Often, salads are prepared for festive tables, because it is they who decorate them with their colorfulness. For example, a salad with beans, corn and croutons wonderfully diversifies any celebration. It turns out to be very appetizing, tasty and satisfying. And by replacing purchased crackers with homemade ones, it can even be included in the diet menu.
This salad can be served both cold and hot. It is convenient to take it with you for a snack after a hard workout or to study or work.
Any beans are suitable for the recipe. The main thing - do not forget to soak it for several hours before cooking, or better overnight.
Ingredients:
Beans - 1 glass
Canned corn - 100 gr.
Croutons - 100 gr.
Bulgarian pepper - 1 pc.
Carrots - 1 pc.
Red cabbage - 30 gr.
Salad - 15 gr.
Egg - 1 pc.
Onions - ½ pcs.
Tomato paste - 100 gr.
Greek yogurt - 3 tbsp l.
Olive oil - 50 ml
Salt, black pepper, spices - to taste
Preparation:
1. Prepare all the required ingredients according to the list.
2. Wash the beans under running water, transfer to a deep bowl or glass and cover with cold water for 8-12 hours. This item cannot be ignored, otherwise it will be soggy in the dish later.
3. After the time has passed, drain the liquid from the beans, rinse them again and put them in the multicooker bowl. Pour in five glasses of warm water, add tomato paste, Greek yogurt (or sour cream), salt, black pepper and spices to taste. Instead of tomato paste, you can add ketchup or homemade tomato sauce. To make it, you need to scald the tomatoes with boiling water, peel and puree them using a hand blender or food processor. Then boil for 30-40 minutes with garlic, salt, spices, mustard and cool.
4. Next, add vegetable oil and mix well. Place the bowl, close the lid and run the Cooking or Stewing program for 1 hour 30 minutes. Let me remind you that everyone has different multicooker, so the time may vary. Read the instructions carefully before cooking.
5. In the meantime, let's move on to the rest of the ingredients. Wash lettuce leaves under water, remove the stem in the middle, tear with your hands or cut into medium pieces with a knife and place on a plate where you will serve the dish. Separate the leaves from the red cabbage, cut into slices and place on top of the salad. You can replace it with Peking or white cabbage.
6. Peel the carrots, cut into circles with a special curly knife and sprinkle with dry herbs. Cut the onion into small cubes. After that, remove the finished beans from the multicooker and put them on top of the cabbage with a spoon. Then - carrots, onions and canned corn. You can use fresh, just bake it in the oven or boil it in chicken broth before adding it.
7. Boil the egg hard-boiled, peel and cut into arbitrary pieces. You can boil it soft-boiled or poached it. Cut the bell pepper into medium slices. For the recipe, I used commercial crackers, but you can make them yourself. To do this, take a loaf or black bread and rub with salt, garlic and pepper. Then fry in a dry frying pan or dry in the oven. Combine olive oil with spices to taste and pour over salad. Then add the pepper, croutons and egg.
8. Serve the prepared bean salad with corn and croutons.
Dry red wine with good aging is best suited for drinks.
Enjoy your meal!
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