Fish salad with beans and vegetables

Hearty and delicious protein salad with fish and vegetables. The salad is prepared pretty quickly, you just need to soak the beans overnight and boil for 1 hour, everything else will not take much time. The salad turned out juicy and hearty, with a selection of protein products I noticed that beans are digested much better if they are consumed together with vegetables, so I decided to prepare this salad by adding boiled fish, which goes very well with vegetables and beans, and the taste of the salad only benefits from this, and is also well absorbed.
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 10 % 2 g
Fats 35 % 7 g
Carbohydrates 55 % 11 g
101 kcal
GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 d 16 h
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Preparing products for salad
Boil the beans previously soaked in water
We allow, or boil the fish
Fry carrots and onions, carrots should not be subjected to much heat treatment.
Cut tomatoes into cubes
We cut the fish into pulp
Combine all the products and season with soy sauce, salt, pepper, vegetable oil.
We make a salad, decorate the top with pieces of fish, greens.
Get an appetite!

Caloric content of the products possible in the composition of the dish

  • Tomatoes - 23   kcal/100g
  • Carrots - 33   kcal/100g
  • Dried carrots - 275   kcal/100g
  • Boiled carrots - 25   kcal/100g
  • Soy sauce - 51   kcal/100g
  • Vegetable oil - 873   kcal/100g
  • Onion - 41   kcal/100g
  • Ground hot pepper - 21   kcal/100g
  • Fresh frozen soup greens in a package - 41   kcal/100g
  • Greenery - 41   kcal/100g
  • Table salt - 0   kcal/100g
  • White beans - 102   kcal/100g

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