Meat salad with beans and corn. Delicious salad with beans and corn - recipes and cooking features Salad corn beans cucumber

A meat salad with beans, cucumbers and corn can absolutely replace the second lunch course. The predominant products in this salad are boiled beef and red beans, which are high in protein. Therefore, it can be classified as a fitness salad that promotes weight loss. Corn, also included in the salad, also contains protein, but in much smaller quantities. All ingredients of the dish are in perfect harmony with each other, complementing the flavor palette. The ready-made salad with meat looks bright and rosy in summer, so you want to try it as soon as possible. No special salad dressing is required; liquid from canned beans is used instead. However, if you want to increase the calorie content of the dish, you can add a little vegetable oil.

Recipe information

Cuisine: Caucasian.

Cooking method: chopping meat and cucumbers, mixing ingredients.

Total cooking time: 15 min.

Number of servings: 6 .

Ingredients:

• boiled beef – 275 g
• canned red beans – 425 g (1 can)
• canned sweet corn – 340 g (1 can)
• pickled cucumbers (gherkins) – 135 g (7-8 pcs.)
• capers – 7-8 pcs.
• parsley or cilantro - 1 bunch (6 sprigs).

Cooking recipe

Note to the owner:

• Red beans, unlike white beans, have a more pronounced taste, so it is preferable to use red beans for salads.
• Instead of canned corn, you can add boiled fresh or frozen corn to the salad. The salad will only benefit from this, since boiled corn is much sweeter and more tender than canned corn.
• Instead of boiled beef, you can use pork or poultry.

• 300 grams of pork tenderloin;
• 1 pita bread;
• 2 fresh cucumbers;
• 60 ml mayonnaise;
• 4 lettuce leaves;
• 2 cloves of garlic;
• 3 sprigs of cilantro;
• 60 ml soy sauce;
• 20 grams of corn;
• 20 grams of beans.

Red bean salad, corn:

1. Peel the garlic and put it in a press.
2. Combine the chopped slices with soy sauce.
3. Wash and clean the meat. To do this, rid it of films/veins/fat.
4. Wash the meat again, dry it and dip it in the soy marinade.
5. Place the marinated meat in the refrigerator for one hour.
6. We steamed the meat according to the recipe. If this option is real for you, then proceed. If you don’t have a double boiler, this can be done in a colander over boiling water (as the fastest option).
7. Cool the finished meat and chop finely (into cubes).
8. Cut the cucumbers into strips.
9. Drain canned beans and corn. Connect them together.
10. Wash the lettuce leaves and dry.
11. Wash the cilantro and chop finely.
12. Grease lavash with mayonnaise. Place lettuce leaves, meat, cucumber, beans with corn and finely chopped cilantro on top.
13. Wrap the pita bread into a neat roll.
14. Heat a frying pan and fry the finished roll on all sides until golden brown in a dry frying pan.
15. Cut into small pieces and serve.

Tip: you can serve the roll with a sauce, for example, based on yogurt. Grind one small cucumber along with the peel. Wash a bunch of dill and chop finely. Combine dill, cucumber and yogurt. Season with spices to taste and serve. You can add garlic. You can pour the sauce over the rolls. Bon appetit!

Red bean and corn salad

This dish will remind you more of a classic English breakfast than an appetizer or salad. But this is not entirely true. The fact is that in addition to ham, the salad also contains egg pancakes. Don't worry, it's still a salad! Be sure to try this pompous appetizer.

Product List:

• 2 chicken eggs;
• 20 ml milk;
• 15 grams of butter;
• 1 onion;
• 2 chicken breasts;
• 50 ml mayonnaise;
• 5 sprigs of fresh dill;
• 30 ml vinegar;
• 50 grams of corn;
• 50 grams of beans.

Sequence of actions:

1. Break the eggs into a small bowl, add milk and beat until smooth. Season to taste.
2. Heat a frying pan with butter.
3. When the butter is melted and the frying pan is well heated, pour the eggs into it and fry like pancakes. That is, in essence, to cook an omelet.
4. Cool the finished egg pancake.
5. Cut the cooled omelette in half. Then roll both parts into a tube and cut.
6. Peel the onion and rinse. You need to wash it so that the released juice does not sting your eyes while working with it.
7. Dry the onion and cut into small cubes.
8. Pour vinegar over the onion and add the same amount of water. Leave for ten minutes.
9. After ten minutes, drain the vinegar solution from the onions.
10. Wash and clean the chicken. To do this, simply cut off the skin, if any. And also cut out veins, fat and films.
11. Rinse the meat again and now dry it.
12. Heat the pan again, but do not heat it. Add oil and fry the chicken on both sides until fully cooked.
13. Fry for no more than twenty minutes, otherwise the meat will dry out.
14. Cool the finished meat and cut into cubes.
15. Pour water out of cans.
16. Wash the dill and chop finely.
17. Pour chicken, dill, onions, beans and corn into a salad bowl. Season to taste with spices and mayonnaise. Mix well. Top the salad with egg pancakes and corn. The salad is ready. Bon appetit.

Salad with canned beans and corn is incredibly delicious! Do you have any doubts? Scroll a little higher on this page and you will see for yourself. But if you are still tormented by doubts, then you should go straight to the grocery store. We insist that you prepare all five salads according to our recipes and only then draw conclusions about whether our salads are very tasty or... They are divine.

Delicious low-calorie salad.

If you choose recipes for delicious dishes excluding meat or fish, or strictly adhere to a low-calorie diet, then I recommend bookmarking this recipe. Low in calories, it contains a significant amount of protein and fiber, which beneficially stimulates the digestion process and also reduces cholesterol in the blood.

It is a snack that is suitable for all occasions, from unexpected guests to a planned anniversary or calendar holidays. In terms of energy value, it can easily replace a heavy meat dish. In addition to the fact that this salad with beans and corn is very tasty, it is also colorful in a festive way! Look at the photo! Doesn't it look bright?!

You can prepare this bright salad with beans and corn in just 15 minutes. You can find the ingredients for it in any store, and I’m sure you will be pleased with the taste!

The salad with beans and corn that I recommend is a hearty dish. It is rich in a lot of proteins and vitamins. Also, beans and corn contain vitamin E, calcium, magnesium, and phosphorus.

Low-calorie salad ingredients.

Despite its high nutritional value, a salad with beans and corn is perfect for those who want to lose weight because beans and corn do not support an increase in volume in problematic areas.

When preparing the salad, you can use both canned and fresh beans and corn of various varieties. If you decide to prepare a salad with fresh beans and corn, then boil them first in salted water and mix with other ingredients of the dish.

And of course, you already guessed it, to prepare a salad with beans and corn you must have the main ingredients prepared: beans and corn. I decided to make a salad with canned beans and corn. I trusted well-known manufacturers and bought the first two ingredients at the nearest supermarket. The third, no less important, is ordinary crackers. I preferred homemade rather than store-bought crackers, which, as a rule, include a variety of flavoring additives, dyes and other harmful ingredients.

I don’t dwell on the secondary components of the salad with beans and corn. Everything is clear with them, I list them briefly below.

To prepare a salad with beans and corn, you will need the following ingredients:

• Red beans (in a can) 400 gr.;
• Sweet corn (in a jar) 300 gr.;
• Brown bread crackers 80-100 g;
• Pickled cucumber 1 pc.;
• Any cheese (hard varieties) 250 gr.;
• Starch 1 tbsp. l.;
• Green onion 100 gr.;
• Fresh greens (parsley, dill) 50 gr.;
• Sour cream (or mayonnaise) 2 tbsp. l.;
• Fine salt and ground black pepper.

Salad ingredients

How to prepare salad with beans and corn:

To begin with, we open the cans of canned beans and corn and get rid of the liquid, it’s simple: tip the contents of the cans into a colander, one by one, and give time for the excess liquid to drain.

As I said earlier, I dried the crackers myself. There is no wisdom here. I sliced ​​the black bread, salted it and lightly dried it on a baking sheet with the oven open.

Beans, corn, greens and pickled cucumber

I salted and peppered the salad with beans and corn to taste, seasoned it with sour cream and mixed everything.

The hard cheese was rubbed through a coarse grater, mixed with a tablespoon of potato starch and poured in the shape of a circle onto a preheated frying pan. After the cheese has melted, remove the pan from the heat.

Cheese form for salad

To give the resulting cheese pancake the appearance of an elegant basket, it is necessary, before it cools, to transfer it into a small deep bowl, or, alternatively, cover it with an inverted glass and let it cool.

All salads with beans and corn are light, juicy and crispy. They will be an excellent addition to a hearty holiday or daily dinner table. Both main ingredients are best used as canned food.

Product composition:

• 1/2 can each sweet corn and dark beans;
• 2 tomatoes;
• 2 garlic cloves;
• 60 ml olive oil and 20 ml wine vinegar;
• 2 handfuls of wheat white crackers;
• salt.

Preparation:

1. Cut the tomato with the skin into small cubes.
2. Place the contents of canned food in a colander.
3. Mix tomato pieces with corn and beans without liquid.
4. Add mashed garlic and white crackers.
5. Salt the salad with beans, croutons, and corn. Season it with a mixture of oil and vinegar.

With the addition of crackers and sausage

Product composition:

• 1 full cup of canned red beans;
• 1 cup canned sweet corn;
• ½ tbsp. ready-made rye crackers;
• 200 g boiled sausage;
• 200 – 250 g sausage cheese;
• classic mayonnaise and salt.

Preparation:

1. Remove the film from the boiled sausage. Chop it into miniature pieces of equal size.
2. Pour the sausage into a salad bowl with rye croutons, which you can choose from in any flavor. Bacon croutons are good for this salad.
3. Drain the corn and beans. Lightly dry the ingredients.
4. Grate the sausage cheese using a grater with large divisions.
5. Combine corn, beans, crackers, sausage. Cover them with shredded cheese.
6. Lightly salt the salad and add classic mayonnaise. Mix all ingredients well.
7. Serve the treat immediately before the crackers lose their solid base.

Cooking according to a Mexican recipe

Product composition:

• 1 red onion;
• 1 pod of sweet yellow pepper;
• 1 pod of sweet red pepper;
• 1 piece mango;
• 5 dessert spoons of vegetable oil;
• 2 dessert spoons of lime juice;
• 2 tbsp. canned red beans and sweet corn;
• fresh parsley and cilantro;
• table salt;
• a pinch of ground black pepper and red pepper;
• 1 clove of garlic.

Preparation:

1. The beans are taken in their own juice. If it is in a tomato, the bean components should be washed before further use in the salad.
2. Drain marinade from corn.
3. Remove seeds from sweet and yellow peppers. Cut the remaining parts into neat small cubes.
4. Peel the mango. Chop the pulp into small cubes. Also chop the red onion.
5. Finely chop all the greens called for in the recipe with a knife.
6. Place crushed products in a common container. Add salt.
7. For the dressing, combine vegetable oil, lime juice, crushed garlic and two types of ground pepper.
8. Pour the resulting sauce over the “Mexican” salad. Let it brew for about a quarter of an hour.

With beans, corn and chicken

Product composition:

• 300 – 350 g chicken fillet;
• 0.5 tbsp. canned white beans;
• 3 pickled cucumbers;
• salt, sour cream and dill for dressing.

Preparation:

1. Boil chicken. Cool directly in the broth. Then cut into neat cubes.
2. Drain marinade from corn and beans.
3. Finely chop the cucumbers as desired.
4. For dressing, mix finely chopped dill and sour cream. Salt the mass.
5. Mix the products. Pour over the sauce.
6. Mix the resulting salad with beans, corn and chicken well and cool.

With croutons and garlic

Product composition:

• 1 can each red beans and corn;
• 100 g finely chopped young cabbage (white cabbage);
• 1 tomato;
• 2 – 3 fresh garlic cloves and 2 pinches of granulated garlic;
• 3 slices of white bread;
• vegetable oil;
• light mayonnaise.

Preparation:

1. Cut off the crusts from white bread. Chop it into neat, equal-sized cubes. Drizzle the bread with oil and sprinkle with granulated garlic.
2. Toast the crackers until golden brown in a frying pan or on a baking sheet in the oven.
3. Drain the corn and beans.
4. Cut the tomato into bars. Crush fresh garlic.
5. Mix everything. Add shredded cabbage.
6. Salt the salad with corn, beans, croutons, and garlic. Season it with any light mayonnaise. The ideal option is homemade sauce.

Lenten salad with canned beans and corn

Product composition:

• 300 – 350 g colored beans (canned);
• 2 boiled carrots;
• 1 tbsp. grains of canned corn;
• 1 red onion;
• 5 dessert spoons of lean mayonnaise;
• 100 g pickled pepper;
• table salt;
• a few green onions.

Preparation:

1. Chop the boiled carrots and raw onions into cubes.
2. Mix the ingredients from step one with the canned food.
3. Add chopped pickled peppers and finely chopped green onions to them.
4. Salt the salad ingredients.
5. Season the prepared appetizer with beans, corn, and carrots with a portion of lean mayonnaise.

Cooking option with cheese

Product composition:

• 2/3 tbsp. canned beans of any color;
• 1 full cup of canned corn kernels;
• 150 g “Gouda” (cheese);
• 3 pre-boiled chicken eggs;
• table salt to taste;
• classic mayonnaise;
• 2 – 3 garlic cloves.

Preparation:

1. Rinse corn and beans from marinade. The bean component can also be taken in dry form. In this case, the beans will need to be boiled in unsalted water until softened.
2. Place the ingredients from step one into a common bowl.
3. Add all the cheese, chopped with a coarse grater.
4. Remove the shells from the cooled eggs and chop into neat cubes. Add the pieces to the rest of the salad ingredients.
5. Mix classic mayonnaise with crushed garlic. Add salt.
6. Season the appetizer with the resulting garlic sauce. Mix the ingredients well.

Delicious appetizer with ham

Product composition:

• 400 – 450 g chicken ham;
• 1.5 tbsp. Korean carrots squeezed from the marinade;
• 270 g (1 can) canned red beans;
• 350 g canned corn;
• 40 g green onions without the white part;
• 2/3 tbsp. classic mayonnaise and salt.

Preparation:

1. Place the beans without liquid on the bottom of the salad bowl. Salt the mayonnaise. Coat the beans with it.
2. Place corn kernels on top. Spread with sauce.
3. Spread the ham, cut into thin long strips, over the corn.
4. Cover the meat ingredient with Korean carrots. If the latter is too long, you can cut it into pieces.
5. Spread the last layer with salted mayonnaise and garnish with chopped green onions.
6. It’s delicious to serve this salad in shortbread or waffle tartlets.

Pea, corn and bean salad

Product composition:

• a small can of canned tomato beans, green peas and corn;
• 100 g white garlic croutons;
• 200 g of semi-smoked sausage with a minimum amount of lard;
• 100 g sausage cheese;
• classic mayonnaise and fine salt.

Preparation:

1. Place each canned ingredient in a colander in turn. Drain the marinade from them. If desired, you can rinse the food with running water.
2. Remove film from semi-smoked sausage. Cut into cubes approximately equal in size.
3. Grind the sausage cheese in the same way. Any other semi-hard variety can be used.
4. Mix all ingredients in a common bowl, except for crackers.
5. Add salt to the salad and pour over classic mayonnaise.
6. Add the crackers to the snack last. Otherwise, they will quickly begin to get soggy and the salad will no longer be crispy.

With crab sticks

Product composition:

• 200 – 250 g of juicy crab sticks;
• 1 onion;
• 3 boiled chicken eggs;
• 1 can of canned red beans;
• ½ bunch of parsley;
• 1 pinch of coarse salt;
• 1.5 tbsp. canned sweet corn;
• 2 tbsp. l. natural apple cider vinegar;
• olive mayonnaise.

Preparation:

1. Cut crab sticks into medium pieces.
2. Mix apple cider vinegar with a small amount of water. Pour the resulting mixture over the diced onion. Leave the vegetable in this form for 20 - 25 minutes.
3. Mix crab sticks, onion squeezed from vinegar marinade, boiled eggs, diced in a salad bowl.
4. Add chopped herbs and both canned ingredients.
5. Salt the salad.
6. Season the dish with olive oil and mix well.

Festive recipe with shrimp

Product composition:

Preparation:

1. Drain marinades from all canned goods.
2. Mix them in a common bowl. Add mashed fresh garlic.
3. Salt the ingredients of the dish.
4. Season them with light mayonnaise or butter sauce.

If desired, the prepared salad with red beans can be supplemented with rye crackers or bean ingredients. The dish should be prepared immediately before dinner or guests arrive. It is when they are fresh that they are especially appetizing and crunchy. Any mayonnaise, a variety of yoghurt, sour cream and butter sauces are suitable as a dressing for such salads.

Salad with canned corn is a simple recipe, thanks to which you can easily and quickly set an everyday table or decorate a special occasion. The healthy culture is unpretentious in preparation, goes well with vegetables, fish, meat products, and provides a variety of dishes, for which it is loved by modern housewives.

Corn salad is a recipe with which you can prepare a dish for every taste, since the legume crop is combined with a wide range of ingredients. Most salads use fresh vegetables, boiled eggs, mushrooms, meat and seafood dressed with mayonnaise or oil, but this light cucumber and corn salad is one of the few tasty and healthy options.

Ingredients:

• fresh cucumber - 50 g;
• lettuce leaves - 4 pcs.;
• lemon juice - 20 g;
• vegetable oil - 40 ml.

Preparation

1. Tear the lettuce leaves with your hands.
2. Cut fresh cucumber into slices.
3. Combine corn with cucumber and lettuce.
4. Season a simple corn salad with oil and lemon juice.

Bean and canned corn salad is an everyday, nutritious appetizer that can be part of a healthy diet. Protein-rich legumes go well with juicy cabbage and tomatoes, complementing each other, and a light dressing of olive oil and wine vinegar adds a piquant, refreshing taste.

Ingredients:

• canned red beans - 150 g;
• canned corn - 150 g;
• clove of garlic - 2 pcs.;
• tomato - 2 pcs.;
• fresh cabbage - 100 g;
• olive oil - 60 ml;
• wine vinegar - 20 g.

Preparation

1. Shred the cabbage, chop the tomato and chop the garlic.
2. Combine beans and corn with vegetables.
3. Assorted salad with canned corn is a simple recipe, the taste of which will be emphasized by a dressing of wine vinegar and olive oil.

Cabbage and corn salad can be considered one of the most famous simple side dishes that are served with hearty meat dishes. The snack has a number of advantages: it is nutritious, tasty, quick to prepare and has dietary qualities. The latter are achieved using a low-calorie dressing made from low-fat sour cream and mustard.

Ingredients:

• head of Chinese cabbage - 1/2 pcs.;
• corn - 150 g;
• carrots - 1 pc.;
• mustard - 1 teaspoon;
• sour cream - 50 g;
• wine bite - 1 teaspoon;
• sugar - a pinch.

Preparation

1. Finely chop the cabbage and carrots.
2. Combine with corn.
3. Whisk sour cream with mustard, sugar and wine vinegar.
4. Salad with canned corn - a simple recipe, season with sour cream sauce.

Salad with “kirieshka” and corn belongs to the category of simple homemade appetizers, created in a hurry. Using store-bought rye bread croutons, you can avoid lengthy hassle and give the dish the various flavors and textures that these products are rich in. Fresh cabbage, herbs and a healthy dressing will make your salad healthier.

Ingredients:

• fresh cabbage - 250 g;
• corn - 150 g;
• clove of garlic - 3 pcs.;
• crackers - 50 g;
• fresh dill - a handful;
• vegetable oil - 40 ml;
• lemon juice - 20 ml.

Preparation

1. Chop the cabbage and combine with corn.
2. Add chopped garlic.
3. Stir, season with oil and lemon juice.
4. Canned corn salad is a simple recipe that is garnished with croutons and fresh dill.

And corn is a popular holiday snack that is prepared and served differently in every family. Traditional ingredients are often paired with rice, which adds heartiness, texture, and elevates the salad into the category of complex dishes that can form a complete meal.

Ingredients:

• egg - 3 pcs.;
• corn - 350 g;
• rice - 100 g;
• cucumber - 50 g;
• mayonnaise - 100 g.

Preparation

1. Boil rice and eggs.
2. Cool the rice, combine with corn, cucumber and chopped eggs.
3. Crab salad with canned corn is a simple recipe seasoned with mayonnaise.

Continues the series of harmonious and appetizing snacks, which will take no more than 10 minutes to create. This recipe shows how readily available items from the refrigerator - ham and cheese - combined with corn, turn into a nutritious and beautiful dish. Using light mayonnaise will reduce calorie content.

Ingredients:

• ham - 100 g;
• corn - 350 g;
• bell pepper - 1 pc.;
• cheese - 100 g;
• red onion - 1 pc.;
• mayonnaise - 100 g.

Preparation

1. Cut the onion, pepper and ham into strips.
2. Combine with corn.
3. Season with grated cheese and mayonnaise. Stir.

A light canned corn salad becomes an alternative to rich meat appetizers when you add chicken breast. Dietary and neutral in taste, poultry goes well with juicy corn, and a light yogurt sauce will add tenderness. This salad needs to sit, soak, and only be served after half an hour.

Ingredients:

• chicken fillet - 250 g;
• corn - 150 g;
• cucumber - 1 pc.;
• celery stalk - 1 pc.;
• yogurt - 100 ml;
• fresh parsley - a handful.

Preparation

1. Simmer the chicken fillet in a frying pan, cool and chop.
2. Chop the cucumber and celery stalk.
3. Mix, add corn.
4. Season with yoghurt and garnish with parsley.

Salad with champignons and corn is a savory appetizer that can be used to diversify both home and holiday meals. The dish is prepared quickly: you just need to combine the contents of the preparations, add hard-boiled eggs and season with mayonnaise. You can serve it immediately or after a while - this makes the salad even tastier.

Ingredients:

• canned champignons - 250 g;
• canned corn - 250 g;
• egg - 4 pcs.;
• sweet onion - 1 pc.;
• mayonnaise - 100 g.

Preparation

1. Boil the eggs and cut into slices.
2. Chop the onion.
3. Combine mushrooms, corn, onions and eggs.
4. Season a delicious corn salad with mayonnaise.

And corn - belongs to a series of healthy fast-cooking dietary fish salads. This culinary masterpiece is modern because it contains light and delicious products necessary for the daily diet: goat cheese, berries and fish. And it is seasoned with a spicy sweet and sour sauce made from natural ingredients.

Ingredients:

• canned tuna - 350 g;
• canned corn - 300 g;
• cranberries - a handful;
• feta cheese - 70 g;
• mustard - 1 tbsp. spoon;
• honey - 40 g;
• lemon juice - 80 ml.

Preparation

1. For dressing, mix mustard, juice and honey.
2. Mix tuna pieces with corn kernels.
3. Refuel. Add cheese and cranberries.

With corn, it is appropriate to replace the winter mayonnaise monotony with fresh vegetables, herbs and dietary dressing. This dish is a bright vitamin cocktail that warms you up with warm colors after a long winter, and according to the theory of the popular “color” diet, improves your mood.