Russian Bean Salad Recipes

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AUTHENTIC RUSSIAN SALAD 'OLIVYE'



Authentic Russian Salad 'Olivye' image

This is a recipe my mom and grandmother use every time there's a family gathering or a special occasion. To make this a vegetarian dish just leave out the ham. Potatoes, carrots, and eggs do not have to be chilled completely after boiling. Dill can be substituted for parsley if desired.

Provided by lovefullofpie

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Time 50m

Yield 10

Number Of Ingredients 8

6 potatoes, peeled
1 carrot, or more to taste
4 eggs
6 large pickles, cut into cubes
1 (15 ounce) can peas, drained
½ cup cubed fully cooked ham, or to taste
1 tablespoon chopped fresh parsley, or to taste
½ cup mayonnaise, or to taste

Steps:

  • Bring a large pot of water to a boil; add potatoes and carrot. Return mixture to a boil and add eggs; cook until potatoes are tender, 20 to 30 minutes. Drain and slightly cool mixture. Chop potatoes and carrot; peel and chop eggs.
  • Mix potatoes, carrot, eggs, pickles, peas, ham, and parsley together in a large bowl; stir in mayonnaise until salad is evenly coated.

Nutrition Facts : Calories 261.4 calories, Carbohydrate 30.7 g, Cholesterol 82.4 mg, Fat 12.4 g, Fiber 5.3 g, Protein 8.4 g, SaturatedFat 2.5 g, Sodium 1306.5 mg, Sugar 3.9 g

RUSSIAN BEAN SALAD



Russian Bean Salad image

Make and share this Russian Bean Salad recipe from Food.com.

Provided by Debe6496

Categories     Pork

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup garbanzo beans
1 cup kidney bean
1 cup wax bean
1 cup ham, julienned
1 cup swiss cheese
1/2 cup sour cream (lowfat)
1 cup mayonnaise (lowfat)
1/4 cup lemon juice
1 tablespoon dill weed
2 tablespoons prepared mustard
salt and pepper

Steps:

  • Drain and rinse beans.
  • Combine all ingredients and chill.

Nutrition Facts : Calories 350.9, Fat 16.6, SaturatedFat 9, Cholesterol 58, Sodium 1061.1, Carbohydrate 28.4, Fiber 7.2, Sugar 3, Protein 22.8

RUSHIN' RUSSIAN RED BEANS



Rushin' Russian Red Beans image

I first came across the idea of red kidney beans in damson sauce in Rose Elliot's "The Bean Book". I've since discovered that Rose's recipe is based on a Russian dish called Lobio. I've made a few tweaks to Rose's recipe, including making it more 'instant' by using canned kidney beans. Traditionally you're supposed to serve this dish cold, but we can rarely manage to wait that long (I did say "rushin") so I serve it hot as a main dish, over baked potatoes; usually with salad and coleslaw. If you can wait, this is lovely served cold as intended. I use my own home made jam in this recipe (Damson Jam Recipe #139722) but if you can't find damson jam, plum jam can be substituted (warning: plum jam is sweeter so I suggest starting off with a smaller amount and adding to taste). Serves 2 as a main dish, 4 as a side dish.

Provided by Mrs B

Categories     Beans

Time 10m

Yield 2-4 serving(s)

Number Of Ingredients 7

1 (420 g) can red kidney beans, in water (no salt or sugar added)
1/3 cup damson jam (plum jam is fine too)
2 tablespoons red wine vinegar
2 garlic cloves, crushed
1/2 teaspoon dried basil
3/4 teaspoon dried coriander
salt and black pepper

Steps:

  • Put the jam, vinegar, garlic, basil and coriander in a saucepan; cook gently over a low heat until the jam has melted.
  • Empty the contents of the can (including the water) into the damson sauce mixture and bring to the boil.
  • Cook on a low to medium heat for about 5-8 minutes until the liquid has reduced to a good saucey consistency (not too runny, not too thick!): season with a pinch of salt and good grind of black pepper.
  • Serve hot or cold: your choice.

Nutrition Facts : Calories 420.4, Fat 1.1, SaturatedFat 0.2, Sodium 22.3, Carbohydrate 85.8, Fiber 16.3, Sugar 26.6, Protein 18.7

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