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Leurda salad with red beans and corn

Leurda salad with red beans and corn

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This spring I took advantage of the benefits of the greens from the forest, more precisely the forest salad and leurda, which I bought from the knowledgeable collectors of these plants beneficial to health. The taste of leurde is similar to the taste of light green. I prepared a tasty and nutritious leurda salad.

  • 1 mana leaves of leurda,
  • 2 tablespoons canned red beans,
  • 2 tablespoons canned corn kernels,
  • 2 green onions,
  • 2 radishes,
  • salt to taste,
  • 1 tablespoon oil,
  • apple cider vinegar with honey.

Servings: 2

Preparation time: less than 15 minutes

RECIPE PREPARATION leurda salad with red beans and corn:

Wash the leurda leaves well, drain them, put them in a bowl, add the red beans, corn, green onions and radishes washed and cut, adjust the taste of salt, add the oil, add vinegar to taste, mix the ingredients lightly and the salad is ready, it is served as such.

Top 4 beet salad recipes

We, from, have compiled a top 4 of the tastiest red beet salads. In order to prepare your loved ones salads with vegetables full of vitamins, we invite you to contact us and you will have the highest quality products.

1. Beetroot salad with cheese

Ingredients: 200 g of boiled or baked beets, 350 g of beans (cooked by you or canned), 100 g of goat cheese, lettuce leaves, olive oil, lemon juice (optional).
Preparation: In a bowl add sliced ​​beets, beans, chopped goat cheese and lettuce leaves. Over these add the olive oil and lemon juice, to taste. Salt is no longer needed, due to the one present in goat cheese.

2. Beetroot salad with red onion (fasting)

Ingredient: 2 medium beets (or a large one), 2 medium red onions, 1 bunch of parsley, 350 g of beans in your own juice or boiled by you, salt, sunflower oil (or olives, according to everyone's taste).
Preparation: Cut the red beets into cubes. Cut the onions into half slices. In a bowl, add the beans, season with salt and oil and mix.

3. Beetroot and walnut salad

Ingredients: 1 beetroot, a handful of walnuts, a small celery, a medium carrot, corn, a bunch of parsley, a teaspoon of Mediterranean spice mixture.
Preparation: Peel the beets and grate them, along with the carrots and celery. The parsley is washed and finely chopped. Place the ingredients in a salad bowl, add the finely chopped walnuts and corn. Mediterranean spices are sprinkled over all these.

4. Beetroot and orange salad

Ingredient: 2 beets (cut 4 mm thick slices), 2 medium oranges, 1 tablespoon chopped parsley leaves, 3 tablespoons orange juice, 1 teaspoon honey, 20 ml olive oil, 10 capers, 1 tablespoon of finely chopped red onion, salt and pepper.
Preparation: Boil the beets, clean them and cut them into 4 mm thick slices. Peel a squash, grate it and slice it. Prepare a dressing of orange juice, honey and olive oil, and season with salt and pepper. Also here, add red onions and capers. Arrange the orange slices on a plate alternately with the beetroot slices. Pour the dressing over them and sprinkle the chopped parsley on top.

Yellow bean salad with garlic

The last & # 8220visit & # 8221 through the market, the mountains of yellow beans soaked me from the stalls and I couldn't resist until I filled a net with big, wide and fleshy pods. The plan, instantly drawn in my mind, was to make a bean salad with garlic and greens, bathed in a little oil and wine vinegar. Yummy & # 8230 Like at home mom! And if I still took a bean net, I put a pile aside for a garnish of beans with tomatoes. Not that the garlic salad wouldn't work as a side dish next to a grilled steak :).

As the recipe itself is downright banal, which is why I imagine it is no secret, I will insist on the qualities of this vegetable, rich in vitamins (A, B, C and K) and minerals. So, if you have space in the freezer, do not hesitate to keep, for the winter months, some bags of yellow beans. All you have to do is clean, wash and scald the beans, and then, after draining, distribute them in bags.

Ingredients (for 2 larger servings):
& # 8211 yellow beans 700 g
& # 8211 olive oil 2 tbsp
& # 8211 garlic 2-3 puppies
& # 8211 parsley 1/2 link
& # 8211 white wine vinegar 1-2 tablespoons
& # 8211 salt, pepper

Bring more water to a boil with a pinch of salt. Break the ends of the pods and remove any threads (for me, it was not the case, given that the beans were very tender). If the pods are too long, you can cut them in half. Wash the beans well and, when the water boils, boil it. Leave it for about 20 minutes or until it is well penetrated. Drain it in a sieve. When it has cooled, put it in a bowl, add the garlic passed through the press, the oil (I put the olives, but you can also put the sunflower), the vinegar (one or two tablespoons, depending on how much sour will like to be salad) salt and pepper. Add the chopped parsley and mix lightly.

Salad & # 8222Hydrating & # 8221

Salad & # 8222Hydrating & # 8221 & # 8211 a satisfying and energizing meal for which your whole body will thank you! In fact, if you could eat it at least 2-3 times a week, it would be more than perfect! Low in calories (less than 300 / serving), rich in protein (10 grams / serving) and fiber (12 grams / serving) and high in water, this salad should become everyone's best friend. .

  1. The procedure is trivial, as with all salads: wash the vegetables and cut them (cubes, preferably), except for lime / lemon.
  2. Chop the coriander and put all the vegetables in a large bowl. Squeeze the lime over, mix.
  3. Add the diced avocado piece. Season with salt and pepper and serve.

Other delicious salad recipes:

See a few salad recipes which you should always have on hand

4 / 5 - 6 Review (s)

How to Make Texan Salad Recipe & # 8211 Best Tips & Tricks

1. What ingredients can we replace in the Texan caviar recipe?

This recipe is so versatile! It is very easy to replace the ingredients and here's how.

What do we do if we don't have black beans on hand?

This Texan salad recipe is usually made with black beans, but you can use any type of bean. I like to make it with red beans or chickpeas.

Don't know which one to choose? Take a can with a mix of beans and see which one you like best.

What kind of tomatoes should we use?

Again, the choice is yours!

There is no wrong answer when it comes to delicious tomatoes. You can make this recipe for Texan caviar with normal tomatoes, which will go very well with the Italian dressing.

I prefer cherry tomatoes. It is very easy to cut them in half, keeping their small and nice shape. And they are a little sweeter!

Can we replace coriander?

Sure! You can replace it with other fresh greens such as parsley, basil or oregano. I still prefer coriander because it adds more freshness to the Texan salad.

Can we replace maple syrup with honey?

Yeah Al that sounds pretty crap to me, Looks like BT aint for me either.

Why do you need extra virgin olive oil?

Good question! When making salad dressing, always use extra virgin olive oil. Aroma matters most in absolutely any dressing because it must complement and intensify the aroma of food.

Extra virgin olive oil has a much superior aroma than the usual one, which should be used only for cooking. It makes all the difference in the Texan caviar recipe with Italian dressing.

2. What can we serve with this Texan salad?

I like to serve it as an appetizer or as a quick snack with corn tortillas for a little texture. And the blue corn chips have such a beautiful color and fit perfectly in this salad!

If you are organizing a party, put a large bowl of Texan salad and corn tortillas in the middle of the table and everyone will thank you. Believe me, they won't even want a second dish.

And for the most edible of you, you can serve this Texan caviar as a side dish. And here are some dishes that fit perfectly:

This Texan salad recipe is perfect as a garnish for chicken, steak or grilled fish with a lettuce.

To give it a Mexican touch, you can even serve it with shrimp with tequila sauce wrapped in corn tacos.

By the way, you should see this vegan tacos recipe.

There are so many ways you can use this Texan caviar recipe, right?

3. What is the best dressing for your Texan salad recipe

This Italian dressing room is in the top of preferences in our house. I make a double portion every week and keep it in the fridge. It's that simple! Just put all the ingredients in a jar, then shake it to combine.

Another dressing you could try is the one I used in this tuna salad recipe with pasta and corn. It is so versatile that you can use it in any salad.

A classic dressing that you can still use is aged balsamic vinegar mixed with a good amount of extra-virgin olive oil. Simple and yet very delicious!

Or you can try the dressing from this chicken recipe with avocado and chimichurri sauce. It is full of intense and delicious flavors.

4. How to prepare the ingredients for this Texan caviar

How do we choose the avocado?

To buy the perfect avocado you need to plan a few days in advance. When buying them, choose avocados that are only slightly soft to the touch, not very soft.

Let them bake for two or three days on the kitchen counter. Then they will be perfect for the Texan caviar recipe.

How do we clean the avocado and how do we remove the seeds?

It's much simpler than it looks! With a small knife * cut the avocado in half starting from the top.

Now, with a larger knife, hit the kernels with the sharp side. The knife will be easily inserted into the kernel. Raise the knife by removing the seeds together with it. The core of the avocado will remain intact.

Now, with the same cleaning knife, cut three vertical lines into the flesh of the fruit, then cut 3 horizontal lines. Turn each avocado half over a bowl, and they will come off immediately.

Now you are ready to make this Texan salad with Italian dressing!

What do we do to prevent the avocado from turning black?

You don't have to worry about the avocado used in this Texan salad recipe. It contains lemon or lime juice and the antioxidants in citrus juice keep the avocado fresh and green.

That was all for today, my dear foodies! I hope you enjoyed my Texan caviar recipe. It will definitely become one of your family's favorites!

For more video recipes please subscribe to my YouTube channel.

3 fasting recipes

It's been more than half past Easter and you already don't know what to cook? Together with O’Green vegetables we come to your aid with 3 fasting recipes, for daily inspiration! We have prepared for you: Hummus with peas, Corn salad and White bean cream with caramelized onions!

Click PLAY in the window below for the video recipe! & # x2665

O’Green vegetables are ideal for salads, meals, wraps or pizza. They are easy to use and always at hand. Today I proposed 3 very fast but nutritious and delicious fasting recipes! They are easy to adapt according to your tastes and preferences and can be enjoyed as a package, especially since the good weather is coming and a picnic in nature is always welcome!

All 3 Fasting recipes they have very affordable ingredients, most of them you already have in the fridge or pantry! I leave below the ingredients for each recipe and, with great pleasure, I invite you to watch the video recipes for how to prepare!

3 fasting recipes & # 8211 Hummus with peas & # x2665

Pea hummus is a quick hummus, prepared in less than 5 minutes, but which is perfect for spring! It is very fresh and, for an ultra fresh hummus, we can use fresh mint instead of parsley! We can serve it with slices of baguette, salted biscuit, vegetable sticks, in sticks or tortilla, as a sauce for nachos.

O’Green’s green peas are garden peas, with an authentic taste and a special texture. An important source of fiber and protein, easy to prepare because it is already cooked!

Ingredients for 6-8 servings of Hummus with peas:

  • 2 canned peas O & # 8217Green
  • 60g tahini (susan pasta)
  • 3 tablespoons olive oil
  • lemon juice
  • 2-3 cloves garlic
  • fresh parsley
  • 2 tablespoons onion
  • salt & pepper

3 post recipes - Corn salad & # x2665

Corn salad is my and the children's favorite! Inspired by Mexican street food, corn salad can be a stand-alone meal, but it is also a delicious garnish for any type of barbecue! For extra flavor, you can also use hot peppers or chili flakes.

O & # 8217Green corn is an important source of vitamins (A, B, E), fiber and minerals. Magnesium content helps to strengthen the bone system and maintain a normal heart rate.

Ingredients for 4-6 servings of Corn Salad:

  • 2 canned corn O & # 8217Green
  • 1 finely chopped bell pepper
  • juice from a lemon
  • 60g vegetable mayonnaise
  • 2-3 cloves garlic
  • fresh parsley
  • salt & pepper

3 fasting recipes - White bean cream with caramelized onions & # x2665

Bean cream with caramelized onions is inspired by Buni Sia's beaten beans, only I simplified the recipe! I use O’Green white beans, which are ready to cook and super versatile! For caramelized onions I use a little brown sugar and balsamic vinegar reduction. Thus we obtain a wonderful onion sauce, caramelized gold, with slightly sweet notes.

O & # 8217Green white beans are a rich source of antioxidants, fiber and protein. It also helps regulate fat deposits in the body. The delicious taste makes O & # 8217Green white beans a delight in any salad.

Ingredients for 4-6 servings of White Bean Cream

  • 3 canned beans O & # 8217Green
  • 3 large white onions, cut into slices
  • 3 tablespoons olive oil
  • juice of 1/2 lemon
  • 2-3 cloves garlic
  • 2 tablespoons balsamic vinegar reduction
  • 1 tablespoon brown sugar
  • salt & pepper

I hope you enjoyed the 3 fasting recipes I proposed to you today, although, you know, they are ideal anytime, not only during fasting, but anytime! I invite you to discover more products O‘Green - HERE & # x2665

GURMANDINO.RO: Caribbean salad with red beans, corn and nectarines

Even if I don't care fasting, I often think of those who do this and come today with a delicious and healthy recipe. It is a recipe, as the name suggests, from the Caribbean, which successfully combines vegetables and fruits and induces a feeling of well-being, relaxation, flying our thoughts on the hot days of summer, golden beaches and crystal clear waters. . That is, on leave: D. And if you don't prepare the salad now, during Lent, put a sign of remembrance for it, for the summer, when the peaches and nectarines are in high season, because this salad goes great and next to a steak (pork or chicken ) on the grill or in the pan.

In order for the flavors to combine, you must leave the salad in the fridge for at least an hour after you have prepared it. Well, "prepared" sounds too complicated compared to reality, because the poor salad is made in just a few minutes.

Ingredients (for 4 servings)
- peaches or nectarines 3 pcs. medium (450 g)
- red beans 1 box (about 260 g after draining)
- 1 can of corn (about 280 g after draining)
- celery stalk 1 pc. (50 g)
- garlic 2 large cloves (10 g)
- 50 ml orange juice
- 2 tablespoons lemon juice
- 1 tablespoon honey (20 g)
- cinnamon a teaspoon tip
- paprika 1/2 teaspoon
- dried thyme 1 teaspoon grated
- salt, ground pepper

Avocado and red bean salad

The avocado and red bean salad is actually a Mexican-inspired salad. Perhaps your English name is better known as "tex-mex salad". One thing I don't know how many of you know is that I love Lebanese cuisine, but in second place is Mexican. Besides the fact that it is full of colors on the plate, Mexican recipes are also easy to prepare, they are full of flavor, flavorful and well seasoned. When I say Mexican cuisine, I automatically think of the following: avocado, hot peppers, coriander, beans, corn, tortillas, tacos, quesadilla and why lie, tequila.

Other Mexican-inspired recipes on the blog:

This Mexican salad with avocado and red beans is made in a maximum of 10 minutes and is effortless. If you do not want to use canned beans and corn, then you will have to go 2 more steps, ie boiling red beans and corn. I went for the faster version and I think it is much more convenient for many people who do not have much time to cook, are always in a hurry and want something fast food.

A little advice:

  • Read the list of canned ingredients with ready-cooked vegetables / legumes!
  • This list should include: the main ingredient (eg beans), water and salt (in a small amount)
  • This list should NOT include: sugar

I didn't invent the fifth wheel of the cart with this recipe, but because it's so simple and tasty, I thought I'd show it to you. It can be eaten for lunch or dinner, plain or with a piece of meat: chicken, shrimp, tuna, salmon. In addition to the ingredients listed below, in the salad you can add to your choice some of the following: boiled quinoa, a few grams of wholemeal pasta, grated cheese, mini mozzarella, olives, green onions, red bell peppers, cucumbers or use black beans instead of the red one. It is such a versatile salad that you can add just about any other ingredient and you will not fail.

I could not refrain and I put avocado because it is one of my "eternal loves" and I profit whenever I have the opportunity to introduce it in a dish. I chose to serve the salad with mini tortillas in the shape of boats or rather, some mini forms of tacos.

To make this salad with avocado and red beans you need:
INGREDIENTS (for 2 servings)
1 avocado
1 can of red beans (400 gr.)
100 gr. boiled corn on cobs
1 red onion
8-10 cherry tomatoes
a few fresh parsley leaves (or coriander if you find)

2 tablespoons olive oil, 1 tablespoon balsamic vinegar, 2 tablespoons lemon juice, salt and pepper (to taste). Optional: ½ teaspoon chili flakes

To be served:
crispy mini tortillas (may be optional, but went great with salad)

First, make those mini tortillas. You need 1 or 2 sticks / tortillas and a small cup of coffee. Put the mouth of the coffee cup over the stick and cut with a knife around it, thus forming mini tortillas (exactly as in picture 1).

Put these mini tortillas on the oven rack, and the moment you put them on, try to give them a boat shape. The oven should not be heated when you do this. After you finish putting all the mini tortillas in the shape of boats on the grill, turn on the oven, set it at 180C and leave them in the oven for 10-15 minutes, until they harden and become crunchy. Check them from time to time.

During this time you can also prepare the salad. Strain the red beans into a sieve, rinse under running water, then place in a large bowl. Do the same with canned corn. If you use frozen corn, simply boil it, then put it in the bowl.

Peel and finely chop the red onion. Wash and cut the cherry tomatoes in halves or quarters. Add them to the bowl.

Cut the avocado in half, remove the seeds, peel it, then cut it into smaller cubes and place it in the same bowl. Finely chop a little fresh parsley and add it over the rest of the ingredients.

At the end, pour over the salad the dressing consisting of olive oil, balsamic vinegar, lemon juice, chili flakes, salt and pepper (I gave the weights in the list of ingredients). Mix everything well.

Mini tortillas should be crispy already, take them out of the oven, let them cool, then gladly serve this colorful salad with avocado and red beans.

Red bean salad

1. After washing the salad well, break it by hand and place it on the bottom of the bowl.
2. Drain the beans well from the canned water, wash it, then place a layer over the salad.
3. We do the same with the canned corn, which we put over the beans.
4. Follow a layer of red onion cut into scales.
5. Again a layer of red beans.
6. Layer of onion cut scales.
7. Cover with chopped parsley.
8. Sprinkle a few pomegranate seeds and for the appearance a few corn kernels.
9. For dressing, mix all the ingredients mentioned above, and put them only when serving.

Cravings in pregnancy & ndash when and why they occur

If you have canned tuna in the house, don't hesitate to "throw" it in the bowl. I assure you that it will turn out great! :)

The recipe proposed by: camelia al kawadri (kamkrys75)

Red bean salad

Here is a delicious recipe, ideal for those who fast: red bean salad.

400 gr red beans (canned)
100 gr corn (canned)
1 large red onion
1 green salad
1 link parsley
1/2 pomegranate

5 tablespoons olive oil
juice of 1 lemon
2 tablespoons pomegranate sauce
salt, pepper to taste

Method of preparation
1. After washing the salad well, break it by hand and place it on the bottom of the bowl.
2. Drain the beans from the canned water well, wash it, then place a layer over the salad.
3. Do the same with the canned corn, which we put over the beans.
4. Follow a layer of red onion cut into scales.
5. Again a layer of red beans.
6. Layer of onion cut scales.
7. Cover with chopped parsley.
8. Sprinkle a few pomegranate seeds and for appearance a few corn kernels.
9. For the dressing, mix all the ingredients mentioned above, and put them only when serving.

For those who do not fast, if you have canned tuna in the house, do not hesitate to "throw" it in the bowl.

Video: Επεισόδιο 222-Σαλάτα Μεξικάνα με κόκκινα φασόλια-Mexican red bean salad Speedy Kitchen (December 2022).