Another option is not to remain hungry in the cold season, when the vegetables on the shelves lost their taste and attractiveness - to prepare a salad from something seasonal, such as beans and mushrooms, which are available all year round.
Recipe for salad with beans and champignons
Ingredients:
- olive oil - 2 tbsp. spoons;
- onions - 1 pc .;
- champignons - 200 g;
- Dried thyme - 1/2 tsp;
- white beans (canned) - 1 item;
- garlic - 1 clove;
- salt, pepper - to taste;
- Balsamic vinegar - 1 tbsp. a spoon;
- spinach leaves - 2 tbsp.
Preparation
Olive oil is heated in a frying pan over medium heat. Fry the onions in a frying pan, cut into thin rings, until it becomes soft, about 3-4 minutes. After, add the chopped mushrooms to the onions and continue cooking, until the mushrooms begin to blanch. Now it's time to add canned beans and thyme. Thoroughly mix the contents of the frying pan and fry another minute. At the end of the time, add the final bar-garlic. We keep the frying pan on fire for another 30 seconds and season the base for our salad with salt, pepper and balsamic vinegar. We serve salad on a cushion of young spinach.
Salad with beans, mushrooms and rusks
Ingredients:
- green beans - 750 g;
- olive oil - 4 tbsp. spoons;
- salt pepper;
- lemon - 2 pieces;
- shallots - 2 pieces;
- mushrooms - 300 g;
- crackers - 1 package;
- sugar - 1 teaspoon;
- fresh parsley.
Preparation
Green beans boil in boiling water for 5 minutes, then drain the water, and the beans themselves water 3 tablespoons of butter and season with salt to taste. Let the beans completely cool down.
Mushrooms cut into thin plates and mixed with thin onion rings. Over the resulting mixture rub the zest of one lemon and squeeze the juice of 2 lemons. Season all with salt, a little sugar and pepper. Add the beans to the salad, pour out the remaining oil and add chopped parsley.
Salad with champignons, beans and chicken
Ingredients:
- mushrooms - 300 g;
- chicken fillet - 200 g;
- green beans - 500 g;
- olive oil - 1 tbsp. a spoon;
- salt, pepper - to taste;
- Dried thyme - 1/2 tsp;
- cheese "Feta" - 1/4 item;
- walnut - 1/4 of the item;
- balsamic vinegar.
Preparation
We rub the chicken with salt, thyme and pepper, and bake until done. Baked chicken fillet is cooled and cut in any convenient way for you, or dismantled for fiber. Champignons thoroughly cleaned from the remains of the earth with a kitchen towel and cut into thin slices. Mix mushrooms with pre-boiled green beans, season with salt, pepper, butter and vinegar. Fast fry beans and mushrooms in a frying pan until the mushrooms give off excess moisture, then mix the salad with chicken pieces and sprinkle with cheese and nuts before serving.
Champignon salad with corn and beans
Ingredients:
- olive oil - 2 tbsp. spoons;
- couscous - 1 item;
- salt pepper;
- champignons - 250 g;
- green onions - a bunch;
- canned corn - 1 pot;
- red canned beans - 1 can;
- avocados - 1 piece;
- chili pepper - to taste.
Preparation
In the pan, we heat the oil and fry the couscous on it for about 4 minutes. Fill the rump with 1 ½ cup of water, season with salt and bring to a boil. We reduce the heat, cover the frying pan with a lid and cook the couscous for 15 minutes.
In another frying pan, we also heat the oil, which is fried mushrooms with onions. At the end of the cooking, as soon as the onion and mushrooms bloom, season them with salt and pepper, and add corn and beans. Quickly, everything is mixed and put into a salad bowl. Add the boiled couscous, chopped chili and lemon juice. Thoroughly mix and decorate with pieces of avocado.