New recipes

Salad with corn, beans, red onions and pomegranate

Salad with corn, beans, red onions and pomegranate

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

In a large bowl put the corn kernels, the beans, all the juice drained the chopped onion julienne and the pomegranate kernels. Stir gently, season with salt, pepper, olive oil, pomegranate juice and lemon.

Then it is "proceeded" to be placed in the serving dishes;) The salad, washed and broken by hand, not cut with a knife, is placed "artistically" in the serving containers. Then add 2-3 tablespoons of the above salad.

It is decorated according to everyone's taste;)

Red kidney bean & corn salad

a combination that you will surely like if you have the curiosity to try it! and if this happens, don't forget, if you like the tone, you can add it without hesitation. without him, I didn't regret anything in both cases.

1 can of 400 gram red beans, drained of juice and rinsed well with water,
1 can of canned corn kernels, about 300 grams, drained of juice,
1 red onion, julienned,
1 green salad,
1 small bunch of parsley,
3 tablespoons olive oil, 2 tablespoons vinegar, 50 ml whipped milk, salt, pepper.

cut the salad or break it with my hand and place it as a bed, then add the vegetables and mix them. Over them add the dressing obtained by mixing the beaten milk with oil, vinegar, salt and pepper. Let cool for about 15 minutes and serve, I hope you like it, enjoy!

Simona Haliga

Last secrets

  1. Canned can be replaced - if the recipe recommended sardines, and at saury your fingertips, feel free to use it.
  2. Transparent glass bowl puff salads look much more elegant, because the layers will be seen through the glass, pleasing to the eye, with its bright colors.
  3. To provide salads are used not only beautiful salad bowls, serving dishes has become popular in crushed ice cream bowls or large transparent glasses.

Other important issues for treating hemorrhoids:

One aspect to keep in mind when treating this condition is proper anal hygiene. It is very good to take local baths after each chair. Wet wipes are not recommended, as they contain many chemicals that can irritate.

We must avoid coercion of any kind when we go to the toilet, because it will make things worse. The diet should be high in fiber, so the stool will be much softer and will not irritate the colon. Eat as many fresh fruits and vegetables, whole grains, wholemeal bread as possible. Fluid consumption is especially important, it is recommended to consume at least 2 liters of fluid or even more daily.

Red bean salad

1. After washing the salad well, break it by hand and place it on the bottom of the bowl.
2. Drain the beans from the canned water well, wash it, then place a layer over the salad.
3. We do the same with the canned corn, which we put over the beans.
4. Follow a layer of red onion cut into scales.
5. Again a layer of red beans.
6. Layer of onion cut scales.
7. Cover with chopped parsley.
8. Sprinkle a few pomegranate seeds and for the appearance a few corn kernels.
9. For dressing, mix all the ingredients mentioned above, and put them only when serving.

Cravings in pregnancy & ndash when and why they occur

If you have canned tuna at home, don't hesitate to "throw" it in the bowl. I assure you that it will turn out great! :)

The recipe proposed by: camelia al kawadri (kamkrys75)

Similar recipes:

Celery salad with tuna

Ecuadorian celery salad with tuna, prepared with a small onion, mayonnaise and greens

Nicoise salad with tuna

Nicoise salad with tuna in brine and pasta (tagliatelle), prepared tomatoes, green onions, olives and vinaigrette, served with egg slices on top

Tuna salad with corn and onions

Canned tuna salad with corn, prepared with onions and four tablespoons of mayonnaise

Grilled beetroot salad

All the ingredients in the salad (salt, pepper, oil, vinegar / lemon juice) mixed and beaten together form a mix that added over the cooked / boiled beets, cut into rounds or grated and mixed with hope, forms a wonderful salad, which it can also be eaten empty, with hot bread, on fasting days or as a garnish for oil-fried potatoes (also on fasting days) and on pork or ram steaks, prepared on the grill, in the oven or in the pan.

The inevitable beetroot salad variant! In the salad, instead of & ldquoacritura & rdquo you can use olive oil and green garlic sauce. Equally delicious is the salad if you use beets, olive oil and freshly grated horseradish.

Peeled red beets with the young leaves and cut into pieces of the right size (to bake with the meat) and place on 2-3 layers of foil. Add sunflower oil, coarse salt and freshly ground peppercorns over the beet pieces. Mix the ingredients.

Fold the foil well so that the juice formed when the beets ripen does not run off and place the package formed on the grill lid.

Place the pieces of baked beets in a larger bowl and season (if necessary) with coarse salt and freshly ground peppercorns. Add olive oil and your favorite & ldquoacreala & rdquo over the hot beet pieces. Mix the ingredients and cover the bowl with a lid. Leave to soak for a few minutes, to settle the tastes.

Beetroot salad can be stored in the refrigerator for several days in a jar with a tight lid.
Refrigerate baked beetroot salad on the grill lid, ready prepared.

Refrigerate baked beetroot salad on a grilled lid, ready prepared

Necessary ingredients

- 5 teaspoons of olive oil
- 1 tablespoon of lemon juice
- & frac14 teaspoon of salt
- & frac14 hot pepper sauce
- 1 - & frac12 cup of corn kernels, fresh or frozen
- 1 - & frac12 cup of cherry tomatoes, cut in half
- & frac12 cup of diced castrvete
- & frac14 cup of chopped red onion
- 2 tablespoons of fresh, chopped basil, or 2 teaspoons of dried basil
- & frac14 cana de branza feta maruntita

Method of preparation

-The salad can be prepared either quickly, with canned beans, or the beans can be prepared and boiled at home:

-The beans, which have been at & rdquoumflat & rdquo for the day before, are boiled with cold water (the water to cover the beans), and after two or three boils it is taken off the heat and the first water is thrown away, after which it is boil again with hot water.

-This operation is repeated twice more, so that the first three waters are discarded at the end. (All these operations are done to avoid further bloating, possible digestive disorders and possible flatulence that may occur after eating beans).

-Boil the beans (& icircn the fourth water), put 1-2 tablespoons of oil and leave the pot covered with a lid, simmer.

-When the beans are cooked, leave them to cool.

-Beans, either canned or boiled by us and cooled beforehand, are drained in a sieve.

-Clean the onion, remove the seeds from the peppers (donut), and wash them well, together with the lettuce leaves and parsley.

-Cut the pepper into cubes, finely chopped lettuce, finely chop the parsley, and cut the onion into juliennes and rub separately with a little salt to soften.

-Mix the boiled and drained beans with the other ingredients (donut, lettuce, parsley, onion).

-Prepare the dressing by mixing the olive oil with the lemon juice, season to taste and pour over the salad.

- Before serving, the bean salad is cooled to approx. 20 minutes.

Stew with vegetables and red beans

If you want to eat something consistent, but healthy, try this slightly spicy stew.

Ingredients and quantities:

1 tablespoon olive oil
1 cup finely chopped onion
1/2 cup sliced ​​celery
4 cloves garlic, chopped
1 potato, cleaned and cut into cubes
1/2 cup sliced ​​radishes
1 cup sliced ​​carrots
1 can of peeled tomatoes
3 cups of red beans
1 1/2 cup boiled corn kernels
2 tablespoons tomato sauce
2 tablespoons chili sauce
1 tablespoon vinegar
1 tablespoon cornflakes
pepper and salt to taste

Method of preparation:

1. Heat the oil in a large saucepan over medium heat. Add onion, celery and garlic and cook for 2 minutes.
2. Add the potatoes, radishes and carrots and cook for 2 minutes.
3. Add the tomatoes to the bowl, then mix and simmer over medium heat. Then reduce the flame and let everything boil for 10 minutes, adding a little water, if necessary.
4. Then add the beans, corn, tomato sauce, chili sauce, vinegar and cornflakes. Match the food with salt and pepper, cover the bowl and leave it on the fire for 45 minutes or until the sauce has thickened and the vegetables are cooked.