There are a huge number of different salads that can be prepared from a completely diverse set of products. All cold appetizers can be divided into ordinary ones - simple ones that can be prepared in a hurry, from a small set of products lying in the refrigerator. And there are more complex dishes, with long preparation, which contain unusual ingredients, as well as complex decorations.
– quite common, it can be found both in simple dishes and in more complex recipes. Beans are an excellent product that can replace meat in terms of its nutritional value and properties. Mushrooms are a no less tasty and aromatic product; they are combined with various ingredients added to salads and are therefore a frequent guest in various dishes.

This one turns out to be very interesting, so it can be prepared for a holiday table. The piquant taste can increase appetite, so it is worth preparing a fairly large portion of this dish, because everyone will definitely like it. An excellent choice for quickly coming up with a snack for a company that has suddenly arrived.

Ingredients:

  • Fresh mushrooms – 280 g;
  • Red beans (canned) – 180 g;
  • Hard cheese – 120 g;
  • 3 cloves of garlic;
  • Onion – 90 g;
  • Mayonnaise – 90 ml;
  • Vegetable oil – 30 ml.

Salad with canned beans and mushrooms:

  1. Remove the beans from the jar, rinse under running water in a sieve to drain off all the marinade, which has a fairly viscous structure.
  2. It is better to choose champignons from mushrooms, as they cook very quickly. To do this, you should rinse them thoroughly with a soft sponge, which will remove all dirt. Then you need to remove the top film from the cap, which absorbs the bulk of harmful substances from the environment. Cut them into thin slices. Next, heat a frying pan with vegetable oil on the fire and fry the mushrooms in it. When the moisture evaporates from the dishes, the mushrooms begin to brown, add finely chopped onions to them, which should be peeled in advance. Add salt to the mixture and bring to readiness.
  3. Grind the cheese using a grater. It is worth opting for small holes, as it is important that the cheese mixes with the mayonnaise, giving it the structure of a thick sauce.
  4. Peel the garlic and pass it through a special press.
  5. Pour all prepared products into a bowl, add mayonnaise, mix well. But this should only be done before serving, as there is a risk that the salad will not look as good as the one just dressed.

Salad with canned beans and mushrooms

This recipe includes a fairly large number of ingredients and, when mixed, they form a hearty, but at the same time refreshing dish, which is not a shame to serve at the holiday table. An excellent alternative to the boring and hackneyed salads that have been present at every holiday since the last century. This one is something new and modern, sure to leave everyone present delighted.

Ingredients (4 servings):

  • Canned red beans – 210 g;
  • Fresh carrots – 130 g;
  • Salad onion – 110 g;
  • Marinated mushrooms – 240 g;
  • Hard cheese – 110 g;
  • Cucumbers – 250 g;
  • 3 cloves of garlic;
  • Dill – 35 g;
  • Vegetable oil – 45 g;
  • Mayonnaise – 80 ml;
  • Salt - 8 g;
  • Mixture of aromatic peppers – 3 g.

Canned bean and mushroom salad:

  1. First of all, it is worth giving heat treatment to those products that need it. Rinse fresh carrots with water, peel them in a thin layer, and chop them through a grater with large holes. Peel the onion, rinse and chop with a knife. Heat vegetable oil in a frying pan and fry vegetables in it until tender. At the end, add pickled champignons to them, first drain the marinade from them. Mushrooms should be cut so that it is convenient to eat them.
  2. Cucumbers must be rinsed to remove dirt and taste for bitterness. If there is any, peel the peel using a vegetable peeler. Cut the cucumber into cubes.
  3. Peel the garlic and chop it into very small pieces with a knife. You should not use a press, since it is in this dish that it is desirable for this product to be felt on the teeth.
  4. Open the can of beans, drain the liquid in which they were marinated, and rinse the beans themselves in cold water.
  5. Pass the cheese through a grater with medium holes.
  6. Place the ingredients that were previously prepared for the salad into a bowl. Sprinkle them with salt and a mixture of peppers, then chop clean dill and add to the dish. Pour a certain amount of mayonnaise, mix well so that all ingredients are distributed evenly.

Salad with red beans and mushrooms

A very simple dish that even a child or a man who has nothing to do with the kitchen can prepare. Of course, for a holiday the dish will be a little rustic, but for family gatherings it is quite possible. You will need a small amount of ingredients, and they are already ready, you just need to combine them by adding mayonnaise. Therefore, it will take very little time. - a great option for housewives who are too busy with work, but at the same time need to cook dinner.

Ingredients (for 4 servings):

  • Salted beans in marinade (red) – 270 g;
  • Salted mushrooms – 260 g;
  • Bread crumbs – 160 g;
  • Mayonnaise – 90 ml;
  • Garlic – 2 cloves;
  • Salt – 6 g;
  • Walnuts – 70 g.

Step-by-step preparation:

  1. Remove the beans from the can, then wash off the marinade from the grains, which has a very viscous consistency, not suitable for salads with mayonnaise dressing.
  2. Pickled mushrooms should also be removed from the marinade and cut into small pieces if necessary, but to save time, you can simply buy chopped ones.
  3. Rusks are usually ready-made, rye or wheat - it doesn’t matter. You can just take salted croutons; they are also suitable with the taste of garlic or mushrooms. There is no need to experiment; other flavors will simply be superfluous.
  4. For the dressing, you will need to mix several ingredients to make a savory nut sauce. Dry shelled walnuts in a frying pan without adding oil, then grind them almost into flour using a food processor. Peel the garlic and crush it through a press. Add garlic puree and nut crumbs to the mayonnaise, mix well, and season the salad ingredients with this sauce.

TIP: If you don’t use commercially produced crackers, you can easily prepare them at home by cutting off the crusts and cutting them into shapes. Be sure to grease the top with an oil mixture so that they do not become completely dry. You need to add salt to taste, and you can also add garlic.

Red bean and mushroom salad

Enough, in which the freshness and aroma of summer predominates, as it contains a sufficient amount of greens and bell pepper. The salad is rich in vitamins, which is very beneficial for the body. It especially contains a lot of vitamin C, which should be included in the human diet every day.

Ingredients (for 4 servings):

  • Red beans – 210 g;
  • Fresh mushrooms – 270 g;
  • Salad onion – 120 g;
  • Vegetable oil – 60 ml;
  • Fresh parsley – 45 g;
  • Mayonnaise – 80 g;
  • Juice of half a lemon;
  • Salt – 7 g;
  • Mixture of aromatic peppers – 5 g;
  • Leek – 55 g;
  • Fresh thyme – 25 g.

Cooking steps:

  1. Open a can of canned beans, drain off any unnecessary marinade, then place the beans in a sieve to drain off any excess moisture.
  2. Rinse the mushrooms carefully so as not to damage their integrity, then peel the caps from the top layer, cut them into small plates, fry in heated vegetable oil, adding salt, a mixture of peppers, and peeled and finely chopped onions.
  3. Wash the parsley and thyme, chop the leaves finely, not taking into account the coarse stems.
  4. Peel the leek from the top layers, chop the white part into rings.
  5. Mix all the products that were chopped in advance, add lemon juice, salt, and mix with mayonnaise.

TIP: There may be dirty areas between the leaves of the leek; to remove them, just cut the vegetable in half and wash the inside thoroughly.

Red bean salad with mushrooms

This dish is very common on holiday tables, as after cooking it turns out to be a very tasty appetizer that everyone is delighted with. Chicken meat gives you satiety, and eating this salad quickly satisfies your hunger.

Ingredients (for 4 servings):

  • Smoked chicken – 320 g;
  • Red beans (canned) – 190 g;
  • Marinated champignons – 210 g;
  • Onion – 80 g;
  • Korean carrots – 220 g;
  • Crackers – 130 g;
  • Salt – 8 g;
  • Greenery;
  • Mayonnaise -110 ml.

Cooking process for this recipe:

  1. Cut the smoked chicken into strips, first removing the skin, which has harmful impurities from smoking.
  2. Open the beans and rinse off the marinade.
  3. Chop the marinated mushrooms, if necessary.
  4. Peel the onion, rinse and chop finely.
  5. Wash the greens, dry and finely chop.
  6. Mix the ingredients in a bowl, add Korean carrots, croutons, add a little salt, and season with mayonnaise.

TIP: to make it more convenient to take a portion of salad, Korean carrots can be cut into smaller pieces so that they do not stretch.

Salads made from canned beans and mushrooms are very filling, tasty and often easy to prepare. Beans give the salad a unique sweetish taste, and mushrooms, especially fried ones, have a wonderful aroma. The remaining components complement the taste of the main ingredients. Try all five and choose the best one.


The seemingly unusual combination of beans and mushrooms tastes great. It can diversify the kitchen during Lent or please lovers of vegetarian dishes, but lovers of meat and meat snacks will not go hungry either - there is a spicy salad cocktail for them too. So, it's time to move from words to action.

Vegetarian salad nutritious

A spicy salad with beans and mushrooms will diversify vegetarian cuisine or your diet during Lent.

We will need:

  • canned red beans in their own juice – 150 gr.
  • canned champignons – 300 gr.
  • large onion – 1 pc.
  • olive or sunflower oil – 5 tbsp.
  • soy sauce – 2 tbsp.
  • pine nuts – 2 tbsp.
  • ground black pepper - to taste

Cooking method:

  1. Cut the champignons into small pieces, sauté in some oil until tender.
  2. Pour soy sauce over the mushrooms and stir.
  3. Cut the onion into cubes, sauté in the remaining oil until soft, and pepper.
  4. Combine the fried onions, mushrooms and beans, mix thoroughly.
  5. When serving, place in a beautiful salad bowl, sprinkle with pine nuts and garnish with green onions.

Tip: if you like fairly salty foods, we suggest adding salt to this salad, although the recipe does not specify salt, since soy sauce gives it a piquant salty taste.

Salad cocktail “Feast”

A simple recipe will delight lovers of elegant salads in transparent bowls, and is well suited for a buffet table.

All ingredients are given for 1 serving:

  • ham 200 gr.
  • pickled mushrooms 50 gr.
  • boiled potatoes 1 pc.
  • canned beans in their own juice 50 gr.
  • apple 1 pc.
  • mayonnaise
  • greens (for decoration)

Cooking method:

  1. Cut the ham into strips
  2. Peel and cut apple into cubes
  3. Cut the boiled potatoes into small cubes.
  4. Mushrooms - thin slices.
  5. Place the prepared ingredients in layers in transparent glasses with stems in the following sequence: ham, mushrooms, beans, potatoes, apple.
  6. Pour mayonnaise and garnish with herbs.

Tip: if desired, you can change the order of layers in the “Feast” cocktail salad.

Warm salad “Spicy”

A delicious winter dish for vegetarian or Lenten cuisine. The piquant taste will make a warm salad with beans and mushrooms an excellent side dish for meat or poultry.

We will need:

  • canned beans in their own juice - 2 cans (one red, the other white)
  • pickled honey mushrooms – 100 gr.
  • radishes – 100 gr.
  • wine vinegar – 5 tbsp. spoons
  • olive oil – 5 tbsp. spoons
  • garlic – 3 cloves
  • bay leaf – 1 pc.
  • ground black pepper and salt to taste

Cooking method:

  1. Finely chop the honey mushrooms and radishes into slices.
  2. Mix olive oil with vinegar, add a little water, garlic, bay leaf, salt and pepper and bring the resulting salad dressing to a boil.
  3. Add beans to salad dressing and heat for 10 minutes.
  4. Then, after removing from heat, remove the garlic and bay leaf.
  5. Add fresh radish, honey mushrooms, salt, pepper and mix.
  6. When serving, garnish the salad with herbs.

Warm salad "General"

A good choice for lovers of vegetarian cuisine or during Lent. It also diversifies the holiday table with an abundance of meat snacks.

We will need:

  • large carrots – 1 pc.
  • large onion – 1 pc.
  • canned red beans in their own juice – 1 can
  • canned champignons – 1 jar
  • sunflower oil – 2 tbsp.
  • salt, black pepper to taste

Cooking method:

  1. Peel the carrots, grate them on a coarse grater, fry in oil until tender, while frying, add salt and pepper lightly.
  2. Transfer the carrots to the salad bowl.
  3. Peel the onion, cut into thin rings, fry in the same oil as the carrots. Salt and pepper a little.
  4. Mix onions and carrots in a salad bowl.
  5. Drain the water from the jar of champignons. Heat them in sunflower oil.
  6. Add mushrooms to the previous ingredients into the salad bowl and mix.
  7. Add beans to the salad bowl.
  8. Mix everything thoroughly.

A simple and tasty vegetarian or meatless salad is ready.

Tip: if you are a fan of “crispy” snacks, you can fry the carrots for the “General” salad not until fully cooked, but lightly sauté them. This will not spoil the taste, but will give the salad the desired “crunchiness”.

How can you diversify summer vegetable and winter salads with root vegetables? How about beans and mushrooms? A very successful combination: it will allow you to bring 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!

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:

  1. 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.
  2. 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.
  3. Boil the eggs until the yolk is firm, cool in water and peel off the shells. Grate.
  4. Peel the mushrooms and cut into thin slices. Fry them in sunflower oil.
  5. Wash the carrots, peel the skin and grate it.
  6. Place the processed cheese in the freezer for 12-15 minutes, then grate it and mix with 30 ml of mayonnaise.
  7. 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.
  8. Add 60 ml of mayonnaise to the liver and mix, then place this mixture as the first layer of salad on a dish.
  9. Then you need to lay out the onions and carrots, already cooled, in an even layer.
  10. Next, lay out the beans mixed with 15 ml of mayonnaise.
  11. Mix the mushrooms a little with mayonnaise and place them on top of the beans.
  12. The next layer is cheese with mayonnaise, it is laid out on the walls of the salad.
  13. The final layer is grated eggs; do not grease them.
  14. The pickled cucumber should be cut into thin, identical slices and placed in a circle near the sides of the salad.
  15. 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 of beans and canned champignons

Incredibly satisfying and original. 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:

  1. 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.
  2. Remove the film from the fillet, cut into medium pieces, fry them in sunflower oil.
  3. Cut the pork balyk into the same pieces.
  4. Boil the eggs until the yolk is firm, cool in water and peel off the shells. Coarsely grate.
  5. Freeze the processed cheeses a little to make them easier to grate.
  6. Grate hard cheese.
  7. Drain the marinade from the champignons and then cut the mushrooms into pieces.
  8. Cut the cucumbers into the same pieces. If the skin is too rubbery, you don’t have to use it.
  9. Mix half the eggs, hard cheese, mushrooms and cucumbers with 60 ml of mayonnaise.
  10. Wash the greens in water, remove moisture and chop.
  11. Remove the husks from the garlic and pass through a press.
  12. 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.
  13. 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.
  14. Mix fillet, balyk and beans together, adding mayonnaise.
  15. Wash and dry the lettuce leaves.
  16. Dry lettuce leaves are laid out on a dish; a mixture of meat and beans should be placed on them.
  17. Potatoes are placed on top. It needs to be shaped like a bird's nest.
  18. 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.

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:

  1. Beans that have been pre-soaked for 7 hours or overnight need to be boiled, then the water should be drained.
  2. 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.
  3. Wash the greens in water and chop.
  4. Cut the onion into small cubes.
  5. Peel and cut the mushrooms into pieces, fry with onions in sunflower oil. Then pour in lemon juice.
  6. 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.
  7. Wash the bell pepper, remove the stalk along with the seeds and white walls. Cut into cubes.
  8. Mix shrimp and pepper with mushroom mixture. Add mayonnaise here if desired, or just a little more sunflower oil.
  9. 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 with canned beans and champignons

This one cooks 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:

  1. Drain the marinade from the beans.
  2. Cut the ham into cubes.
  3. Boil the eggs until the yolk is firm, cool and peel. Then cut into slices.
  4. Cut the cheese into small cubes.
  5. Wash the tomatoes, remove the stem and cut into halves.
  6. Peel the onion and chop it smaller.
  7. Peel the mushrooms and cut into slices. Fry the onion in butter, then add mushrooms and sunflower oil and fry them too.
  8. 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!

The spring and summer months offer warm weather and sunny days. The soul requires a holiday. Kebabs, barbecue, grilling, fried meat - all this is great, but there is a risk of putting on extra pounds. This means that it is simply necessary to dilute the meat pickles with light, delicate salads. Cooked outdoors with fresh ingredients, they will go down with a bang. All that remains is to choose a salad recipe and start delighting your friends and loved ones. Salad with mushrooms and beans belongs to the category of summer snacks, however. it takes time to prepare. You can also diversify it with pickled mushrooms and chicken, red beans with spices. A salad with beans, croutons and mushrooms will appeal to young naturalists.

Light mixes of beans and corn, with chicken and mushrooms are suitable for people leading a healthy lifestyle, or those who are trying to lose excess weight accumulated over the winter months. A salad with mushrooms and beans is prescribed for a therapeutic diet, because its basis - mushrooms - has medicinal properties (helps fight cholesterol), reduces appetite, and gives satiety. Prepare a vinaigrette from vegetables, enjoy a salad of fresh beans, and your body will immediately feel a surge of new strength.

Who are vegetarians? These are those who completely ignore meat, poultry, and fish. Some choose this path for ideological reasons, while others are forced to become vegetarians due to health problems. Especially for this category of eaters, there are many dishes that allow you to combine tasty, healthy, healthy nutrition with your lifestyle. A salad with beans and mushrooms will help diversify the Lenten menu, make it more interesting, fun, and tastier.

Bean and champignon salad

  • legumes are prepared: fill a glass of the product with purified water and leave to soak for at least 12 hours. Then pour fresh, lightly salted water over the beans again and let them cook for two hours;
  • Fry the champignons in a hot frying pan, remove the bitter liquid, then lightly fry in olive oil until golden brown;
  • cut green onions into large rings, add salt and lightly sprinkle with vegetable oil;
  • lightly coat Korean carrots with sugar: this will help remove excess bitterness;
  • Lay the lean salad with beans on a dish in layers. The first layer is mushrooms, the second is legumes, Korean carrots, then repeat the champignons again, sprinkle rings of greenery on top;
  • pour a mixture of olive and sunflower oil, sprinkle with lemon juice.

How to prepare a salad with green beans? It's simple. You should take the package of the finished product, rinse it, put it in boiling water for 6 - 7 minutes, add salt, remove it, cool on a paper towel. Bake the loaf slices. While hot, rub each piece with garlic and let cool. Break into portions. Cut the green beans into tubes, place on a dish, lightly sprinkle with black pepper. Prepare a sauce from a mixture of vegetable oil, green onion rings, vinegar, mustard, lemon juice. Drizzle the sour dressing over the bean layer. Lightly rinse the marinated champignons with water, cut into quarters, and cut the cherry tomatoes in half. Mix the ingredients, pour over the sauce, sprinkle with garlic slices. Serve the salad with beans and croutons on a bright platter to make it appetizing.

The mix of beans, mushrooms and crackers can be varied with fresh cucumber, corn, and peas. Spicy carrots add piquancy to the dish. Don’t forget to sprinkle the dish with green onions, parsley, dill, and place a pod of beans and small tomatoes on top for decoration.

Meat and poultry

Chicken salad with beans and mushrooms

It will be appreciated by those who like to eat more heartily. The bird should be baked in foil with a piece of butter there, then fried until crispy in a hot frying pan. Mushrooms are also fried until golden brown. Canned beans are washed and crushed with allspice. Cut the white onion into thin rings and sprinkle with vinegar. Dress salad with beans, chicken, mushrooms with light mayonnaise.

A tandem of pickled beans and mushrooms will be successful. Beans and mushrooms can be marinated together. The dressing will consist of lemon juice, vinegar, and mayonnaise. Mix the boiled beans with peeled mushrooms, pour in the sauce, and leave for an hour. Lightly fry the ingredients, add poultry pieces and fresh tomatoes. In this case, it is better to season a salad with chicken, mushrooms and beans with vegetable oil.

Meat is a product rich in protein, protein. What happens if you add mushrooms to it? Mushrooms can only improve the taste of any dish. They go well with almost all products. Mushroom salad is a win-win, especially if it contains chicken. Chicken can be used to dilute the abundance of vegetables, because there are people who don’t really like the invasion of legumes.

Salad with beans, ham and mushrooms

This salad can be called a quick mix. The salad is easy to prepare:

  1. Place green beans in boiling water, cover with a lid, and note the time. 6 minutes will be enough for the ingredient to cook. Season with salt, pepper and leave to cool in the open air.
  2. The mix will be with crackers. This means that you need to bake in the oven slices of toast bread, loaf, baguette, in a word, whatever is on hand. The second option is to buy a package of white crackers. It is better to choose spicy croutons with horseradish: they harmonize well with beans. Beans just need a spicy note to offset the bland taste.
  3. Cut the onion into rings, marinate with a mixture of vinegar, vegetable oil, salt and sugar. Drain off the released liquid.
  4. A recipe with mushrooms means you should take champignons, fry until golden brown, remove all the liquid from them.
  5. Cut the ham into cubes.
  6. Mix the ingredients, brush with sauce, garnish with herbs. Enjoy an unusual quick mix in the fresh air with friends.

Green bean salad with chicken is prepared according to the quick mix principle, the only difference is in the meat filling. Poultry meat can be fried until crispy, boiled, baked - it’s up to the cook’s will. Chicken and bean salads are decorated with fresh vegetables: tomatoes, cucumbers, rings of sweet and colorful peppers.


Canned Allies

A salad with mushrooms and beans simply needs to be diluted with bright notes of canned vegetables. Salad with pickled mushrooms and beans will be made from several types of beans:

  • Free the mushrooms from the acidic liquid. There is no need to cut large specimens, but there is no need to cut small ones: they will look great in a whole dish;
  • Cut the onion into quarters and marinate. Drain the resulting liquid;
  • grate the carrots on a coarse grater, lightly crush with allspice;
  • Free canned red beans from liquid, rinse, sprinkle with lemon juice;
  • mix onion with legumes, spread with mayonnaise, add remaining ingredients.
  • Prepare the salad with champignons and beans for the last step - combining with tomato sauce. Take ripe tomatoes, peel them with boiling water, puree, add a little sugar, salt and pepper. Steam in a water bath, mix with a spoon of mayonnaise, vegetable oil, chopped garlic;
  • Pour the sauce over the bean mixture and stir. Bon appetit!

Salad with mushrooms, corn and beans is prepared according to the same principle. The dish can be varied with fried onions, after dipping the rings in breadcrumbs. It is recommended to make a salad of beans, mushrooms and corn from honey mushrooms, chanterelles or assorted assorted mushrooms.

A salad of beans, mushrooms and croutons will be an excellent breakfast. Add some poultry to it and it turns into a hearty meal. A mix of corn, legumes, herbs and tomatoes will decorate your evening meal with its presence.