Main Page
Homemade dinner
Meat salad with beef

Beef and Bean Salad

A delicious, hearty, and nourishing salad of meat and fresh vegetables! There are lots of different beef salad recipes, and each one is interesting in its own way. This beef-and-vegetable salad comes out juicy, with a zesty kick.

Snezhana

Recipe author

Composition / ingredients

Servings:

Beef

200

Canned beans

200

Onion (red)

Bell pepper

Cilantro

Parsley

Dill

Lettuce leaves

Garlic

Salt

Ground black pepper

Olive oil

White wine vinegar

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 38 % 9 g

Fats 29 % 7 g

Carbohydrates 33 % 8 g

131 kcal

GI: 38 / 0 / 63

Cooking method

Cooking time: 50 min

Step 1:

Gather the ingredients on the list. Rinse the beef thoroughly and cut it into small cubes. Brown the meat in hot vegetable oil in a skillet, then fry it, covered, for about 30 minutes over medium heat.
Step 2:

Peel the red onion and slice it into half-rings. Red onion usually isn't sharply bitter, but if yours still tastes harsh, you can quick-pickle it by soaking it in vinegar for about 15 minutes.
Step 3:

Rinse the canned beans and put them in a deep bowl. Instead of canned beans, you can use dried ones that have been soaked and cooked until tender. Add the cooled fried meat to the beans.
Step 4:

Wash the bell pepper well, cut out the stem and core, and slice the flesh into half-rings, strips, or cubes.
Step 5:

Rinse the herbs thoroughly, blot them dry with paper towels, and chop them with a knife. Besides cilantro, you can use parsley, dill, and lettuce.
Step 6:

Add the bell pepper and herbs to the bowl with the rest of the ingredients. Stir in the garlic, pressed or grated on a fine grater, along with salt and ground black pepper to taste. For the dressing, use olive oil and wine vinegar. If you like, you can use sunflower oil instead of olive oil, and any other vinegar in place of wine vinegar.
Step 7:

Toss the ingredients together, let the salad rest in the fridge for a bit, and serve. Enjoy!

A salad of beef and beans is considered one of those elegant restaurant dishes. Add some crushed walnuts to the mix and you'll have a classic of Georgian cuisine called "Tbilisi." Despite how simple the ingredients and the method are, it really does turn out to be a little masterpiece — one that will please the family and impress guests at a special dinner. What's nice about this dish is that you can swap the vegetables around, adding new ones each time for a different flavor. It's filling thanks to the meat, yet still light, with its combination of fresh vegetables, herbs, and an oil-and-vinegar dressing. The men will appreciate its sharp, zesty flavor, and the women its light calorie count.