Green beans with bell pepper in sauce. Beans stewed with bell pepper Salad beans corn bell pepper

This bright and juicy composition will be a good start to creating a dish. We will consider some interesting presentations and variations of recipes with these products especially for our readers!

The unusual presentation of this will really stand out from the rest of the appetizers. Contrast of colors and spices in one recipe.

List of ingredients:

• 1 chicken fillet;
• 80 grams of beans;
• 1 yellow bell pepper;
• 2 grams of citric acid;
• 1 onion;
• 60 grams of pickled champignons;
• 4 lettuce leaves;
• 5 quail eggs;
• 70 ml mayonnaise;
• 50 ml soy sauce;
• 2 grams of tarragon or tarragon;
• Sunflower oil;
• 3 medium potatoes;
• 3 grams of paprika.

Bean salad, bell pepper:

1. Soak the beans for 7 hours or overnight. Then boil it, drain the water, and cool the beans.
2. Remove the film and veins from the fillet, boil in water with spices. Then let cool in the same broth, cut into strips.
3. Peel the onion and chop it.
4. Wash the bell pepper and remove the stalk with seeds and white partitions. Cut into cubes.
5. Wash and peel the potatoes, cut into strips. Heat sunflower oil in a frying pan (you need it to cover the potatoes) and fry the straws in it. It will be better if you do this in small portions. Remove to a napkin and let cool.
6. Mix mayonnaise with washed and chopped tarragon or tarragon leaves, soy sauce, paprika and citric acid. Mix until smooth.
7. Place the mushrooms in a colander, wait until the excess marinade drains, and chop.
8. Wash and dry the lettuce. They need to be placed on the dish as the first layer.
9. Mix beans, chicken, onions, mushrooms and peppers with dressing and place on leaves.
10. Potatoes are placed on top in the form of a nest.
11. Boil the quail eggs (this takes 4 minutes), cool and peel, place in the center of the potato “nest”.

Bean and red bell pepper salad

Which will help you out during Lent and allow you to discover a variety of vegetable combinations. The snack is also very good as a snack for those who want to get rid of extra pounds or are following a meat-free diet as prescribed by the doctor.

List of ingredients:

• 100 grams of red beans;
• 1 cucumber;
• 1 tomato;
• 1 red onion;
• 1 bell pepper;
• 1 stalk of celery;
• 50 ml. olive oil;
• 20 ml. lemon juice;
• 1 bunch of greens.

Salad with beans and red bell pepper:

1. Place the beans in a colander and rinse the beans with water.
2. Wash all vegetables and cut into pieces.
3. Combine lemon juice in a bowl with olive oil, stir until smooth.
4. Wash the greens and chop them.
5. Combine all ingredients in a bowl, add dressing, stir.
6. Salt the salad to taste and add spices.
7. It is recommended to cool the dish before serving.

Bean and bell pepper salad

Which is served straight from the pan. Suluguni complements the dish with its saltiness and a certain viscous consistency when it begins to thaw a little.

List of ingredients:

• 1 eggplant;
• 2 red sweet peppers;
• 100 grams of beans;
• 0.5 small onion;
• 30 grams of suluguni;
• Sunflower oil;
• Spices;
• White wine vinegar.

Salad with beans and peppers:

1. Wash the eggplant, cut off the stem, cut it into pieces, not too finely.
2. Wash the pepper, then remove the stem, seeds and white membranes. Cut into strips.
3. Place the beans in a colander and wait until all the juice has drained.
4. Fry the eggplant in sunflower oil, then remove it to a napkin and cover with a lid to keep the mixture warm.
5. Do the same with pepper.
6. Peel the onion and cut into very thin half rings.
7. Mix all products. Add your favorite spices and a few drops of white wine vinegar.
8. Grate the suluguni and sprinkle on top of the salad.

Salad with beans and bell peppers

This one is so reminiscent of bright and sunny Mediterranean dishes. It's full of vitamins, and beans and potatoes add nutritional value. The juiciness of all products will add variety to any dinner!

List of ingredients:

• 1 medium tomato;
• 2 bell peppers;
• 90 grams of beans;
• 1 fresh cucumber;
• 1 potato;
• Spices;
• 1 medium carrot;
• 1 onion;
• 1 clove of garlic;
• Mayonnaise.

Salad with beans and sweet peppers:

1. Place the beans in a colander, rinse under water, and wait for all the liquid to drain.
2. Wash and boil potatoes and carrots. When cool, peel off the skin and cut into cubes.
3. Peel the onion and chop it.
4. Wash the bell pepper and remove its stem, seeds and white walls. Cut to size with root vegetables.
5. Rinse the tomato, cut out the stem and chop into pieces.
6. Wash the cucumber, peel the skin if necessary, and chop.
7. Remove the husks from the garlic, pass through a press, and mix with mayonnaise.
8. Combine all ingredients and add sauce. Add salt and spices to taste.

Bell pepper bean salad

Don't be afraid of beef: although the meat takes longer to cook, the taste is stronger than that of chicken or pork. Properly cooked fillet turns out soft and tender, so both men and women will like the salad.

List of ingredients:

• 300 grams of beef;
• 220 grams of beans;
• Lemon juice;
• 1 large bell pepper;
• 75 ml sunflower oil;
• Spices;
• 7 sprigs fresh thyme.

How to assemble the salad:

1. Place the beans in a colander, rinse the beans with water and wait until the excess liquid drains.
2. Inspect the meat and remove excess veins. It is best to take beef tenderloin. Then cook the fillet. You can put bay leaf and salt in the water, or peppercorns. Then allow time to cool directly in the broth. Remove and cut into cubes.
3. Wash the bell pepper and remove its stem, seeds and white walls. Cut into small pieces.
4. Mix the oil with lemon juice and add your favorite spices.
5. Rinse the thyme in water and chop finely. Add to dressing.
6. Mix all products in one container along with the dressing.
7. Serve immediately, or you can leave the meat in the dressing for a while, and then mix with the rest of the ingredients.

Tip: To reduce the cooking time of the meat, cut the tenderloin into pieces. Next, roll in spices (a mixture of peppers, paprika, salt, chili, even sesame seeds), fry in a frying pan with any vegetable oil. Then use as directed.

The main thing in a salad with beans and peppers is the quality of the ingredients used. Not only the taste of the dish, but also your health depends on it. Carefully choose products from different manufacturers, but you already know what to do with them. Don’t be afraid to combine the most unexpected ingredients, because this is how culinary masterpieces are created. Bon appetit!

Step 1: Prepare the pepper.

Wash the bell peppers, dry them and place them whole in a preheated 200-210 degrees oven. Roast the peppers until the skins are wrinkled and charred in places. During baking, the vegetable must be carefully turned over so that it is evenly baked on all sides.
Immediately from the oven, place the peppers in a plastic bag and tie tightly. Leave for 15 minutes so that the vegetable cools down. After this, the skin of the pepper will come off very easily; peel it off with your fingers.
Cut the peeled baked peppers into small cubes. Of course, you need to remember to remove the seeds and remove the twig.

Step 2: Prepare the dressing.

In a saucer, mix wine vinegar, olive oil, chopped basil and peeled and finely chopped onion. Add salt and ground black pepper to taste, then mix everything thoroughly again.

Step 3: Mix and serve the salad with bell peppers and beans.

Open the can of beans and drain all the liquid. Place the beans themselves in a salad bowl. Add chopped bell pepper to it, pour in the dressing with onions and basil and mix all the ingredients very well. At the end, garnish the salad with very finely chopped parsley and serve.
The salad with bell peppers and beans turns out surprisingly light and even refreshing, thanks to the dressing. It's perfect for lunch, even if your second course is something heavy and meaty. This salad can also be served with pasta.
Bon appetit!

Instead of wine vinegar, you can use freshly squeezed lemon juice.

You can bake the pepper over an open fire, then pack it in a bag and peel it.

Let's prepare the meat. To do this, wash it under running water and get rid of all excess (films, unnecessary fat). Cut the meat into small pieces.

It is necessary to wash the bell peppers and beans. We chop the pepper as you like, and you can leave the green beans whole, if not very long. If the pods are long, then you need to cut them into 2-3 parts.

Prepare two frying pans. Pour in oil.

Place the chicken on one and sprinkle with paprika (amply).

In a second frying pan, simmer the beans. The fire should be medium under both vessels.

After the chicken has turned white and the beans have become softer, you need to combine them together. Salt our products, then add bell pepper. If you are using other vegetables (tomatoes work well), they should also be added at this stage.

Mix all our ingredients well and cover the pan with a lid. Reduce heat and leave for 10-15 minutes.

After this time, open the lid and let the dish cook for up to 5 minutes.

Then you can remove from the heat and enjoy the pleasant taste and beneficial effects! By the way, it’s good to add soy sauce and rice to this dish. Then you get a complete main course. If you want to make it more delicious, add your favorite seasonings. If you like the natural taste of products, leave everything as is.

Chicken with bell peppers and green beans will be an excellent addition to your usual diet. You can please your husband and children with this dish, who will also devour it on both cheeks, because it is so bright and aromatic! By the way, children can safely eat this dish - there are no aggressive components in it.

Let's talk a little about the beneficial properties of green beans:

• This product is distinguished by the fact that it does not absorb harmful substances from the environment.
• It contains B vitamins, provitamin A, and vitamin C. It also contains protein, minerals, a lot of fiber and folic acid.
• Due to the balanced content of vitamins and minerals, green beans are a good remedy for the prevention of heart attacks.
• Reduces blood sugar levels.
• It has a beneficial effect on the human nervous system - it is noteworthy that people who regularly include this product in their diet are distinguished by a pleasant, calm mood.
• 100 grams of green beans contain only 24 kcal, which is an excellent option for those who are watching their figure and simply like to eat healthy.
• This product can be frozen, but only once. The beneficial properties of green beans will not go away just by freezing. It is best to cook green beans in a slow cooker, so they retain the maximum amount of their benefits.

Hello my dear friends! I know that you always try to make something so tasty and original for the holiday table. Unfortunately, most holiday dishes are very difficult for the human body to digest and digest. I will tell you how to prepare a tasty but healthy salad with bell peppers and corn and then a recipe with photos step by step. It is absolutely simple to prepare, but there will be no harm to the body from it, everything is natural and healthy.

This salad can be prepared both for the holiday table and for everyday meals. In the recipe I indicated that the beans should be canned. But when I tried this salad myself for the first time, I realized that you can take regular beans, just boil them in advance, maybe it will turn out even tastier.

How to make a salad with beans and sweet bell peppers

Products

• Canned beans – 1 can
• Medium size cucumber – 1 pc.
• Bulgarian sweet pepper – 1 pc.
• Garlic – 1-2 cloves
• Salt, spices to taste
• Homemade mayonnaise

Step-by-step recipe for preparing a delicious salad with bell peppers and beans

To dress the salad, I specially prepared homemade mayonnaise in advance. It is prepared simply, literally in 2-3 minutes; every housewife has the ingredients to prepare it. But it is healthier and much tastier than store-bought. But if you don’t have homemade mayonnaise and you’re too lazy to cook it, then it’s better to season this salad with vegetable oil.

So, first we tip the beans onto a sieve to drain all the excess liquid. And while the liquid is draining, let's prepare the rest of the products.

Wash the pepper, remove the core and cut into small pieces.

Wash the cucumber too and cut into small pieces.

Peel the garlic and finely chop it, or you can crush it through a garlic press. If you don’t like garlic, you can skip this step.

Place all prepared products (pepper, cucumber, garlic and beans) in a salad bowl, add salt, spices to taste and mix everything thoroughly.

At the end, add homemade mayonnaise and stir the salad thoroughly.

That's all, the most delicious and healthy salad is ready, now it can be served. As you can see, preparing it is not difficult at all. Unfortunately, such a salad will be expensive for a regular table in the winter, but in the summer it can be prepared at least every day. Moreover, you can replace canned beans with boiled ones.

I hope you enjoyed this salad recipe. I'd really like to know your opinion, so don't forget to write comments. I will also be glad if you share the recipe with your friends, and for this you just need to press any button from social networks.

Bon appetit!

Calories: 641
Cooking time: 90
Proteins/100g: 4
Carbohydrates/100g: 8

Beans in tomato sauce are delicious on their own; in many countries this dish is both breakfast and a quick but satisfying snack (canned beans in tomato sauce just need to be heated).

Beans stewed in tomato with vegetables are even tastier and sweeter. A recipe with carrots and sweet peppers gives you a dish with a unique taste.

Of course, we will not use canned beans, but will boil them ourselves. This will take time, but it will be consistent with the principles of slow food. By the way, we already prepared it last time.

Ingredients:
- 2 tbsp. red beans,
- 2 bell peppers,
- 2 carrots,
- 2 cloves of garlic,
- 3 laurel leaves,
- 350 g tomatoes,
- half a red onion,
- 1 tbsp. l. olive oil,
- 1 tsp. curry,
- 1 tsp. paprika,
- 1 tsp. oregano,
- salt to taste,
- ground black pepper to taste.

How to cook at home

Soak the beans in water overnight. In the morning, drain the water, rinse the beans, fill with clean water, add laurel and cook until soft for an hour.

15 minutes before the beans are ready, start preparing the vegetable sauce. Cut the onion into cubes, garlic into thin slices, and carrots into slices.

Heat olive oil in a frying pan. First fry the onion and garlic. When the onion becomes transparent, add the chopped carrots.

Fry the carrots for three minutes. Then add the tomatoes, diced and peeled. Sprinkle with salt and spices. Stir and simmer the tomato sauce for 10 minutes under the lid.

Peel the pepper from seeds and cut into large squares. Add chopped peppers and boiled beans to the tomato sauce at the same time.
Pour in a little bean broth, it is necessary for stewing.

Mix. Let's simmer everything together for another fifteen to twenty minutes. During this time, the pepper will become soft, and the beans will be saturated with the aromas of spices, tomato sauce and sweet pepper.

Serve the flavorful stewed beans with bell peppers hot as a main course. You can decorate with fresh herbs to taste.