Salad for the winter with beans and tomatoes. Hearty salad with beans for the winter

Salad with beans for the winter is a hearty and healthy option for harvesting. The taste and nutritional qualities, as well as its versatility, have led to many different recipes.

One of the main ingredients of the salad is beans, which perfectly retain their beneficial properties when harvested for the winter. Beans for salad can be used as grain (white or red) and green beans (asparagus). If you decide to use a grain type of bean, it should be smooth, with a slight sheen and not damaged. If you prefer green or asparagus, then it should be young and not very long, as well as dense and juicy.

As you know, not all people tolerate beans well, as they can cause excessive gas formation. To minimize the likelihood of such a reaction, when boiling the beans, either savory or mint should be added to the water.

In addition to beans, as a rule, all kinds of vegetables are added to the salad in various proportions and combinations. There are also recipes with mushrooms, chicken and other products that make the salad even more satisfying and nutritious. Consider the most interesting and delicious recipes for this salad for the winter.

How to cook a salad with beans for the winter - 15 varieties

The salad has a mild and juicy taste, will serve as a great snack for the winter.

Ingredients:

• Boiled grain beans - 1 kg.;
• Tomatoes - 3-4 pcs.;
• Dill, parsley - 2 bunches each;
• Vinegar - 60 ml;
• Sand - 1.5 tsp;
• Salt, cloves, pepper - to taste.

Cooking:

Rub the tomatoes on a grater. Bring the resulting puree to a boil, add spices and spices and leave for 4-7 minutes over low heat. Then we send vinegar with herbs to the pan and mix.

We transfer the boiled beans to sterile jars, leaving 3-5 cm on top, which we fill with tomato paste. Then we roll up the banks.

It is important to turn over rolled jars with bean salad and wrap them until they cool completely. Keep the salad in a dark, cold, dark place. These simple rules will allow the workpiece not to explode or deteriorate.

Beans with tomatoes is a classic recipe for harvesting for the winter.

Ingredients:

• Bulgarian pepper - 1.5 kg;
• Cereal beans - 800 gr.;
• Twisted tomatoes - 4 liters;
• Vegetable oil - 1 glass;
• Sugar - 1 tablespoon;
• Salt - 2 tablespoons;
• Table vinegar 6% - 170 ml;
• Pepper, bay leaf - to taste.

Cooking:

1. Boil beans for 20-25 minutes.
2. Bring the twisted tomatoes to a boil, add spices.
3. After 25 minutes, add the beans and oil as well.
4. Pour vinegar 10 minutes before turning off the fire, last.
5. The resulting salad is laid out in jars and rolled up. Bon appetit!

Such a vegetable salad is full of nutrients, while quite satisfying.

Ingredients:

• Beans - 2 stacks;
• Tomatoes - 5 kg.;
• White cabbage and carrots - 1 kg each;
• Onion and sweet pepper - 2 kg each;
• Vegetable oil - 3 tbsp.
• Vinegar - ½ stack;
• Salt and sugar - to taste.

Cooking:

1. Prepare and cook beans.
2. We wipe the tomatoes, finely chop the rest of the vegetables and mix everything together, adding oil, sugar and salt.
3. Let the resulting mixture boil for 20 minutes.
4. Add vinegar and beans to the total mixture, simmer for another 10 minutes and pour into jars.

A very light green bean salad will like it goes well with both fish and meat.

Ingredients:

• Asparagus beans - 1.5 kg;
• Onion, carrot and bell pepper - 0.5 kg each;
• Tomato juice - 1 liter
• Vinegar 9% and vegetable oil - 100 gr each;
• Sugar - 100 gr.;
• Garlic - 2 cloves;
• Salt - 40 gr.

Cooking:

1. First, we prepare the products: we cut the pepper, asparagus beans, onions, garlic and carrots.
2. Then mix all the vegetables with tomato juice and put on fire. After boiling, add sugar, butter and salt and cook for another 15 minutes over low heat.
3. Now we shift the salad with beans into jars and roll them up.

Mushrooms are not a classic component of a salad with beans for the winter, but adding them will add originality to the taste.

Ingredients:

• Tomatoes - 3 kg.;
• Butter or champignons - 1.5 kg .;
• Grain beans and carrots - 1 kg each;
• Sugar sand - 10 gr.;
• Vegetable oil - 180 ml;
• Table vinegar - ½ stack;
• Pepper, salt - to taste.

Cooking:

Boil the beans.

We cut the mushrooms (butter can be left whole) and three carrots.

Remove the skin from the tomatoes and grate the pulp.

In order to easily remove the skin from the tomatoes, you need to make several punctures and scald them with boiling water.

Mix mushrooms with tomatoes and carrots, add sand, oil and salt and cook for half an hour.

Then we put the beans there and simmer for another 30-35 minutes.

Finally, add vinegar.

This salad is dominated by light vegetables, which makes it an excellent side dish for meat.

Ingredients:

• Zucchini - 3 kg.;
• Tomatoes - 1.5 kg;
• Cereal beans - 500 gr.;
• Bulgarian pepper - 700 gr.;
• Vegetable oil - 200 gr.;
• Sugar sand - 150 gr.;
• Garlic - 100 gr.;
• Salt, vinegar - 4 tablespoons each

Cooking:

1. Cook beans until tender. Cut the zucchini and sweet pepper, removing the seeds.
2. Grind tomatoes with garlic and bring to a boil, add oil and seasonings.
3. Pour the boiled beans and chopped vegetables into the tomato mass, cook the salad for about 40 minutes, then fill the jars. Ready!

Greek salad can be prepared for the winter with beans, which is not its classic version, but will surprise your own with an unusual taste!

Ingredients:

• Beans - 4 stacks;
• Sweet pepper, onion and carrot - all 1 kg each;
• Table vinegar - 200 ml;
• Vegetable oil - 300 gr.;
• Seasonings - to taste.

Cooking:

1. Prepare and boil beans.
2. Finely chop the tomatoes, chop the sweet pepper and onion, and three carrots on a grater.
3. Add spices and beans to the tomato mass, cook the mixture for 25-30 minutes.
4. Then we put the remaining vegetables, after frying them, and vinegar.
5. It remains to put out the finished mixture a little, pour into jars and roll up.

Beans and eggplant are a great combination. This salad is very satisfying.

Ingredients:

• Fresh eggplant - 2 kg;
• Ripe tomatoes - 3 kg;
• Hot pepper - 1 kg.;
• Boiled beans - 300 g;
• Garlic - 100 gr.;
• Vinegar - 3 tablespoons;
• Sugar sand - 1 stack;
• Salt - to taste

Cooking:

Grind the tomatoes until pureed and bring to a boil.

Then add hot pepper and chopped eggplant.

So that the eggplants are not bitter, they must first be salted and left to brew for several hours.

Boil the resulting mixture for 25 minutes. Then we put seasonings and boiled beans.

Finally, add vinegar and garlic. We keep a little more on the fire, pour it into jars and hide it until winter.

This salad for the winter is high in protein, it can easily replace a separate meal.

Ingredients:

• Boiled beans - 1.5 kg;
• Whole chicken - 2 kg;
• Onion - 0.7 kg;
• Carrot - 1 kg.;
• Tomato juice - 1.25 liters;
• Vegetable oil - 350 g;
• Acetic essence - 2 tsp;
• Spices - to taste.

Cooking:

1. Boil and cut up the chicken.
2. Fry carrots and onions separately from each other.
3. Combine all ingredients, except chicken, in one saucepan, bring to a boil and cook over low heat for another hour.
4. Add chopped chicken meat to the pan with the total mixture and cook for another 30 minutes.
5. The salad is ready, it remains to pour into jars.

Salad is ideal for adherents of proper nutrition. The calorie content of green beans is several times lower than grain.

Ingredients:

• String beans - 1 kg;
• Tomatoes - 1 kg.;
• Onion - 200 gr.;
• Carrots - 200 gr.;
• Sugar - 1.5 tablespoons;
• Salt - 1 tablespoon;
• Garlic - 2 cloves;
• Vinegar - 2 tbsp.
• Greens - to taste.

Cooking:

1. Cut green beans and boil for 5 minutes.
2. Cut carrots and onions and fry.
3. Finely chop the tomatoes and put on a small fire.
4. After 15 min. add seasoning to tomatoes. After another 15 minutes, add green beans and fried vegetables to the pan. Keep the whole mixture on fire for 20 minutes.
5. After that, it remains only to add greens and vinegar. Salad is ready to be bottled!

The ingredients of this nutritious salad for the winter can be varied depending on your taste preferences.

Ingredients:

• Beans - 0.5 kg;
• Tomatoes - 4 kg.;
• Onion, carrot, sweet pepper - 1 kg each;
• Vegetable oil - 500 g;
• Spices - to taste.

Cooking:

1. Boil beans without salt.
2. Chop tomatoes, peppers (sweet) and onions. Grate carrots.
3. Mix beans with prepared vegetables and refrigerate for 7-8 hours.
4. After cooling, add oil and spices to the mixture and simmer for 35-45 minutes.
5. Pour the finished salad into jars and roll up.

Winter salad with peppers, beans and tomatoes will appeal to both children and adults.

Ingredients:

• Beans - 0.5 l.;
• Bulgarian pepper - 1.5 kg.;
• Fresh tomatoes - 1.5 kg;
• Carrots - 1.5 kg;
• Onion - 1.5 kg;
• Sunflower oil - about 200 ml;
• Vinegar - 50 ml;
• Sugar - 75 gr.;
• Salt - to taste.

Cooking:

1. Boil the beans first.
2. Grated carrots, chopped onions and bell peppers are fried separately.
3. Grind tomatoes in puree and mix with fried vegetables and boiled beans.
4. Add seasonings and cook for another 40-45 minutes.
5. The salad is ready, you can fill the jars.

Harvesting Korean-style asparagus beans for the winter is an ideal side dish for a meat dish.

Ingredients:

• Asparagus beans - 500 gr.;
• Onion - 1 pc.;
• Carrot - 1 pc.;
• Table vinegar - 1 tablespoon;
• Vegetable oil - 100 ml;
• 3 garlic cloves;
• Coriander - 1 tsp;
• Pepper, salt - to taste.

Cooking:

1. Onion cut into half rings.
2. Finely grate the carrots.
3. We mix all the ingredients and put the pan on the fire.
4. After the salad with asparagus beans boils, bring to readiness over low heat.
5. We preserve the resulting mixture and put it away for storage.

Beetroot lovers will love this salad.

Ingredients:

• Bulgarian pepper - 1 kg.;
• Beans - 1 liter;
• Onion - 7 pcs.;
• Beets (cooked) - 4 kg.;
• Sunflower oil - 1 tbsp.;
• Sugar - 1 tbsp.;
• Salt - 1 tbsp. l.

Cooking:

1. Boil the beans and chop the bell pepper and onion.
2. Grate boiled beetroot.
3. Mix all the vegetables, add sugar, butter, salt.
4. Boil the resulting mixture for 35 minutes. Then add vinegar, check readiness and pour into jars. Bon appetit!

In this version of the salad for the winter, classic ingredients are complemented by hot peppers.

Ingredients:

• Boiled beans - 4 stacks;
• Hot pepper - 2 pods;
• Sweet pepper - 1 kg.;
• Tomatoes - 2 kg;
• Bow - 3 pcs.;
• Vegetable oil - 1.5 glasses;
• Acetic essence - 1.5 tsp;
• Salt - 3-4 tablespoons;
• Sugar - 1 stack;

Cooking:

1. Grind the pulp of tomatoes.
2. Finely chop the vegetables.
3. Stew the tomato mass for half an hour, adding seasonings.
4. Separately fry sweet peppers, carrots.
5. Mix all the ingredients and leave to cook for another 15 minutes.
6. The salad is ready, you can transfer it to jars.

Beans are a source of protein, a valuable and nutritious product, but, unfortunately, unfairly bypassed by housewives. You rarely see it in home canned food. Nevertheless, there are many recipes with the name "Bean Salad for the Winter"; they are prepared with pleasure and ease. How nice it will be to open a jar of salad in winter and please guests with a delicious dish! All that is needed for this is a good mood, a little work and a strict adherence to the cooking technology.

Beans - a source of protein, a valuable and nutritious product

It contains a huge amount of protein, it stores vitamins, so necessary for the body in winter.

To properly prepare the indicated salad with beans, you must:

• three standard glasses of dry beans;
• 5 medium-sized onions;
• 1 kilogram of fresh tomatoes;
• 7 grams of allspice ground pepper;
• half a small spoon of ordinary black pepper;
• ½ tablespoon of 9% vinegar essence;
• 2 large spoons of vegetable oil;
• 5 small bay leaves;
• 45 grams, salt.

How to cook:

1. Washed beans should be filled with clean water. In the morning, drain the water, boil in fresh water.
2. Fry the finely chopped onion in a pan until it turns golden.
3. Wash the tomatoes, pierce in 5-6 places, hold in boiling water and remove the thin skin from them. Mash tomatoes to a puree consistency. Salt it to taste.
4. Add fried onions to the resulting juice and simmer over moderate heat until tender.
5. Next, add the indicated amount of salt, bay leaf and sugar, and after 5 minutes - beans. Cook for approximately 10 minutes.

Transfer the salad to sterile and dried jars, roll up.

Beans with vegetables (video)

Salad with vegetables and beans for the winter

The use of this salad will give the body strength, provide the vital energy that it needs in the cold season.

Necessary:

• half a kilogram of dry white beans;
• 250 g of tomato paste;
• ½ kg of red carrots;
• 150 ml sunflower oil;
• in the amount of 500 grams;
• about 0.75 kg of sweet pepper;
• 700 ml of pure water;
• a tablespoon of iodized salt and two - sugar;
• spices - to taste

Eating this salad will give the body strength

How to cook:

1. Legumes are soaked in water overnight.
2. In the morning, drain the water, add fresh water again and put to boil over moderate heat. After boiling, cook for another half an hour. Transfer the finished beans to a colander and get rid of the remaining water.
3. Coarsely grate the peeled carrot, put it in a saucepan.
4. Onions cut into half rings are also sent to vegetables.
5. Washed pepper must be cut into strips, after cleaning it from seeds. Transfer to bowl with beans.
6. Tomato paste is diluted with fresh water and added to vegetables.
7. Next, the pot with the contents should be put on fire and boil. Then add sunflower oil, sugar, spices, salt. The salad is cooked over low heat.

At the end, the hot dish is laid out in sterile jars and rolled up.

Salad with mushrooms and beans for the winter

Fans of vegetarian food will love this appetizer, besides, it will help to diversify the menu.

Necessary:

• kilogram of fresh beans;
• oil (champignons) - 1.5 kg
• sunflower oil - 180 ml
• 3 kilograms of fresh tomatoes;
• 1.5 kg of peeled carrots;
• 100 grams of vinegar essence;
• 10 grams of sugar powder;
• a pinch of salt;
• 4 peppercorns.

Vegetarian food lovers will love this appetizer.

How to cook:

1. Soak and leave for 12 hours (or overnight) beans.
2. Then rinse, again pour clean water, then put it on fire for an average of 50 minutes.
3. Throw beans in a colander, drain all the water.
4. Remove the roots from the mushrooms, leaving about 2-2.5 cm on the stem. After - rinse well. If butternuts are chosen for the workpiece, it is better to cook them whole. Mushrooms must be cut.
5. Make 5-7 punctures in tomatoes, scald with boiling water. Next, peel them off. Twist the pulp in a meat grinder.
6. Carrots should be grated, preferably coarsely.
7. Put vegetables in a saucepan with mushrooms and be sure to add sunflower oil, salt and sugar powder. Season with peppercorns.
8. Simmer the mixture with vegetables for 30 minutes over low heat.
9. Then add beans to the pan, simmer for the same time.
10. After adding the vinegar, simmer for another 5 minutes.

Ready salad is laid out in prepared jars and rolled up.

Salad with cabbage and beans for the winter

Cabbage, rich in vitamin C, with vegetables that retain many minerals and vitamins during heat treatment, will become a welcome dish on the table of any housewife.

Necessary:

• 500 g dry white beans;
• a head of cabbage weighing 1 kg;
• 5 kg of hard tomatoes;
• Bulgarian pepper - 1.5-2 kg;
• 2 kilograms of ordinary onions;
• 1 kg of carrots;
• 700 ml vegetable oil;
• 80-90 ml of table vinegar 9%;
• Sugar and salt - to taste.

It turns out very tasty

How to cook:

1. Prepared beans must be soaked for 10 hours in cold clean water.
2. Change the water in the morning and boil the beans.
3. Blender to prepare juice from tomatoes.
4. Pepper and carrot cut into strips, preferably thin.
5. Onions and cabbage are finely chopped.
6. Put all the vegetables in an enamel pan, add the specified amount of vegetable oil, sugar and salt. Next put on fire. Boil and cook for about 20 minutes.
7. Pour in the beans and add the vinegar. Cook for another 10 minutes.
8. Put the salad in sterilized glass jars. Roll up.

Winter salad with beans for the winter

Bright, fortified, with a wonderful aroma and taste - this salad will please the eye and satisfy your appetite.. And the ingredients included in it, which can fight with a breakdown, depression, diabetes and hypertension, will become real helpers in strengthening health and increasing immunity.

To prepare winter bean salad you need:

• one kilogram of beans;
• 500 g of fresh red pepper (Bulgarian);
• ½ kg of onions;
• 3 kg of fresh tomatoes;
• half a kilogram of young carrots;
• medium bunch of parsley;
• 2 faceted glasses of granulated sugar;
• 2 large spoons of peppercorns;
• 200 ml (lean) sunflower oil;
• 30 grams of peeled garlic.

Bright, fortified, with a wonderful aroma and taste - this salad will please the eye and satisfy your appetite.

How to cook:

1. Beans should be soaked for 8-10 hours.
2. Carefully drain the old water and pour fresh water, put on fire.
3. Carrots and peppers are cut into small strips.
4. Onions are best cut into thin half rings.
5. All tomatoes should be cut into small pieces.
6. Mince garlic and parsley with a knife.
7. Pour oil into a saucepan, add carrots and onions to it. Put the mixture on fire and simmer for 15 minutes over low heat, stirring gently all the time.
8. Chopped tomatoes, powdered sugar, sweet pepper slices and a little salt add to the vegetables. Simmer on the stove for another 10 minutes.
9. Add the garlic and, uncovered, cook for at least 20-25 minutes more. The fire must be small.
10. At the end, add beans and parsley, continue cooking for another 10 minutes.

Arrange the prepared dish in jars. Roll up.

Salad "Beans" for the winter

Protein, fiber, present in abundance in this dish; included in the tomato, which is rightly called a vegetable of love of life, diversify the table and take care of health.

Bean salad contains the following products:

• dry red beans - 6 standard glasses;
• kilogram of red carrots;
• 1 kg of ordinary onion;
• 3 kg medium-sized tomato;
• 200 grams of sugar;
• one kilogram of red sweet pepper;
• 2 tablespoons of salt (table);
• 80 ml of acetic acid;
• 150 ml sunflower oil.

How to cook:

1. Soak large red beans in clean water for 12 hours or overnight. Then drain it, add fresh water and boil.
2. Chop the onion.
3. Grate carrots on a medium or large grater.
4. Fry the prepared onions and carrots in vegetable oil, under the lid, so that the vegetables are stewed. Extinguishing time - 30 minutes.
5. Add tomatoes cut into small pieces.
6. Sweet pepper cut into strips. Put in a frying pan.
7. Salt. Sprinkle with sugar, pour in vinegar.
8. Put the beans in a bowl.
9. Simmer for about 1 hour.
10. Send the salad in a sterile container. Roll up lids.

Ready salad is eaten both as an independent dish and as a side dish. Based on it, you can cook delicious hodgepodge or bean soup.

Salad "Atlant" with beans

The salad with the original name is easy to prepare, tastes great, and is rich in nutrients.

Necessary:

• 3 standard cups of legumes;
• 3 kg red hard tomatoes;
• one kilogram of onions and red carrots;
• one kilogram of fresh bell pepper;
• 2 faceted glasses of vegetable oil;
• 2 small spoons of table or balsamic vinegar;
• two medium spoons of salt;
• 1.5 tablespoons of powdered sugar.

How to cook Atlant salad:

1. Cook beans pre-soaked for 10-12 hours until half cooked.
2. Grind tomatoes in a meat grinder.
3. Cut carrots, onions and peppers into cubes.
4. Put the beans and other vegetables in a saucepan, then mix everything gently.
5. Add salt, vegetable oil and granulated sugar to the container.
6. Put on fire for 1 hour. Before the end of cooking, add vinegar.
7. Remove from stove. Arrange in sterilized glass containers and roll up for the winter.

How to cook lobio for the winter (video)

Salads with beans for the winter, a selection of homemade recipes, photos.

Salads with beans are very satisfying. Cooked blanks save our time well in winter. Just open the jar salad in winter, and you are provided with high-grade proteins.

1. Tomato and bean salad

beans - one kilogram;
- tomatoes - two and a half kilograms;
- carrots - one kilogram;
- sweet pepper - one kilogram;
- granulated sugar - one glass;
- salt - three tablespoons;
- vegetable oil - half a liter;
- ground black pepper - two teaspoons;
- table vinegar - one teaspoon.

Soak beans in cold water for 12 hours.

Let's prepare the vegetables, cut the tomatoes into slices, grate the carrots, you can also use a grater to cook carrots in Korean, cut the sweet pepper into strips, and cut the onion into half rings.

Place all the ingredients in a wide saucepan with a thick bottom and add sugar, salt, vinegar and black pepper to them. mix and put on fire.

Bring the salad to a boil, then boil it for another two hours, be sure to stir so that the workpiece does not burn.

We put the finished salad in hot form into pre-pasteurized jars and roll it up. Salad with beans for the winter - ready!

We will store such a salad at a temperature of 20 degrees.

2. Vegetable bean salad

Any beans - white or red - 2 cups of dry product;

Young zucchini - no more than 1,600 grams;

White cabbage - 1.5 kilograms;

Ripe, but dense red tomatoes - a kilogram;

Onions - 6 onions;

Sugar - one and a half glasses;

Vegetable oil - 1.5 cups;

Vinegar - about 9% - one and a half glasses;

Salt - one and a half tablespoons;

Sweet bell pepper - to taste.

Soak the beans overnight, cook in the morning. Take the cabbage, remove the leaves from the very top, and only then cut the cabbage very finely. Peppers need to be chopped into small thin strips. Eggplants, as well as zucchini, need to be washed, and then cut them as finely as peppers. Tomatoes need to be ground, the skin must be removed from them, and the onion must be cut into not the largest cubes. Then you need to take the marinade to prepare the salad. For it, you need to mix the spices with vegetable vinegar and oil, and then with salt and sugar in one bowl. Everything must be put on fire, boil for one minute, and then mix thoroughly so that all components are saturated with each other's juice.

Take a saucepan and pour the marinade into it, put the vegetables. Put the cabbage in first. Then you will need to lay out the eggplant, as well as peppers and onions. As for the cooking period for each vegetable, it will need to be stewed for an hour. About 30 minutes before you turn it all off, you will need to mix in the beans. Lettuce will need to be packaged hot in jars.

3. Harvesting of asparagus beans

Asparagus (green) beans are healthy and nutritious. It is not difficult to save it for the winter, blanks can be used to prepare first courses and salads, as well as serve beans as a side dish or cook vegetable stew with it.

For canning asparagus beans, we need:
asparagus beans - 2 kg
water - 2 l
salt - 1.5 tbsp. l.
vinegar - 4 tbsp. l.

How to preserve asparagus beans:
Rinse the pods and warm them in very hot water (do not boil, do not boil) for 5 minutes. Cool the beans, put them in sterile jars and pour the marinade (boil water with salt).

Pour 2 tablespoons of vinegar into each jar, pour the marinade over the beans. We cover the jars with lids and sterilize in a water bath for about 40 minutes.

4. Greek salad - a recipe for harvesting with beans

1 kg beans
1 kg of onion
1 kg sweet pepper (Bulgarian)
1 kg carrots
2.5 kg tomatoes
~ 300 gr. vegetable oil
~ 1 cup garlic (or less if you like)
1-2 chili peppers (or less, to taste)
salt, sugar, vinegar to taste
Cooking:
Soak beans overnight, then boil until half cooked, drain excess water
Finely chop the tomatoes (scroll in a meat grinder, or in a food processor)
Grate carrots on a coarse grater
Onion finely chopped
Pepper cut into cubes
Scroll garlic and hot pepper in a meat grinder
Combine tomatoes and beans, cook for about 30 more minutes
Separately stew carrots, onions and sweet peppers
Combine everything, add scrolled garlic and hot pepper, boil again, add vinegar (I add a little essence - to taste)
Arrange hot in clean jars, roll up with tin lids,
turn over, wrap with a blanket until cool.

The salad is very spicy!

5. Bean snack

Beans (or beans) can be taken young in pods, then cut off the tips.
Blanch for 2-3 minutes. In jars 1 bay leaf, 1 small hot pepper or a large piece, 3-4 black peppercorns. Put beans or beans. Pour hot marinade (20 g of vinegar essence 70%, 850 g of water, 80 g of sugar, boil 35-40 g of salt) and sterilize 0.5 l jars for 25-30 minutes.
If you take ripe beans, then the marinade in jars will turn black - do not be alarmed, this is all normal.

6. Bean salad for the winter

Boil 500 gr. beans. scroll through a meat grinder 1.5 kg. tomato add 1 kg. carrots (through a grater) simmer for 20 minutes. then toss in the beans. 100gr. sugar, 2 tsp. essences, salt to taste, 100g. rast. oils. boil 5 min. pour into a mass of 1 kg. Bulgarian chopped peppers. cook for another 15 min. put into jars and roll up.

7. Bean and eggplant salad

Soak the beans overnight. Put the beans 0.5 kg to boil, while the beans are being cooked, cut 2 kg of eggplant, grate 0.5 carrots, cut into strips 0.5 kg of sweet pepper, mix everything, squeeze or finely chop the garlic 3 heads and 2 pods of hot pepper, add 150 g of sugar, 50 g of salt, 150 g of vinegar 9%, 0.5 liter of vegetable oil to the vegetables, cook for 30 minutes, then add the finished beans (greens to taste) and cook until tender. Arrange in banks and roll up.

8. Salad Gifts of autumn

4 kg of tomatoes, 1 kg of onions, 1 kg of carrots, 1 kg of sweet peppers, 500 g of beans. 500 g vegetable oil, bay leaf, black peppercorns, spices (to taste).
Boil fresh beans without salt, chop the tomatoes into circles, cut the onion and pepper into rings, grate the carrots, combine the beans and vegetables, salt, put in the refrigerator for 6-8 hours. Drain the released juice, add peppercorns, bay leaf and oil, spices, stew the salad for 30-40 minutes, put the salad in jars, roll up.

9. Caviar with beans

1 kg of dry beans, 1.5 l of tomato juice, 2.5 kg of eggplant, 0.5 kg of onion, 0.5 kg of bulg pepper, 0.5 kg of carrots, 1 tbsp sunflower oil, 150 g of sugar, 2 tbsp of salt, 1 hot pepper.
We soak the beans overnight, cook them until half cooked (from the moment of boiling for about an hour), throw them in a colander. In a large saucepan, cut all the vegetables into cubes, carrots on a coarse grater. We fall asleep beans and pour tomato juice. We cook for 1.5 hours. 20 minutes before readiness, pour in the oil, 1 tbsp. l vinegar to-you 70%, sugar, salt., hot pepper with a pod (not chopped !!!) At the end, remove the pepper, seal the hot caviar in sterilized jars.

Salad with beans for the winter is always a hit! Often in our family, he does not stand up to the snow. Therefore, I advise you to roll as much as possible of this salad prepared according to a simple recipe into jars.

winter bean salad ingredients

• Beans 1 Kilogram
• Tomatoes 2.5 Kilograms
• Carrot 1 Kilogram
• Bulgarian pepper 1 Kilogram
• Bulbs 3 pieces
• Sugar 1 glass
• Vegetable oil 0.5 Liter
• Vinegar 70 percent 1 teaspoon
• Salt - to taste
• Pepper - to taste

Description of preparation: salad with beans for the winter

To prepare a salad with beans for the winter, it is first advisable to soak the beans overnight to make it easier to cook. And a further step-by-step recipe for a salad with beans for the winter is as follows: 1. Rinse and peel the vegetables. 2. Peel off the tomatoes. To do this, make cuts, pour boiling water over, cut the stalks. Then cut into cubes. 3. Grate carrots on a coarse grater. 4. Bulgarian pepper cut into medium strips. 5. Cut the onion into half rings. 6. Put the vegetables in a saucepan, salt, pepper, add sugar. vinegar and vegetable oil. Cook, stirring occasionally, until tender, about two hours. 7. Arrange the finished salad in pre-sterilized jars, roll up and wrap in a blanket for the night. Bon appetit! Store bean salad in a dark, cool place. According to this recipe, you should get about 5 liters of this delicious salad. In winter, you can use it as a salad, side dish, soup dressing.

Delicious salad with beans for the winter from tomatoes

Well, the truth is that a very tasty salad is obtained according to this recipe! A former employee taught me how to cook it: it somehow brought her preparations to work, among which was this salad. Our entire department was delighted, so even the laziest young ladies rewrote the leaflet with the recipe.

• 3 kg of tomatoes;
• 1 kg of bell pepper;
• 1 kg of carrots;
• 1 kg of onions;
• 3 cups dry beans;
• 1.5 cups of sugar;
• 2 tablespoons of salt (with a slide);
• 1.5 cups of vegetable oil;
• 80 ml 9% vinegar.

*The volume of the glass is 250 ml.

From the indicated amount of ingredients, 6 liters of salad with beans are obtained.

We cut the tomatoes in half, remove the attachment points of the stalk and cut into medium-sized pieces (to fit in the meat grinder hole). We twist the tomatoes through a meat grinder.

Cut the bell pepper in half lengthwise, cut out the stalk, remove the seeds and rinse again. Peppers cut into large pieces. Peel the onion and cut into cubes or half rings. We clean the carrots and cut into thin squares 1.5x1.5 cm in size, 0.5 cm thick.

Soak the beans in cold water in the evening (there should be 2 times more water in volume, since the beans will swell). If the beans are young, do not soak them. Cook beans until tender, about 25-30 minutes.

Put tomatoes, bell peppers, onions, carrots and beans in a saucepan with a thick bottom. Add salt, sugar and vegetable oil. We mix everything well.

We put the pan on the fire, covered with a lid. Bring to a boil over medium heat, then reduce heat to low and simmer for 1 hour.

Add vinegar, mix and keep on fire for another 5 minutes.

We lay out the finished salad hot in wiped dry, sterilized jars and immediately seal it hermetically with lids (roll up or screw).

Turn the salad jars upside down and wrap them in a blanket. Let it cool down completely, about a day. We store such a salad in a dark place so that the vegetables do not change color.

Tomatoes can not be passed through a meat grinder, but grated - the effect will be the same. But, the truth is, with the help of technology, it is still much faster and more convenient to do this.

Beans are a nutritious and healthy product of the legume family. Canned preparations based on it can be used as sauces, side dishes or dressings for soups. Once you have prepared them for the winter, you can ease the process of preparing main dishes for the entire cold period and forget about rubbing vegetables, boiling beans and other time-consuming tasks by adding the mixture to your favorite recipes.

Salad with beans for the winter contains an increased amount of valuable protein contained in this product. And the additional ingredients included in the composition, for example, vegetables and herbs, provide the body with fiber and those vitamins that are preserved after heat treatment. The finished product based on them provides the body with the required energy and strength, the need for which is even higher in winter than in other seasons.

For you, we have collected here the most popular and best winter bean salad recipes. So that you, without spending a lot of time searching, choose something for yourself.

With beans, tomatoes and carrots

Most bean salad recipes contain similar ingredients, with slightly different amounts and ratios. We offer you a classic version of this dish. Sweet juicy vegetables and beans can be used as a dressing for your favorite soups or as a snack on their own.

We will need:

• Beans - 1 kg;
• Carrots - 1 kg;
• Tomatoes - 2.5 kg;
• Garlic - 1 head;
• Sweet pepper - 1 kg;
• Vegetable oil - 260 grams;
• Salt - 2 tablespoons;
• Sugar - 1 tablespoon.

Cooking:

1. Wash the tomatoes, peel and remove the skin. Then we twist in a blender, meat grinder or three through a sieve;
2. We sort the beans, wash and fill with cold water. Let's brew for 10 hours;
3. Rinse the pepper, remove the tail and all the seeds, and then chop it into plates or half rings;
4. We remove the husk from the onion, wash it. Pat dry with a towel and cut the onion in half. After that, we chop the halves into half rings;
5. Wash the carrots thoroughly with a sponge, remove the peels, then three on a coarse grater;
6. Garlic is peeled, washed and squeezed in a press. Can be ground in a blender;
7. Pour the oil into a thick-walled pan, heat it and pour in the tomato pulp and soaked beans (without water). We cook everything together on low heat for 60 minutes;
8. Separately, fry carrots and onions in a pan. Then we spread the frying to the tomato-bean mass and mix.
9. Add sugar, pepper and salt, boil for another 20 minutes;
10. At the very end, add the garlic mass, boil for another three minutes. Everything is ready, you can roll salads with canned beans into jars.

Beans, cabbage and zucchini

In addition to the classic options, there are alternative recipes, for example, with cabbage and zucchini, which can be changed to eggplant. The rest of the composition of the dish is similar to the classic, but the overall impression will be different. We suggest you preserve the beans in this way.

We will need:

• White beans - 2 cups;
• Young zucchini (eggplant) - 1.7 kg;
• Hard cabbage - 1.5 kg;
• Hard tomatoes - 1 kg;
• Sweet pepper - 1 kg;
• Onions - 6 pcs.;
• Sugar - 1 ½ cups;
• Vegetable oil - 400 ml;
• Vinegar - a tablespoon;
• Powdered pepper - 2 tsp;
• Salt - 1.5 tbsp;
• Sugar - 2 tbsp.

Cooking:

1. Beans in the preparation of the salad will take more time, so we'll start with it. First, let's sort it out, rinse it and pour water 1: 2, where the last digit is liquid. Let's leave it for the night, and in the morning we will change the water to fresh and set to cook until almost ready (but not quite);
2. The next step is cabbage. Remove the upper leaves from the fork, cut off the lower part (there are the best thin leaves) and chop it very thinly;
3. We wash the pepper pods and clean them of everything superfluous (core, seeds and stalk), then finely chop;
4. My zucchini, cut off the skin and chop into circles. If the vegetables are large, then cut into any other convenient smaller shape;
5. We wash the tomatoes, remove the skin after scalding. Grind the remaining pulp with a blender or meat grinder;
6. We clean the onion from the husk, wash and cut into half rings;
7. Recipes for salads with beans differ in cooking methods, in our case, it is required to prepare the marinade before cooking.
8. Mix vegetable oil with spices and vinegar, add sugar and salt;
9. Pour the marinade into a deep thick-walled pan, add prepared vegetables there: cabbage, zucchini, pepper, tomato mixture and onion. At a low boil, cook everything for a little over an hour. Then pour the main ingredient, mix and simmer for another ½ hour. Salads with canned beans are ready, you can distribute them in jars and twist.

Beans in tomato sauce

A classic dressing for any tomato soups and even cabbage soup - recipes for beans with tomatoes are multifaceted, so you can use them at your discretion, without looking back at the wishes of the authors of the dishes. Such an appetizer will look good as an additional ingredient to stewed vegetables.

We will need:

• Large onion - 5 pcs.;
• Sweet hard tomatoes - 1 kg;
• Lavrushka - 5 leaves;
• Black pepper - ½ tsp;
• Salt - 1 ½ tablespoons;
• Allspice - 1 tsp;
• Vinegar essence - 1 tsp;
• Sunflower oil - 2 tablespoons.

Cooking:

1. Let's start with the longest in terms of preparing the component - beans. We sort out the kernels, rinse and fill with water for 11 hours or overnight. Then drain the liquid, rinse again and add clean water. Boil;
2. Remove all the husks from the onion and chop as finely as possible;
3. Then we heat the pan, take a little vegetable oil and fry the onion until bright golden;
4. We wash the tomatoes, pierce in several places and scald. In places of puncture, the skin will burst. Easily remove it and turn the remaining mass into tomato puree. Salt to your taste and send to cook over medium heat;
5. We give the tomatoes to boil a little, add the onion and simmer until it is ready;
6. We fall asleep bay leaves and spices, boil everything together for about five minutes and throw in the beans. After that, leave to cook for half an hour;
7. Now salads with canned beans are ready, you can sort them into jars and twist them.

Beans and mushrooms

There are various recipes for canned beans for the winter, but most of them are based on a combination of legumes with vegetables. In the same case, we suggest adding a non-classical ingredient - mushrooms, which will add piquancy and originality to the winter salad.

We will need:

• Beans - 1 kg;
• Fresh mushrooms (preferably champignons or boletus) - 1.5 kg;
• Strong tomatoes - 3 kg;
• Carrots - 1.4 g;
• Sand sugar - 10 grams;
• Vegetable oil - 180 ml;
• Vinegar (9%) - ½ cup;
• Salt - 25 grams;
• Peppercorns - 4 pieces.

Cooking:

1. As in previous recipes, we start the salad with beans. We sort and wash the grains, soak for a long time - for the night or half a day. Then rinse, change the water to fresh and cook for 50 minutes. Let the remaining liquid drain;
2. While the beans are cooking, let's prepare the mushrooms. We sort through them, removing leaves and forest debris, cut off the roots, leaving about 2 cm on the leg. Rinse well, pay special attention to hats. If we use champignons for salad, they need to be cut. Butterfish and other small mushrooms can be left as is;
3. We wash the tomatoes, make several punctures and scald. Then easily remove the cracked skin. We twist the pulp in mashed potatoes with a meat grinder or blender;
4. We rub the carrots from the ground, remove the peels, then three in a grater;
5. Mix mushrooms with vegetables in a thick saucepan, add granulated sugar and salt, season with pepper and add oil. We mix everything and put on a fire of medium intensity. Cook, stirring, for about half an hour;
6. After we add the beans and simmer the same amount more;
7. Then comes the turn of vinegar, which is included in almost all canning recipes. Add it and boil for another 5 minutes. Salads with canned beans are ready, you can pour them into glass containers and roll them up with lids.

Spicy salads with beans

And this version of the winter salad will certainly appeal to lovers of “hot”, and more precisely, very spicy. The composition of the dish is classic, but the addition of burning evil pepper radically distinguishes it from previous recipes. If you prefer spicy food, this recipe is for you.

We will need:

• Beans - 900 grams;
• Onion - ½ kg;
• Hot pepper - 2 pods;
• Sweet pepper - 900 grams;
• Tomatoes - 2.3 kg;
• Sugar - 1 cup;
• Vegetable oil - 1 ½ cups;
• Salt - 3 tablespoons;
• Vinegar essence - 1 tsp

Cooking:

1. We begin to cook a salad with beans for the winter from the main component in the dish. We sort out the grains, rinse, then pour water 1: 4 and leave to soak all night. In the morning, drain the water, rinse in clean water. And then pour fresh water, and put to boil;
2. Remove the skin from the tomatoes. It will be very easy to do this after scalding and punctures previously applied to vegetables.
3. Then finely chop the pulp. If you don’t want to mess with it, we throw everything into a food processor and quickly grind it into a puree;
4. My hot peppers, take out the seeds. Otherwise, it will be too sharp;
5. Remove the shell from the garlic. Then grind it together with hot peppers with a blender;
6. We wash the carrots from the ground, cut off the skin and grind on a grater;
7. We also clean the onion and finely chop it into pieces;
8. Wash bell peppers well, remove all unnecessary (seeds and stalk with a core) and cut into slices;
9. Add salt with sugar, oil to the tomato minced meat and put on a medium-intensity burner. Let's cook for half an hour;
10. We throw beans there and cook the same amount;
11. Along the way, fry sweet peppers with carrots and onions (separately);
12. Add frying to carrots and tomatoes, spread spicy garlic paste with hot pepper, stir and let boil for 15 minutes;
13. Add vinegar and boil everything together for about 5 minutes. Now the salads with beans are ready, they can be laid out and rolled up.

All canned bean salads are stored in the same way, as required by their recipes. Namely: after twisting, the jars should be wrapped in a warm blanket, turned over “on the head” and left until the mixtures have completely cooled. After that, containers with ready meals are removed to a dark, cold place (basement, refrigerator, cellar) for further storage. If this process is violated, there is a high risk that the salads will ferment, and the lids will swell and “take off”.