Salad with mushrooms and beans: pickled, fried, canned mushrooms, red beans

How can you diversify summer vegetable and winter salads with root vegetables? How about beans and mushrooms? A very successful combination: a salad of canned beans and champignons will allow you to add something new to the menu for modest money, even in winter. We offer you to consider several wonderful compositions today, then try them and arm yourself with recipes for all occasions!

Salad with beans and fried champignons

More like a spring recipe for bean salad with cucumbers, when the smell of the first fresh cucumbers instantly awakens your appetite. We will use them in the salad, and complement it with crab sticks. They bring both color and a unique taste, and they don’t require any time at all.

List of ingredients:

330 grams of beans;
250 grams of champignons;
5 eggs;
Mayonnaise;
420 grams of crab sticks;
1 onion;
Greenery;
2 medium fresh cucumbers;
Sunflower oil.

Salad with beans and champignons recipe:

First you need to soak the beans for 7 hours or overnight. This way it will cook faster: about 50 minutes until fully cooked. Next, drain the water.
Fresh champignons need to be peeled and cut into pieces.
Peel the onion, then cut into small cubes.
Heat sunflower oil in a frying pan and fry the onions and mushrooms together. Next, allow time to cool.
Wash the cucumbers well, cut off the ends and cut into cubes. If they taste a little bitter, cut off the skin and use only the pulp.
Wash the greens in water and chop.
Boil the eggs until the yolk is firm, cool in water and peel off the shells while they are wet - this will make it easier. Cut into cubes.
Remove crab sticks from packaging and finely chop.
Mix all the products, then add mayonnaise and mix again. The salad is ready to serve immediately.

Tip: instead of crab sticks, you can use crab meat. It will take more time, of course, but the taste of the whole salad will be more delicate. In addition, when serving this salad to guests, it can be garnished with whole boiled crab. If you live far from the sea, it is better to take crab sticks, since crab meat is severely frozen or even replaced with something else.

Cooking tips

If you use fresh beans, it is better to pre-soak them in cool water for 12 hours. During this period it will become softer and cook faster;
It is better to use white mushrooms - honey mushrooms, boletus, champignons. If they are fresh, then they should be boiled first;
You can season the salad with mayonnaise, cream, vegetable or olive oil, and lemon juice.

A salad with mushrooms and beans can be made with completely different ingredients and dressings, which will only make the taste of the appetizer better. It can be prepared in a very short period of time, a maximum of an hour, and you will have a tasty and satisfying salad that will go with any main dish.

Prepare a hearty salad with champignons, chicken and beans and treat your family to a home-cooked lunch or dinner. This salad will surely please your guests at the holiday table. Dry or canned beans are suitable for cooking. If you're short on time, use canned beans. Crackers can be bought at any supermarket or prepared at home. Suitable mushrooms include champignons, oyster mushrooms and wild mushrooms. We use fresh champignons that we fry. But for a faster option, you can make a salad with pickled champignons.

Salad with beans and champignons

A wonderful layered salad that holds its shape and doesn't fall apart when cut into portions. A good option even for the New Year's table, when nothing special is expected from Olivier. Will guests be able to guess the most interesting product of the salad with beans and poultry?

List of ingredients:

170 grams of white beans;
450 grams of turkey liver;
1 medium carrot;
200 grams of champignons;
3 eggs;
Sunflower oil;
Mayonnaise;
1 medium pickled cucumber;
1 onion;
1 processed cheese.

Sequencing:

First you need to soak the beans for 7 hours or overnight. Next you need to cook it. White beans cook faster than red beans. Drain the water.
The liver also needs to be boiled, add bay leaf, salt and pepper to the water. In time - up to 20 minutes. Then cool it and grate it.
Boil the eggs until the yolk is firm, cool in water and peel off the shells. Grate.
Peel the mushrooms and cut into thin slices. Fry them in sunflower oil.
Wash the carrots, peel the skin and grate it.
Place the processed cheese in the freezer for 12-15 minutes, then grate it and mix with 30 ml of mayonnaise.
Peel the onion too, then cut into cubes. It needs to be fried, and when it is browned, add the carrots and keep it on the fire for a bit again. Next, transfer to a napkin to remove excess oil.
Add 60 ml of mayonnaise to the liver and mix, then place this mixture as the first layer of salad on a dish.
Then you need to lay out the onions and carrots, already cooled, in an even layer.
Next, lay out the beans mixed with 15 ml of mayonnaise.
Mix the mushrooms a little with mayonnaise and place them on top of the beans.
The next layer is cheese with mayonnaise, it is laid out on the walls of the salad.
The final layer is grated eggs; do not grease them.
The pickled cucumber should be cut into thin, identical slices and placed in a circle near the sides of the salad.
The dish should sit in the refrigerator for about an hour to soak thoroughly. You can decorate the top with another egg, mushrooms or herbs.

Tip: it tastes better with homemade mayonnaise. It won’t take much time, but guests will definitely appreciate its pleasant tenderness and real rich taste. All products are available: egg, mustard, lemon juice, sunflower oil, sugar, salt. Use a mixer to achieve the perfect smooth consistency and add spices to suit your taste.

Salad with fried mushrooms and green beans

For preparation you will need the following components:

800 grams of green beans;
champignons – 400 grams;
2 onions;
oil for frying;
2 garlic cloves;
salt to your taste;
ground black pepper - a couple of pinches;
mayonnaise;
a bunch of greenery.

Calorie content – 220 kcal.

How to do it:

We wash the bean pods, cut them into small pieces and boil for 5-7 minutes;
After this, place the green beans in a colander, rinse and leave for a while to drain all the water;
Peel the skins from the onion and cut into thin half rings;
Heat vegetable oil in a frying pan and add onion into it;
Fry the onion until soft;
While the onions are fried, wash the mushrooms, cut off the stems into dark spots and cut the champignons into thin slices;
Add the champignons to the onion, stir and leave to fry until all the liquid has completely evaporated;
Then after 10 minutes, put the boiled green beans in the frying pan, mix everything;
Peel the garlic cloves, chop finely and place in a frying pan with the rest of the ingredients;
Season with salt and black pepper, leave to fry for 5-7 minutes;
After this, put all the ingredients in a cup and cool;
Rinse the greens and chop into small pieces;
Lay out the greens, season with mayonnaise and mix;
Place in a salad bowl and serve.

Salad of beans and canned champignons

An incredibly hearty and original recipe for bean salad with meat. It is difficult to attribute it to any national cuisine, since the combination of products is so extraordinary that you want to try it right away. In my opinion, this is a great option to conquer a man’s heart through his stomach!

List of ingredients:

2 chicken fillets;
480 grams of pickled champignons;
200 grams of pork balyk;
Spices;
3 processed cheese;
300 grams of red beans;
6 eggs;
110 grams of hard cheese;
4 medium potatoes;
90 ml mayonnaise;
2 pickled cucumbers;
2 cloves of garlic;
Sunflower oil;
Greenery;
Lettuce leaves.

Salad of beans and canned champignons:

The beans need to be soaked for 7 hours or overnight, then boiled. The red one takes longer to cook than the white one, but it retains its shape better. Drain the water.
Remove the film from the fillet, cut into medium pieces, fry them in sunflower oil.
Cut the pork balyk into the same pieces.
Boil the eggs until the yolk is firm, cool in water and peel off the shells. Coarsely grate.
Freeze the processed cheeses a little to make them easier to grate.
Grate hard cheese.
Drain the marinade from the champignons and then cut the mushrooms into pieces.
Cut the cucumbers into the same pieces. If the skin is too rubbery, you don’t have to use it.
Mix half the eggs, hard cheese, mushrooms and cucumbers with 60 ml of mayonnaise.
Wash the greens in water, remove moisture and chop.
Remove the husks from the garlic and pass through a press.
Mix the other half of the eggs, 30 ml of mayonnaise, herbs and processed cheese, then combine with the cucumber and mushroom mixture, add garlic and mix a little again. Roll the resulting mixture into balls, you should get 10-12 pieces.
Wash and peel the potatoes, then cut into very small strips and fry in plenty of oil. After cooking, remove to a napkin and add spices.
Mix fillet, balyk and beans together, adding mayonnaise.
Wash and dry the lettuce leaves.
Dry lettuce leaves are laid out on a dish; a mixture of meat and beans should be placed on them.
Potatoes are placed on top. It needs to be shaped like a bird's nest.
Place cheese balls with eggs and herbs into the resulting “nest”. You can decorate this salad with sprigs of cilantro or dill; they must first be washed and dried.

Red bean and canned mushroom salad

What components are needed for preparation:

canned mushrooms – 800 grams;
700 grams of canned red beans;
2 onions;
vegetable oil;
salt to your taste;
ground black pepper at your discretion;
a bunch of parsley.

Cooking time – 40 minutes.

Calorie content – 230 kcal.

Cooking option:

Remove the skin from the onion and cut into half rings;
Pour vegetable oil into a container and place on fire;
As soon as the oil becomes hot, add the onion into it and fry, stirring constantly;
If you are using fresh beans, soak them in cold water overnight to help them cook faster;
Boil until tender and drain in a colander, rinse and leave to drain all the liquid;
We wash the mushrooms and also place them in a colander so that all the water drains from them;
Then add beans, mushrooms to the onions and mix everything;
season all ingredients with salt, sprinkle with black pepper and leave to fry over low heat for 5-7 minutes;
Place the finished salad in a salad bowl;
Rinse the parsley, cut into small pieces and place in the salad.

Bean and champignon salad

Another really rich and interesting recipe. Seafood in salads goes great, and they look just great. Serving in tartlets makes this dish ideal for any occasion.

List of ingredients:

10-15 tartlets (depending on size);
1 small bell pepper;
100 grams of beans;
95 grams of red caviar;
Greenery;
300 grams of champignons;
220 grams of shrimp;
Juice of half a lemon;
1 small clove of garlic;
80 ml sunflower oil;
0.5 small onion;
Spices.

Preparing the salad:

Beans that have been pre-soaked for 7 hours or overnight need to be boiled, then the water should be drained.
Boil the shrimp and remove the shells and heads; be sure to remove the intestines. It is better to cook with a slice of lemon and rosemary for 4 minutes. Take small shrimp.
Wash the greens in water and chop.
Cut the onion into small cubes.
Peel and cut the mushrooms into pieces, fry with onions in sunflower oil. Then pour in lemon juice.
Peel and chop the garlic with a knife, add along with the herbs to the mushrooms and mix. Add beans and your favorite spices to this, mix again and let stand for 30 minutes.
Wash the bell pepper, remove the stalk along with the seeds and white walls. Cut into cubes.
Mix shrimp and pepper with mushroom mixture. Add mayonnaise here if desired, or just a little more sunflower oil.
Place the mixture into tartlets and top with red caviar. You can decorate with greenery.

Tip: if you have time and a special form, you can bake tartlets yourself. It is better to make them neutral, that is, not sweet and not salty, since they should not stand out particularly against the background of other ingredients.

Salad Of Mushrooms And Beans And Croutons

Who doesn't love the crunch of crackers? Add a handful to a green salad, which, despite all its benefits, you just can’t feed to your beloved child, and rest assured that the plate will remain clean!

Recipes for salads with croutons are very easy to make. They are tasty and satisfying, and also light (of course, depending on the dressing), which makes them indispensable for those who take care of their figure and count calories.

Of course, you can cook with store-bought crackers, but it’s still better to spend a few minutes and make them yourself. To do this, cut the stale bread into cubes and dry it in the oven. To add a special taste, you can dilute the seasoning with water and sprinkle on the cooking crackers.

Store the supply in a dry glass or ceramic container, in a linen bag, or simply wrap it in a paper bag. Then the “crisps” will always be at hand, and you won’t wonder how to quickly make a salad with croutons.

Salad with croutons and champignons

boiled pork – 300 g;
marinated champignons – 300 g;
tomato – 2 pcs.;
lemon – 1/2 pcs.;
feta cheese – 100 g;
rye crackers – 100 g;
olive oil – 2 tbsp.
spoons;
green onion – 1 bunch;
salt, ground black pepper - to taste.

Cut the pork, cheese, tomatoes and mushrooms into cubes, put them in a salad bowl and mix carefully.

For the dressing, mix olive oil and the juice of half a lemon. Salt and pepper.

Pour the sauce over the salad. To prevent the crackers from getting soggy and remain crispy, add them immediately before serving.

Arrange in portions and sprinkle with chopped green onions.

“Royal” mushroom salad with croutons

chicken fillet – 400 g;
fresh champignons – 200 g;
hard cheese – 50 g;
crackers – 100 g;
mayonnaise - for dressing;
salad - 1 bunch.

Boil the chicken fillet in salted water and cook the champignons separately. You can fry it, but the salad will turn out heavier.

Cut the chicken and mushrooms into cubes, grate the cheese on a fine grater. Mix everything, season with mayonnaise, and spread on lettuce leaves.

Salad variation on the Caesar theme

champignons (fresh) – 300 g;
lettuce leaves - 1 bunch;
cherry tomatoes – 4 pcs.;
Parmesan cheese – 50 g;
white loaf – 200 g;
garlic – 1 clove;
mustard – 1 tbsp.
spoon;
sour cream (fat content 15-20%) – 4 tbsp. spoons;
dill – 1 bunch;
olive oil - for frying;
salt, freshly ground black pepper - to taste.

Wash the mushrooms, clean them and put them in the microwave for a couple of minutes.

We make sure that they do not overcook and retain their shape.

Let it cool. If the mushrooms are large, cut them into several parts.

Cut the bread into cubes and fry in olive oil with garlic. We catch it with a slotted spoon and dry the crackers in the oven for another 5 minutes.

For dressing, mix sour cream, mustard and finely chopped dill. (Not a classic version, but very fast!) Pour the sauce over washed, dried lettuce leaves, add mushrooms and croutons, mix gently. Before serving, sprinkle with grated Parmesan and garnish with cherry halves.

Caesar salad with croutons and mushrooms is ready!

Cooking process

Bean and mushroom salad can be prepared in completely different ways. Everything will depend on what mushrooms and what kind of dressing will be used.

The mushrooms may not be fried, but marinated, and this will greatly affect the taste. Then you don't need to fry them. You can take canned beans; this will not greatly affect the taste, but the salad will be different.

Instead of sour cream, you can season the salad with mayonnaise, but with sour cream the dish is still easier, given that the mushrooms and carrots will be fried.

The preparation time for the salad with beans, mushrooms and croutons does not include soaking and boiling the beans.

The beans must first be soaked for 8-12 hours and boiled until soft. The broth should be drained, and the beans themselves should be cooled.

Mushrooms must be washed, peeled, and cut into thin pieces.

Carrots need to be grated on a coarse grater. Fry mushrooms and carrots in vegetable oil.

Transfer the fried foods to a salad bowl, avoiding excess oil and juice, if any.

Add beans to the cooled mushrooms and carrots and mix.

Now all that remains is to season the salad with sour cream, salt it and season it with spices to taste (at least black pepper will be very appropriate here).

When serving, the salad with beans, mushrooms and croutons should be supplemented with small crispy croutons. And greens to taste!

Read: Salad Recipe With Beans and Mushrooms

Salad with canned beans and champignons

This salad with ham and beans is prepared very quickly, and in the summer you can easily take it with you on a picnic or even replace a full lunch in the heat, when you don’t really feel like eating. Bright, delicious and very simple!

List of ingredients:

220 grams of ham;
280 grams of champignons;
200 grams of canned beans;
300 grams of cherry tomatoes;
75 grams of hard cheese;
15 grams of butter;
1 onion;
3 eggs;
30 ml sunflower oil;
Mayonnaise.

Salad with canned beans and champignons:

Drain the marinade from the beans.
Cut the ham into cubes.
Boil the eggs until the yolk is firm, cool and peel. Then cut into slices.
Cut the cheese into small cubes.
Wash the tomatoes, remove the stem and cut into halves.
Peel the onion and chop it smaller.
Peel the mushrooms and cut into slices. Fry the onion in butter, then add mushrooms and sunflower oil and fry them too.
Combine all products and season with mayonnaise. The salad should stand in the refrigerator for a couple of hours.

Whatever your choice, any of the recipes given is truly incredibly tasty! Beans and champignons can be either part of a restaurant dish, or an excellent appetizer at gatherings, or an addition to a flavorful barbecue outdoors!