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Salad with cheese, sardines and red beans

Salad with cheese, sardines and red beans


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A salad with everything and tasty.

  • 1 green salad
  • 1 preserve red beans
  • 1 canned sardines
  • 70 g cheese
  • 1 red onion
  • 1 carrot
  • salt

Servings: 2

Preparation time: less than 15 minutes

RECIPE PREPARATION Salad with cheese, sardines and red beans:

Drain the beans from the canned water and rinse in a little water.

The lettuce is washed and cut or broken by hand.

Finely chop the onion.

Carrot it on a small grater.

Cut the cheese into cubes.

Put them all in a large bowl and mix.


Tips sites

1

You can add other vegetables depending on your preferences.


Salad with cheese, sardines and red beans - Recipes

Today I tell you about a breakfast with sardines and corn. How so!? Well, over the weekend I cooked a lot, a lot and I enjoyed some quick and good dishes. I also cooked fried fish with garlic sauce, because I hadn't eaten fried fish for a few years (no, it's no joke).

The idea and craving for fried fish was unleashed one morning when I woke up wanting to eat a can of fish. That's why I took out a can of sardines in oil, straight from the fridge (I always have about 5-6 different cans of canned fish: tuna, sardines, herring). But it seemed too simple. There was also a can of corn from Sun Food in the fridge, open in the evening, but I didn't feel like eating corn salad with fish.

Then came Miruna who said she wanted boiled egg, so we finally got to the breakfast version with sardines and corn that you see here.

Ingredients for the Breakfast recipe with sardines and corn

  • 1 can of sardines in oil
  • 1 small red onion
  • 1/2 canned corn kernels
  • 1 box of cream cheese
  • 1/2 red bell pepper
  • a few strands of green parsley
  • 1 tablespoon olive oil
  • 1 teaspoon sumac
  • 1/2 teaspoon balsamic vinegar
  • hard boiled eggs

Preparation for the Breakfast recipe with sardines and corn

Mix the cream cheese with the chopped parsley and the chopped peppers. Cut the red onion into thin slices and leave them for a few minutes in olive oil mixed with sumac and balsamic vinegar.

Put slices of bread in the toaster.

Open the canned sardines and drain the oil. Unwrap canned corn kernels.

Take a slice of toast and spread it abundantly with cream cheese and greens. Place two pieces of sardines, a few slices of onion, corn kernels. Put a chopped boiled egg next to it and sprinkle with salt, chili and paprika.

Absolutely delicious and easy to prepare. In maximum 20 minutes everything is ready and you are happier with a breakfast with sardines and corn.

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Necessary salad with corn and red beans:

  • 1 box red beans
  • 2 corn cobs or canned
  • 1 large red onion
  • 1 donut

For dressing:

  • pepper, salt, hot pepper flakes
  • olive oil, the juice of half a lemon
  • a handful of fresh green parsley


Serve tomato salad with goat cheese and basil

I picked some basil leaves from the pots and cut them into thin strips. Careful! Basil oxidizes very quickly (blackens) in contact with air so it is the last ingredient in salad! If you make the salad in advance, I advise you to put the basil just before serving. I kept a few whole leaves for decoration.

I took the goat cheese out of the fridge and placed it next to it (it's better at room temperature).

Tomato salad with goat cheese and basil is ready and can be served. Each one cut his pieces of cheese and put them directly in the individual portion of salad. We always have good bread in the house (baked by me, with mayonnaise) so we feasted on dinner :).

The sauce formed under the tomato salad is phenomenal! The pieces of bread must be put in it, necessarily.

The remains can be stored for 1 day in the refrigerator, in a hermetically sealed box. If you feel like it, you can put the salad on slices of toast, placing the goat cheese on top of them. You can put them in the oven for 2-3 minutes directly under the top grill and you have some dream bruschettas!


Bean salad with tuna and corn

Bean salad with tuna, peppers and corn: a colorful salad, delicious and very easy to make. It can be an entree or a meal on fasting days when there is fish release. Written and video recipe.

Add vinegar or lemon juice over them. 1-2 tablespoons of vinegar or juice from half a lemon are enough, adjust the amount as you like.

Add a tablespoon of salt and a little pepper, the tuna I used already had salt.

Mix everything using two tablespoons. Now adjust the taste, if desired, with salt, pepper and vinegar or lemon juice.

I recommend using freshly ground pepper, the taste is tastier.

Our salad is ready. It is ideal to leave it in the cold for 10-20 minutes, this way the flavors become a little more friendly.

Advice from Gina Bradea

-You can add 2 peppers. green and yellow.

-I used small grain beans, but you can also use other types of beans: large grain, red beans or variegated.

-Beans can be used instead of beans.

-You can add a handful of olives.

-Instead of tuna, you can use other canned fish in oil or your own juice: mackerel, sardines & hellips or even smoked fish cut into strips.

I prepare this salad many times and when I have guests and they are all absolutely conquered. I recommend filling the table with appetizers and in this way, not only will the table look splendid, but you will receive praise for the way you prepared everything.

I'll show you another picture, I put it on a white plate, so I can see the rainbow of vegetables better.

You can find the video recipe below, with a click on the picture.


Peel a squash, grate it and cut it into cubes.

Add diced feta cheese or crushed by hand, olive oil, lemon or lime juice (if you chose to use it) and basil leaves.

Gently mix the salad and serve.

Good job and good appetite!

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Bean salad with onion and sour dressing & # 8211 post

Bean salad with onion and sour dressing & # 8211 post. Simple and quick salad recipe from boiled dry beans or canned. How to make a fasting (vegan) salad with beans and thinly sliced ​​red onions? Dietary recipes. Fasting or vegan recipes. Bean recipes.

This bean salad with onions is really good! Grandma always did it during Lent or on a Friday over the year and seasoned it with a simple dressing of vinegar with oil. He always put thin slices of red onions in it and decorated it with a little paprika. Because I squinted when I felt the vinegar, my grandmother would put a portion of it separately and sprinkle it with a little lemon juice. At that time we had a Greek Hellas juice in yellow plastic bottles which, be it between us, I think was lemon salt with water.

Sometimes Grandma would replace sunflower oil with pumpkin oil. Cold pressed oil from pumpkin seeds has always been found in the markets of Arad. It is very tasty and aromatic, has a dark green color with golden iridescence and is extremely healthy. We like to drip it on plates and spread it with slices of fresh homemade bread.

In the past, the dried beans had to be soaked in the evening (in cold water) and then boiled the next day in several waters (see here how to proceed).

Now there are canned beans with ready-cooked beans, so we can prepare this salad much faster. I choose canned beans with large white berries, without tomato sauce or other spices (chili). Only beans in salted water (natural). It is not wrong if we put variegated beans in combination with the white one or if we make a combination of beans with boiled chickpeas or lentils.

I really recommend a warm lentil salad with onions (also fasting) & # 8211 the recipe here.

From these quantities results 2-3 servings of bean salad with onions and sour dressing & # 8211 fasting.


How do we prepare the spaghetti recipe with beetroot cream and cheese?

Cut the boiled beetroot slices together with the cheese and with the help of a vertical mixer mix the two ingredients until they become creamy, eventually, add a little more hot water, if necessary.

Add salt and pepper to taste, then strain the cream and put it in a pan.

Separately in a pot add water with a pinch of salt for pasta.

From the moment the water started to boil, add the spaghetti and boil according to the instructions on the package, I boiled them for about 12 minutes.

The pasta is not allowed to boil more than it should, because they become sticky.

Strain the spaghetti and add it to the mixed cream, if necessary add a little more hot water, from the water in which they cooked the pasta, to intensify the texture of the cream.

Keep everything on low heat until the pasta is well incorporated, then serve hot with a few mint leaves on top, to look as beautiful as possible. & # 128539

I warmly invite you to try this pasta recipe, they are not difficult at all, and the result is really delicious. I can't wait for you to come back and tell me how the recipe turned out. & # 128578

I enjoy cooking and good appetite!

The recipe and the pictures belong to him Janette McDonallds, blog contributor Good appetite, recipes with Gina Bradea.


RED AND TUNA BEAN SALAD

Carbohydrates contained in red beans are in the category of "good" sugars, which do not negatively affect blood sugar levels, as is the case with other carbohydrate-rich foods. Red beans are a valuable source of vitamins, such as A, C, E, K, PP, B-complex vitamins and minerals (potassium, selenium, calcium, iron). And now that we have found out how valuable the properties of red beans are, I suggest you cook a salad based on this species.

INGREDIENT: ESTIMATED TIME & # 8211 10 min

canned red beans
tomatoes
canned tuna
greens
salt, oil
Sesame seeds

Drain the bean juice, wash it well and strain it. We wash the tomatoes and cut them as we like best (I used cherry tomatoes and split them into 4 slices).

We open the box with tuna and crush the fish with a fork (if we have tuna in oil, we use the latter to straighten the salad, if, however, we have the tuna, we drain the & # 8221 natural tuna). We wash the greens and chop them (I used sorrel).

Put the beans, tuna, tomatoes, greens in a bowl, salt and sprinkle with oil if the latter is missing from the canned tuna.

Mix well, sprinkle with sesame seeds and serve.

Along with other salads, this is often my lunch, which I usually eat alone, so I have no desire to cook sophisticated dishes.