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Salad with ham and beans, cheese and crackers

Ham, Bean, Cheese, and Crouton Salad

Quick, simple, for the whole family, and so tasty! This salad with ham, beans, cheese, and croutons takes just 10 minutes, because all the ingredients are ready-made and don't need cooking. Its flavor varies depending on the croutons you add.

Anna

Recipe author

Salad with ham and beans, cheese and crackers

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Composition / ingredients

Servings:

Ham

100

Hard cheese

100

Canned beans (red)

100

Croutons (rye)

Mayonnaise

Fresh herbs

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 24 % 12 g

Fats 53 % 27 g

Carbohydrates 24 % 12 g

339 kcal

GI: 0 / 8 / 92

Cooking method

Cooking time: 10 min

Step 1:

How do you make a salad with ham, beans, cheese, and croutons? Gather the listed ingredients. Use red canned beans. Use any hard cheese you like or have on hand. My croutons are salted rye ones, but you can use a flavored kind for a zesty note. The ham is semi-smoked; you can use sausage instead. For the herbs I use dill and parsley, but any you like will do.
Step 2:

You can boil the beans yourself if you like, but ready-made canned beans are much faster and easier. Choose good-quality canned beans from a trusted brand. Carefully open the can of beans. Drain the liquid by tipping the beans into a colander. Rinse them in the colander under running water and leave them to drain. Then put the beans in a deep salad bowl.
Step 3:

Open the package of croutons and add the amount you want to the salad bowl. Add them at this stage only if you plan to serve the salad right after making it. If you're making the salad ahead, add the croutons just before serving, or they'll get soggy and lose their crunch. You can also make the croutons yourself.
Step 4:

Peel the casing off the ham and cut it into small cubes. Add the diced ham to the other prepared ingredients.
Step 5:

Grate the hard cheese on a coarse grater and add it to the salad bowl. Choose good-quality cheese without milk-fat substitutes.
Step 6:

Rinse the fresh herbs - I use dill and parsley - under running water and be sure to dry them (you don't want excess moisture in the salad). Finely chop the clean herbs and add them to the other ingredients. You can use any herbs you like, but without them the salad falls flat.
Step 7:

Add the mayonnaise to the salad and mix thoroughly. Taste for salt and add as needed.
Step 8:

Serve the finished salad right away. You can serve it in one big bowl, in individual ramekins, or molded in a ring. A little garlic fits perfectly into this salad. It's nicely balanced on its own and can even stand as a dish by itself. For a full dinner, boiled potatoes go well with it.

The salad looks neat and pretty if you cut all the ingredients into pieces of the same size and shape (cubes, for example).
It's better to make the mayonnaise yourself - it'll be tastier and better for you. See some interesting homemade mayonnaise recipes here. You can also use sour cream or plain yogurt as the dressing - on their own or mixed with mayonnaise in any ratio you like, which lowers the calorie count.