Red onion – 0.5 pcs
• Olive oil - 3 tbsp. l.
• Vinegar (red wine) - 2 tsp.
• Mustard - 2 tsp.
• White pepper (black to taste)
• Salt (to taste)
• Cucumber (fresh) – 2 pcs.

Soak beans and cook as recommended on package.

Boil or bake beets, potatoes and carrots in the oven.

Dressing: mix mustard, a little ground pepper, salt, wine vinegar and olive oil.

Cut the herring fillet into thin strips.

Cut vegetables, apple, cucumber and onion into small cubes.

Add boiled beans, herring fillets, pour dressing over the vinaigrette and stir.

Vinaigrette with beans and sauerkraut - recipe

Today I propose to prepare a very tasty salad, it is lean, bright and incomparable. This appetizer always graced my grandmother’s Christmas table.

You can cook with peas or beans (canned or boiled), and the composition of the products does not change at all. In this article, I will share my favorite recipe, since I already shared vinaigrette recipes on the blog, where I collected different and interesting recipes in one article.

This is how bright the snack looks, like in the photo, try it, you will definitely be satisfied with the result!

We cut the products, traditionally, into cubes. I use a sharp knife and cut it like an Olivier or winter salad so that they are all beautiful and the same size. You can chop the cabbage to make it smaller. The marinade must be strained and squeezed out by hand.

Vinaigrette with beans and sauerkraut - step-by-step recipe without potatoes

To prevent the vegetables from turning burgundy, we will cut the beets, placing them in a separate bowl, pouring vegetable oil. And we will place the rest of the vegetables in another.

Then, as needed, mix these two salads in one container. Thus, there will be such a beautiful snack as in the photo, and not a mass of incomprehensible burgundy color, where all the products are painted the same color. And it’s no longer clear what kind of vegetables are there.

Ingredients:

• 5 pieces. small beets
• 1-2 large carrots
• 2-3 pickled cucumbers
• 1 can of canned beans
• 200 grams of sauerkraut
• vegetable oil, salt, pepper

Traditionally, the dish is seasoned with aromatic vegetable oil, adding a little apple cider vinegar (or lemon juice, not from a pack, but squeezed from the fruit), to taste, mustard beans (French), salt and pepper. I don't use apple cider vinegar because I have sauerkraut and cucumbers.

1. To prepare the vinaigrette, boil the vegetables; I don’t use potatoes, only beets and carrots. They need to be boiled separately from each other. To avoid staining. Can be baked in foil in the oven.

2. Boiled and peeled carrots, cut into cubes.

3. Place the vegetables in a bowl; after the carrots, I chopped sour cucumbers prepared using the cold barrel method.

4. I lay out the sauerkraut, without the brine; it is advisable to strain it or squeeze it out with your hands. Vegetables can be chopped if desired.

5. I open a jar of canned beans, they are in the marinade, it’s better to drain it. You can take white or red. Mine is a little overcooked this time. As you can see in the photo, well, anything can happen, depending on what brand the product is.

Also, you can pour water over raw beans to leave overnight, “soak”, and in the morning boil until tender, for example. I prefer to use canned foods because they make cooking faster.

6. Chop the beets into cubes, place them in a separate bowl and pour in vegetable oil, pour 4-5 tablespoons. You need to use aromatic vegetable oil, I use homemade, fried.

So I will store the beets in a bowl, separately from the rest of the ingredients. That's what my mother-in-law taught me. In general, she pours a lot of oil, pours it so that the vegetables are completely covered with it.

7. Mix carrots, beans, cucumbers and cabbage in a bowl. You can chop potatoes, sweet and sour apple or bell pepper, add any food according to your taste.

This is how you can put it in the refrigerator in two separate containers, or you can move the food into two separate airtight containers with a lid. Store in the refrigerator.

8. When you want a vinaigrette with beans and pickles, add a couple of spoonfuls in one bowl and a couple in another, and stir. You can add salt, vinegar to taste, and ground black pepper.

9. Look at the photo, the vegetables are not colored, in any case, there is no homogeneous pink mass, when it is not clear what and where. How tasty, juicy and crispy it is, I love this lean dish, which, moreover, is good for the gastrointestinal tract.

10. You can, if you wish, sprinkle with fresh dill or parsley, if you have it, but if you don’t, then it’s delicious and beautiful. My grandmother often prepared this dish during Lent, as she strictly followed it. On Christmas, on the evening of January 6, it was on her holiday table.

I cook on weekdays and on holidays, and when I want a salad, I truly consider it a winter dish, since it is prepared from vegetables available to us.

You can prepare this dish with mushrooms, fish, herring, pickled zucchini, everyone uses the products they like best. And sometimes, you want to try something new and diversify the taste of your favorite dish with additional products.

Traditionally, you can use vegetable oil, or replace it with olive, sesame, and others. It is also delicious to season with a dressing consisting of lemon juice, butter, mustard beans, and salt and pepper.

This is an excellent and bright option for a family dinner or lunch; it will wonderfully diversify any table on weekdays and holidays. The combination of sweet beets and carrots, with sour vegetables, creates some contrast.

Recipe for Vinaigrette with beans and sauerkraut. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Vinaigrette with beans and sauerkraut.”

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of Vinaigrette with beans and sauerkraut is 59.1 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Vinaigrette with beans and pickles

A vinaigrette with beans and pickles will help out on a Lenten holiday. We also recommend serving on Christmas Eve.

Prepare the ingredients listed for the recipe.

How to make a vinaigrette with beans and pickles: Place the canned beans in a colander. Rinse. (If you are using dry beans, soak them in cold water for 5 hours. Boil the pre-soaked beans until tender, about an hour, and cool. Drain in a colander.)

Wash the beets, carrots and potatoes, put them in a saucepan, cover with cold water, and bring to a boil. Boil the vegetables over low heat, covered, until tender. It is advisable to cook the beets separately, check the readiness of the vegetables with a knife: potatoes and carrots - after 20-25 minutes, beets - after 40-50 minutes.

Peel the carrots and potatoes and cut into small cubes.

Also peel the beets and cut them into cubes.

Peel, wash and chop the onions.

Cut the cucumbers into small pieces.

Squeeze the sauerkraut and place in a salad bowl. Add beans to it.

Then cucumbers, potatoes, beets, carrots and onions. Stir.

Salt the salad, add sugar, pour over vegetable oil.

Mix everything well. The vinaigrette with beans and pickles is ready.

Bon appetit!

Vinaigrette with sauerkraut and beans

If dry beans are used for the vinaigrette, you should start preparing them in advance - 7-9 hours before starting to prepare the salad. Rinse the beans, place them in a bowl and cover with cold purified water and leave at room temperature overnight. In 7-9 hours, the beans will swell, become soft due to the absorbed moisture and release sugars into the water, which negatively affect the digestive system (cause the fermentation process).

Rinse the swollen beans again, put them in a saucepan and add a new portion of water, cook for 60-90 minutes until soft, if necessary (if the beans are hard), increase the cooking time by another 15-30 minutes. Place the finished beans in a colander and cool completely.

You just need to drain the canned beans and they are ready to add to the vinaigrette. To prepare the salad, only natural canned beans are suitable, without tomatoes.

Also, at the same time as the beans, you should cook vegetables - beets, carrots and potatoes. They are boiled in their uniforms, having first been thoroughly washed to remove soil and other contaminants. Beets should be cooked separately or placed in a heat-resistant film bag (this way they will not stain other vegetables and the dishes in which they are cooked).

The beets will be ready after 1.5-2 hours of cooking (cooking time depends on the size of the root vegetables). You can taste the carrots for doneness after 35-50 minutes. The potatoes will cook in 30-50 minutes, depending on the size of the tubers. The tines of a fork will fit into cooked vegetables easily, without effort.

While the vegetables that require cooking are cooking, chop the remaining vinaigrette ingredients. Chop the cucumbers into small cubes. The same cutting form should be followed when chopping the remaining salad components.

Finely chop the green onions with a knife. You can also use other fresh herbs - dill or parsley.

Cool the boiled vegetables until tender in cold water and remove the skins. Cut the beets into small cubes, just like the cucumber.

Place the beet pieces in a separate bowl, add salt, add a couple of tablespoons of oil, and stir.

Chop the carrots into cubes.

Use the same method to cut potatoes.

Place all the chopped vegetables for the vinaigrette in a large, deep bowl. Add beans and sauerkraut there.

Stir, season with oil, add salt to taste, taking into account the salty taste of cucumbers and cabbage.

You can serve the vinaigrette immediately; this salad tastes much better when fresh. It is not recommended to store the vinaigrette in the refrigerator for more than 2-3 days.

The vinaigrette with mushrooms turns out very tasty; such a salad is filling and can also be eaten during Lent.

Bon appetit!

Vinaigrette with beans and fresh cucumber without cabbage

Products:

• Boiled beets – 3 pcs.
• Boiled carrots – 2 pcs.
• Potatoes – boiled – 2 pcs.
• Fresh long cucumber – 1 pc.
• Boiled red beans - 2 tbsp.
• Vegetable oil – 2 – 3 tbsp. l.
• Dill
• Parsley
• Green onion
• Salt
• Pepper

Preparation:

Cleaning boiled vegetables

We cut all our products into small cubes, finely chop the greens, the quantity according to your taste preference - how much and what kind

Place the chopped ingredients in a deep bowl and mix

Add salt and pepper to taste and season with vegetable oil, preferably sunflower

Bon appetit!

Vinaigrette with beans without potatoes

A simplified version of vinaigrette with a minimum of ingredients. But thanks to the beans, it remains tasty and nutritious.

Products:

• Two hundred grams of beets,
• Two hundred grams of carrots,
• One hundred and fifty grams of boiled or canned beans,
• One hundred and fifty grams of pickled cucumbers or sauerkraut,
• Vegetable oil,
• Salt.

Preparation:

1. Boil vegetables, cool, peel. Cut into cubes.
2. Cut the cucumbers.
3. Place everything in a bowl, add beans. Mix.
4. Add salt and season with vegetable oil or vinaigrette.

Delicious vinaigrette with beans, pickled cucumber and green peas

Ingredients:

• Boiled beets – 3 – 4 pcs.
• Carrots – 1 – 2 pcs.
• Potatoes – 3 – 4 pcs.
• Pickled cucumbers – 5 – 6 pcs.
• Canned beans – 1 b.
• Canned peas – 1 b.
• Greenery
• Salt
• Pepper
• Vegetable oil

Preparation:

Peel the boiled potatoes, beets and carrots and cut them into small, equal cubes

We also chop the cucumbers into cubes.

Drain the liquid from the peas and pour it into the salad.

We perform exactly the same procedure with beans.

Finely chop the greens, salt, pepper and season with vegetable oil

The vinaigrette is ready, bon appetit everyone!

Recipe for a classic vinaigrette with beans

Ingredients:

• Beets – 2 pcs.
• Carrots – 1 pc.
• Pickled cucumbers – 2 pcs.
• Potatoes – 1 pc.
• Sauerkraut – 100 – 150 gr.
• Onion – 1 pc.
• Boiled beans – 150 gr.
• Apple – ½ pc.
• Lemon – ½ pc.
• Vegetable oil

Preparation:

Boil the beets until tender, cool, cut into small cubes and pour into a deep bowl

To it add pickled cucumbers cut into the same cubes and boiled carrots and potatoes

We squeeze the sauerkraut from the brine and if it is in large pieces, then chop it, finely chop a small onion to remove excess bitterness, it can be doused with boiling water and drained through a sieve.

Finely chop half an apple for juiciness and add beans, you can use canned

Salt to taste and mix everything well

Add the juice of half a lemon and season with vegetable oil

It is best to assemble this vinaigrette just before serving, so that the beets do not color the other components of the salad.

This is such a delicious and beautiful salad, bon appetit.

No potatoes

• Time: 40 minutes.
• Number of servings: 10 persons.
• Calorie content of the dish: 55 kcal.
• Purpose: for breakfast or dinner.
• Cuisine: Russian.
• Difficulty: easy.

Vinaigrette with beans without potatoes is light and flavorful. The salad can be eaten without harming your figure due to its low calorie content . This dish will diversify your diet while on a diet or fast. If desired, you can use not boiled vegetables, but baked ones in the oven. It is better to eat salad in the morning or evening. In the first case, it will provide you with energy for the day, in the second, it will not affect your weight.

Ingredients:

• boiled carrots – 380 g;
• boiled beets – 570 g;
• boiled beans – 350 g;
• barrel cucumbers – 380 g;
• dill – 15 g;
• onion – 200 g;
• olive oil – 18 g;
• salt – 3 g.

Cooking method:

1. Finely chop the onion.
2. Cut beets, cucumbers, carrots into small cubes.
3. Add beans to vegetables.
4. Finely chop the greens.
5. Salt the vegetables and mix thoroughly.
6. Season the salad with olive oil and toss again.