Salad with beans and croutons

Salad with beans and croutons is a bright solution for your holiday menu. Such a hearty and incredibly tasty appetizer will not leave anyone indifferent and will quickly disappear from the table. To prepare an interesting treat at home, take note of the ready-made step-by-step recipes from our culinary selection.

A simple and tasty salad with canned red beans and croutons

Dishes with beans are always very filling. This salad is no exception. To contrast with the tender bean pulp, add crispy croutons. For flavor - chopped cilantro. If your family doesn’t like it, you can replace it with parsley. Canned corn kernels add a hint of sweetness. It is better to serve this salad immediately after preparation, so that the croutons do not have time to get soggy.

1. 
   How to prepare a salad with beans and croutons? Wash the cilantro, dry it and finely chop it with a knife. As an alternative, you can use parsley.
2. 
   Pour croutons into a salad bowl. If we are talking about store-bought snacks, it is better to take them with the flavor of ham, bacon or salami - meat notes go very well with this salad.
3. 
   Open the can of beans and place the grains in a colander. After the excess liquid has drained, pour the beans into the crackers.
4. 
   We do the same with corn. Add it to the salad bowl.
5. 
   We peel the garlic and pass it through a press.
6. 
   Add the garlic paste to the rest of the ingredients.
7. 
   Add chopped greens.
8. 
   Add mayonnaise and salt to taste.
9. 
   Mix everything together.
10. 
    Place the salad on serving plates and a serving platter and serve.

Bon appetit!

Step-by-step recipe for making salad with beans, corn and croutons

A simple and quick salad. It’s also quite filling, thanks to the beans. We recommend using rye crackers - they are denser and retain their crispy texture well. You can make them yourself from bread or do it easier and buy ready-made ones.

Cooking time: 15 min.

Cooking time: 15 min.

Servings: 4.

Ingredients:

• Canned red beans – 1 can.
• Canned corn - 1 can.
• Rye crackers – 100 gr.
• Cilantro – 1 bunch.
• Mayonnaise - to taste.
• Salt - to taste.

Cooking process:

1. Open the cans of beans and corn, place the grains in a colander. After the excess liquid has drained, pour the beans and corn into the salad bowl.

2.Wash the cilantro and place it on a towel to remove excess moisture. Then finely chop the greens with a knife. Alternatively, you can use parsley instead of cilantro.

3. Pour the greens into a salad bowl with the corn and red beans.

4. Lastly, so as not to get soggy ahead of time, add rye crackers.

5. Add mayonnaise and salt to taste. Mix the ingredients all together and the salad is ready.

Bon appetit!

Quick and easy salad recipe with chicken, beans and croutons

If you have leftover chicken in the refrigerator, you can make a very tasty and satisfying salad from it. Moreover, both boiled poultry and fried or stewed poultry will do. It is important to cut the meat into small pieces, first removing the skin and removing the bones. Canned beans and croutons successfully complement the chicken - the final taste of the salad is rich and very pleasant.

Cooking time: 25 min.

Cooking time: 25 min.

Servings: 4.

Ingredients:

• Chicken fillet (boiled) – 200 gr.
• Canned beans – 1 can.
• Hard cheese – 100 gr.
• Crackers – 30 gr.
• Mayonnaise – 3 tbsp.
• Ground black pepper - to taste.
• Salt - to taste.
• Green onions - for decoration.

Cooking process:

1. Remove the skin from the chicken and remove the bones. Cut the prepared fillet into small cubes across the grain. Place the shredded chicken in a salad bowl.

2. Grate hard cheese on a grater with large holes. Sprinkle cheese on top of chicken.

3. Open the jar of beans and place the grains in a colander. After the juice has drained, pour the beans into the salad bowl after the cheese.

4. Lastly, pour the croutons into the salad bowl.

5. Add mayonnaise, salt and ground black pepper to the ingredients to taste.

6.Mix everything together, decorate the surface with chopped green onions and serve immediately. You should not prepare the salad long before serving, as the croutons will get soggy and the main flavor of the appetizer will be lost.

Bon appetit!

Hearty salad with sausage, corn, beans and croutons

An excellent snack option for beer. There are crispy crackers, smoked sausage, and hearty beans. Everything combines well to taste and gives an interesting texture. If desired, you can add fresh herbs when serving.

Cooking time: 15 min.

Cooking time: 15 min.

Servings: 4.

Ingredients:

• Canned corn - 1 can.
• Canned red beans – 1 can.
• Hard cheese – 50 gr.
• Eggs – 2 pcs.
• Smoked sausage – 100 gr.
• Crackers – 60 gr.
• Mayonnaise - to taste.
• Ground red pepper - a pinch.
• Garlic – 2 cloves.

Cooking process:

1. Open the jar of beans and place the grains on a sieve. After the juice has drained, pour the beans into the salad bowl.

2. Grate the cheese on a grater with large holes, then pour the resulting shavings into a salad bowl.

3. Eggs, hard-boiled and completely cooled, are peeled and grated on a coarse grater, similar to cheese. Place them in a salad bowl.

4. Remove the smoked sausage from the casing and cut into strips. pour into a salad bowl.

5. We also add canned corn, previously strained from excess liquid, to the salad bowl.

6. Add peeled and pressed garlic to the ingredients, as well as ground red pepper to taste, mix.

7. Add mayonnaise and mix.

8. Place the salad on portioned plates and generously sprinkle the surface with crackers. If desired, decorate the surface with greenery.

Bon appetit!

A simple and delicious salad with corn, tomatoes and croutons

A very colorful salad that will decorate any table. Served on green salad leaves, it looks fresh and appetizing. We suggest making crackers at home from wheat bread. Be sure to scald the onions with boiling water - their taste after such manipulation is much softer. As a dressing we use a liquid mixture of olive oil and lemon juice.

Cooking time: 30 min.

Cooking time: 30 min.

Servings – 4.

Ingredients:

• Tomatoes – 7 pcs. medium size.
• Lettuce leaves - for serving.
• Canned corn - 1 can.
• Wheat loaf – ½ pc.
• Onions – 1 pc. medium size.
• Garlic – 2 cloves.
• Dill – 1 bunch.
• Paprika – 1 tsp.
• Salt - to taste.
• Butter – 50 gr.
• Olive oil – 2 tbsp.
• Lemon juice – 1 tbsp.
• Granulated sugar - a pinch.
• Ground black pepper - to taste.

Cooking process:

1. To save time, let's start by preparing crackers. Cut the crust off the loaf and cut the crumb into small cubes. Place them in a bowl. Sprinkle the future croutons with salt, ground black pepper, paprika and generously sprinkle with melted butter until liquid. Pass the garlic through a press and add to the crackers.

2. Mix the cubes with your hands and pour them onto a baking sheet lined with parchment. Place the baking sheet in an oven preheated to 200 degrees and bake the crackers until golden brown. To ensure uniformity, you can open the oven a couple of times and stir the cubes. It will take approximately twenty to twenty-five minutes to bake until golden brown. After baking, pour the crackers in one layer onto a plate and let them cool.

3.Peel the onions and cut into thin transparent half rings. Place them in a bowl and pour boiling water over them for three to four minutes. Then drain the water and cool the onion.

4. To prepare the dressing, mix olive oil, lemon juice, salt, ground black pepper and granulated sugar in a small bowl.

5. Pour the canned corn into a bowl.

6. Wash the tomatoes, dry them and cut them into small cubes. We send to corn.

7. Wash the dill, dry and chop. Pour the greens and cooled onions into a bowl with the tomatoes and corn. Pour in the dressing and mix gently.

8. Place green salad leaves on portioned plates or a common dish.

9. Place the prepared salad with dressing on the leaves.

10. Sprinkle croutons onto the surface of the salad. Serve immediately after preparation.

Bon appetit!

Delicious salad with corn, cucumber and croutons

A very light salad that will not overload the meal and will add variety to the menu. The main ingredients are corn and cucumbers. We also add boiled chicken breast for satiety and nutrition. When serving, sprinkle the appetizer with rye crackers - they emphasize the tenderness of the salad and add an appropriate bread accent.

Cooking time: 15 min.

Cooking time: 15 min.

Servings – 4.

Ingredients:

• Canned corn - 1 can.
• Cucumbers – 4 pcs. small size.
• Rye crackers – 80 gr.
• Boiled chicken – 400 gr.
• Mayonnaise - to taste.
• Salt - to taste.
• Dill - for serving.

Cooking process:

1. Wash the cucumbers, dry them and cut off the ends on both sides. If the fruits are not young, then it is better to remove the peel and coarse seeds. Cut the cucumbers into thin strips and place them in a salad bowl.

2.We cut the boiled chicken fillet across the fibers into small pieces, which we also send to the salad bowl.

3. Open the jar of corn and place the grains in a colander. After the juices have drained, pour the corn on top of the chicken.

4. Add salt and ground black pepper to the ingredients to taste, mayonnaise and mix.

5. Place the finished salad on portioned plates, sprinkle with rye crackers and garnish with fresh dill. Serve immediately after preparation.

Bon appetit!

How to prepare a delicious salad with beans, mushrooms and croutons?

This salad will help out in situations where you don’t have time to cook, but still need to serve a treat. A minimum of time and the necessary products - and an excellent salad is ready. The main thing is to have a jar of beans, pickled mushrooms and a pack of crackers in stock. Well, cheese and mayonnaise can be found in any refrigerator. A very modest set for such a delicious snack.

Cooking time: 15 min.

Cooking time: 15 min.

Servings – 4.

Ingredients:

• Canned beans – 1 can.
• Marinated mushrooms – 200 gr.
• Wheat crackers – 80 gr.
• Hard cheese – 170 gr.
• Mayonnaise - to taste.
• Garlic – 2 cloves.
• Parsley – 1 bunch.
• Green onion – 1 bunch.
• Green salad - for serving.
• Salt - to taste.

Cooking process:

1. Open the jars of corn and mushrooms, put the contents in a colander and let all the liquid drain. After this, place the ingredients in a salad bowl.

2. Wash parsley and green onions and dry with a towel. Finely chop with a knife. Pour the chopped greens over the mushrooms and beans.

3. Peel the garlic and pass it through a press. Place the garlic pulp in a salad bowl with the rest of the ingredients.

4. Grate the cheese on a coarse grater and pour into a salad bowl.

5.Add croutons to the ingredients and mix. Add salt to taste.

6. Place washed and dried green salad leaves on portioned plates or a common serving dish. We place the prepared salad on them. Pour mayonnaise on top and serve. Mix the dressing with the salad immediately before eating so that the delicate croutons do not get soggy ahead of time.

Bon appetit!

Quick salad with beans, Korean carrots and croutons

This salad has a very rich taste thanks to Korean carrots and two types of spicy croutons. The beans act as a neutral background, and the sausage serves as an additional flavor accent. The snack is good with beer or in those cases when you just want “something tasty.”

Cooking time: 15 min.

Cooking time: 15 min.

Servings – 4.

Ingredients:

• Korean carrots – 300 gr.
• Canned beans – 1 can.
• Boiled-smoked sausage – 200 gr.
• Wheat crackers – 40 gr.
• Rye crackers – 40 gr.
• Mayonnaise - to taste.
• Salt - to taste.
• Ground black pepper - to taste.
• Greenery - for decoration.

Cooking process:

1. Korean-style carrots are squeezed out of excess moisture with your hands, cut into shorter pieces with a knife and placed in a salad bowl.

2. Strain the juice from the canned beans and add to the carrots.

3. Peel the sausage from the casing and cut into circles. Then we cut them into thin strips. Place the slices in a salad bowl with the rest of the ingredients.

4. Following the sausage, pour both types of crackers into the salad bowl.

5. Add salt and ground black pepper to taste, mayonnaise and mix.

6. Serve the finished salad in a common salad bowl or arrange it into portioned plates and serve immediately.If desired, the surface can be decorated with fresh herbs.

Bon appetit!

Spicy salad with beans, cheese, garlic and croutons

It's amazing how a minimum of ingredients gives such a rich taste. Beans and croutons make a very successful combination, and also very filling. Cheese and herbs only enhance the overall taste. Mayonnaise is ideal as a dressing.

Cooking time: 15 min.

Cooking time: 15 min.

Servings – 4.

Ingredients:

• Canned beans – 1 can.
• Hard cheese – 100 gr.
• Wheat crackers – 80 gr.
• Parsley – 1 bunch.
• Mayonnaise - to taste.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

1. Transfer the beans from the jar to a colander and let the excess liquid drain. Pour it into a bowl.

2. Grate the cheese. You can use either a coarse or fine grater, depending on whether you want the pieces of cheese to be felt in the finished salad. We also pour the cheese shavings into the salad bowl.

3. Wash the parsley thoroughly and dry it on a towel. Finely chop it with a knife and send it to the beans and cheese.

4. Crackers can be prepared at home in the oven from wheat bread or bought ready-made in the store. Pour the croutons into a salad bowl and mix all the ingredients. Add salt and ground black, depending on your taste. We also add mayonnaise. Mix again and serve immediately until the crackers retain their crispy texture.

Bon appetit!

Delicious and satisfying salad with beans, crab sticks and croutons

An excellent salad for lovers of bean salads. We complement the soft tender beans with crab sticks, eggs and crispy rye crackers. For piquancy we also add garlic.This salad can replace dinner, as it turns out to be quite filling.

Cooking time: 15 min.

Cooking time: 15 min.

Servings: 4.

Ingredients:

• Crab sticks – 200 gr.
• Canned beans – 1 can.
• Rye crackers – 50 gr.
• Eggs – 2 pcs.
• Garlic – 1 clove.
• Salt - to taste.
• Ground black pepper - to taste.
• Mayonnaise – 2 tbsp.

Cooking process:

1. Cut the crab sticks into thin cross-sectional pieces and pour into a bowl.

2. Hard-boil the eggs, cool and peel. Cut them into small cubes.

3. Place the beans from the jar on a sieve or colander so that excess liquid can drain. Then pour it over the eggs and crab sticks.

4. Peel the garlic clove and pass it through a press. Add the resulting slurry to the rest of the ingredients. We also pour the crackers into a bowl and mix everything together. Add mayonnaise and mix again. Sprinkle salt and ground black pepper to taste. It is recommended to serve the salad immediately after preparation, while the croutons retain their crunchy properties.

Bon appetit!