Boiled beef and cucumber salad

4 servings
1 hour 30 min

I believe that this recipe is PP, as it balances the amount of protein, fat and carbohydrates. The salad mainly includes protein-rich vegetables and boiled meat. The amount of vegetable oil does not greatly affect the total calorie content of the dish.

How to make a salad with boiled beef and pickles? First, prepare the ingredients according to the list. Beef can be replaced with pork, veal or chicken. Canned beans can use both white and red. If you have ready-made boiled beans, you can take it. You can supplement the vegetable part of the salad to your liking. I have olive oil, but any vegetable will do.

Boil the beef in boiling water for 1 hour or a little longer until tender. To make the meat more aromatic, you can add bay leaves, a whole peeled onion, allspice peas and stalks from parsley and cilantro to the broth.

Remove the finished meat from the stock, cool and cut into bars. You can replace boiling meat with baking in the oven or frying in a pan.

With the canned beans, drain all the liquid and tip the beans into a colander. It is advisable to rinse the beans with cold water to get rid of the remaining viscous juice. Dry the washed beans so that the salad does not turn out to be watery.

Brush the pickles off the brine and cut into circles. Optionally, you can replace pickles with pickles or fresh ones.

Peel the bell peppers from the seeds and stalks and cut into strips.

Peel the red onion and cut into thin rings or half rings.

Wash parsley and cilantro, shake off moisture and chop finely. If desired, you can replace or supplement with other herbs, for example, dill, basil, green onions, wild garlic, etc.

In a salad bowl, combine the boiled beef, canned beans, pickled cucumbers, bell peppers, onions and herbs.

Pour over the vegetable oil, lemon juice, salt, pepper and stir. Serve the salad with boiled beef meat and pickles immediately to the table. Enjoy your meal!

It is important to be aware that there are no recipes or products in nature that are certainly useful to all people or unconditionally harmful to everyone. As in medicines and in nutrition, there are indications and contraindications, daily individual consumption rates and for most people all this is very personalized. At the same time, there are a lot of myths "about proper nutrition" (for example: fatty is bad), which distort the very essence of this concept and in such a distorted form are distributed on the Internet and the media. Therefore, remember that any "PP recipe" will be related to proper nutrition only conditionally, do not perceive it as dogma. And even if the author of the recipe, "healthy eating specialist" or nutritionist and fitness trainer calls anything useful (PP) or harmful, perhaps for you personally it is not. The opinion of the site administration about proper nutrition may not coincide with the opinion of the author of the PP recipe!

Beef can be replaced with any other type of meat you like best. But keep in mind that the cooking time, as well as the taste and calorie content of the dish, will change. Pork and lamb are generally fatter than beef, and chicken fillet or turkey are more lean. At the same time, the cooking time depends not only on the type of meat, but also on how much of the carcass is used and how old or young the meat is.

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then consider that there are spices that are especially important not to shift (for example, chili peppers).

How to choose the perfect pot for soup, porridge or salting cucumbers, read the article about pots.