Salad with canned beans and cheese

Step-by-step preparation

Cooking time: 10 mins

1. STEP 1

   

   How to make a salad with canned beans and cheese? Prepare all the products indicated in the recipe. I use green beans, but you can use absolutely any canned beans (you can even use boiled ones). In this case, the color of the beans does not matter - be guided by your taste and preferences. If you decide to take fresh green beans (you can also use them), be sure to remove the stalks and tendrils and boil them until tender.

2. STEP 2

   

   Place the beans in a colander and drain the liquid. Peel the garlic and chop it by hand as finely as possible. Place the beans and garlic in a deep, suitable-sized plate.

3. STEP 3

   

   Lightly salt the beans and pour vinegar over them. I used 5% herbal vinegar. Mix everything and leave to marinate for 5-10 minutes.

4. STEP 4

   

   Rinse the leaves of the young lettuce and dry thoroughly with paper napkins. Place the first layer in a salad bowl.

5. STEP 5

   

   Wash and dry the tomatoes. Cut them into cubes or slices, as you prefer. Send to lettuce leaves.

6. STEP 6

   

   Cut the bell pepper in half, remove the seeds, core and white veins. I used three small peppers of different colors. Cut the pepper into cubes or feathers. Peel the onion and chop into thin strips. For vegetable salads, I recommend using red onion or shallot. Place the peppers and onions in a salad bowl.

7. STEP 7

   

   Place pickled green beans and soft cheese on top. Drizzle oil over salad. I had feta cheese in olive oil and it was this oil that I used for the salad.

8. STEP 8

   

   Salt and pepper everything to taste. Sprinkle finely chopped herbs on top. Before eating, mix the salad thoroughly and serve.

Comments on the recipe

Natalia M

22.12.2023

4.9

The other day I saw in my feed a recipe for a salad with canned beans and cheese, I was so impressed by the colorful photos that I urgently wanted to make the same one. The only thing that puzzled me was that pickled green beans are used. I haven't seen this one for sale. Therefore, on the advice of the author, I replaced it with regular beans. I chopped lettuce leaves for convenience. I chose juicy, ripe tomatoes; I like the delicious juice from the salad, which is formed after combining the vegetables with the dressing. My cheese is in the form of brine cheese. I’ve never added it to such salads before, but it’s a shame, it turns out very tasty! I didn’t marinate the beans in vinegar and garlic, because they are very ordinary) But I mixed it all with aromatic mustard oil and poured this dressing over the salad. My husband and I liked this salad the most; we love the combination of tomatoes, onions and a slightly sour dressing. And there are so many additions) Great salad for dinner!