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Potato salad with beans and onions

Potato salad with beans and onions

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Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Potato salad with beans and onions:

Boil the potatoes in their skins and cut them into cubes or cut them into cubes and boil them like puree. Drain the red beans and rinse under running cold water, add over the boiled potatoes. Season with salt and pepper. Cucumbers, tomatoes and cheese are cut into small cubes. Mix all the ingredients, add diced red onions, mayonnaise and drained corn. Sprinkle with a little lime.

Potato and bean salad

Heat the oil for one minute, then add the onion and hot pepper.

Bake for 2 minutes.

Add the potatoes, beans, salt, pepper and lemon juice. Leave on low heat for about 3 minutes.

Decorate with parsley.

Serve cold or at room temperature.

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Potato salad with beans

This bean potato salad was invented in our country on the model "let's do something fast and good without banging our heads too hard and without meat". The result was unexpectedly delicious, so I leave you with this delicious invention.

Ingredients (3-4 servings):

  • 1 small onion
  • 3 boiled eggs
  • 5 boiled potatoes
  • 250 g beans
  • 70 g peas
  • 70 g mini carrots
  • 15 olives

For dressing:

  • 2 tablespoons mayonnaise (recipe here)
  • 2 tablespoons yogurt
  • 2 teaspoons mustard
  • Salt and pepper to taste

I will specify from the beginning that I made this salad at super high speed, so I used canned beans, peas and mini carrots this time, but if you have time you can cook them too.

Peel and finely chop the onion, peel and chop the boiled potatoes, peel and cut the eggs into slices or cubes (according to preference). Everything we use from the can is washed well under a stream of cold water.

Put all the above ingredients in a large bowl. Separately mix well in a bowl all the dressing ingredients. Pour the dressing thus obtained over the other pre-chopped ingredients, mix well so as to distribute the dressing everywhere, but be careful not to crush the potatoes and serve.

If you are looking for other quick recipes click here, for other salads click here, if you are a student and you want something good and easy to make click here and for other vegetarian recipes click here.

Bean and potato salad

This year the green beans have been made green! I didn't know how to cook it anymore so I made this salad, I thought of combining beans with new potatoes.

  • approx. 300 g green beans
  • 500 g potatoes
  • 1 onion
  • 100 g olives
  • 2-3 cloves of garlic
  • mayonnaise from a yolk and 200 ml oil (repeat you can replace with olive oil)
  • 1 teaspoon vinegar or lemon juice, salt, pepper

Peel a squash, grate it and cut it into cubes. We cut the olives into slices, the onion as well. Boil the beans in water with a little salt, then strain them and cut them into pieces. Mix all the ingredients, add mayonnaise, salt, pepper and a little vinegar.I also put a little green dill.

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  • 700 g potatoes
  • 100 g tuna in oil or own juice
  • 70 g black olives
  • 2-3 green onions (or a small dried onion)
  • juice from half a lemon
  • 2-3 tablespoons mayonnaise (or olive oil)
  • salt and pepper to taste
  • fresh parsley

Washed potatoes are boiled in water with a little salt. After penetrating well, leave to cool, peel and cut into cubes.

The canned tuna is unwrapped and put in a sieve to drain the oil. Over the tuna, a little lemon juice drips after the drain.

Peel and chop the onion or julienne, wash the green parsley well and chop finely, and leave the olives whole.

Put all these ingredients in a salad bowl and mix with mayonnaise.

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Ingredients green bean salad

  • 700 grams of green beans
  • 1 shallot onion (water onion) finely chopped
  • 60 grams of mustard (with whole grains - if you don't like it you can use regular mustard)
  • 1 clove of garlic, crushed
  • 1 teaspoon of honey
  • lemon juice
  • 100 ml. of extra virgin olive oil
  • optional, 1 tablespoon freshly chopped tarragon or 1 tablespoon chopped chives, parsley, etc.
  • salt and pepper to taste

How to prepare green bean salad

1. The green beans used for this salad can be of any type, fidelity, yellow or green pods, it does not matter. The only important thing is to be tender, without those unpleasant threads that form when the pods are too old.

2. We wash the beans in several cold waters, we clean them from the ends with our backs. If you prefer, you can also break the top, I keep it because it is fragile and it seems to me that it gives the character of this vegetable. We cut the pods or break them into pieces of about 5-6 cm. length.

3. Bring a pot of salted water to a boil. Next, we prepare a bowl of cold water and ice cubes. When the water in the pot boils, add the green beans and cook for 5-10 minutes (depending on its variety, tenderness) until it softens, but retains its shape and texture well. Remove the green beans with a whisk, drain it of hot water and immediately immerse it in cold water with ice cubes. When it cools, drain it well. The technique resembles bleaching, with the difference that we will cook the beans to the ideal point, we will not cook it later.

Mustard dressing

4. In a large bowl, place the green beans and shallots (water onion) finely chopped.
Now prepare a salad dressing: rub the crushed garlic with a pinch of salt and 2-3 teaspoons of oil, added drop by drop, until it becomes a paste.

5. Add the mustard and mix well. We add the rest of the oil in a thin thread, while stirring continuously. Finally add the honey and lemon juice and balance the taste of salt and pepper. Optionally, add finely chopped tarragon or chives (chives, civettes), parsley, etc.

Assembling and serving the salad

Add the dressing over the green beans from the bowl and mix carefully, so as not to break the tender pods but at the same time make them all come into contact with the dressing. Cover the bowl with a lid or cling film and refrigerate the green bean salad for at least 2 hours, during which time mix gently a few more times. Stir in the green bean salad just before serving. It goes great both served simple, but also as a side dish, with all kinds of steaks or grilled meat.

May it be useful to you! More salad recipes find by clicking on the picture below.

You can find all my green bean recipes with a click on the image below.

Potato salad with onion and yogurt

Potato salad with onion and yogurt, with dill and lemon A healthy and tasty salad that I made with new potatoes and green onions and that accompanied a red steak from lamb meat. In winter it can be prepared with old potatoes and onions (even with red onions).

Every spring I look forward to the appearance of new potatoes. I really like fried, baked or boiled in shell. No, you can't puree new potatoes because they don't have enough starch yet. Instead they can be done Delicious potato salads & # 8211 here you will find 4 recipes.

On Pentecost I did one lamb steak flour and I thought of making it a lighter liner. This is how this potato salad with yogurt and dill was born, as the second garnish besides a assorted green salad. This Greek yogurt dressing with dill and lemon it's great! It has a fresh and cheerful note.

The potatoes can be boiled the day before and kept cold (in shell). Bridge: put 2-3 teaspoons of salt in the water in which the potatoes boil! Even if they are not completely salted, they will taste better than those boiled in plain water.

Depending on the size of the potatoes, calculate 2-3 pieces / person (if they are smaller) or 1 large potato / person. My advice is to make a larger amount of potato salad because it keeps well cold for 2-3 days.

Avocado and red bean salad

The avocado and red bean salad is actually a Mexican-inspired salad. Perhaps your English name is better known as "tex-mex salad". One thing I don't know how many of you know is that I love Lebanese cuisine, but in second place is Mexican. Besides the fact that it is full of colors on the plate, Mexican recipes are also easy to prepare, they are full of flavor, flavorful and well seasoned. When I say Mexican cuisine, I automatically think of the following: avocado, hot pepper, coriander, beans, corn, tortillas, tacos, quesadilla and why lie, tequila.

Other Mexican-inspired recipes on the blog:

This Mexican salad with avocado and red beans is made in a maximum of 10 minutes and is effortless. If you do not want to use canned beans and corn, then you will have to go 2 more steps, ie boiling red beans and corn. I went for the faster version and I think it is much more convenient for many people who do not have much time to cook, are always in a hurry and want something fast food.

A little advice:

  • Read the list of canned ingredients with ready-cooked vegetables / legumes!
  • This list should include: the main ingredient (eg beans), water and salt (in a small amount)
  • This list should NOT include: sugar

I didn't invent the fifth wheel of the cart with this recipe, but because it's so simple and tasty, I thought I'd show it to you. It can be eaten for lunch or dinner, plain or with a piece of meat: chicken, shrimp, tuna, salmon. In addition to the ingredients listed below, in the salad you can add to your choice some of the following: boiled quinoa, a few grams of wholemeal pasta, grated cheese, mini mozzarella, olives, green onions, red bell peppers, cucumbers or use black beans instead of the red one. It is such a versatile salad that you can add just about any other ingredient and you will not fail.

I could not refrain and I put avocado because it is one of my "eternal loves" and I profit whenever I have the opportunity to introduce it in a dish. I chose to serve the salad with mini tortillas in the shape of boats or rather, some mini forms of tacos.

To make this salad with avocado and red beans you need:
INGREDIENTS (for 2 servings)
1 avocado
1 can of red beans (400 gr.)
100 gr. boiled corn on cobs
1 red onion
8-10 cherry tomatoes
a few fresh parsley leaves (or coriander if you find)

2 tablespoons olive oil, 1 tablespoon balsamic vinegar, 2 tablespoons lemon juice, salt and pepper (to taste). Optional: ½ teaspoon chili flakes

To be served:
crispy mini tortillas (may be optional, but went great with salad)

First, make those mini tortillas. You need 1 or 2 sticks / tortillas and a small cup of coffee. Put the mouth of the coffee cup over the stick and cut with a knife around it, thus forming mini tortillas (exactly as in picture 1).

Put these mini tortillas on the oven rack, and the moment you put them on, try to give them a boat shape. The oven should not be heated when you do this. After you finish putting all the mini tortillas in the shape of boats on the grill, turn on the oven, set it at 180C and leave them in the oven for 10-15 minutes, until they harden and become crunchy. Check them from time to time.

During this time you can also prepare the salad. Strain the red beans into a sieve, rinse under running water, then place in a large bowl. Do the same with canned corn. If you use frozen corn, simply boil it, then put it in the bowl.

Peel and chop the red onion. Wash and cut the cherry tomatoes in halves or quarters. Add them to the bowl.

Cut the avocado in half, remove the seeds, peel it, then cut it into smaller cubes and place it in the same bowl. Finely chop a little fresh parsley and add it over the rest of the ingredients.

At the end, pour over the salad the dressing consisting of olive oil, balsamic vinegar, lemon juice, chili flakes, salt and pepper (I gave the weights in the list of ingredients). Mix everything well.

Mini tortillas should be crispy already, take them out of the oven, let them cool, then gladly serve this colorful salad with avocado and red beans.

Potato salad with eggs and red onion

Potato salad with eggs and red onion, with lettuce leaves (fetica, valerianella) and with seeds and pumpkin oil. A winter salad, full of freshness and vitamins. To be honest, next to such a salad, I don't even need anything else (possibly a crunchy baguette or a slice of homemade bread). I consider it a food & # 8222 of its own accord & # 8221.

My garden is full of field salad (valerianella). It grows spontaneously everywhere and lasts all winter. I go out with a bowl and pick fresh valerian leaves (it is NOT called valerian & # 8211 that is a medicinal plant) as long as it is winter.

The seeds and pumpkin oil give the salad a special flavor. Dark green pumpkin oil has an extraordinary aroma and taste! Oana accompanied a pumpkin cream soup with curry (recipe here) with some crispy bread croutons dripping with pumpkin oil.

Smoked trout salad with potatoes, pickled onions and dill yogurt dressing

Salads are always welcome, quick to make, consistent and usually enough to alleviate hunger. Smoked trout salad with potatoes, pickled onions and yogurt dressing is a good idea for a quick snack or a late dinner!

From just a few simple ingredients and available to anyone, you can surprise your family and friends with an excellent salad with a perfect color, appearance and taste!

You need a few boiled potatoes, a smoked trout fillet, which you can replace with any other fish of your choice, a few olives and a yogurt dressing with dill. The soft taste of the potatoes blends perfectly with that of the smoked fish and the dressing, pickled onions and olives only complete the look of a successful painting.

Stay tuned for the list of ingredients, but also the preparation method and for sure the taste buds and the eyes will be delighted by this salad!

How to make Smoked trout salad with potatoes, pickled onions and yogurt dressing with dill


  • 1 kg of red potatoes the size of chicken eggs
  • 250 g of boneless smoked trout fillets, but you can use mackerel or salmon
  • 100 g Kalamata olives or pitted blacks, I used pitted blacks
  • salt and pepper to taste

For the yogurt dressing with dill:

  • 300 g Greek yogurt with 10% fat
  • 70 ml of olive oil
  • 1-2 cloves of garlic, depending on how much you like the aroma of garlic
  • 1 healthy bunch of dill or 2 smaller

For pickled onions:

  • 2 small red onions both to have a maximum of 70 g
  • 50 ml apple cider vinegar
  • 1 pinch of salt

Method of preparation:

Wash the peel of the potatoes thoroughly with a sponge, so that when we boil them, the water remains clear.

We put the potatoes in a pot with water and salt, to cover them well and we boil them until the fork enters them. Do not boil them too much, as they will crack and absorb water. We take them out on a worktop and leave them to warm for a few minutes, so that we can hold them in our hands when we peel them.

Peel the potatoes and let them cool completely in a bowl or on the work surface covered so that no crust forms.

We cut the potatoes into 3-4 mm thick slices and set them aside.

Preparation for pickled red onions:

Put a kettle with half a liter of water to heat.

We clean and wash the onion, then cut it into 3-4 mm thick slices and put it in a bowl.

Pour hot water over the onion, mix lightly 2-3 times in it and strain it immediately.

While the onion is still warm, add the apple cider vinegar over and another 50 ml of water. Cover the pot and leave it like this until it cools completely. After cooling the onion is ready to use.

Preparation for yogurt sauce:

We put three quarters of the amount of dill with stalks in a bowl with the olive oil, garlic, salt, pepper and half the amount of yogurt. Mix well until smooth and obtain a homogeneous liquid.

Gradually add the yoghurt composition with dill to the remaining amount of yogurt and stir constantly, you will see that it will thicken. Let's put it aside.

On a serving platter we put 2-3 tablespoons of yogurt sauce, three quarters of the amount of sliced ​​potatoes, olives, pickled red onions to taste, smoked trout over which we put more than half of the amount of sauce. Sprinkle a little salt, pepper and put the rest of the ingredients, one at a time, and at the end a few sprigs of dill.

We prepare the ingredients for the potato salad with tuna and cream cheese

Wash the potatoes and boil them in water until they are covered.
When they penetrate well in the fork test, drain the water and pass the potatoes through a stream of cold water, then clean them. Chop the onion into scales, and cut the cucumbers into four lengthwise, then slice them thinly. Chop into cubes and peppers. Drain the pieces of tuna, brine in which they were preserved. We boil the hard-boiled eggs, clean them and chop them into cubes but also in a few slices for decoration.

Chop the potatoes into larger cubes, place them in a large bowl and sprinkle salt and pepper over them.
Add onions, onions and cucumbers and mix everything well.
We also add cream cheese and also baked peppers, finely chopped.
Season the salad with salt and pepper, then add boiled eggs, cut into smaller pieces and mix them lightly through the salad.
We stop egg slices and red onion rings for garnish and also garnish the salad with a few sprigs of green dill.
The salad can also be seasoned with chopped green dill and basil leaves.
Cucumbers will not drain from the liquid in them, to give moisture to the salad.
Something good came out, very good, which served us as an aperitif.


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  3. Severne

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  4. Deveon

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