Classic vinaigrette with beans and sauerkraut. Vinaigrette with beans and sauerkraut How to make vinaigrette with beans
Vinaigrette is one of the most popular salads, prepared from boiled vegetables, beets, potatoes, carrots. To make the dish more filling, try adding boiled or canned beans. Vinaigrette with beans can serve as a full second course for lunch or dinner; it is perfect during Lent. You can season the vinaigrette with unrefined vegetable oil or mayonnaise to taste.
To make a bean vinaigrette, take sauerkraut, beets, potatoes, carrots, beans, onions, pickles, sunflower oil, salt and black pepper. In the evening, cover the beans with water, and in the morning, boil them in water without salt until the beans become loose and soft, i.e. completely cooked. Also boil jacket potatoes in one pan with carrots, and beets in another pan. Cool vegetables and beans.
When the vegetables have cooled, remove the skins. In a large bowl, combine beans and sauerkraut.
Add pickled cucumbers, carrots, and potatoes cut into small cubes to the cabbage and beans. Peel the onion and chop it very finely.
Transfer the onion to a bowl. Cut the beets into cubes, transfer to another bowl and mix with vegetable oil.
Then transfer the beets to a bowl with the other ingredients and stir to combine. Add salt and ground pepper to the vinaigrette to taste and mix everything again. The bean vinaigrette is almost ready.
Everyone knows what vinaigrette is. First of all, it is a storehouse of vitamins, especially in winter, when it is difficult to find fresh vegetables from the garden. I usually make a classic vinaigrette.
But during Lent, when we limit the consumption of meat and, accordingly, proteins, I add boiled beans to the vinaigrette prepared according to the classic recipe. This makes the vinaigrette more nutritious. But the taste characteristics do not suffer at all; many people notice that the vinaigrette with beans is even tastier than usual.
True, I’m too lazy to boil beans every time, but after my husband gave me a multicooker-pressure cooker, it became much easier and faster.
To prepare the bean vinaigrette you will need:
Beets - 300 gr;
Carrots - 300 gr;
Potatoes - 300 gr;
Sauerkraut - 300 g;
Pickled cucumber - 2 pcs;
Boiled beans - 200 g;
Onion - 1 piece;
Sunflower oil - 100 ml;
Salt - to taste.
Recipe for vinaigrette with beans:
1. Prepare vegetables for the salad in advance: boil beets, carrots and potatoes in their skins until tender. Also boil the beans. If you have a multicooker-pressure cooker, then the process of cooking beets and beans will take you much less time - 15-20 minutes and you're done! Cool all ingredients.
2. Peel the beets and cut into small cubes.
3. Peel the carrots and cut into small cubes.
4. Do the same with potatoes., as with beets and carrots.
5. Rinse the sauerkraut under running water. and let the liquid drain. If you like the rich “fermented” taste, then there is no need to rinse.
6. Cool the boiled beans.
7. Cut the cucumbers into small cubes.
8. Finely chop the onion. To prevent the onion from becoming bitter, you need to dip it in boiling water for 10-15 seconds. But this is not for everyone. I use a regular bow.
9. Mix all ingredients in a large bowl. Add salt.
10. Before serving, add sunflower oil. I love unrefined (flavored) sunflower oil. It’s healthier, and its taste reminds me of my childhood. You can also add unscented oil - whatever suits your taste.
My bean vinaigrette is ready!
Bon appetit!
More recently, vinaigrette is an indispensable dish for the Russian holiday table. Many people still prefer vinaigrette to the more fashionable ones. But in everyday life we should eat beautiful food. Prepare or, here you go. These very tasty dishes will definitely decorate your table, and your loved ones will definitely praise your culinary talent.
Step 1: Cook the vegetables.
You were probably a little surprised to see vinegar and mustard among the ingredients. But this is my secret: the fact is that I season the salad with a special sauce based on vinegar, since this is where the name of the salad comes from, translated from French (vinaigre). So, the first thing you need to do is cook the vegetables in their uniforms. To do this, transfer the potatoes, carrots and beets into a saucepan, fill them with water and send them to simmer on medium heat, covered. But before that, be sure to rinse them under cold running water and keep in mind that the potatoes will be ready in 20 minutes, carrot - after half an hour, well, the beets will cook about an hour depending on its size.
It is best to soak the beans overnight in cold water. But if you didn’t have time, then at least for two hours leave it to swell, which will allow us to cook it faster. Then transfer it to a saucepan, add water and cook over medium heat. As soon as the water boils, reduce the heat, add salt to taste, cover the pan with a lid and cook within an hour and a half.
Step 2: Chop the ingredients.
Prepared vegetables should be dipped in cold water. 2 minutes, cool, and then peel.
I'm used to cutting the vegetables into salads finely, because I think that if I do it in the opposite direction, they won't be properly soaked in the dressing. So, finely chop the cooled vegetables and cucumbers (salted, and by the way, keep in mind that the number of cucumbers depends on the level of their salinity, so cut them into portions so as not to overdo it) into cubes and transfer them to a salad bowl.
We peel the red onion, rinse the green onion under water, finely chop it all together, and then transfer it to a salad bowl.
Strain the finished beans and cool. And then add to the rest of the ingredients.
Step 3: Prepare the sauce.
Place mustard with vegetable oil and vinegar in a bowl. Add a little pepper, mix thoroughly until a homogeneous mass is formed and the sauce is ready!
Step 4: Prepare the bean vinaigrette.
Season the salad with the sauce, mix well and put it in the refrigerator for at least for 2 hours so that it is well soaked.
Step 5: Serve the vinaigrette with beans.
Serve the finished salad, garnishing with parsley leaves on top. It goes well with herring and vodka. Bon appetit!
If you can't find a red onion, take a regular one and lightly scald it with boiling water. This is necessary so that it does not taste bitter, but rather tastes sweet.
It is better to buy Dijon mustard, as it is moderately spicy and not too sweet.
If you don't like my sauce, season the salad with vegetable oil. And for the best aroma, mix it halfway with unrefined oil.
Everyone knows what vinaigrette is. The most important thing is that it is a real storehouse of a variety of vitamins, which will come in handy at any time, but especially in winter, when it is difficult to purchase fresh vegetables, and the body really requires them. Our housewives most often make a classic dish, but sometimes they make a vinaigrette with beans. The recipe is not very different, but the salad becomes noticeably more nutritious. You can buy beans ready-made, or you can boil them yourself. The taste won't change much.
Recipe for standard bean vinaigrette
We will need the following products: 300 grams of beets, the same amount of carrots, potatoes, sauerkraut, two pickled cucumbers, 200 grams of boiled beans, one onion, sunflower oil, salt. Prepare a vinaigrette with beans, the recipe is as follows. It is necessary to prepare for the process in advance: boil potatoes, carrots and beets in their skins until tender. Boil the beans separately. By using a pressure cooker this task can be completed faster. Cool all ingredients and peel off the skin. Now cut the beets, carrots and potatoes into small cubes. We wash the sauerkraut under running water.
You don’t have to rinse it if you love the rich, fermented taste. We also cut the cucumbers into small cubes. Finely chop the onion. Mix all ingredients in a large container. Salt. Add sunflower oil just before serving. To taste - both refined and flavored. You can eat a delicious vinaigrette. The classic recipe with beans is done.
A more complex vinaigrette recipe: with beans, herring and apples
Ingredients: 1/7 kg of beets, carrots and cucumbers, 100 grams of potatoes, the same amount of white beans and onions, 1/5 kg of herring, 80 ml of olive oil, 30 ml of red wine vinegar, 20 grams of mustard, five grams each ground black pepper and sea salt, two soaked apples. Prepare a vinaigrette, recipe with beans, herring and apples. Preheat the oven to 170 degrees. Fill the beans with cold water overnight, then drain them, add fresh water and boil until tender, and do not forget to add salt in the middle of the process.
Wash the potatoes, carrots and beets, sprinkle with olive oil, sprinkle with Provençal herbs and, wrapped in aluminum foil, bake until cooked. Cool, clean. Prepare the dressing. To do this, combine olive oil, three tablespoons, vinegar, mustard, add just a little ground pepper and mix thoroughly. Cut the baked vegetables, cucumbers, apples and onions into small cubes, cut the herring into thin strips, crush with ground pepper and also mix. Finally, add the beans and drizzle the vinaigrette with dressing. Ready!
A very simple recipe for vinaigrette with beans and sauerkraut
A vegetable salad, rich in proteins and vitamins, can really be prepared very quickly if you take care of preparing the ingredients in advance. Salad ingredients: boiled beets and boiled potatoes - two medium pieces each, boiled carrots - one large, one small onion, pickled cucumbers - three to four medium sizes, sauerkraut - one saucer, unrefined vegetable oil and salt. Making a vinaigrette with beans. The recipe also calls for sauerkraut.
Cut the beets into cubes, place them in a prepared container and season with a small amount of vegetable oil. Cut the cucumbers into cubes, place them and the beans in a colander to drain the liquid. Cut potatoes and carrots into cubes. Onion - small. At this stage, add all the ingredients to the container with the beets. Salt to taste, season with vegetable oil and mix thoroughly but gently. Vinaigrette (recipe with beans and cabbage) is ready.
Recipe for vinaigrette with beans and corn
This dish is nutritious and satisfying, as ingredients containing a lot of protein are added to it. So, we will need: potatoes - two pieces, carrots and beets - three each, half a red onion, pickled cucumbers - three pieces, pickled mushrooms - ten pieces, chickpeas - 400 grams, the same amount of dark beans, some corn and green peas, onions green - a small bunch, vegetable oil - one and a half tablespoons, chopped dill - two tablespoons.
We are preparing another vinaigrette (recipe with beans), the photos confirm the simplicity of the process. Pour water into a saucepan and cook for 45 minutes until softened. After 15 minutes from the start of cooking, place the potatoes in the container. When ready, drain the water, cool the vegetables and cut them into cubes. We peel the carrots, cut them into slices and steam them. After cooling, chop finely. Drain the liquid from the cans of corn, peas and beans. Now mix all the ingredients. Add oil, stir again, and decorate with dill on top.
Vinaigrette with beans: recipe with herring and mustard sauce
You will need: two carrots, two potatoes, two beets, 200 grams of beans from a can, three pickled cucumbers, 150 grams of lightly salted herring fillet. For the sauce: two tablespoons of mustard, two egg yolks, two tablespoons of dry white wine, two tablespoons of vinegar, sugar, meat broth, vegetable oil - two tablespoons of everything. Wash the carrots, beets and potatoes well, wrap them separately in foil and bake in the oven at 180 degrees for 40 minutes. After cooling, peel and cut into small cubes. Place the ingredients for the sauce in a saucepan, put on fire and cook until thickened, stirring occasionally.
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.
On a note
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!
