Piquant Bean and Beef Salad with Pomegranate Sauce

Bright, juicy, piquant. The plates will be empty in no time! A salad with beans and meat will complement a family lunch or dinner and will delight guests at the holiday table. Pomegranate sauce gives the salad an unusually rich taste of ripe pomegranates and goes well with vegetables and fried beef.
cook time: 25 min
Liam Carson
Piquant Bean and Beef Salad with Pomegranate Sauce

Nutrition Facts (per serving)

121
Calories
7g
Fat
5g
Carbs
9g
Protein

Ingredients (4 portions)

Basic:

Onion (red) 0.5 pc
Salt to taste
Ground black pepper to taste
Beef 250 g
Vegetable oil 2 tbsp
bell pepper (red) 1 pc
Sesame (black) 1 tsp
Cherry tomatoes 120 g
Lettuce leaves 100 g
Sauce, pasta (pomegranate) 2 tbsp
Canned beans (red) 120 g

Recipe instructions

Step 1

Step 1
How to make a salad with canned beans and meat? The recipe is very simple. To begin, prepare the necessary ingredients according to the list. What meat can you take instead of beef? Any. Pork, chicken or turkey. You can add or replace the vegetable mixture to your liking. You can find a link to the pomegranate sauce recipe at the end of the recipe.

Step 2

Step 2
Wash the beef, dry it and cut into medium pieces.

Step 3

Step 3
Cut cherry tomatoes into halves. If you have a regular tomato, then cut it into slices. You need dense tomatoes. Soft fruits do not hold their shape well; during cutting and cooking, they will spread into a shapeless mass and spoil the appearance of the dish.

Step 4

Step 4
Peel the bell pepper from seeds and stems and cut into strips.

Step 5

Step 5
Peel the red onion and cut into half rings. You can replace the red onion with regular onion or shallot. If you wish, you can pour the marinade over the onions and leave for 15 minutes. Drain the vinegar before adding the onions to the salad.

Step 6

Step 6
Drain all the liquid from the canned beans and place the beans in a colander. It is advisable to rinse the beans with cold water to get rid of any remaining viscous juice. Dry the washed beans so that the salad does not turn out watery.

Step 7

Step 7
Wash the lettuce leaves and dry them. You can take a store-bought mixture of lettuce leaves or make your own from the greens you have. I have a French salad mix Mesclam (arugula, chard, corn, spinach). A very tasty combination.

Step 8

Step 8
In a frying pan over high heat, heat 1 tbsp. l. vegetable oil. How to choose the right frying pan, read the article, link at the end of this recipe. Place the meat and fry, stirring, until golden brown. At the end, salt and pepper the meat. Cover the pan with a lid and simmer over low heat for another 5-7 minutes. You can replace fried beef with boiled or baked in the oven in foil until cooked.

Step 9

Step 9
Place lettuce leaves on a plate. Top with bell peppers, tomatoes, red onions, warm beef and canned beans.

Step 10

Step 10
Salt and pepper the salad with beans, meat, tomatoes and bell peppers, pour over the remaining vegetable oil and pomegranate sauce. Sprinkle the salad with meat and beans with black sesame seeds and serve. You can replace the pomegranate sauce with lemon juice, but I highly recommend making the salad with the sauce — it contains all the zest of this dish. Bon appetit!

Additional rubrics

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