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Salad with beans, tomatoes and sausage or cheese. Bean salad with tomatoes Tomato and bean salad with mayonnaise

And the tomatoes will always be juicier than those prepared without them. So we suggest you add a little more juice, a little more flavor to your salad with these red fruits. You'll like it!

A meat product like ham always saves housewives when they don’t have time to cook. Ham is much more tender and lighter than it. It does not need to be cooked at all, and it is less expensive than raw meat.

Grocery list:

250 grams of ham;
1 can of beans;
3 large tomatoes;
2 fresh cucumbers;
6 radishes;
1 bunch of green onions;
1 onion;
4 lettuce leaves;
200 grams of hard cheese;
2 cloves of garlic;
3 chicken eggs;
30 grams of chopped parsley;
250 ml mayonnaise.

Red bean and tomato salad:

Remove the ham from packaging and cut into cubes.
Open the can of beans, drain it in a colander and rinse the beans well.
Wash the tomatoes, remove the cores and cut them into cubes.
Wash the cucumbers, remove the ends and cut into half rings.
Wash the radish, dry it and cut it into rings.
Rinse the green onions and chop finely with a kitchen hatchet.
Peel the onion, wash and cut into strips.
Wash the lettuce leaves and chop them with a sharp knife.
Grate the cheese using a grater.
Remove the peel from the garlic and put under a press.
Wash the eggs and boil until hard in the middle. To do this, place them on the stove in boiling water for ten minutes.
Cool the boiled eggs, peel and grate.
Now you need to assemble the salad in layers. Each of them needs to be not only lubricated with mayonnaise, but also seasoned with pepper and salt. It will be much tastier this way. So: eggs; lettuce leaves; beans; cucumbers; onion; tomatoes; ham; radish; cheese.
There is no need to grease the top cheese layer with mayonnaise, but simply sprinkle with chopped green onions.
Soak the salad in the refrigerator for several hours and then bring it to the table.

Salad with beans and tomatoes

Beef tongue is a product that can often be found on the shelves of our stores. But for some reason it doesn’t appear at the checkout counters so often. Again, people are afraid to cook something that is a little more complicated than cutlets and chops. Don’t be afraid and delight your stomach more often with new dishes, try something you’ve never cooked before! not complicated at all.

Grocery list:

1 beef tongue;
200 grams of beans;
4 potato tubers;
200 grams of mushrooms;
1 onion;
1 large tomato;
100 grams of hard cheese;
15 ml sunflower oil;
15 grams of chopped dill;
200 ml mayonnaise.

Bean salad with tomatoes:

Beef tongue must be boiled. How to do it? It's simple. The tongue needs to be washed and put on the stove. The tongue is cooked for two to four hours. It all depends on the size of the tongue.
You can add spices to the water for taste if desired. If the tongue produces foam, it must be removed with a slotted spoon or spoon.
Remove the finished tongue from the hot water, then lower it into ice water for 1 minute, then pull off the top layer like a stocking. That's all. The tongue is ready. Cut it into cubes or strips.
Wash the tomatoes, cut out the cores and cut into cubes.
Open the jar of beans, drain in a colander and rinse the beans well.
Wash the potatoes, place them in a pan of water and place on the stove until fully cooked. The potatoes should become soft. You can check the softness with a toothpick or the tip of a knife.
Potatoes are cooked for fifteen minutes to half an hour from the moment the water begins to boil. It all depends on the size of the tubers.
Remove the finished potatoes from the water, cool and cut into cubes.
Peel the mushrooms and cut into cubes or slices.
Peel the onion, wash it, chop it into small cubes.
Heat the oil in a frying pan and add the onions. Fry until transparent. Add the mushrooms to the transparent onions and cook together for ten minutes.
Cut the cheese into strips.
In a salad bowl, combine beef tongue, tomatoes, cheese, beans, onions with mushrooms, dill and potatoes.
Add mayonnaise and pepper with salt to the ingredients, mix and serve. You can decorate the top with chopped herbs.

Tip: if you don't want to spend two to four hours at the stove cooking beef tongue, you can replace it with pork tongue. Pork tongues are smaller and, accordingly, there is no need to cook them for so long. This kind of tongue can be cooked in an hour, a maximum of one and a half.

Red bean salad, tomatoes

The salad is very light and therefore, even if you eat it before bed, you don’t have to worry about extra pounds. Boiled fillet, fresh basil, beans and cherry tomatoes are definitely not prescribed for weight gain. And for some piquancy, a few sesame seeds wouldn’t hurt.

Grocery list:

1 chicken fillet;
250 grams cherry tomatoes;
1/2 lemon;
15 grams of sesame seeds;
200 grams of beans;
30 ml olive oil;
7 sprigs of basil.

Preparing the salad:

Open the can of beans, drain in a colander and rinse the beans well. If you use homemade boiled beans, they must be soaked at least 12 hours before preparing the salad. After 12 hours, drain the water, rinse the beans and boil until fully cooked for at least an hour.
Wash and dry the tomatoes. Cut them into halves or quarters.
Wash the basil, pick the leaves from the branches and chop them finely.
Remove all the juice from the lemon and combine it with olive oil. Add sesame seeds, season with pepper and salt and add basil. Mix everything.
Wash the chicken fillet and remove fat, skin, films and veins.
Place the meat in a saucepan to cook. You can add spices to the water during cooking to flavor the meat.
During cooking, meat may release foam (curdled protein), which must be skimmed off. Cook the meat for thirty minutes.
Cool the finished meat in the broth. Then cut it into cubes.
Combine all prepared ingredients on a platter, season with sauce and serve.

Bean and tomato salad

Incredible and unusual, right? In fact, there is nothing complicated about this dish. We never offer you complex recipes, because we understand that beginners also want to eat delicious food. Therefore, everything is optimal as always.

Grocery list:

200 grams of couscous;
90 ml olive oil;
2 lemons;
1 lime;
150 grams of cherry tomatoes;
100 grams of beans;
200 grams of chicken fillet;
4 large tomatoes;
1 head of red onion;
80 grams of parsley;
40 grams of fresh mint.

Sequencing:

Squeeze juice from lemons and limes.
Soak couscous in boiling water. 300 ml required. Leave for ten minutes, then mash the mixture with a fork. Add olive oil, lemon and lime juice. Stir the mixture and let it cool.
Remove skin, fat and films from the chicken fillet. You don’t have to do this if you don’t mind the fat content of this product.
Place the meat in a pan with cool water and place on the stove.
As soon as the water starts to boil, add spices to taste. Cook from this moment for half an hour, skimming off the foam that will be released from the meat.
Cool the fillet directly in the broth. This will give the meat juiciness.
Cut the cooled fillet into cubes.
Wash cherry and large tomatoes.
Cut the first ones into quarters, and large tomatoes into cubes.
Remove the skin from the red onion, rinse and cut into small cubes.
Wash the parsley and mint, pick the greens from the branches. Finely chop the leaves.
Combine chicken, cherry tomatoes, tomatoes, parsley, onion, mint and beans with couscous. Mix well and you can eat.

Advice: it is better not to replace couscous with anything, since you are unlikely to have ever tried this grain. You definitely need to try it to know what it tastes like! Couscous is not difficult to buy and easier to prepare than any grain we are used to.

Salad with beans and tomatoes

Incredibly healthy salad thanks to the liver. Everyone knows how the liver affects the blood? Tomatoes, onions, herbs, peppers will decorate and add variety to the overall taste.

Grocery list:

400 grams of chicken liver;
2 tomatoes;
1 orange bell pepper;
1 red onion;
2 green onions;
1 bunch of fresh cilantro;
2 lettuce leaves;
150 grams of mozzarella;
2 cloves of garlic;
45 grams of flour;
40-70 ml sunflower oil;
50 grams of beans.

Assembling the salad:

Wash and clean the liver. That is, cut off films and fat. Season with pepper and salt. Mix well. Leave for half an hour.
After time has passed, roll the liver in flour.
Heat a frying pan with oil and place the liver for frying. Fry for four minutes on each side. Then place the liver on napkins to remove excess oil.
Peel the red onion and cut into strips.
Wash the green onions and finely chop them.
Wash and dry the pepper. Cut out the seed box, stem and cut the pepper into strips.
Wash the tomatoes, dry them, cut out the cores and cut into cubes.
Cut the cheese into medium cubes.
Wash and tear the lettuce leaves and cilantro.
Open the beans, drain in a colander and rinse the beans well.
Peel the garlic and place in a press.
Combine liver, green and red onions, tomatoes, peppers, cilantro, lettuce, garlic and beans. Mix the mass.
Drizzle the salad a little with oil, mix again and sprinkle with pieces of cheese.

Salads with tomatoes are not only brighter, but also tastier, juicier in appearance and composition. Preparing salads is easy and simple. Don’t doubt your abilities, just take a little time to prepare them and finally treat yourself to something completely new. You will like it and you will want to repeat it more than once!

People who adhere to the principles of a healthy diet often include beans in their diet. Rich in protein, it can replace meat, but does not contain harmful cholesterol, which has a good effect on the condition of blood vessels. In main courses, soups and appetizers, it can serve as an alternative to potatoes, which contain a lot of “fast” carbohydrates. This product goes well with various ingredients, but it creates the most harmonious pairing with tomato, the juicy pulp of which, with a slight sweetness and sourness, successfully emphasizes the soft taste of the beans. Salads with tomatoes and beans are filling enough to replace a main meal. If served correctly, they can become a decoration for the holiday table.

Cooking features

The process of preparing salads from tomatoes and beans is not considered difficult, but without knowing some points, the result may be disappointing.

For salads, tomato varieties with fleshy pulp are used. These include Bull's Heart, Cream, Pink Cheeks. If you cut juicy tomatoes into a salad, it will turn out watery. If you need to use juicy tomatoes, cut them in half, remove the juicy part with the seeds with a spoon, and cut the remaining elastic fragments into the salad.
Before adding tomatoes to the salad, it doesn’t hurt to place them in a sieve and leave for 10 minutes to allow excess juice to drain out.
To cut tomatoes you need a sharp knife. A knife with fine, fine teeth, specifically designed for chopping this type of product, is best. It is difficult to cut through the thick tomato skin with a dull knife without squeezing a lot of juice out of the vegetables.
It is convenient to use canned beans for preparing salads, but they can be replaced with boiled ones. Beans take a long time to cook, about 2–2.5 hours. By pre-soaking them overnight in cool water, you will reduce the cooking time by almost half, to an hour and a half.
If the recipe calls for green beans, they can be used either fresh or frozen. When boiling, beans do not need to be defrosted, but if they are fried, they need to be allowed to thaw and excess liquid drained.
Heat-treated products must be cooled before combining with other ingredients so that the salad does not sour too quickly.

The composition of a tomato and bean salad may be different, and the technology for preparing these appetizer options will also be different. By carefully studying the instructions accompanying a specific recipe, you will avoid mistakes.

A simple recipe for salad with tomatoes and beans

tomatoes – 0.5 kg;
canned or boiled beans – 0.4 kg;
green onions – 100 g;
garlic – 3 cloves;
vegetable oil – 50 ml;
salt, pepper mixture - to taste.

Cooking method:

Wash the vegetables and pat dry with a napkin.
Cut out the seals near the stems of the tomatoes. Cut the pulp into cubes slightly larger than a centimeter, place in a sieve and leave for 10 minutes.
Open the cans of beans. Drain it in a colander and let it dry a little.
Wash, dry and chop the green onions with a knife, pour them into a bowl.
Add tomatoes and beans to the onions.
Finely chop the garlic with a knife and add to the rest of the ingredients.
Salt and pepper the salad to taste, season with vegetable oil.

If you do not like spicy dishes, garlic can be excluded from the composition. The salad will acquire an even more interesting taste if you add crushed nuts to it.

Victoria salad with tomatoes, beans and ham

canned or boiled beans – 0.25 kg;
ham – 0.2 kg;
tomatoes – 0.3 kg;
chicken egg – 3 pcs.;
lemon juice – 5 ml;
salt, ground red pepper - to taste;
mayonnaise or sour cream – 100 ml.

Cooking method:

Cut the tomatoes into 1 cm cubes and place in a sieve. After 10 minutes, transfer to a bowl.
Drain the liquid from the can of beans, let the beans dry a little, and add to the tomatoes.
Boil the eggs hard. Place under running cold water. Remove the shells from the cooled eggs, cut into small cubes, and combine with other ingredients.
Free the ham from the film, cut into rectangles or small cubes, and add to the rest of the products.
Mix mayonnaise or sour cream with lemon juice, salt and pepper. Season the salad with the resulting mixture.

The salad according to this recipe turns out to be satisfying and looks appetizing. It can be prepared not only for a family dinner, but also for a holiday, taking care of the appropriate decoration for the occasion.

Salad with tomatoes, beans, cheese and bell peppers

lettuce – 100 g;
canned beans – 0.25 kg;
bell pepper – 0.25 kg;
hard cheese – 100 g;
cherry tomatoes – 0.25 kg;
onions – 100 g;
vegetable oil – 20 ml for frying, 80 ml for dressing;
lemon – 0.5 pcs.;
sugar - a large pinch;
salt, pepper - to taste.

Cooking method:

Remove the peel from the onion, cut into thin half rings, and fry in vegetable oil.
Wash the pepper, remove seeds, cut into quarters of rings, combine with onion.
Add beans.
Cut the tomatoes into quarters and add to the rest of the ingredients.
Tear washed and dried lettuce leaves. Place the pieces of greenery in a container with other products and mix.
In a separate container, mix the juice squeezed from half a lemon, oil, sugar, salt and pepper. Season your appetizer with this mixture.
Coarsely grate the cheese and sprinkle the dish with cheese shavings when serving.

If you want the snack to be more satisfying, you can supplement it with wheat crackers. Canned grain beans can be substituted for green beans in this recipe. The taste and appearance of the snack will only benefit from this.

Salad with cherry tomatoes and green beans

green beans – 0.5 kg;
cherry tomatoes – 0.25 kg;
sweet pepper – 0.25 kg;
quail eggs – 5 pcs.;
fresh basil – 25 g;
sesame seeds – 15 g;
vegetable oil – 50 ml;
salt - to taste;
lemon juice – 20 ml.

Cooking method:

Sort the beans, rinse, cut into pieces 3 cm long.
Boil water, add salt, place beans in it, and boil for 15 minutes.
Transfer the beans to a container of cold water. This way it will not only cool faster, but also retain its color better.
After 5-10 minutes, drain the beans in a colander and let them dry.
Boil quail eggs, peel and cut in half.
Wash and pat the tomatoes dry with a towel. Cut them in half.
Peel the sweet pepper from seeds and cut into quarter rings.
Finely chop the basil with a knife.
Dry the sesame seeds in a dry frying pan.
Place tomatoes, eggs, herbs, beans and peppers in a bowl.
Mix oil with lemon juice and season the salad.
After transferring the appetizer to a plate, sprinkle it with sesame seeds.

The appetizer will look even fresher and more appetizing if you put lettuce leaves on the dish before serving it.

Salad with tomatoes, beans and tuna

cherry tomatoes – 0.25 kg;
canned beans – 0.25 kg;
canned tuna – 0.25 kg;
grape vinegar (6 percent) – 20 ml;
olive oil – 50 ml;
red onion – 100 g;
fresh parsley – 20 g;
salt, pepper - to taste.

Cooking method:

Mix vinegar, oil, salt and pepper.
Peel, cut the onion into half rings, and marinate in the prepared mixture for 15 minutes.
Place the canned fish in a bowl and mash with a knife.
Add beans and halved tomatoes to the tuna and stir gently.
Add the onion and marinade to the ingredients in the bowl and stir.
Transfer to a plate or salad bowl, sprinkle with finely chopped parsley.

An appetizer prepared according to this recipe is not only beautiful and tasty, but also healthy.

How to decorate a salad with tomatoes and beans

When preparing an appetizer for a family dinner, and even more so for a holiday table, every housewife tries to give it the most appetizing and attractive look. You can offer several options for decorating salads with tomatoes and beans.

If you're making a salad with tomatoes and green beans, the color contrast will make it pop. The use of greenery will enhance it. The easiest way to give an appetizer a sophisticated look is to place it on lettuce leaves. This serving is also suitable for appetizers of tomatoes and grain beans.
The tomatoes themselves can become a decoration for a dish in which they are the main ingredient. You can turn a cherry tomato into a ladybug by cutting it in half and decorating it with pieces of olive. Flowers are often made from ordinary tomatoes. To do this, the fruit is thinly sliced, then one plate is rolled into a tube, then other pieces are wrapped around it. The result is a design that resembles a rose. Tomato figures can be placed on the surface of the salad or on the edge of the dish on which the appetizer is served.
Flowers and other figures made from other vegetables, eggs, ham, and cheese can also be used to decorate snacks. The main thing is to follow the rule: only those products that are included in the dish are used for decoration. An exception can only be made for greenery.

When served in portions, a tomato and bean salad looks beautiful in wide glasses, cocktail glasses and bowls. A good idea would be to place it on plates using a hoop or a bottomless tin can, thereby giving it a cake shape.

Salads with tomatoes and beans have a rich taste and look bright. This dish is suitable for everyday and holiday menus. By beautifully decorating the appetizer before serving, you will make it even more appetizing.

Everyone loves salads; they are prepared not only for holidays, but also for no reason. Every time you want to try something new, interesting and tasty. Many people love salad with beans and tomatoes. This flavor combination is not bad on its own, but if you add other notes to it, you will get a first-class dish. Today we will look at a selection of recipes for salad compositions with beans and tomatoes, sausage or cheese.

Salad with beans, tomatoes and sausage

The ingredients you will need are:: a glass of already boiled beans of any kind or 300 grams of canned beans, 3 fresh tomatoes, smoked sausage, soft with fine lard - 150 g, eggs - 3, mayonnaise, a spoonful of lemon juice.

The cooking process is very simple. Boil hard-boiled eggs. If you have raw beans, you need to soak them for 10-12 hours, and then cook until tender. Leave the finished beans to cool. Cut the sausage into oblong slices. Wash the tomatoes, remove the pulp containing the maximum juice and seeds. Cut the tomatoes into strips or in another convenient way. Mix the cooled beans with lemon juice and let soak. Cut the eggs into cubes. We combine all the products together and season with mayonnaise. Decorate the dish to your liking - herbs, olives, tomato slices or a slice of lemon.

Salad with beans, tomatoes and cheese

Ingredients: canned red beans – 400 g, fresh tomatoes – 3 fruits, hard cheese – 100 g, a couple of cloves of garlic, ground black pepper, mayonnaise, several sprigs of parsley.

Pour the beans into a salad bowl and add a couple of tablespoons of liquid from the jar. The cheese must be grated on a grater with large holes. Wash the tomatoes, remove the seeds. Only dense pulp should remain. Cut it into strips. Crush the garlic under pressure. We connect all the components. Finely chop the greens and pour into a salad bowl. Add pepper to your taste and season the salad with mayonnaise.

Salad with beans, sun-dried tomatoes, cheese and smoked chicken

We present to our readers another wonderful recipe, it contains smoked chicken meat, thanks to which the dish becomes even more interesting.

Grocery set: smoked chicken meat – 150 g (leg or breast), sun-dried tomatoes – 100 g, white beans – 200 g, cheese – 80 g, dill, mayonnaise.

Cut the chicken into small pieces, cut the sun-dried tomatoes into strips, chop the cheese into cubes with a knife. Pour all the ingredients into a salad bowl, including legumes. Finely chop the dill, add to the salad and season with mayonnaise.

You can also add pickled onions or red onions to this dish. It will turn out even tastier. Smoked meat can be replaced with boiled meat, but in this case it is worth adding some spices - pepper, aromatic herbs to give the appetizer some piquancy.

Salad with beans, tomatoes, sausage and cheese

This recipe combines all the ingredients, it has a richer taste and is more nutritious.

Products: boiled-smoked sausage – 120 g, tomatoes – 3 pieces, red beans – 300 g, eggs – 3, cheese – 80 g, mayonnaise, garlic – 1 clove, lemon juice – 10 ml.

It is better to use boiled-smoked sausage, but if you don’t have one, then take ham, with it the taste of the salad will be transformed, and the dish will become more tender. Cut it into strips. The eggs need to be boiled and chopped into strips. Grate the cheese using a coarse grater. We extract the seeds from the tomatoes and cut the dense pulp into strips. Pour the beans into a salad bowl, pour over lemon juice, and add the rest of the cuttings. Squeeze the garlic there and season with mayonnaise.

Reference. If you want to slightly reduce the calorie content of the dish, prepare a dressing sauce from vegetable oil, mustard and lemon juice. Or use a mixture of mayonnaise and low-fat sour cream in equal proportions.

What are the benefits of beans??

This plant-based product is especially valuable for those who eat little or no meat. Beans contain a lot of protein (about 75%), vitamins B, PP, and microelements - potassium, zinc, copper. The value of this product is also due to the presence of amino acids in its composition - tryptophan, arginine, lysine, tyrosine and others. They ensure the normal course of all life processes in the body. Beans are useful for edema, they have a diuretic effect, and improve potency in men.

The iron in the product helps fight anemia and enriches the blood with oxygen. Beans are good to eat for diseases of the intestines, liver and kidneys. However, there are some contraindications to it. For example, legumes should not be included in the diet of people diagnosed with gout and arthritis. Protein, which is very high in beans, provokes the accumulation of lactic acid in the joints, which leads to a feeling of stiffness and a deterioration in the condition of patients.

Salads with tomatoes and beans are a whole field for imagination. These ingredients go well with any meat and herbs, various sauces and pickled onions. Choose a recipe that suits your taste and surprise your guests. All products used in salads are available, and dishes are easy to prepare.

A bean and tomato salad will be good in any case, no matter what bean base you choose for it. I have a habit of boiling beans and storing them in the refrigerator: this is both a wonderful side dish and a ready-made component of appetizers or salads. However, if you don’t have boiled beans and don’t have time to cook them, then you can safely use canned beans. Only without any sauces - just beans.

To complement the bland-tasting beans, you need to choose a juicy ingredient, for me it’s a tomato. In turn, tomatoes go well with herbs and garlic. So, the salad turns out to be prepared almost according to the classical canons of cooking.

Since the beans are already ready for the salad, chop the tomatoes. I cut them into small cubes so that the two main components of the salad - beans and tomatoes - were about the same size.

Combine beans and tomatoes in a salad bowl.

Now let's prepare the dressing - salad dressing. To do this, mix finely chopped garlic, salt, freshly ground pepper mixture and vegetable oil in a bowl. I put a large amount of garlic, I wanted the salad to have a pronounced garlic flavor, but you can use it to your taste. It would be good to use not sunflower oil, but olive, corn or some other oil of your choice. The special oil and taste of your salad will make it special.

When you combine all the dressing ingredients, mix them together, whisking a little. We need the vegetable oil to be as saturated with the aroma of garlic and pepper as possible.

It's the turn of the greens. The range of choices here is huge. This time I chose to use green onions, and more specifically chives: juicy, mild, beautiful and tasty. Finely chop the greens and add to the salad bowl. Season the prepared salad with dressing and mix carefully (carefulness is necessary because the beans are very delicate in structure and can be damaged during intensive mixing).