Salad is an interesting dish that combines a large number of ingredients. Now we will tell you how to prepare various salads with beans and tomatoes.

Salad with beans and tomatoes

Ingredients:

  • cherry tomatoes – 15 pcs.;
  • canned beans - 1 can;
  • basil, parsley – 25 g each;
  • olive oil – 2 tbsp. spoons;
  • lemon juice – 2 tbsp. spoons;
  • garlic – 1 clove;
  • salt, pepper - to taste.

Preparation

Cut cherry tomatoes in half. Finely chop the parsley and basil. Prepare the sauce: combine lemon juice with olive oil, add salt and pepper to taste, as well as garlic, passed through a press. Add canned beans and herbs to the tomatoes and season everything with the resulting sauce.

Salad with beans, croutons and tomatoes

Ingredients:

  • ripe tomatoes – 300 g;
  • loaf – 100 g;
  • canned red beans – 1 can;
  • onion – 1 pc.;
  • boiled meat – 200 g;
  • olive oil – 2 tbsp. spoons;
  • salt, sugar, Provençal herbs, mayonnaise - to taste.

Preparation

We wash the canned red beans and put them in a salad bowl. Cut the meat into cubes. Add to beans. Finely chop the onion, sprinkle with salt and sugar (a pinch each), mix and add to the rest of the ingredients. Cut the tomatoes into cubes and add the next layer to the salad. Now add a little mayonnaise. Cut the loaf into cubes, sprinkle with olive oil and sprinkle with Provençal herbs, place in a preheated oven and leave until the crackers are browned. When they have cooled, put them in a salad bowl and serve immediately. Amazing ready!

Salad with beans, chicken and tomatoes

Ingredients:

  • green beans – 300 g;
  • cherry tomatoes – 250 g;
  • rucola – 100 g;
  • chicken fillet – 400 g;
  • olives – 120 g;
  • eggs – 4 pcs.

For refueling:

  • lemon juice – 1 tbsp. spoon;
  • garlic – 2 cloves;
  • mustard – 1 teaspoon;
  • salt – 0.5 teaspoon.

Preparation

First, prepare the dressing: mix olive oil, lemon juice, salt, mustard, pressed garlic and mix well. Place the beans in boiling salted water, bring to a boil and cook over high heat for 4 minutes. After this, place the beans in a colander and rinse with cold water.

Cut the boiled chicken fillet into pieces of the desired size. Cut cherry tomatoes into 2 or 4 parts. Cut hard-boiled eggs in half, olives into rings. Place green beans, arugula, tomatoes and olives in a deep bowl. Pour in half the dressing and stir. Place the salad on plates, place the eggs and chicken on top and pour the dressing over again.

Salad with beans, cheese and tomatoes

Ingredients:

  • salad - 1 bunch;
  • onions – 2 pcs.;
  • canned beans – 1 can;
  • Gouda cheese – 150 g;
  • cherry tomatoes – 250 g;
  • sweet pepper – 1 pc.;
  • vegetable oil – 1 tbsp. spoon.

For refueling:

  • olive oil – 4 tbsp. spoons;
  • juice of half a lemon;
  • sugar – 1 teaspoon;
  • salt, pepper - to taste.

Preparation

Cut the onion into half rings and fry in 1 tablespoon of vegetable oil. Cut the tomatoes into 4 parts, peppers into strips. Combine everything and mix. Mix all the ingredients for the dressing, pour over the salad and mix.

Salad with beans, tomatoes and ham

Ingredients:

Preparation

Cut the ham into strips, and drain the liquid from the beans and corn. Chop the greens and cut the tomato into cubes. Mix all ingredients in a deep salad bowl, add chopped garlic, salt, pepper, mayonnaise - to taste. Cut the bread into cubes and dry them in a frying pan without oil. Place them in the salad just before serving to prevent them from getting soggy. and serve with beans.

Articles on this topic:

People who adhere to the principles of a healthy diet often include beans in their diet. Rich in protein, it can replace meat, but does not contain harmful cholesterol, which has a good effect on the condition of blood vessels. In main courses, soups and appetizers, it can serve as an alternative to potatoes, which contain a lot of “fast” carbohydrates. This product goes well with various ingredients, but it creates the most harmonious pairing with tomato, the juicy pulp of which, with a slight sweetness and sourness, successfully emphasizes the soft taste of the beans. Salads with tomatoes and beans are filling enough to replace a main meal. If served correctly, they can become a decoration for the holiday table.

Cooking features

The process of preparing salads from tomatoes and beans is not considered difficult, but without knowing some points, the result may be disappointing.

  • For salads, tomato varieties with fleshy pulp are used. These include Bull's Heart, Cream, Pink Cheeks. If you cut juicy tomatoes into a salad, it will turn out watery. If you need to use juicy tomatoes, cut them in half, remove the juicy part with the seeds with a spoon, and cut the remaining elastic fragments into the salad.
  • Before adding tomatoes to the salad, it doesn’t hurt to place them in a sieve and leave for 10 minutes to allow excess juice to drain out.
  • To cut tomatoes you need a sharp knife. A knife with fine, fine teeth, specifically designed for chopping this type of product, is best. It is difficult to cut through the thick tomato skin with a dull knife without squeezing a lot of juice out of the vegetables.
  • It is convenient to use canned beans for preparing salads, but they can be replaced with boiled ones. Beans take a long time to cook, about 2–2.5 hours. By pre-soaking them overnight in cool water, you will reduce the cooking time by almost half, to an hour and a half.
  • If the recipe calls for green beans, they can be used either fresh or frozen. When boiling, beans do not need to be defrosted, but if they are fried, they need to be allowed to thaw and excess liquid drained.
  • Heat-treated products must be cooled before combining with other ingredients so that the salad does not sour too quickly.

The composition of a tomato and bean salad may be different, and the technology for preparing these appetizer options will also be different. By carefully studying the instructions accompanying a specific recipe, you will avoid mistakes.

A simple recipe for salad with tomatoes and beans

  • tomatoes – 0.5 kg;
  • canned or boiled beans – 0.4 kg;
  • green onions – 100 g;
  • garlic – 3 cloves;
  • vegetable oil – 50 ml;
  • salt, pepper mixture - to taste.

Cooking method:

  • Wash the vegetables and pat dry with a napkin.
  • Cut out the seals near the stems of the tomatoes. Cut the pulp into cubes slightly larger than a centimeter, place in a sieve and leave for 10 minutes.
  • Open the cans of beans. Drain it in a colander and let it dry a little.
  • Wash, dry and chop the green onions with a knife, pour them into a bowl.
  • Add tomatoes and beans to the onions.
  • Finely chop the garlic with a knife and add to the rest of the ingredients.
  • Salt and pepper the salad to taste, season with vegetable oil.

If you do not like spicy dishes, garlic can be excluded from the composition. The salad will acquire an even more interesting taste if you add crushed nuts to it.

Victoria salad with tomatoes, beans and ham

  • canned or boiled beans – 0.25 kg;
  • ham – 0.2 kg;
  • tomatoes – 0.3 kg;
  • chicken egg – 3 pcs.;
  • lemon juice – 5 ml;
  • salt, ground red pepper - to taste;
  • mayonnaise or sour cream – 100 ml.

Cooking method:

  • Cut the tomatoes into 1 cm cubes and place in a sieve. After 10 minutes, transfer to a bowl.
  • Drain the liquid from the can of beans, let the beans dry a little, and add to the tomatoes.
  • Boil the eggs hard. Place under running cold water. Remove the shells from the cooled eggs, cut into small cubes, and combine with other ingredients.
  • Free the ham from the film, cut into rectangles or small cubes, and add to the rest of the products.
  • Mix mayonnaise or sour cream with lemon juice, salt and pepper. Season the salad with the resulting mixture.

The salad according to this recipe turns out to be satisfying and looks appetizing. It can be prepared not only for a family dinner, but also for a holiday, taking care of the appropriate decoration for the occasion.

Salad with tomatoes, beans, cheese and bell peppers

  • lettuce – 100 g;
  • canned beans – 0.25 kg;
  • bell pepper – 0.25 kg;
  • hard cheese – 100 g;
  • cherry tomatoes – 0.25 kg;
  • onions – 100 g;
  • vegetable oil – 20 ml for frying, 80 ml for dressing;
  • lemon – 0.5 pcs.;
  • sugar - a large pinch;
  • salt, pepper - to taste.

Cooking method:

  • Remove the peel from the onion, cut into thin half rings, and fry in vegetable oil.
  • Wash the pepper, remove seeds, cut into quarters of rings, combine with onion.
  • Add beans.
  • Cut the tomatoes into quarters and add to the rest of the ingredients.
  • Tear washed and dried lettuce leaves. Place the pieces of greenery in a container with other products and mix.
  • In a separate container, mix the juice squeezed from half a lemon, oil, sugar, salt and pepper. Season your appetizer with this mixture.
  • Coarsely grate the cheese and sprinkle the dish with cheese shavings when serving.

If you want the snack to be more satisfying, you can supplement it with wheat crackers. Canned grain beans can be substituted for green beans in this recipe. The taste and appearance of the snack will only benefit from this.

Salad with cherry tomatoes and green beans

  • green beans – 0.5 kg;
  • cherry tomatoes – 0.25 kg;
  • sweet pepper – 0.25 kg;
  • quail eggs – 5 pcs.;
  • fresh basil – 25 g;
  • sesame seeds – 15 g;
  • vegetable oil – 50 ml;
  • salt - to taste;
  • lemon juice – 20 ml.

Cooking method:

  • Sort the beans, rinse, cut into pieces 3 cm long.
  • Boil water, add salt, place beans in it, and boil for 15 minutes.
  • Transfer the beans to a container of cold water. This way it will not only cool faster, but also retain its color better.
  • After 5-10 minutes, drain the beans in a colander and let them dry.
  • Boil quail eggs, peel and cut in half.
  • Wash and pat the tomatoes dry with a towel. Cut them in half.
  • Peel the sweet pepper from seeds and cut into quarter rings.
  • Finely chop the basil with a knife.
  • Dry the sesame seeds in a dry frying pan.
  • Place tomatoes, eggs, herbs, beans and peppers in a bowl.
  • Mix oil with lemon juice and season the salad.
  • After transferring the appetizer to a plate, sprinkle it with sesame seeds.

The appetizer will look even fresher and more appetizing if you put lettuce leaves on the dish before serving it.

Salad with tomatoes, beans and tuna

  • cherry tomatoes – 0.25 kg;
  • canned beans – 0.25 kg;
  • canned tuna – 0.25 kg;
  • grape vinegar (6 percent) – 20 ml;
  • olive oil – 50 ml;
  • red onion – 100 g;
  • fresh parsley – 20 g;
  • salt, pepper - to taste.

Cooking method:

  • Mix vinegar, oil, salt and pepper.
  • Peel, cut the onion into half rings, and marinate in the prepared mixture for 15 minutes.
  • Place the canned fish in a bowl and mash with a knife.
  • Add beans and halved tomatoes to the tuna and stir gently.
  • Add the onion and marinade to the ingredients in the bowl and stir.
  • Transfer to a plate or salad bowl, sprinkle with finely chopped parsley.

An appetizer prepared according to this recipe is not only beautiful and tasty, but also healthy.

How to decorate a salad with tomatoes and beans

When preparing an appetizer for a family dinner, and even more so for a holiday table, every housewife tries to give it the most appetizing and attractive look. You can offer several options for decorating salads with tomatoes and beans.

  • If you're making a salad with tomatoes and green beans, the color contrast will make it pop. The use of greenery will enhance it. The easiest way to give an appetizer a sophisticated look is to place it on lettuce leaves. This serving is also suitable for appetizers of tomatoes and grain beans.
  • The tomatoes themselves can become a decoration for a dish in which they are the main ingredient. You can turn a cherry tomato into a ladybug by cutting it in half and decorating it with pieces of olive. Flowers are often made from ordinary tomatoes. To do this, the fruit is thinly sliced, then one plate is rolled into a tube, then other pieces are wrapped around it. The result is a design that resembles a rose. Tomato figures can be placed on the surface of the salad or on the edge of the dish on which the appetizer is served.
  • Flowers and other figures made from other vegetables, eggs, ham, and cheese can also be used to decorate snacks. The main thing is to follow the rule: only those products that are included in the dish are used for decoration. An exception can only be made for greenery.

When served in portions, a tomato and bean salad looks beautiful in wide glasses, cocktail glasses and bowls. A good idea would be to place it on plates using a hoop or a bottomless tin can, thereby giving it a cake shape.

Salads with tomatoes and beans have a rich taste and look bright. This dish is suitable for everyday and holiday menus. By beautifully decorating the appetizer before serving, you will make it even more appetizing.

Once upon a time, beans were considered the food of the poor. Today the situation has changed radically. It turns out that beans have a huge amount of protein, which is very important for our body, and they also contain many vitamins and other useful substances. Beans are called plant "meat". Soups, all kinds of main courses are prepared on its basis, and even canned for future use. Today we will focus on how you can prepare a delicious bean salad. A recipe for such a dish is a must have in every home.

Bean salad with tomatoes

This very slightly bland bean goes well with the taste of tomatoes. This one with tomatoes is perfect for those who adhere to a vegetarian diet or during fasting. It is very easy to prepare; the only thing you need for it is boiled beans. To save time, soak the beans in water overnight and boil them in the morning. Let's move on to the recipe.

Products:

  • 2 cups beans;
  • 3-4 medium tomatoes or small cherry tomatoes;
  • ½ lemon;
  • fresh herbs to your taste and green onions;
  • olive oil, pepper and salt.

How to cook:

Boil the beans in unsalted water until tender. Add some water and leave to cool. Meanwhile, cut the tomatoes into cubes and chop the herbs. Prepare the dressing: mix lemon juice, pepper, oil and salt in a small bowl. Now all that remains is to combine all the ingredients and season our salad with beans and tomatoes. The dish is ready.

Avocado salad with beans and tomatoes

Before serving, this dish needs to be cooled a little, this will only make its taste better. An excellent treat on a hot summer day, when everything is sweltering from the heat and you don’t feel like eating at all. You will get a bright, juicy and tasty bean salad. The recipe is simple.

Ingredients:

  • cup ;
  • a glass of canned corn;
  • 1 avocado;
  • 2 medium tomatoes;
  • 1 small onion and lemon;
  • fresh herbs to your taste;
  • olive oil, salt and ground hot pepper.

How to cook:

Boil the soaked beans and cool. Finely chop the onion and herbs. Cut the avocado pulp into cubes, and fresh tomatoes into slightly larger cubes.

Mix all the ingredients (except avocado) in a bowl, season with oil, juice of half a lemon, add a pinch of pepper and salt. Let's put our salad with beans and tomatoes in the refrigerator for half an hour. Before serving, add avocado to the salad and mix.

Bean salad with chicken and tomatoes

You will definitely love this salad. goes well together, both products have a delicate taste. We'll just add tomatoes and some spices.

Ingredients:

  • 200 g chicken fillet;
  • 100 g white beans;
  • 150 g tomatoes;
  • garlic clove;
  • small onion and fresh herbs;
  • 2 tsp. mild mustard;
  • half a lemon;
  • 1 tbsp. l. toasted sesame seeds;
  • a pinch of ground ginger and thyme;
  • olive oil, sugar and salt;

How to cook:

Boil beans and chicken. Let's cool it. Cut the meat and tomatoes into small cubes. Onion - thin rings, finely chop the greens.

In a separate bowl, mix mustard with lemon juice, sugar, salt, spices, add chopped garlic and olive oil.

Combine the ingredients together, pour the prepared dressing into the salad with breast and beans and mix. Before serving, sprinkle sesame seeds on top.

Salad with rice and beans

This salad will be not only an appetizer, but also a completely independent dish. Light, tender and satisfying at the same time, it will fly off the table in an instant. Before serving, it should be cooled a little.

Ingredients:

  • 1 cup rice;
  • 1 cup white beans;
  • 1 large sweet pepper;
  • clove of garlic;
  • ½ can of canned corn;
  • fresh herbs and green onions;
  • olive oil;
  • red wine vinegar;
  • spices (ground paprika, hot cumin);
  • sugar, salt.

How to cook:

Boil, rinse and cool the rice and beans. Cut the sweet pepper into small cubes and chop the greens. Chop the garlic.

In a separate bowl, mix: oil, vinegar, spices, sugar and salt. Add garlic and mix thoroughly.

Combine all the ingredients in one bowl, mix and pour the dressing on top.

with beans

Greek salad has gained its recognition for a reason. We will just supplement it a little with boiled beans. This is a simple and tasty salad with beans and tomatoes, which can also be served as a side dish to the main dish.

You will need:

  • a glass of boiled and washed beans;
  • 2-3 medium tomatoes;
  • 100 g (or feta);
  • a handful of pitted olives;
  • juice of ½ lemon, fresh parsley;
  • olive oil, salt and pepper.

How to cook:

Pour the prepared beans and olives into a large bowl (you can cut them into rings if desired). Cut tomatoes and cheese into medium cubes, and greens into fine cubes.

In a separate bowl, mix the oil with lemon juice and spices. We will pour this sauce over our salad before serving. The dish uses soft cheeses. Try not to stir these salads with a spoon. You just need to shake it a few times - this way all the ingredients will mix, and at the same time the cheese will remain intact.

Salad with ham and canned beans

In this dish we will use canned beans. If you don’t have it in your house, don’t be upset. You can use regular boiled one.

Ingredients:

  • 300 g lean ham;
  • a jar of canned red beans;
  • leek;
  • a handful of chopped parsley;
  • salt pepper;
  • 100 g each of sour cream and mayonnaise.

How to cook:

Open the jar of beans, salt the liquid and pour the contents into a bowl. Add diced ham, chopped onion and parsley to it. For the dressing, prepare a simple sauce: combine sour cream with mayonnaise, salt and pepper. The treat is ready.

Conclusion

Beans are a simple and affordable product, they have a mild taste and are easily combined with most ingredients. Try to discover something new. You can make a lot of great snacks from simple ingredients, you just need to get a little creative. Here, for example, is a Korean bean salad. Mix boiled beans with Korean carrots, add a little butter, season with lemon juice - you will have an excellent snack. Enjoy your meal!

A bean and tomato salad will be good in any case, no matter what bean base you choose for it. I have a habit of boiling beans and storing them in the refrigerator: this is both a wonderful side dish and a ready-made component of appetizers or salads. However, if you don’t have boiled beans and don’t have time to cook them, then you can safely use canned beans. Only without any sauces - just beans.

To go with the bland-tasting beans, you need to choose a juicy ingredient; for me it’s a tomato. In turn, tomatoes go well with herbs and garlic. So, the salad turns out to be prepared almost according to the classical canons of cooking.


Since the beans are already ready for the salad, chop the tomatoes. I cut them into small cubes so that the two main components of the salad - beans and tomatoes - were about the same size.

Combine beans and tomatoes in a salad bowl.


Now let's prepare the dressing - salad dressing. To do this, mix finely chopped garlic, salt, freshly ground pepper mixture and vegetable oil in a bowl. I put a large amount of garlic, I wanted the salad to have a pronounced garlic flavor, but you can use it to your taste. It would be good to use not sunflower oil, but olive, corn or some other oil of your choice. The special oil and taste of your salad will make it special.

When you combine all the dressing ingredients, mix them together, whisking a little. We need the vegetable oil to be as saturated with the aroma of garlic and pepper as possible.


It's the turn of the greens. The range of choices here is huge. This time I chose to use green onions, and more specifically chives: juicy, mild, beautiful and tasty. Finely chop the greens and add to the salad bowl. Season the ready-made salad with dressing and mix carefully (carefulness is necessary because the beans are very delicate in structure and can be damaged during intense stirring).