Recipe Sligret with beans without potatoes. Calorie, chemical composition and nutritional value

Each hostess is preparing a vinaigrette on his own recipe, selecting those vegetables that love or just those that are in stock.
In any case, the vinaigrette is a good dish, as it consists entirely of vegetables that are rich in man minerals and vitamins.
The more diverse vegetables, the vinaigrette it is more useful and tastier. In this recipe, vinaigrette without potatoes. Due to the high glycemic index, this vegetable is not shown to people with elevated blood sugar and observing a diet. Therefore, potatoes are replaced by beans, which is rich in vitamins and contains vegetable protein, which makes the dish more nutritious and balanced.

What will be required for salad:

- 200 g of green peas: you can boil frozen or use canned;
- 200 g beans: suitable canned white or red in its own juice;
- 250 g of pickled or salty cucumbers;
- 300 g of boiled beds;
- 200 g boiled carrots;
- Vegetable oil for refueling.

Step-by-step cooking wineless without potatoes

Bowls and carrots to boil in advance, better vegetables not to do to keep more vitamins and reduce the amount of sugar in them.

Be sure to make cool: it is impossible to cut warm vegetables into the salad. This can lead to zaking.

Clean beets and carrots from the peel, then cut into small lumps or cubes.

And also chop cucumbers, as in the photo below

Pour polka dots and beans in a bowl.

Add all vegetables and mix.

Keep the vinaigrette in the refrigerator can be up to three days, imposing how much you need and lubricate with butter. You can add for piquancy to the oil lemon juice or apple vinegar, and sometimes mayonnaise. The taste changes from the refueling, but the benefits of the vinegar remains: Vegetables have a beneficial effect on the intestines and vessels.

What could be easier than to cook the vinaigrette - the real winter dish! However, and in its cooking there are its secrets that you will learn by reading the article.

Vinaigrette is a traditional salad that you will not spoil, even by removing potatoes from it! There are many cooking options. I tried one of them and I really liked it!

I can't even imagine the winter without a vinegar. But earlier, I always prepared it with the addition of potatoes until I switched to balanced food with products.

And you know, I found the replacement of potatoes in this dish, it is beans. And in order to reduce cooking time, I used it in a canned form.

And so, proceed to cooking!

How to cook the bean vinaigrette and bow

Ingredients

• Beets big- 1 pcs
• Morot medium - 2 pcs
• Cabbage sauma - 100 g

• Canned red bean - 1 jar
• Canned peas - 1 bank
• Onion Little - 1 pc

• Leek Spend - 1-2 Feather
• Vegetable oil - 2-3 tbsp
• Salt and pepper to taste

How to cook

1. Boil the beets and carrots in the "uniform" before readiness. If the beets after cooking remains more hard, pour it with cold water immediately after the silence of boiling water and it will come to readiness.
2. Enjoy, clean vegetables from the skin and cut into cubes.
3. The onions are cleaning and finely shiny.
4. Open the cans with peas and beans, we drain the liquid from them and lay out into the deep container.
5. There put the chopped vegetables and sauced cabbage.
6. Solim and Pepper to taste. You can add a little mustard for sharpness.
7. All ingredients refuel oil and mix thoroughly.
8. We clean in the refrigerator and give it to be broken.
9. Onion at some oh and cut with thin rings.
10. The fifth salad is decorated on the portions and decorate onion at the time.

Pleasant appetite and positive emotions this winter! 🙂

My Review of Recipe

The Vinaigrette with the beans and onions will be very satisfying, nutritious and very simple in preparation, despite the fact that I did not add salty cucumbers into it, the sauerkraut turned out to be quite enough (the cabbage on the diet can eat a lot of any - fresh or sauer!) . After all, the salt on the diet, and indeed everyone who is watching their health and appearance is better not to abuse!

Yes, and without potatoes, he did not worse. But adding beans to the vinaigrette, it became a real pleasant discovery for me. This option of this dish I recommend everyone who holds healthy nutrition. The dish turned out to be dietary and very useful!

One of the most popular and favorite salads. This dish is very useful, because in its composition contains only vegetables. Preparation options for this salad quite a lot, today we want to offer you one of the options - dietary vinaigrette without potatoes. It does not cost without this vegetable, but for those who observe the diet potatoes can be excluded, because it adds calorie vinegret.

Vinaigrette without potato

Such a dietary lean version in taste qualities will not give up by the usual vinegret, to be honest, I like the dietary option even more! Salad taste more and more gentle. Beans as a high-calorie product, it is not recommended to add, instead, canned peas is quite suitable.

Ingredients:

• Beet
• Canned peas
• Sour cabbage
• Salted cucumbers
• Vegetable oil
• Salt, ground pepper

Cooking:

Beetroot to boil, until soft, the vegetable should be easily combed with a fork or knife.

Cool, clean from skins, cut into small cubes. Purple into clean dishes or bowl.

Onions clean and finely nourish the squares. In this salad you can use the green onion feathers.

Add bow to beets.

Marinated or salted cucumbers cut into cubes and add to the rest of vegetables.

Add acid cabbage and canned polka dots. Mix gently.

Salt, pepper with ground black pepper and add some vegetable oil. Stir once again gently.

To cover the lid and put in the refrigerator for 30 minutes for cooling.

Vinegret without potatoes is ready!

Cooking Tips:

To enhance taste and giving the sharpness in the salad, you can add a teaspoon of mustard.

Instead canned peas You can add boiled beans, but then the vinegar will not be completely dietary.

Salad will be tastier and fragrant, if it is filled with fried sunflower oil. It will be more useful, when using the satisfied.

One of the most simple salads to many families from childhood. Traditionally, cooking is used green peaBut, replacing it with another leg of the crop, you make taste more interesting. Especially good salad during fasting. It contains a sufficient number of elements important to the body, including protein. Check out the cooking options to diversify the diet.

How to cook the bean vinaigrette

Mandatory ingredients of the classic version of this salad are boiled and cooled potatoes, carrots and beets. The following is the importance of salty - cucumbers, sauerkraut, salted mushrooms, capers. The dish may attend both one of these products and several. Russian Classic vinaigrette contains a chopped egg welded. Fight salad components with special sauce from vinegar, vegetable oil, salt and pepper.

In the modern version of the dishes to vegetables add beans. Some ingredients from the classic version may not be absent. For example, dietary vinaigrette is prepared with bean, but without potatoes. Vegetables are not only boiled, but also baked. Often, instead of the classic sauce, the vinaigrette is rapidly filled, or unrefined vegetable oil is added.

Salad can be done in two ways: layers or stirring all the ingredients between themselves. In the first case, lay out the components in turn: potatoes, salty cucumber or sauer cabbage, legumes, onions, carrots, beets. Each layer wove your sauce or oil. Such a step-by-step method of creating a dish is interesting in the photo. With the second embodiment, you first mix the vegetables, then add the bob ingredient. The last method is considered traditional.

For the proper cooking of Vinegret there are certain technologies that need to be observed. Over time, you will develop your own rules, while explore general recommendations:

• Before starting cooking, the ingredients must be cooled.
• Cook vegetables in the peel under the closed lid. Make sure that the water is not very boiled.
• Baked in the oven or microwave vegetables for salad more juicy and useful.
• Ingredients in the vinaigrette, put about the same amount, only a bowl is slightly larger, and carrots are less.
• This vinaigrette should not be too acute or, on the contrary, fresh. The taste of rooteplood is complemented by pickles and spicy vegetables.
• Cooking sauce in separate container and try it before refueling salad. Do not add a lot of refueling, it should not flock on the bottom of the salad bowl.
• Beetle mix with refueling separately from other salad ingredients, otherwise it will paint the remaining components of the vinegar.
• Do not use metal dishes for the preparation of winegro. It is better to take an enameled bowl or a glass salad bowl, porcelain.
• Vinaigrette is not recommended to store, prepare it with small portions. Over time, the dish loses its taste, even if it is in the refrigerator.

Vinegret Recipes with Beans

Choose the roots of approximately the same size, it will be easier to calculate required amount Components. If we decided to boil vegetables, then put them in boiling water. If you use a bitter onion, then after cutting, you will definitely scold it with boiling water and squeeze. When preparing refueling for the vinegar, you can use Dijon mustard instead of a dining room. It is more tender taste, so the sauce will not be too sharp.

With beans and sauerkraut

• Time: 30 minutes.
• Number of portions: 4 persons.
• Calorie dish: 80 kcal.
• Purpose: For breakfast, for lunch, for dinner.
• Cuisine: Russian.
• Difficulty: Easy.

Vinaigrette with beans and sauerkraut can be eaten during the post. The bean product is capable of compensating for the lack of protein during the refusal of meat and dairy products. This dish diversifies the vegetarian menu, if you are not a supporter of meat. The big plus is that all salad products are available and delicious. Anti-crisis recipe can be served on festive table Or prepare on weekdays.

Ingredients:

• boiled potatoes - 200 g;
• bole boiled - 200 g;
• salted cucumbers - 200 g;
• bean boiled - 150 g;
• onion onion - 1 pc.;
• cabbage saunas - 200 g;
• vegetable oil - 2 tbsp. l.

Cooking method:

1. Cut the beets with cubes, put in a bowl.
2. Cook the potatoes with arbitrary pieces, add to the beet.
3. Cut cucumber cubes, put to the rest of the vegetables.
4. Finely cut down onions and sauerkield, send to Saladney.
5. Add to all vegetables beans.
6. Pour the salad with oil and mix thoroughly.

Without potatoes

• Time: 40 minutes.
• Number of portions: 10 persons.
• Calorie dish: 55 kcal.
• Purpose: for breakfast or dinner.
• Cuisine: Russian.
• Difficulty: Easy.

Vinaigrette with beans without potatoes is light and fragrant. Salad can be used without harm for the figure due to its small calorie. Such a dish diversifies your diet while complying with a diet or post. If you wish, you can use not boiled vegetables, and baked in the oven. It is better to eat salad in the morning or in the evening. In the first case, it will provide you with energy for the day, in the second - will not affect weight.

Ingredients:

• boiled carrots - 380 g;
• booth boiled - 570 g;
• boiled bean - 350 g;
• cucumbers barrels - 380 g;
• dill - 15 g;
• onion - 200 g;
• olive oil - 18 g;
• salt - 3 g

Cooking method:

1. Finely finish onions.
2. Beets, cucumbers, carrots cut into small cubes.
3. Add the beans to vegetables.
4. Melko barely barely.
5. Sung salting vegetables, mix thoroughly.
6. Sell \u200b\u200bsalad olive oil And mix again.

With red beans

• Time: 7 hours.
• Number of portions: 6 persons.
• Calorie dish: 60 kcal.
• Purpose: For lunch or dinner.
• Cuisine: Russian.
• Difficulty: Easy.

The recipe for Vinegret with the beans is red different from other options for dishes with a special ingredient. This representative of legumes (100 g) combines protein and daily fiber daily. Due to the successful combination of components, the salad is easily absorbed, does not load the stomach. So that the legumes are quickly welded, soak them in cold water for a whole night. If there is no such possibility, leave them in the water at least 2 hours.

Ingredients:

• carrot - 250 g;
• potatoes - 800 g;
• beets - 800 g;
• red beans - 300 g;
• salted cucumbers - 300 g;
• onion red - 1 pc.;
• onion green - 1 beam;
• mustard dining room - 1 tsp;
• vinegar 9% - 60 ml;
• sunflower oil - 5 tbsp. l.;
• salt to taste;
• pepper - to taste.

Cooking method:

1. Soak the beans in cold water.
2. Then shift the beans to the pan, put on the middle fire. After boiling water, add the salt, cover the saucepan with a lid and reduce the fire. Boil for 1-1.5 hours.
3. Rinse potatoes, beets and carrots, put them in the uniform.
4. Welcome, clean and finely cut the boiled vegetables.
5. Also grind the cucumbers. Place everything in a salad bowl.
6. Clean onion, Green, rinse under water. Both products are finely cut, put to the rest of the vegetables.
7. Perfoliate and cool the beans, add to other ingredients.
8. Put in a separate bowl of mustard, vinegar, vegetable oil. Add some pepper, mix thoroughly to the full homogeneity of the sauce.
9. Sell \u200b\u200bvegetables, stir. Put the salad in the refrigerator for 2 hours for complete impregnation.

With canned beans

• Time: 3 hours.
• Number of portions: 3 persons.
• Calorie dish: 54 kcal.
• Purpose: For breakfast, lunch or dinner.
• Cuisine: Russian.
• Difficulty: Easy.

You can cook vinaigrette even every day. The longest stage is the boiling of all vegetables. To reduce cooking time, you can use canned beans, after all, it is really for a long time. In the salad, there are all the necessary vitamins and microelements for the body, so it is very useful during posts, diets and other nutrition restrictions.

Ingredients:

• white bean canned - 200 g;
• potatoes - 300 g;
• carrot - 100 g;
• marinated cucumbers - 3 pcs;
• beets - 300;
• onion onion - 1 pc.;
• vegetable oil is unrefined - 4 tbsp. l.

Cooking method:

1. Boil or bake the beet until ready, cool, clean.
2. Separately boil carrots and potatoes in the uniform. Wait until they are cooled and clean.
3. Cut onions, cucumbers, carrots, beets, potatoes of medium sized cubes.
4. Place the vegetables in the salad bowl, add beans there.
5. Sell \u200b\u200bsalad vegetable oil, mix thoroughly.

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