Pasta and bean salad
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In a saucepan, put water with a little salt, transfer it to the fire. When the water boils, release the pasta and boil it as written on the package. When they are ready, turn them over in a sieve and let them drain all the liquid.
Drain the white beans from the juice, rinse under a stream of cold water. Cut the olives into slices. Cherry tomatoes, washed, cut into quarters. Cut the green onion into rounds.
In a bowl, mix the drained pasta with the beans, olives, corn kernels, tomatoes and green onions. Sprinkle with salt, pepper and a little olive oil, then mix gently. Sprinkle the salad with balsamic vinegar on top, then serve.
Enjoy your meal!
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SALAD WITH BEANS AND OLIVES
This salad, in addition to the nominated ingredients, also contains others, just as useful and beneficial for our body. Let's see what they are, including examining the first two basic ingredients.
Beans & # 8211 contain vitamins A, B6, B12, C, K, calcium, magnesium, folic acid, iron, phosphorus, zinc, potassium, selenium. Iron is very important for the body, so beans are recommended for people suffering from asthenia, anemia, apathy, high cholesterol or constipation.
olive & # 8211 contain few carbohydrates and are an excellent source of monounsaturated fatty acids, olives are also high in sodium. Olives contain vitamin E and a number of minerals such as calcium, iron, magnesium, phosphorus, potassium, zinc, copper and selenium.
Tomatoes & # 8211 contain a lot of vitamins (A, B1, B2, B5, B6, C, E, K), as well as phosphorus, potassium, calcium, magnesium, selenium, lycopene. Researchers have found that lycopene, the pigment contained in tomatoes, prevents ovarian, gastric, colon, bone, lung, etc. cancer.
Valerian is a species of sweet-spicy salad with digestive and diuretic properties, it is a stimulant for the liver, kidneys and intestines.
After seeing all the benefits, how can we not cook this wonderful salad?
salt, olive oil
We wash and dry the valerian leaves, cut the olives into rounds, the cherry tomatoes in four.
Put everything in a bowl, salt, sprinkle with sesame seeds, add a few tablespoons of oil, mix and serve. Stay healthy!
Salad with pasta, beans and mushrooms
This salad is for those who fast these days and still want to eat something more special and tasty. The salad is quick, easy to prepare, and its quality consists in the combination of flavors. The end result is full of color and well balanced nutritionally. The salad can be served as a snack, but it is consistent enough to be served as a main course.
Kitchen: Radu's recipes
Amount: 2 servings
Preparation time: 15 minutes
Cooking time: 8 minutes
200 g penne
100 g red beans, out of the box, well drained and washed with water
100 g mushrooms, out of the box, well drained and cut in half
1 teaspoon cumin seeds
1 bunch of fresh, finely chopped dill
2 tablespoons white vinegar, good quality
2 teaspoons mustard seeds
6 tablespoons extra virgin olive oil
6-8 cherry tomatoes, cut in half
2-3 green onions, cut into pieces 4 cm long
black pepper, freshly ground
fresh dill, for garnish
Boil the pasta in plenty of boiling water, with plenty of salt, for 7 minutes, or according to the instructions on the package, until they are al dente. Drain well and set aside.
While the pasta is boiling, prepare a dressing by mixing vinegar, mustard and pepper in a bowl. Use a pear-shaped wire to gradually incorporate the oil, stirring continuously, until a homogeneous, emulsified, golden mixture is obtained. Add chopped dill and cumin seeds.
Cover the bowl and set aside until the pasta boils, so that the flavors have time to mix.
Transfer the pasta to a large bowl. Add beans, green onions, tomatoes, mushrooms and dressing. Mix well. Garnish with fresh dill and serve.
Pesto sauce with basil leaves and parmesan.
Pesto sauce recipe with basil leaves and parmesan for pasta or to give a special taste to soups
Fasting bread with poppy seeds and basil
Fasting bread with poppy seeds and basil prepared with wholemeal flour and extra virgin olive oil
Cabbage salad with broccoli and po sauce.
Red cabbage salad prepared with broccoli, cauliflower and orange juice
Bean and pasta salad
- 250 g butterflies
- juice of 1 lemon
- 8 tablespoons olive oil
- 1 box of beans (425 ml)
- 100 g of chorizo
- 100 g arugula
- 400 g small tomatoes
- 1 link basil
Boil the pasta in salted water according to the instructions on the package, pour them into a strainer, pour cold water over them, then let them drain.
Place them in a bowl and pour the lemon juice, salt, pepper and olive oil over them. Put the beans in a strainer, wash it with cold water and let it drain. Cut the meat into small cubes. Prepare the arugula.
Wash the tomatoes and cut them into quarters. Cut the basil leaves into strips. Incorporate the prepared ingredients into the pasta, mix everything well and season once more to taste.
BEAN SALAD & # 8211 RECIPE
• 500 g of red beans
• 1 bell pepper
• ½ celery
• 1 onion
• 100 g of sunflower seeds
• 3 tablespoons olive oil
• 1 tablespoon of apple cider vinegar
• salt and pepper to taste
Soak the beans for 24 hours.
Bring the water to a boil in a saucepan and add the beans. Let them boil for 15 minutes, then change the water. Do this 3 times.
After the beans have softened, pour the beans into a strainer and let them drain.
Wash the lettuce leaves and break them by hand. Put them in a bowl. add diced peppers or thin slices.
Peel a squash, grate it and squeeze the juice. Cut the onion into scales.
Mix all the ingredients, then prepare the dressing. Mix the vinegar with the oil, salt and pepper. Pour the sauce obtained over the salad and mix gently.
At the end, sprinkle the sunflower seeds over the salad.
The salad can be served immediately, or after standing for a few minutes.
1. Rani Polak, Edward M. Phillips, and Amy Campbell, Vegetables: Health Benefits and Culinary Approaches to Increase Intake, Clin Diabetes. 2015: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4608274/
2. Naturalia Medical Center, Bean salad, The Concept of Whole Food - Recipes, Christiana Publishing House, 2015, pp. 38-39
* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.
Epic summer salad
Summer is the salad season par excellence. Delicious and full of healthy ingredients, rich in vitamins and fiber, salads are a real benefit for our body. Here is a more special salad recipe, which can be eaten as such or can accompany a steak or a kebab, in a delicious combination.
- 400g variegated, boiled and drained beans (you can find it, in several assortments, in cora stores)
- 2 large handfuls of baby spinach leaves, coarsely chopped
- 500g tomatoes, chopped into large pieces
- & # 189 cucumber, halved in length and cut obliquely, with the seeds removed
- 1 mango, cleaned and chopped into pieces
- 1 large red onion, finely chopped
- 6-8 sliced radishes
- 2 avocados, cleaned and sliced
- 100g feta cheese, crushed
- a handful of greens
- A bunch of mint leaves
- A small bouquet of coriander
- A handful of basil leaves
- 1 green bell pepper, cleaned of seeds and chopped
- 1 clove of small garlic
- 100 ml extra virgin olive oil or rapeseed oil
- Juice from two limes
- 2 tablespoons white wine vinegar
- 2 teaspoons honey
Make the sauce by mixing all the ingredients in a food processor (or cut them very small), keeping a few green leaves for the salad. You can make the dressing up to 24 hours before serving.
Spread the beans and spinach on a large platter. Arrange the tomatoes, cucumbers, mango pieces, onions and radishes on top and mix everything lightly with your hands. Top the salad with avocado, feta and sprinkled greens and serve with the sauce.Epic summer salad cora June 08, 2021
In less than half an hour, bean salad and feta cheese it will only be good to serve.
1. Wash the salad and spinach and cut them into thin strips.
2. Wash peppers, tomatoes, carrots and radishes. Cut the peppers and tomatoes into cubes and grate the carrots and radishes.
3. Drain the juice from the canned beans and rinse the beans in two waters.
4. Cut the olives into rounds, and cut the feta cheese into cubes.
5. Mix all the ingredients, sprinkle with olive oil and vinegar and season with spices.
Bean salad and feta cheese serve immediately after cooking, to avoid oxidation of vegetables.