Salad with beans and crab sticks - the best recipes. How to properly and tasty to prepare a salad of beans and crab sticks.

Salad with beans and crab sticks - the best recipes. How to properly and tasty to prepare a salad of beans and crab sticks.

We recommend lovers of beans to familiarize themselves with original recipes for making salads, the main ingredient of which will be your favorite beans. In fact, there are several types of beans - white, red, spotty, dark, large, medium, smaller - and they all have their own delicate flavor, which must be considered when cooking salad.

For example, if you need to pay special attention to beans in the salad, then in this case it is better to use large beans of beautiful colors, and vice versa. As you know, large beans are more fleshy, have a more delicate structure and thin skin. That is why it is most popular in the preparation of salads, as well as as decorations. But most importantly, you must clearly understand that it is necessary to pre-soak the beans. Swollen beans need to be washed and only then cook them until ready

Never soak beans in warm water!

Today, on the shelves of our stores, you can freely buy ready-made beans in a can, which is great for making any salad. And most importantly, you can make such a salad in a few minutes, because you do not need to waste time soaking and boiling the beans, but only drain the liquid from the can and collect the salad.

Recipe 1. Salad with beans and crab sticks

Ingredients Required:

- large red beans in a jar;

- crab sticks - 200 g;

- eggs - 3 pcs .;

- fresh greens;

- mayonnaise, salt and pepper.


First, pour the juice out of the jar, and place the beans on a plate. We remove the film from the crab sticks, and cut the meat into small cubes. Boil the eggs, cool them, peel and chop. Fresh greens, before cutting, dip into ice water for 10-15 minutes, shake, towel dry and then chop. We mix all prepared products for our original and tasty salad, we fill it with mayonnaise, freshly ground pepper and salt.

Put the form on the dish, send the prepared salad into it, tamp the spoon and remove the form. The edges of our cake-salad can be thinned with mayonnaise or natural yogurt, and decorated with halves of beans and olives. Top up salad with chopped greens, put half a cherry tomato in the middle and everything - the salad is ready to decorate your holiday table and cheer everyone up with it.

Recipe 2. Bean and crab stick salad

Ingredients Required:

- beans - 200 g;

- crab sticks - 200 g;

- Bulgarian pepper - 150 g;

- a clove of garlic;

- onions - 100 g;

- pitted olives - 20 g;

- bite - 2 tbsp.

- vegetable oil - 3 tbsp. and salt.


To prepare the beans, soak it all night long in cold water. It is recommended to use larger beans.

In the morning, pour out the water, sweat the beans well, rinse and fill with fresh water, and cook until ready. We put on the stove and boil until ready. Cut the Bulgarian pepper into two halves, cut the stalk, remove the seeds with a knife, rinse and cut the pepper into small cubes. Slice garlic on a grater, and chop onion finely. With crab sticks remove the film, cut them into cubes. Cut olives into rings. When the beans cool, move it to a bowl, send all the prepared products to it. Whip the oil with vinegar, and the resulting mixture, refuel our salad. Sprinkle with ground black pepper and let the salad stand for 20-25 minutes. We will invent an original decoration and serve it to the table.

Recipe 3. Bean and crab stick salad

Ingredients Required:

- canned white and red beans - half a can with each variety;

- crab sticks - 2 packs;

- canned corn - 1 can (large);

- Onions - 1 pc .;

- chicken eggs - 6-8 pcs .;

- mayonnaise.


This salad is very tasty and is cooked in a few minutes. Take note of yourself - he will help you more than once in such situations when the guests are already “on the threshold”.

The first thing we need to do quickly put boil chicken eggs. For salad, we need “steep eggs”, so the time for cooking after boiling water is 10 minutes.

While the eggs are boiling, you need to open the jars of beans and corn. Drain the liquid and place half a jar of red beans, half a jar of white beans and a jar of canned corn in a bowl. Stir.

Crush the onions. If you have green onion feathers, add them in ground form to beans, corn, and onions. Crab sticks free from film, and cut into beautiful original circles. Peel the cooled eggs and finely chop. Add to the salad, mix everything with a silicone or wooden spatula, pepper to taste and season the salad with mayonnaise. Come up with an original salad serving, garnish with greens on top and everything - bean and crab stick salad is already on the table. This salad looks original in puff pastry tartlets.

Recipe 4. Bean and crab stick salad

Ingredients Required:

- crab sticks - 300 g;

- canned beans in pods - 100 g;

- grapes - 200 g;

- green salad - a bunch;

- tomatoes - 2 pcs .;

- walnut kernels - 100 g;

- green onions.

Salad dressing:

- white wine - 1 glass;

- vegetable oil - 5 tbsp. l .;

- grape juice - 5 tbsp. l .;

- pepper, tarragon, mayonnaise, sugar and salt - to taste;

- White peppercorns - a few.


We will prepare beautiful glasses, because we will serve our salad in them. So, cut into crab sticks. Crush the onion feathers, cut the cheese into a cube, and tear the salad with your hands. My grapes and cut in half. Remove the skin from the tomatoes, remove the seeds and cut them into strips. All mix and add the halves of walnut kernels and pods of beans.

Prepare the sauce. Mix wine with vegetable oil and grape juice. Add white peas, ground black pepper, salt, sugar and mayonnaise. Mix and add chopped tarragon leaves. Fill it and send the salad in a bowl in the fridge for 25-30 minutes to infuse.

Now we will spread it in beautiful wide glasses, garnish with sliced ​​grapes, green onions and a leaf of green lettuce.

Salad with beans and crab sticks - secrets and useful tips from the best chefs

- If for cooking salads you will use beans cooked by you, let them cool well before choosing from water.

- After the beans are boiled, do not immediately pick them from the water. Allow time for the beans to cool slightly in the broth, and only then transfer them to a colander.

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