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Bean salad with mayonnaise

Bean salad with mayonnaise



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I've loved this salad since I was little and I always made it at home.
It's easy to make and very tasty. And with light mayonnaise it seems even tastier.

  • 300 gr boiled green beans
  • a red onion
  • a clove of garlic
  • salt and pepper
  • Mayonnaise
  • 40 ml milk
  • 80 ml oil
  • 1 teaspoon mustard
  • A little salt

Servings: 1

Preparation time: less than 30 minutes

RECIPE PREPARATION Bean salad with mayonnaise:

We put the boiled beans in the bowl of the vertical mixer and chop it finely (or it can be cut into small pieces with a knife or crushed with a fork)

Peel the onion and garlic, wash and finely chop them and add them over the beans.

For mayonnaise: put all the ingredients in the bowl of the vertical mixer and start the mixer at high speed for about 90 sec.

Pour mayonnaise over beans and mix with salt and pepper.

Serve with toast and tomatoes.

A salad goodness



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Ingredients

  • 3 eggs
  • 200 g of ham
  • 1 cucumber
  • 200 g of preserved or boiled white beans
  • ½ parsley
  • 2 tablespoons sour cream
  • salt - to taste
  • ground black pepper - to taste.

Preparation

Cook eggs, cold and clean boiled hard. them, ham and cucumber medium sliced ​​cubes. Add to this beans, chopped parsley, sour cream, salt and pepper and mix.


Bean salad with mayonnaise - Recipes

Posted by Postolache Violeta on July 09, 2014 in appetizers pods with mayonnaise recipes with pods quick recipes pods salad | Comments: 3



I love simple recipes and I love pods! So today I have a very simple recipe for you, but very tasty. I made the mayonnaise at home, the quick version, at the mixer, I'll be back with the recipe soon. And because it is very hot, I invite you to cool down with a mint syrup.

ingredients

1 kg of beans
100 gr of mayonnaise
salt pepper
2 tablespoons oil

Method of preparation:

We clean the pods, we clean the tails and we break them in two. We wash them well.



Add salt and pepper to taste and mix. Optionally we can put the pods in the robot to make them paste, personally I prefer the version with whole pods.


Delicious salad "2 cans", ready in 2 minutes & # 8211 a perfect dinner with low calories!

Today, dear lover of delicious dishes, we present you a beautiful recipe for salad of mushrooms and red beans. The salad is very appetizing, flavorful and tasty. The appetizer cooks extremely fast, just combine the common ingredients and mix them. You can serve this salad even at dinner, as it is not high in calories. But if you replace mayonnaise with vegetable oil, you will get a tasty fasting salad.

INGREDIENTS

& # 8211 1 can of canned red beans

& # 8211 1 can of canned mushrooms (in brine)

& # 8211 ground black pepper to taste

Note: see Measurement of ingredients

METHOD OF PREPARATION

1. Open both cans and drain the juice. Combine the beans and mushrooms in a transparent bowl.

2. Wash and dry the greens. Cut the parsley into small pieces. Peel a squash, grate it and squeeze the juice. Add the greens and garlic to the bowl of ingredients. Season the salad with salt and ground black pepper to taste.

3. Add the mayonnaise and mix the salad. The appetizing delicacy is ready.

Note: If desired, you can serve the delicacy in portions, using the salad form.


Necessary ingredients pasta salad with mayonnaise:

  • 250 gr fusilli pasta, penne, macaroni, to choose from
  • 200 gr of ham from Prague
  • 100-150 gr smoked pork breast or 1 smoked chicken leg
  • 1 jar of sour cucumber & # 8211 600-700 gr
  • 4-5 pieces of sour donut
  • 1 small jar of canned mushrooms & # 8211 280 gr
  • 1 can of sweet corn
  • 4 tablespoons mayonnaise
  • 1 lime cream
  • 1 teaspoon classic mustard
  • freshly ground pepper

We take the cucumbers and donuts out of the jars, cut them into cubes and put them in a strainer to drain well. We also cut the bacon ham and the smoked muscle into cubes and put them in a large bowl. Preserved mushrooms, after pressing a little to remove the juice, chop them with a knife, but not too small. We put them in the bowl, next to the ham.

Put a pot of water and a tablespoon of salt on the fire and wait for it to reach boiling temperature. When it starts to boil, put the pasta in hot water for 5-6 minutes, so that we get the pasta al dente. We must keep an eye on pasta and taste them to check when they are ready. Pasta should not be cooked well because it swells in the salad. When the pasta is ready, pour it into a strainer and pass it under a stream of cold water. Generally, pasta used in salads is washed to remove the starch that makes the pasta sticky. This sticky starch can ruin our salad a little. When we make pasta with sauce, it's the other way around, we need starch to help the sauce stick to the pasta.

We put in the bowl with Prague ham and smoked mussels, cucumbers, donut, sweet corn and mushrooms, all drained well. Add the pasta cooled with cold water and drained well. We give a freshly ground pepper powder. Lightly mix all ingredients. Add the mayonnaise, cream and mustard, and mix well with a spoon. We leave the salad for 10 minutes after which we can serve it at the table. I am convinced that you will like pasta salad, a very tasty salad and easy to prepare. Regarding the meats used, you can turn, depending on your preference, to other ingredients.


Salad with white beans, chicken and cucumber

To prepare this salad, choose fresh cucumbers and high-quality chicken ham.

For 6 people you will need:

  • 300 g white beans (preserved)
  • 250 grams of sweet corn
  • 300 grams of ham (chicken)
  • 2 medium cucumbers
  • 3 green roots (dill or parsley)
  • cooked garlic croutons & # 8211 1 bag
  • 40 grams of low-fat mayonnaise.

Preparation takes only 15 minutes. Each serving of salad contains 180 kcal.

  1. Corn and beans sprinkle the liquid. Put them in a deep salad bowl
  2. Also put a fresh cucumber, diced, strips of chicken ham, chopped greens. It is important, before adding to the salad, rinse the green slits with water, then dry on a towel.
  3. At the end of cooking, add the crotons and mayonnaise to the salad. Mix well. You can immediately put it on the table or you can put the dish in the fridge so that the ingredients are soaked with the sauce. This is a matter of taste
  4. Tip: if you have time, you can make bread cubes yourself. The very tasty pieces are made from cereal bread, in which sunflower seeds are added.

Take note of the pike soup recipe & # 8211 dish is very rich and satisfying.

How to cook a simple, sweet whip, read in our article.

Pollock meat recipe & # 8211 recipe with photos and step-by-step recommendations.


  • 1 kg of pumpkin
  • 100 g Homemade mayonnaise
  • Garlic to taste, 2-3 puppies
  • A small onion
  • Salt and pepper to taste
  • 50 ml oil

How do we prepare the recipe for chamomile salad with mayonnaise?

Peel a squash, grate it and squeeze the juice.

We wash them well, then we cut them into cubes and boil them in water with a little salt.

How to make homemade mayonnaise

When the zucchini is cooked (it takes about 10 minutes) we put it in the strainer to drain. Meanwhile, prepare the mayonnaise from an egg yolk, 50 ml of oil and a tablespoon of mustard.

Attention: all the ingredients must be at room temperature, the oil is added little by little and mixed in one direction.

We grind the zucchini with a fork, we add the garlic and onion given on the small grater, salt and pepper to taste, and at the end we mix everything with mayonnaise.

Serve with bread and tomatoes, cold, from the refrigerator.

It can be entree and placed on the table at the beginning, but it can also be served as a garnish for fish or grilled poultry, in the oven or on the grill.

The average grade given by the jury for this recipe is 8.25.

Congratulations, it is a simple and tasty recipe.

Recipes with Gina Bradea & raquo Recipes & raquo Pumpkin salad with mayonnaise, simple and quick recipe


V2860I food vacuum cleaner, wet / wet vacuum

Slow cooker 5.0 L Digital DuraCeramic Sautéed

Fruit and vegetable juicer B1700, Silver

Sebastian Leaha, December 6, 2013

valentina ionita (Chef de cuisine), October 22, 2013

Most varieties of beans, but especially red kidney beans, contain a toxin called phytohemagglutinin that causes food poisoning when not cooked properly. The toxin can be inactivated by boiling at 100 degrees Celsius for at least 10 minutes. Intoxication manifests itself as indigestion and passes in 4-5 hours. (source: wikipedia). So, here's why we can get sick of beans. The toxin is also found in fresh beans, not just dried beans. I chose the option to boil the beans this time in the steam boiler and thus by boiling all the toxins were automatically eliminated.

Nicolae Aftim, October 22, 2013

Since beans have toxins.

valentina ionita (Chef de cuisine), February 11, 2013

Thank you very much for your appreciation.

Manolovici Eugen (Chef de cuisine), February 10, 2013

Valentina, everyone tells you that you are a perfect cook!

valentina ionita (Chef de cuisine), November 22, 2011

kok miori (Chef de cuisine), November 21, 2011

A light and very tasty salad - a must try.

valentina ionita (Chef de cuisine), July 13, 2011

I'm glad I was able to help you Tatiana and I sincerely hope you like it.

tatiana (Chef de cuisine), July 13, 2011

I hope you don't "get upset", I already gave your recipe to a fasting friend and I saved it among my favorite networks.

burdulea maria elena (Chef de cuisine), July 5, 2011

Fast, nutritious, tasty!

constanta proca (Chef de cuisine), July 2, 2010

valentina ionita (Chef de cuisine), December 8, 2009

Thank you very much for your appreciation and advice.

lumi (Chef de cuisine), December 8, 2009

I like it too. I make it too, but without mayonnaise

lucica mihaila (Chef de cuisine), December 7, 2009

I haven't made this salad yet but I will try it. I think it's fff good.


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(5 points / total votes: 16)

diana h 8 years ago - 12 August 2009 14:02

Re: Pea salad with mayonnaise

Hi, Ioana. Allow me to suggest that, if you want, you can pass the pods through the robot and, together with the mayonnaise, you get a "spreadable" paste (the term is in trend!).
the fact that in my family they also eat with a spoon. so, out of lust, until I can make the sandwiches. and something else!

mona 8 years ago - 12 August 2009 14:36

Re: Pea salad with mayonnaise

I'm hungry like a wolf. and everything on the site looks delicious

gabbitza 8 years ago - 12 August 2009 22:57

Re: Pea salad with mayonnaise

Hi Ioana. this recipe looks great. I have a question if possible. I heard from an acquaintance that he was somewhere in Transylvania and there the cooks prepare for the winter some preserves with all kinds of vegetables which I then put in the pot, add water and ready the soup which is also delicious. I do not say that I want it to come out good soup with just a can. I always try to personalize what I cook with certain spices..but I have heard that these preserves contain enough vegetables that no longer require delicate or other spices ..and I am curious to find out what these preserves contain..I searched on the net, but I did not find anything similar .. as you have a lot of knowledge and many people visit your blog .. maybe someone can give me a miracle network: D. thank you very much for all posted networks: *: **

codruta 8 years ago - 13 August 2009 13:45

Re: Pea salad with mayonnaise

Hi girls!
My mother puts bean pods with vegetables and greens in jars for the winter and in the winter you just put it in the pot, boil it a little and add it and the soup is ready. I'll look for the recipe to send it to you. Kiss you and get to work!

codruta 8 years ago - 13 August 2009 13:55

Re: Pea salad with mayonnaise

I'll be back with the recipe.
Ingredient:
5 kg green beans
1 l oil
1 kg of broth
1 kg of parsley with leaves
2 celery with smaller leaves
1 kg onion
1 kg carrots
10 bell peppers
sliced ​​tomatoes
1 clove of garlic
salt and pepper to taste.
Instead of a preservative, my mother puts an unstamped aspirin tablet on top of each jar.
Wash the beans and peppers, then cut into pieces. Chop the vegetables and put half of the parsley and celery leaves. In a 20l pan, place alternately a layer of vegetables, then a layer of beans, a layer of tomatoes, so that the top is the layer of beans. Put the pan on the fire for 2 hours, during which time it does not mix, but spins on the fire, like sarmale.
Then put the beans in jars and let them rest like this until the next day, when a little more oil is put on top and the jars are tied or stapled.
That's all.

Ioana 8 years ago - 13 August 2009 14:42

Re: Pea salad with mayonnaise

gabbitza, codruta was on stage, I hope they use your recipe in our family, the pods are put in the freezer over the winter and we don't usually put any other canned food combined, but I still ask among acquaintances, maybe someone knows other vegetable stew recipes for winter.

adry 8 years ago - 13 August 2009 15:03

Re: Pea salad with mayonnaise

Ioana, this salad is super good, I often do it too !!
I suggest you try with an addition of grated carrot and two or three tablespoons of grated celery (or if it is found in RO, celery stalks, cut into cubes the middle stalk, white and crispy part)
The salad acquires a very refreshing taste.
If the beans are cut smaller, it is "spreadable" and without making a paste!

gabbitza 8 years ago - 13 August 2009 18:04

Re: Pea salad with mayonnaise

thank you very much for the codruta recipe and for your help ioana: *: *: *: *
for k I live only with my boyfriend..I will halve the quantities or the event I will give to the relatives heheheh. if you find other canned recipes for soup. I thank them again. *: *: *: *: **

codruta 8 years ago - 13 August 2009 19:56

Re: Pea salad with mayonnaise

Yes, I would also like to put some cans for soup or some pots for the winter. This site is ffff nice. I always go in and try the recipes. kisses!

ileana 8 years ago - 30 August 2009 18:08

Re: Pea salad with mayonnaise

You have very tasty recipes. You can bring some without Croatia.

Raluca Dumitrescu 8 years ago - 18 September 2009 18:24

Re: Pea salad with mayonnaise

I read here how to make mayonnaise, and I was wondering if you always apply the same rule (rubbing with a spoon). I put in the blender container an egg (whole), a little salt, lemon, a little mustard, a few tablespoons of oil, I put the blender, and I add oil depending on how much consistency I want. It is ready in just a few minutes (and it comes out white, if you put the whole egg).

Ioana 8 years ago - 18 September 2009 19:21

Re: Pea salad with mayonnaise

I always do it by hand, but not because I have something against the mixer, that's just how I got used to it.

Adriana 8 years ago - December 29, 2009 23:46

Re: Pea salad with mayonnaise

A friend recommended this website to me and I am pleasantly impressed. I'm looking for recipes with vegetables and without too many fries, rantasuri with flour, or with mayonnaise. I would be happy to use your experience.

Ileana 8 years ago - January 24, 2010 19:00

Re: Pea salad with mayonnaise

To miss. .
I think I will prepare it: D. (I don't have much experience in cooking, I think this recipe is perfect for my level:]]).

adriela 8 years ago - 24 February 2010 11:33

Re: Pea salad with mayonnaise

Thank you very much for the tip with mayonnaise in the blender. I was struggling to rub against her because my hand hurt !! where you put that sometimes it is cut

you saved me and I think like other "aspiring housewives" who cook on Ioana's website

Mari Ana 8 years ago - June 8, 2010 11:45

Re: Pea salad with mayonnaise

I made the recipe from 500 gr of pods and I was left with 2 tablespoons of appetite. The rest disappeared immediately and with many "mmmmmm, how good" .. So, please take it as a super compliment from the family. ))
I'm also sending you a cake recipe, don't ask me why, as a thank you.
Yogurt cake
400 gr Danone yogurt
a cup of sugar (250 gr)
500 gr liquid whipped cream
2 gelatin sachets (Dr. Oetker)
a pineapple compote (or any other fruit)
sponge fingers

Whip the cream. Mix the yogurt with the sugar. The gelatin dissolves in a cup of hot compote (if necessary, boil a little more, it must be syrup, without the pieces of gelatin). . Pour the gelatin thinly over the yogurt and then mix the yogurt with the whipped cream. In a cake form put syrupy syrups with the same compote, then half of the composition, the pieces of pineapple (or other fruit) and the rest of the composition at the end. Let it cool for a few hours. It's really good and cool and extremely easy to make.

marian 7 years ago - 26 November 2010 11:43

Re: Pea salad with mayonnaise

thanks for the advice, I made garlic mayonnaise and it was cut, but I listened to your advice and added a little mustard and after about a teaspoon and a half of yogurt, and I fixed my mistake

corina 6 years ago - 20 February 2012 17:30

Re: Pea salad with mayonnaise

Cristina 15 hours ago - 25 July 2018 15:51

Re: Pea salad with mayonnaise

I've been making mayonnaise pods for a long time, but I simply put boiled pods, mayonnaise and garlic. This time I thought of looking for the recipe on your site (that's how I start any food, how simple, since I discovered this site?), Thinking that maybe I can find a trick again. And so it was ?. It is much tastier with aioli than with simple mayonnaise and garlic separately. And the taste of parsley is again very appropriate, I would not have thought. Thanks for this recipe too! From now on, I will definitely do it!

Ioana 14 hours ago - July 25, 2018 16:16

Re: Pea salad with mayonnaise

the stinging taste of garlic is still tempered in this way, right?

Cristina 7 hours ago - 25 July 2018 23:53

Re: Pea salad with mayonnaise

Yes, it tempers the taste of garlic and makes it seem uniform. Anyway, I'm talking from memory, that there is already no trace of salad. How good she is, there was a beating on her


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