Beans and croutons salad - 10 step-by-step recipes

Simple and delicious salad with red canned beans and croutons

Bean dishes are always very satisfying. This salad is no exception. To contrast with the tender bean pulp, add crispy croutons. For flavor - chopped cilantro. If it is not favored in your family, you can replace it with parsley. Canned corn kernels add a touch of sweetness. It is better to serve such a salad immediately after cooking, so that the croutons do not have time to get wet.

Cooking time: 15 min.

Cooking time: 15 min.

Servings: 4.

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  We wash the cilantro, dry it and chop finely with a knife. Alternatively, take parsley.
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  Pour croutons into a salad bowl. If we are talking about store-bought snacks, then it is better to take them with the taste of ham, bacon or salami - the meaty notes go very well with this salad.
• 
  We open the jar of beans and discard the grains in a colander. After the excess liquid drains, pour the beans to the croutons.
• 
  We do the same with corn. Add it to the salad bowl.
• 
  Peel the garlic and pass it through a press.
• 
  We spread the garlic gruel to the rest of the ingredients.
• 
  Pour in chopped greens.
• 
  Add mayonnaise and salt to taste.
• 
  We mix everything together.
• 
  We spread the salad on portioned plates and a serving dish and serve.

Bon Appetit!

Step-by-step recipe for salad with beans, corn and croutons

A simple and quick salad. Also quite satisfying, thanks to the beans. We recommend taking rye croutons - they are denser and retain their crispy texture well. You can make them yourself from bread or do it easier and buy ready-made ones.

Cooking time: 15 min.

Cooking time: 15 min.

Servings: 4.

Ingredients:

• Canned red beans - 1 can.
• Canned corn - 1 can.
• Rye croutons - 100 gr.
• Cilantro - 1 bunch.
• Mayonnaise to taste.
• Salt to taste.

Cooking process:

1. We open the jars of beans and corn, throw the grains into a colander. After the excess liquid has drained, pour the beans and corn into a salad bowl.
2. Wash the cilantro and put it on a towel to remove excess moisture. Then finely chop the greens with a knife. Alternatively, you can use parsley instead of cilantro.
3. Pour greens into a salad bowl with corn and red beans.
4. Last but not least, so as not to get wet ahead of time, add rye croutons.
5. Add mayonnaise and salt to taste. We mix the ingredients all together - the salad is ready.

Bon Appetit!

A quick and easy salad recipe with chicken, beans and croutons

If there are chicken leftovers in the refrigerator, you can make a delicious and satisfying salad from them. Moreover, both boiled poultry and fried or stewed will do. It is important to cut the meat into small pieces after removing the skin and bones.Canned beans and croutons successfully complement the chicken - the final taste of the salad turns out to be rich and very pleasant.

Cooking time: 25 min.

Cooking time: 25 min.

Servings: 4.

Ingredients:

• Chicken fillet - 200 gr.
• Canned beans - 1 can.
• Hard cheese - 100 gr.
• Croutons - 30 gr.
• Mayonnaise - 3 tablespoons
• Ground black pepper to taste.
• Salt to taste.
• Green onions - for decoration.

Cooking process:

1. Remove the skin from the chicken and extract the bones. Cut the prepared fillet into small cubes across the fibers. Place the shredded chicken in a salad bowl.
2. Grate hard cheese with large holes. Pour the cheese over the chicken.
3. We open the jar of beans, discard the grains in a colander. After the juice has drained, pour the beans into the salad bowl after the cheese.
4. Finally, pour the croutons into the salad bowl.
5. Add mayonnaise, salt and black pepper to taste to the ingredients.
6. Mix everything together, decorate the surface with chopped green onions and serve immediately. You should not prepare the salad long before serving, as the croutons get soaked, and the main zest of the snack is lost.

Bon Appetit!

Hearty salad with sausage, corn, beans and croutons

A great option for a beer snack. Here you can find crispy crackers, smoked sausage, and hearty beans. Everything matches well to taste and gives an interesting texture. Optionally add fresh herbs when serving.

Cooking time: 15 min.

Cooking time: 15 min.

Servings: 4.

Ingredients:

• Canned corn - 1 can.
• Canned red beans - 1 can.
• Hard cheese - 50 gr.
• Eggs - 2 pcs.
• Smoked sausage - 100 gr.
• Croutons - 60 gr.
• Mayonnaise to taste.
• Red ground pepper - a pinch.
• Garlic - 2 cloves.

Cooking process:

1. We open the jar of beans, put the grains on a sieve. After the juice has drained, pour the beans into a salad bowl.
2. Rub the cheese on a grater with large holes, then pour the resulting shavings into a salad bowl.
3. Eggs, hard-boiled and completely cooled, peel and rub on a coarse grater, similar to cheese. We place them in a salad bowl.
4. Free the smoked sausage from the shell and cut into strips. pour into a salad bowl.
5. We also add canned corn to the salad bowl, pre-strained from excess liquid.
6. Add garlic, peeled and passed through a press, to the ingredients, as well as red ground pepper to taste, mix.
7. We put mayonnaise, mix.
8. We lay out the salad on portioned plates and generously sprinkle the surface with crackers. If desired, decorate the surface with greenery.

Bon Appetit!

Simple and mouth-watering salad with corn, tomatoes and croutons

A very colorful salad that will decorate any table. Served on green lettuce leaves, it looks fresh and appetizing. We suggest making croutons at home from wheat bread. Be sure to scald the onions with boiling water - its taste after such manipulation is much softer. We use a liquid mixture of olive oil and lemon juice as a dressing.

Cooking time: 30 minutes.

Cooking time: 30 min.

Servings - 4.

Ingredients:

• Tomatoes - 7 pcs. medium size.
• Lettuce leaves - for serving.
• Canned corn - 1 can.
• Wheat loaf - ½ pc.
• Bulb onions - 1 pc. medium size.
• Garlic - 2 cloves.
• Dill - 1 bunch.
• Paprika - 1 tsp
• Salt to taste.
• Butter - 50 gr.
• Olive oil - 2 tablespoons
• Lemon juice - 1 tablespoon
• Granulated sugar - a pinch.
• Ground black pepper - to taste.

Cooking process:

1. To save time, let's start by making croutons. Cut off the crust from the loaf and cut the crumb into small cubes. We place them in a bowl. Sprinkle future crackers with salt, ground black pepper, paprika and generously sprinkle with butter melted to a liquid state. Pass the garlic through a press and put it on the croutons.
2. Mix the cubes with your hands and pour them onto a baking sheet covered with parchment.We put a baking sheet in an oven preheated to 200 degrees and bake crackers until golden brown. For evenness, you can open the oven a couple of times and stir the cubes. Tentatively, it will take twenty to twenty-five minutes to bake until blush. After baking, pour the croutons into one layer on a plate and let them cool.
3. Peel the onions and cut them into thin transparent half rings. Place them in a bowl and pour boiling water over them for three to four minutes. Then drain the water, cool the onion.
4. To prepare the dressing, mix olive oil, lemon juice, salt, black pepper and granulated sugar in a small bowl.
5. Pour canned corn into a bowl.
6. Rinse the tomatoes, dry them and cut them into small cubes. We send to corn.
7. We wash the dill greens, dry and chop. Pour greens and cooled onions into a bowl with tomatoes and corn. Pour in the dressing and mix gently.
8. Put green salad leaves on portioned plates or a common dish.
9. Place the prepared salad with dressing on the leaves.
10. Pour croutons on the surface of the salad. Serve immediately after preparation.

Bon Appetit!

Delicious salad with corn, cucumber and croutons

A very light salad that will not overload the meal and add variety to the menu. The main ingredients are corn and cucumbers. We also add boiled chicken breast for satiety and nutritional value. When serving, sprinkle the appetizer with rye croutons - they emphasize the tenderness of the salad and add an appropriate bread accent.

Cooking time: 15 min.

Cooking time: 15 min.

Servings - 4.

Ingredients:

• Canned corn - 1 can.
• Cucumbers - 4 pcs. small size.
• Rye croutons - 80 gr.
• Boiled chicken - 400 gr.
• Mayonnaise to taste.
• Salt to taste.
• Dill - for serving.

Cooking process:

1. We wash the cucumbers, dry them and cut off the tips on both sides. If the fruits are not young, then it is better to remove the peel and coarse seeds. Cut the cucumbers into thin strips and send them to the salad bowl.
2. Cut the boiled chicken fillet across the fibers into small pieces, which we also send to the salad bowl.
3. We open the jar of corn, put the grains in a colander. After the juice has drained, pour the corn over the chicken.
4. Add salt and black pepper to taste, mayonnaise and mix to the ingredients.
5. Put the finished salad on portioned plates, sprinkle with rye croutons and decorate with fresh dill. Serve immediately after cooking.

Bon Appetit!

How to make a delicious salad with beans, mushrooms and croutons?

This salad will help out in situations where there is no time to cook, but you need to serve a treat. A minimum of time and necessary products - and a great salad is ready. The main thing is to have a jar of beans, pickled mushrooms and a pack of crackers in stock. Well, cheese and mayonnaise can be found in any refrigerator. A very modest set for such a delicious snack.

Cooking time: 15 min.

Cooking time: 15 min.

Servings - 4.

Ingredients:

• Canned beans - 1 can.
• Pickled mushrooms - 200 gr.
• Wheat croutons - 80 gr.
• Hard cheese - 170 gr.
• Mayonnaise to taste.
• Garlic - 2 cloves.
• Parsley - 1 bunch.
• Green onions - 1 bunch.
• Green salad - for serving.
• Salt to taste.

Cooking process:

1. We open the jars with corn and mushrooms, put the contents in a colander and let all the liquid drain. After that, place the ingredients in a salad bowl.
2. Rinse the parsley and green onions and dry them with a towel. Chop finely with a knife. Pour chopped greens to mushrooms and beans.
3. Peel the garlic and pass it through a press. We send the garlic gruel to the salad bowl with the rest of the ingredients.
4. Rub the cheese on a coarse grater and pour it into a salad bowl.
5. Add croutons to the ingredients and mix. We add salt to taste.
6. Put the washed and dried green lettuce leaves on portioned plates or a common serving dish. We place the prepared salad on them. Pour mayonnaise on top and serve.We mix the dressing with the salad just before use so that the tender croutons do not have time to get wet ahead of time.

Bon Appetit!

Quick salad with beans, Korean carrots and croutons

This salad has a very rich taste thanks to the Korean carrots and two types of spicy croutons. Beans act as a neutral background, and sausage is an additional flavoring accent. The appetizer is good for beer or when you just want “something tasty”.

Cooking time: 15 min.

Cooking time: 15 min.

Servings - 4.

Ingredients:

• Korean carrots - 300 gr.
• Canned beans - 1 can.
• Cooked-smoked sausage - 200 gr.
• Wheat croutons - 40 gr.
• Rye croutons - 40 gr.
• Mayonnaise to taste.
• Salt to taste.
• Ground black pepper - to taste.
• Greens - for decoration.

Cooking process:

1. We squeeze the Korean carrots out of excess moisture with our hands, cut them into shorter pieces with a knife and place them in a salad bowl.
2. Strain the canned beans from the juice and add to the carrots.
3. Peel the sausage and cut into circles. Then we cut them into thin strips. Place the slices in a salad bowl with the rest of the ingredients.
4. After the sausage, pour both types of crackers into a salad bowl.
5. Add salt and black pepper to taste, mayonnaise and mix.
6. Serve the finished salad in a common salad bowl or lay it out on portioned plates and immediately serve it to the table. If desired, the surface can be decorated with fresh herbs.

Bon Appetit!

Spicy salad with beans, cheese, garlic and croutons

Surprisingly, at least the ingredients give such a rich taste. Beans and croutons make a very successful combination, as well as a very satisfying one. Cheese and herbs only ennoble the overall taste. Mayonnaise is ideal as a dressing.

Cooking time: 15 min.

Cooking time: 15 min.

Servings - 4.

Ingredients:

• Canned beans - 1 can.
• Hard cheese - 100 gr.
• Wheat croutons - 80 gr.
• Parsley - 1 bunch.
• Mayonnaise to taste.
• Salt to taste.
• Ground black pepper - to taste.

Cooking process:

1. Transfer the beans from the jar to a colander and let the excess liquid drain. Pour it into a bowl.
2. Grate the cheese. You can use either a coarse grater or a fine grater, depending on whether you want the cheese pieces to feel in the finished salad. Pour the cheese shavings into a salad bowl.
3. Wash the parsley thoroughly and dry it on a towel. Chop it finely with a knife and send it to beans and cheese.
4. Croutons can be made at home in the oven from wheat bread, or you can buy ready-made in the store. Pour the croutons into a salad bowl and mix all the ingredients. Add salt and ground black, focusing on your taste. We also put mayonnaise. Stir again and serve immediately until the croutons retain their crispy texture.

Bon Appetit!

Delicious and hearty salad with beans, crab sticks and croutons

An excellent salad for lovers of bean salads. We supplement the soft tender beans with crab sticks, eggs and crispy rye croutons. We also put garlic for piquancy. Such a salad can replace dinner, as it turns out to be quite satisfying.

Cooking time: 15 minutes.

Cooking time: 15 min.

Servings: 4.

Ingredients:

• Crab sticks - 200 gr.
• Canned beans - 1 can.
• Rye croutons - 50 gr.
• Eggs - 2 pcs.
• Garlic - 1 clove.
• Salt to taste.
• Ground black pepper - to taste.
• Mayonnaise - 2 tablespoons

Cooking process:

1. Cut the crab sticks into thin transverse pieces, pour into a bowl.
2. Hard-boiled eggs, cool and peel. Cut them into small cubes.
3. Put the beans from the jar on a sieve or colander so that the excess liquid can drain. Then pour it over the eggs and crab sticks.
4. Peel the clove of garlic and pass it through a press. Add the resulting gruel to the rest of the ingredients. Pour the croutons into a bowl and mix everything together. Add mayonnaise and mix again. Sprinkle salt and black pepper to taste.It is recommended to serve the salad immediately after cooking, while the croutons retain their crunchy properties.

Bon Appetit!