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Vinaigrette with beans
1
Vinaigrette with beans is a hearty salad rich in protein thanks to the addition of beans. Its healthy composition is ensured by a variety of vegetables that not only decorate the dish with their colors but also give it the necessary lightness.
This classic Ukrainian recipe does not contain mayonnaise, making it more dietary and light. Moreover, you can experiment with the salad's composition — try adding sauerkraut for a deeper flavor.
Vinaigrette with beans is made based on traditional Ukrainian ingredients, which perfectly combine to create an amazing composition of flavors and aromas.
Variations
- With canned white beans instead of red
- With sauerkraut and pickled onions
- Without potatoes and cabbage, only with vegetables and beans
Tenderness and taste secrets
- Boil the beets separately to avoid staining other vegetables
- Add oil while boiling potatoes to prevent them from bursting
- Cool all vegetables before slicing for better structure
Ingredient tips
- Use potatoes with medium or low starch content
- Rinse canned beans under warm water before adding
- Choose salted cucumbers instead of pickled ones for genuine vinaigrette
Small culinary nuances
- Carrots are boiled together with potatoes, beets separately the longest
- Beans are added only after all ingredients are completely cooled
- Dressing from vinegar, oil, and spices is added in the end for freshness
Ingredients for the recipe
Ingredients
Potato
4 pscs
Carrot
2 pscs
Beetroot
3 pscs
Bonduelle White In Sauce Kidney Bean 400g
250 g
Salted Cucumbers
2 pscs
Onion
1 psc
Oleina Presova Refined Sunflower Oil 500ml
1 tbsp
Aro Kitchen Stone Salt 1kg
to taste
Preparation steps
01
Vegetable preparation — Wash potatoes, carrots, and beetroot under cold water. ⏱ 5 min. Indicator: vegetables are clean and ready for boiling.
02
Boiling potatoes and carrots — Place potatoes and carrots in a pot, cover with water, and boil until tender. ⏱ 40 min. Indicator: a thin knife easily pierces the vegetables.
03
Boiling beetroot — Boil beetroot in a separate pot until fully cooked. ⏱ 90 min. Indicator: beetroot is soft and easily pierced with a knife.
04
Cooling vegetables — Let all boiled vegetables cool completely to room temperature. ⏱ 15 min. Indicator: vegetables are cooled and ready for chopping.
05
Chopping vegetables — Peel cooled vegetables and cut into medium-sized uniform cubes. ⏱ 10 min. Indicator: all vegetables are evenly cut.
06
Preparing other ingredients — Chop pickles and onion, rinse canned beans with warm water. ⏱ 5 min. Indicator: all ingredients are ready to combine.
07
Tip — Vinaigrette tastes better if prepared a day in advance. Optionally, add sauerkraut for a deeper flavor and extra nutrients.
Where to order ingredients
Select the required ingredients in one of the stores
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