Salad with red beans and cheese. Salad with red beans and cheese Preparing a salad with black beans, chicken and feta

Step 1: Prepare the beans.

Pour the beans from the jar into a sieve or colander, draining the excess liquid at the same time. Rinse the beans under cool running water and leave them hanging for a while to dry.

Step 2: Prepare the bell pepper.

Wash the bell pepper, remove the seeds, cut off all the whitish partitions and be sure to remove the green stalk. Cut the prepared vegetable into thin strips or cubes.

Step 3: Prepare the cabbage.

Peel the cabbage from the top leaves, remove the stalk and rinse the remaining leaves with running water. Shake off the prepared cabbage leaves remove excess moisture and chop them into thin strips. Things will go much faster if you have a special knife for peeling vegetables.

Step 4: Prepare the onion.

Wash the green onion feathers thoroughly, cut off the white base, and finely chop the rest.

Step 5: Prepare the cheese.

Break the feta cheese into small crumbs. Just break it, not cut it.

Step 6: Prepare the parsley.

Wash the parsley thoroughly, cut off the thick stems, leaving only the leaves. Finely chop the prepared parsley.

Step 7: Prepare the garlic.

Lightly crush the garlic clove with the flat side of the knife blade. Then peel and chop very finely.

Step 8: Mix the salad with red beans and cheese.

In a large salad bowl, combine canned beans, green onions, cabbage, peppers, cheese, parsley and garlic. Season the salad with lemon juice and olive oil. Stir, taste and add salt if necessary. There you have it, nutritious, crunchy and undeniably delicious salad ready with red beans and cheese. You can serve it immediately, or you can cover it with something and put it in the refrigerator for the time being.

Step 9: Serve the salad with red beans and cheese.

A salad with red beans and cheese will definitely appeal to all fans of healthy food. After all, it is nutritious and tasty, and is also good both on its own and as a side dish. A very versatile dish. Thanks to the lemon-oil dressing, it stores well and has a pleasant taste. Greenery, bell pepper and cabbage add juiciness and crunch to the dish, while cheese and beans fill the salad, making it filling. All together it is simple and light dish for all occasions.
Bon appetit!

IN original recipe salad onions no, but it’s quite possible to add it, and if it’s red, then it’s absolutely beautiful.

A salad with red beans and cheese becomes even tastier the next day, but you just need to store it in the refrigerator for no more than 3 days.

I often make tomato salad with Feta cheese. A wonderful combination, I tell you! But one day I came across this salad recipe on the Internet.

As you understand, by adding beans to it, the salad is no longer so light; beans make it filling.

It is better to take olive oil for dressing, but in the absence of such, regular oil - refined sunflower oil - will do just fine.

Feta cheese can be absolutely anything: soft or crumbly - take what you have on hand.

Beans can also be any: red, white, large, small. If you don't have canned ones, just boil regular beans and use them.

I didn’t add salt to the salad, because Feta cheese is very salty. If you have a desire to add salt, it is not forbidden.

Prepare ingredients for preparing a salad with beans, tomatoes and Feta cheese according to the list.

Prepare the dressing.

Mix in a bowl olive oil, lemon juice and finely chopped garlic.

Crumble the feta and chop the greens finely.

Let's start collecting the salad.

Cut the tomato into slices and place on a plate in a circle.

Place the beans in the middle of the plate and sprinkle with crumbled cheese.

Pour the dressing and sprinkle the salad with chopped herbs.

Salad with beans, tomatoes and Feta cheese is ready.

Serve immediately. But as practice shows, such a salad will definitely last a day in the refrigerator.

In this salad, the role of black beans is purely decorative - you can easily replace the beans with red or white ones, and use canned ones to speed up cooking. Beans are quite filling, so we use light meat - chicken. There are no special complaints about cheese either - instead of feta, any pickled cheese will do, from delicate mozzarella to spicy feta cheese.

Ingredients:

Leaf lettuce - 1 bunch.
Chicken meat - 130 g.
Feta cheese - 35 g.
Black beans - 50 g.
Cherry tomatoes - 4–5 pcs.
Celery - half a stalk.
Provençal herbs - 1 tsp.
Pomegranate sauce - 1 tsp.
Vegetable oil - 2 tbsp. l.
Spinach - to taste.
Salt - to taste.

Making a Salad with Black Beans, Chicken and Feta

Cook the beans until tender (from 60 minutes to 2 hours - depending on the size of the grains). Add salt at the very end to prevent the beans from becoming hard. Place the beans in a sieve and leave to cool.

Distribute the salad evenly on a serving plate. We tear large leaves, put small ones whole. We don’t compact it - we keep it airy.

Cut the chicken into bars, fry in oil in a frying pan until lightly browned. During the process, add salt to taste and season with spices. Place the finished chicken on a paper towel - it will absorb excess fat.