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

Winter bean salad with vegetables is popular among people who take care of their health. Beans contain many useful minerals and nutrients that have a positive effect on the state of the body. In addition, beans make a salad with beans with zucchini for the winter more nutritious and original in their taste.
Bean salad for the winter is distinguished by its diversity. This product can be both the main ingredient and secondary in its importance in the recipe. Steamed, boiled and canned legumes are used, green string beans are actively used. Some salads can be canned, while others can only be consumed fresh.

This winter salad is considered universal, as it can be used as an addition to main dishes and consumed on its own simply with bread. In addition, this salad with beans and eggplant is considered lean, which is beneficial for people who are fasting. But at the same time, the dish is very nutritious and healthy.

Compound:

• 1.5-2 kg. eggplant;
• 1-1.5 kg. tomatoes;
• 3-5 pieces of bell pepper;
• 3-4 carrots;
• 5 heads of garlic;
• 0.5 kg. dry beans;
• 1/3 cup 9% vinegar;
• 250 gr. Sahara;
• 40 gr. iodized salt.

Eggplant with beans salad for the winter:

1. All of the above vegetables must be thoroughly washed and peeled. Remove seeds from pepper. Eggplant can be peeled and even partially removed the pulp with seeds.
2. Beans can be taken of any kind - white, red, spotted. Soak beans in cold water. So the beans should stand for a day or at least 12 hours. When it softens, it should be boiled for 30-40 minutes. The main thing is to make sure that the beans do not fall apart.
3. Pepper after cleaning should be cut into squares of medium size. The same is done with eggplant. But carrots are better to grate. Can be on a large or small grater.
4. Grind tomatoes together with garlic using a blender to get a tomato paste.
5. Place the chopped tomato with garlic in a blender over medium heat and wait for it to boil. In this case, the composition must be constantly stirred. After the mixture boils, salt, sugar are poured in and vinegar is poured in, as well as vegetable oil.
6. After that, pour the carrots into the tomato paste and wait until everything boils. Bulgarian pepper and wait for the boil, at the end - eggplant.
7. The mixture should boil over medium heat for half an hour.
8. Then the beans are poured into the pan and everything is boiled for another 20-30 minutes.
9. While the salad is hot, it should be distributed in sterilized jars and closed with metal lids.

The salad has an original taste that only intensifies over time. Preservation is stored without problems - there is no need for special storage. Often a canned dish is used as a marinade for meat, so in winter it is simply necessary for a good housewife.

Salad with beans and vegetables for the winter

This recipe is simply necessary for people who have low immunity. Beets in combination with beans give a vitamin complex that supports the body throughout the winter period. Moreover, such a salad is not only healthy, but also original in its taste concept.

Required products:

• 2 kg. beets;
• 200-300 gr. carrots;
• 500 gr. onion;
• 0.5 kg. beans;
• 0.5 liters of tomato paste;
• 0.5 liters of vegetable oil;
• 2-4 tablespoons of table salt.

Delicious salad with beans for the winter:

1. Boil beets, carrots and beans separately.
2. Beets and carrots need to be grated or chopped in a blender. Mix until a homogeneous mass is obtained.
3. The onion is cut into rings or half rings, sometimes chopped very finely.
4. All of the above ingredients are placed in a saucepan. Boiled beans are also poured here.
5. We boil the contents of the container over medium heat for several minutes, then pour in vegetable oil, tomato paste undiluted with water and add.
6. The mixture should be stewed within half an hour.
7. Another hot salad is laid out in jars and preserved.

The salad has an interesting taste and an extraordinary taste. You can use the dish as an addition to a side dish or meat. The vitamin complex of lettuce will support the body for a long time.

Salad for the winter with beans and tomatoes

Bean salad is considered a dietary product, but at the same time it is very nutritious and tasty. In addition, this dish is suitable for people who have digestive problems. And its original color and a combination of two types of beans will not leave indifferent any aesthete.

Main components:

• 500 gr. red beans;
• 500 gr. white beans;
• 500 gr. red onion;
• 3 kg. tomatoes;
• 3-4 heads of garlic;
• 250 gr. vegetable oil;
• 1/3 of a glass of vinegar.

How to cook bean salad for the winter:

1. Beans need to stand in water for about 12 hours. After that, it is washed under running water and placed in a saucepan, where it is boiled for 30-40 minutes. When the product is ready, it is washed again under running water.
2. Fresh tomatoes must be peeled before further processing. To do this, the vegetable is dipped in hot water for half a minute. Then the skin will be removed easily and quickly.
3. The tomato is cut into pieces and passed through a meat grinder.
4. Grind raw carrots with a blender, do the same with garlic. The onion is finely chopped. Place the products in a saucepan and pour vegetable oil. Simmer over low heat.
5. When the mass in the container decreases several times, you can add the beans and simmer all the ingredients for about 30 minutes.
6. Arrange in jars and close with lids.

The salad has a light and elegant taste, which is typical of red beans and red onions. Red bean salad is prepared quickly, and preservation is preserved during the winter period without fear of swelling of the lids.

Bean salad with vegetables for the winter

A non-standard solution for the component composition of this salad is a combination of beans and mushrooms. The dish is not only fragrant and tasty, but also nutritious. Thanks to this nutritional value, they can easily replace meat, fish and poultry.

Components:

• 1 kg. beans;
• 1-1.5 kg. mushrooms (champignons, oyster mushrooms);
• 1.5 kg. carrots;
• 3 kg. tomatoes;
• 1-2 salt spoons of sugar;
• 1/3 of a glass of sunflower oil;
• 0.5 cups of vinegar;
• 2-3 tablespoons of table salt;
• 5 black peppercorns.

Bean salad for the winter recipes:

1. Boil the beans for 1 hour, after soaking it in water for half a day.
2. Prepare the mushrooms, namely, clean and rinse them from dirt and debris. After that, especially large individuals need to be crushed.
3. Peel the tomatoes and rub them through a grater, removing all the seeds.
4. Grate raw carrots on a medium grater or pass through a meat grinder.
5. Place mushrooms and chopped vegetables in a saucepan with a thick bottom. Here we put salt, sugar, pepper and pour in vegetable oil.
6. Boil the mixture over medium heat for half an hour.
7. Lastly, beans are poured in and simmer for another half an hour.
8. At the end, vinegar is poured in and the composition is boiled for about 5 minutes. The main thing is that the boiling process should not be too violent.
9. The salad is placed in jars and closed with lids.

Mushrooms, combined with beans and tomatoes, give a rich taste and aroma, which makes the dish an indispensable snack on the festive and everyday tables. The dish is served warm or cold, this is the beauty of this salad. A minimum of ingredients is used, and the taste is consistent with expensive meat dishes.

Bean salad for the winter

Asparagus bean salad is suitable for any side dish. Preservation of this type is designed for people who have problems with digestion. The advantage of this recipe is that vinegar is not used here. Cooking does not take much time, fits perfectly into the spring menu.

Ingredients:

• 1 kg. asparagus beans;
• 700-900 grams of tomatoes;
• onion to taste;
• 2 tablespoons of sea salt;
• 2 tablespoons of sugar.

Bean salad with vegetables for the winter:

1. First, the beans are prepared. Each pod is cut into pieces of three centimeters. Pieces are poured with boiling water and infused in it for 2-3 minutes. After that, the pods are immediately placed in cold water for several minutes. Then you need to drain the water and dry the vegetable.
2. The beans are placed in jars perpendicular to the bottom in a column. If you put millet green beans in glass containers, it will take up a lot of space that will not be used.
3. Tomatoes are peeled by scalding them with boiling water. Grind the tomato in a blender or pass through a meat grinder. To get rid of the seeds, you can rub the tomato with a grater or sieve.
4. Place tomato puree in a saucepan, add salt and sugar there. The mixture must be constantly stirred so that it does not stick to the walls and bottom of the container. Bring everything to a boil over low heat.
5. Pour the bean pods that are already in the jars with the finished tomato paste. The tomato paste must be hot or the lids may puff up.
6. After that, you can perform sterilization, which lasts for an hour. If this time is not maintained, then the salad inside the jar may bloom.

Salad for the winter with beans and cabbage is popular among children, especially if you combine salad with mashed potatoes. Salad with beans for the winter with pepper is considered light and therefore recommended for people who have digestive problems. A non-standard look and taste immediately attract attention.

When preserved, it retains its useful properties and helps out perfectly in the winter. It must be consumed by children and adults for the full development and maintenance of immunity. Recipes for beans for the winter are very diverse. It is closed in a tomato with vegetables, as a salad and ready-made frying for borscht. Besides it, bell peppers, onions, garlic, tomatoes, herbs, as well as salt, citric acid, various spices and seasonings are usually added to salads.

The five most commonly used ingredients in recipes are:

In winter, such a treat can be served with a regular dinner or on a festive table. Ready-made roasts are also suitable for various soups, vegetable stews, main courses and meat casseroles. It is not difficult to close the beans on your own. However, you should be aware that in order for the spins not to deteriorate, you must strictly follow all the requirements and recommendations specified in the recipe. It is important to accurately maintain the heat treatment time, temperature, and also observe the proportions and sequence of actions.

Salad with beans is a very necessary preparation for each of us. It’s so delicious to open a jar at the end of January and see fresh vegetables there, which are still healthy.

But before you start cooking, you definitely need to find out how best to do it so that nothing goes bad and lasts for many months.

General principles of preparation

So, in canning, sterility is the most important thing. This means that all jars must be thoroughly washed and sterilized along with their lids. It is better to sterilize the lids 10 minutes before the jar closes, so as not to “pick up” anything.

Having bought raw beans, you definitely need to sort it out. This is very important: if at least one spoiled bean gets into the salad, then there is a chance that the bookmarks will be spoiled, and all of them.

Classic salad with beans for the winter

Cooking time

calories per 100 grams

There is a classic that is always difficult to refuse. She is delicious and loved by all. We will share this traditional recipe with you right now.

How to cook:

Tip: you can choose any beans, even canned.

forest snack

Do you love mushrooms? Then the bean salad with mushrooms is just for you!

How much time - 2 hours and 15 minutes.

What is the calorie content - 116 kcal.

How to cook:

1. Onion cut into small cubes.
2. Pour oil into a frying pan, heat it up and add the onion. Stirring, fry until transparent.
3. Clean the mushrooms thoroughly, chop them arbitrarily.
4. Transfer to a bowl, cover with water and place over medium heat. Bring the mass to a boil. Cook for 15 minutes.
5. After the time has elapsed, drain the water through a colander.
6. After that, add the mushrooms to the onion and cook for 5 minutes, not forgetting to stir.
7. Rinse the beans soaked overnight with running water and pour into a saucepan.
8. Pour enough water and put on fire.
9. Boil the beans until almost done.
10. Cut tomatoes into small slices.
11. Place in a blender and blend until smooth. The same can be done in a meat grinder, if there is an opportunity or desire.
12. Move mushrooms with onions to a large saucepan, add tomato mass and beans, salt and sugar to them.
13. Mix everything and close the lid, put on medium heat. Boil for 20 minutes.
14. Peel the garlic, chop with a garlic press and add to the salad at the end of cooking.
15. Arrange in jars and put in a saucepan, the bottom of which should be covered with a towel or gauze.
16. Pour water "up to the shoulders" of the jars and bring to a boil.
17. Sterilize for another 35 minutes, then roll up and put in a warm place to cool.

Tip: you can choose any mushrooms. It can be milk mushrooms, chanterelles, porcini mushrooms, russula, boletus, mushrooms, etc.

store canning

This preparation is very similar to ready-made canned beans, but we called it a salad. We'll cook beans in tomato sauce. In winter, such a bookmark will definitely come in handy.

How much time - 1 hour and 20 minutes.

What is the calorie content - 62 kcal.

How to cook:

1. Wash beans thoroughly, sort and pour into a bowl.
2. Fill with water and leave for 12 hours or even a day.
3. It is advisable to change the water 2-4 times during this time, so that the beans in no case begin to sour, otherwise you will have to exclude them from the salad.
4. Rinse the soaked beans, pour the required amount of water and boil until fully cooked.
5. Cut the tomatoes into slices. Put them in a blender and puree. You can use a meat grinder if you don't have a blender.
6. Pour the resulting mass into a saucepan and place it on the stove. Cook for 10-25 minutes, depending on how thick you want the tomato sauce to be.
7. When the sauce is ready, it can be strained through a sieve to remove the seeds and pieces of peel, or you can grind it with an immersion blender. The effect is almost the same. Put the finished beans in a colander, let the water drain.
8. Add the beans to the sauce along with sugar, salt, vinegar, chili.
9. Mince the garlic. Add to the rest of the ingredients.
10. Mix all the ingredients, put on fire and cook for 20 minutes.
11. After that, pour into jars, close and turn the lids down.

Tip: Chili can be used not only in the form of ground powder, but also in the form of puree, a whole fresh pod.

Bookmark for the winter in Greek

The workpiece will remind you of a salad from sunny Greece. Almost all the ingredients are present here (except for feta, of course) and even a little more.

How much time - 3 hours.

What is the calorie content - 101 kcal.

How to cook:

1. Rinse beans, pour into a bowl and cover with cold water. Let it brew for a day.
2. Then rinse and cook until fully cooked.
3. Wash the tomatoes thoroughly, make an incision in the form of a cross on each fruit.
4. Pour water into a large saucepan and put on fire. Bring to a boil and drop in the sliced ​​tomatoes.
5. Let stand for just 1 minute, then use a slotted spoon to transfer the tomatoes to a bowl of cold water or ice cubes. Another option is to move the vegetables to a colander and simply rinse with cold water.
6. After a few minutes, the tomatoes will cool down and need to be peeled.
7. After that, cut the fruits into cubes and set aside.
8. Wash the carrots, cut off the skin and grate.
9. Pepper cut into two parts, remove the core with membranes and seeds.
10. Cut the sweet pulp of vegetables into strips.
11. Peel the onion from the husk, remove the roots, be sure to wash off the juice released on the cut. Cut into half rings.
12. Place the tomatoes, peppers, onions, and carrots in a large saucepan or saucepan.
13. Rinse the beans and add to the rest of the vegetables.
14. Pour in vinegar, oil, add sugar, mix.
15. Season with spices to taste and cook the future salad, stirring occasionally, for 2 hours.
16. Put the olives in a colander, cut into halves.
17. After the time has passed, add olives and zest to the salad, mix.
18. Arrange the salad in jars, roll up and wrap with a blanket.

Tip: olives can be replaced with olives.

Salad with beans and beets for the winter

When there are beans, tomatoes, beets, peppers in a salad, it looks more like borscht than a bean salad with beets.

How much time - 2 hours and 50 minutes.

What is the calorie content - 63 kcal.

How to cook:

1. Peel the beets, wash and cut into cubes or grate.
2. Peel, rinse and chop the carrots, like beets, in bars or straws.
3. Wash tomatoes. Blanch and peel if desired. To do this, make cuts on each vegetable and lower the fruits into boiling water for only 1 minute. After that, put the tomatoes in cold water for the same amount of time. Peel the tomatoes from the peel, cut into slices.
4. Peel the onion, wash and cut into feathers.
5. Rinse the beans, pre-soak in water for 12 or more hours. Then rinse again, transfer to a saucepan.
6. Pour water, put on the stove and boil until half cooked (about 15-20 minutes).
7. Mix beets, tomatoes, carrots, onions and peppers.
8. Add butter, sugar and salt.
9. Combine everything and place on the stove for 2 hours.
10. Do not forget that the mass must be stirred so that nothing burns.
11. Add vinegar 15 minutes before the end of cooking.
12. Cook a little more, then pour into jars and put away “under a fur coat”.

Tip: as a "fur coat" you can use sweaters, blankets, blankets, sweaters.

Vitamin boom in jars

We will offer you a salad of asparagus beans, its taste will be different from all other salads. But it's worth it, try it!

How much time - 1 hour and 35 minutes.

What is the calorie content - 88 kcal.

How to cook:

1. Wash the beans thoroughly, remove the tails.
2. If desired, cut each pod into 2-3 parts.
3. Pour water into a saucepan and put on fire. Bring to a boil and cook for 10 minutes.
4. Then transfer to a colander and immediately rinse with cold water so that the beans no longer swell.
5. Rinse the tomatoes, peel the stalks and cut into small pieces.
6. Wash the carrots, cut off the peel, grate on a fine grater.
7. Peel the onion, wash, cut into strips or feathers.
8. Pour half the oil into a frying pan and heat it up.
9. Put onions with carrots and simmer until soft. Stir occasionally.
10. Transfer the onions and carrots to a large saucepan or frying pan, along with the tomatoes and boiled beans.
11. Add salt and sugar, remaining oil, mix and cook for 40 minutes, stirring occasionally.
12. After that, the salad is laid out in jars and rolled up.

Tip: To make the salad brighter, you can add green peas to it.

Useful preparation for a cold pore

Not a salad, but a real vitamin boom, which contains white beans, eggplant, and many other vegetables that make the salad incredibly rich and healthy.

How much time - 1 hour and 55 minutes.

What is the calorie content - 92 kcal.

How to cook:

1. Rinse the pepper, cut in half to remove membranes and seeds. Cut the pulp into small cubes.
2. Peel the garlic, cut off the dry ends, pass the cloves through the garlic press.
3. Peel carrots and wash thoroughly. Grate.
4. Wash the beans in the evening, add water and leave overnight. In the morning, rinse the beans, pour boiling water over them and put on fire. Boil until fully cooked, but it is important not to overdo it.
5. Wash the tomatoes, remove the stalks, cut into slices.
6. Skip each piece through a meat grinder.
7. Wash the eggplant, remove the tails and cut the fruit into cubes.
8. Stir the garlic into the tomato mass and pour it all into a saucepan.
9. Put on the stove and bring to a boil.
10. Add salt, sugar, vinegar and oil.
11. Wait until it boils and then add the carrots.
12. While stirring, let the mass boil again.
13. Add pepper, and then (after boiling) and eggplant.
14. When the eggplant boils, cook the vegetable mass for 30 minutes.
15. After the time has elapsed, add the beans and, from the moment of boiling, cook the salad for another 20 minutes, not forgetting to stir.
16. After the time has elapsed, spread the resulting mass into banks, roll up.

Tip: For flavor and more benefits, add zucchini.

To taste, you can add any spices and spices that you like: cardamom, cinnamon, chili, Provencal herbs, mint, nettle, etc. Do not be afraid of experiments, because they turn dishes into masterpieces!

If you don't feel like boiling beans, we have a good tip for you: buy a few cans of ready-made store-bought beans, then all your salads will be cooked in 2 or even 3 times faster.

Bean salad is a healthy and tasty dish. An appetizer is good because it can stand for years if done right. It's good to go down to the basement in winter and come back with a jar of fresh vegetables, isn't it?

A universal preparation is a salad for the winter with beans. It can be served as an appetizer before a light lunch. Or use as a side dish, in which case the salad can be reheated and served hot. You can use bean salad for cooking soup. To do this, simply put the workpiece in a boiling broth in which the potatoes have already been cooked. It remains only to add fresh herbs and an appetizing first course is ready.

You can use either red or white beans to make this salad. In addition, a snack for the winter can also be prepared from green beans.

If dry beans are used, then they need to be sorted out and soaked in cold water for several hours (you can overnight). Soaked beans must be washed well again and, after pouring fresh water, boil until almost cooked. But it is important not to overcook the beans, they must remain whole and not boil.

If string beans are used, then it is enough to simply sort and rinse them. After that, the beans are cut into pieces and stewed along with the rest of the ingredients.

Additional salad ingredients can be used in a variety of ways, it can be any vegetables or mushrooms. Either way, it will be delicious.

The finished hot salad is laid out in sterilized, not yet cooled jars and immediately sealed tightly. Leave to cool by setting the jars upside down and carefully wrapped in something warm, for example, an old blanket.

Interesting facts: it is in the beans that the most useful protein for the human body is found. By the amount of protein, beans are ahead of chicken, so you should cook this product more often.

Bean Salad with Tomatoes

An easy-to-make yet delicious bean and tomato salad.

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

My tomatoes, cut out the attachment points of the stalk and cut into medium-sized pieces. Grind the tomatoes in a meat grinder or in a blender. Grind the tomato mass through a sieve or colander.

We clean the rest of the vegetables. Cut the pepper into wide “noodles”, onion and carrot into small cubes.

Soak the beans in the evening in cold water, and the water should be at least twice as much as the beans. This is because the beans will absorb water.

Advice! If the beans are young, then there is no need to soak them. It can be boiled right away.

We wash the beans soaked in the evening, fill them with fresh water, and cook for about 40 minutes. The beans should be soft enough, but not overcooked.

Read also: Fruit salad with ice cream - 7 recipes

It is best to cook salad in a cauldron or in a saucepan with a thick bottom. We place the tomato mass in this dish, as well as all the other prepared vegetables. We put on fire. As it boils, add sugar and salt, add vegetable oil. Stir and simmer on low heat for about 1 hour. Then add vinegar and continue cooking for another five minutes. We pack the hot salad in a sterile, pre-prepared container. Seal immediately. We put the jars on the lids and wrap them with something warm. We leave canned food "under a fur coat" until completely cooled.

Salad with bell pepper

Another version of a delicious salad prepared with bell peppers and other vegetables.

• 3 cups dry beans;
• 1 kg of bell pepper;
• 250 gr. carrots;
• 250 gr. Luke;
• 1 kg of tomatoes;
• 100 ml refined oil;
• 1.5 tablespoons salt (add to taste)
• 1 teaspoon black pepper;
• 2 tablespoons of sugar.

Soak beans in cold water for at least 5 hours. Rinse, fill with cold fresh water and cook for about 40 minutes. We do not allow the beans to boil. So, if it is young, then it will cook much faster and without pre-soaking.

Advice! Hot peppers can be added to this salad if desired.

We clean all the vegetables, remove the skin from the tomatoes and remove the seeds. Cut carrots, onions, peppers and tomatoes into small pieces.

Pour vegetable oil into a cauldron or thick-walled pan. Dip all the prepared vegetables and almost ready beans into the oil at once and simmer on low heat for 1.5 hours. Stir the vegetables occasionally so they don't burn. Half an hour before cooking, add salt and sugar. You can add a little vinegar to taste.

We lay out the finished salad in clean jars. We sterilize the jars in boiling water for 10-15 minutes (0.5-0.7 liter). Hermetically roll up and cool, turning upside down.

Bean salad with eggplant

It goes well in salads with beans and eggplant.

• 2 kg of eggplant;
• 0.5 kg of white beans;
• 600 gr. onion;
• 500 gr. bell pepper;
• 2.2 kg of tomatoes;
• 500 gr. carrots;
• 5-6 cloves of garlic;
• a piece of hot pepper about 2 cm long (to taste);
• 300 ml of vegetable oil;
• 100 ml of vinegar (9%);
• 4 tablespoons of sugar;
• 2 tablespoons of salt.

Soak dry beans for several hours in advance. Then boil for 30-40 minutes until almost ready.

We pass the tomatoes through a meat grinder, and then additionally grind through a sieve to remove the seeds. Grind the garlic and hot pepper, finely chopped with a knife. Cut the eggplant into strips about 1 cm thick.

Advice! Modern varieties of eggplant are practically not bitter, so they do not need to be further processed. If, however, the eggplants are bitter, then they must be salted in advance, and then washed and squeezed well.

Finely chop the onion, cut the carrot into cubes or halves of circles. Shredded bell pepper.

Read also: Lecho salad for the winter - 10 recipes

Pour the cooked tomato mass into a large saucepan, season with sugar and salt, pour in the oil and add hot pepper and garlic. Put on fire and boil for five minutes. Then immerse the prepared vegetables in the tomato and simmer at moderate heat for 20 minutes. Then add the beans and simmer for another quarter of an hour. Pour in the vinegar and continue to simmer for another three minutes.

We pack the hot salad in sterile jars and close it hermetically. We cool "under a fur coat."

Greek bean salad

You can cook "Greek salad" with beans and vegetables.

• 1 kg of beans;
• 2.5 kg of tomatoes;
• 1 kg of carrots;
• 1 kg of bell pepper;
• 500 gr. onion;
• 1 cup of sugar;
• 3 tablespoons of salt;
• 500 ml of vegetable oil;
• 2 teaspoons of black pepper;
• 1 teaspoon of vinegar.

We wash vegetables, clean. We cut the pepper, onion and carrot into thin strips, and the tomatoes into slices. Boil beans in advance until half done. If young beans are used, then pre-boiling it is not required.

Put all prepared vegetables and beans in a large saucepan, add oil and spices. You need to cook on very low heat, if the stove is gas, it is recommended to use a flame spreader. Simmer for two hours, stirring occasionally. We pack the salad hot in pre-sterilized jars. Close tightly and slowly cool, placing the jars on the lids under the "fur coat".

Bean salad with vegetables

Salads with beans and vegetables are varied. In this version, zucchini and cabbage act as additives.

• 2 cups beans;
• 1 liter of tomato juice (store-bought or self-made from fresh tomatoes);
• 1.5 kg of zucchini;
• 1.5 kg of white cabbage;
• 200 gr. Sahara;
• 1 glass of vegetable oil;
• salt, pepper to taste;
• 1 tablespoon of vinegar.

Boil beans in advance until almost cooked. It should become soft, but not start to boil. We cut the zucchini into medium-sized cubes, cabbage into squares.

We put the vegetables and beans in a cauldron or a thick-walled cast iron pan, add sugar and butter. We stir. Put salt and pepper well. Simmer on low heat, stirring occasionally, for an hour. At the very end of the process, add vinegar.

We pack the salad hot, laying it out in sterile jars. We quickly cork hermetically, leave to cool, wrapped in an old blanket or other warm clothes.

With the addition of beets

Beetroot salad is not only a delicious snack, but also an excellent dressing for cooking borscht.

• 2 cups white beans;
• 4 medium-sized beets;
• 5 tablespoons of tomato paste;
• 200 ml of water;
• 3.5 tablespoons of granulated sugar;
• 3 teaspoons of salt;
• 60 ml of table vinegar;
• 100 ml vegetable oil.

Let's prepare the beans in advance: soak for several hours, and when the beans swell, boil them until they are almost ready.

We rub the peeled beets into strips or cut them into cubes, the shape of the cut is a matter of taste. We put the boiled beans and chopped beets in a saucepan, add the tomato paste mixed in the water. Season with spices and add oil. Simmer for forty minutes at a low degree of heat. Be sure to stir occasionally so it doesn't burn. Pour vinegar into the finished salad, stir well and continue cooking for another three minutes. We blow the cooked dish and, if necessary, add more sugar or salt.

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)