Tbilisi salad is a traditional dish of Georgian cuisine, which, thanks to its filling, has a bright and juicy taste. It is based on red beans, boiled meat (usually beef), as well as purple onions and herbs.

[Hide]

Tbilisi salad with walnuts

Walnuts are an integral part of this Georgian dish. The ingredient decorates it with its aroma and enriches the taste with an oily-crispy structure.

Ingredients

• walnut kernels - 50 g;
• boiled meat (beef, pork, lamb - to choose from) - 250 g;
• sweet pepper (large) - 2 pcs.;
• canned red beans - 1 can;
• cilantro - 30 g;
• garlic - 3 cloves;
• 3% vinegar - 2–3 tbsp. l.;
• vegetable oil - 2–3 tbsp. l.;
• salt, spices, red hot pepper - to taste.

How many calories?

Step-by-step instruction

1. Boil the meat in one piece until done. Cut into oblong cubes, after removing all tendons and cartilage.
2. Remove seeds from sweet and hot peppers. Cut the first into strips, finely chop the second with a knife.
3. Cut the onion into half rings.
4. Lightly fry the walnuts in a dry frying pan, then chop with a blender or knife.
5. Drain the liquid from the red beans using a saucer or colander.

For the sauce, mix:

• chopped cilantro;
• garlic passed through a press;
• vinegar;
• salt;
• spices;
• oil;
• hot peppers.

Combine all ingredients in a deep salad bowl. Decorate the snack with nut halves.

Video

The “Vika - Simple Recipes” channel presents a step-by-step video recipe for “Tbilisi” salad with nuts.

With heart and corn

What distinguishes this recipe from the classic version is the use of canned corn and beef heart instead of a whole piece of meat.

Ingredients

• heart - 0.7 kg (1 piece);
• canned corn - 1 can;
• canned beans - 1 can;
• greens (cilantro, dill, parsley) - 50 g;
• purple onion - 2 pcs.;
• bell pepper (preferably red) - 4 pcs.;
• wine vinegar (or lemon juice) - 2 tbsp. l.;
• sunflower oil - 3–4 tbsp. l.;
• sugar - 2 tbsp. l.;
• salt - 1 tbsp. l.;
• seasonings - to taste.

The salad will acquire a more spicy taste if you add the Georgian seasoning Khmeli-suneli to it.

How many calories?

Step-by-step instruction

1. Chop the onion into half rings, then pour in a mixture of sugar, salt, 2 tbsp. l. vinegar and half a glass of warm water. After 20 minutes, squeeze the pickled onion with your hands.
2. Cut the boiled heart and sweet pepper into strips.
3. Tear the greens with your hands or cut them with a knife.
4. Drain brine from canned corn.
5. For dressing, mix 3-4 tbsp. l. vegetable oil, 1 tbsp. l. vinegar and spices.
6. Combine all snack ingredients. Garnish with basil leaves.

Photo gallery

With pomegranate sauce

One of the versions of the Tbilisi salad is dressed with a light pomegranate sauce. It is made from natural ingredients and has a pleasant acidity, which brings out the taste of meat well.

Narsharab is another name for pomegranate sauce. To make its taste exquisite, only freshly squeezed juice is used for preparation.

Ingredients

• red beans (canned or boiled) - 1 can;
• sweet onion - 1 pc.;
• beef - 250 g;
• bell pepper - 2 pcs.;
• cilantro - a bunch;
• walnut kernels - 40 g;
• lemon juice - 3–4 tbsp. l.;
• garlic - 2 cloves;
• hot pepper - 1 pod.

For the sauce:

• pomegranate seeds - 150 g;
• semi-sweet red wine - half a glass;
• starch - 1 tsp;
• dried basil, black pepper - a pinch;
• sugar - 1 tsp;
• salt - 1/2 tsp.

How many calories?

Step-by-step instruction

1. Boil the meat, tear it into fibers with your hands or cut into strips.
2. Remove seeds from pepper and chop into strips.
3. Cut the onion into half rings and marinate with lemon juice.
4. Chop the greens and hot peppers.
5. Pass the garlic through a press.
6. Dry the nuts on a baking sheet in the oven or in a frying pan without fat. Chop finely with a knife.

To prepare the sauce:

1. Squeeze the juice out of the grains. The indicated amount should yield about 120 ml.
2. Add 60 ml of wine, salt, sugar and spices to the juice.
3. Place the resulting mixture on the fire and bring to a boil.
4. Dissolve starch in the remaining wine.
5. Combine everything, bring to a boil again, then simmer for half a minute over low heat. The sauce is ready.

Mix all salad ingredients. Garnish the finished dish with pomegranate seeds.

Photo gallery

With white beans

The ingredients in the Tbilisi salad can be easily varied. At your discretion, you can choose not only the type of meat, but also legumes. It is recommended to complement this version of the recipe with white beans. To obtain a more delicate taste, you can remove from the dish the components that add spiciness - onions, garlic and red pepper.

Not only canned beans, but also boiled ones are suitable for snacks. During cooking, in addition to salt, you should add a little sugar and spices (for example, bay leaf and allspice).

Ingredients

• white beans - 1 can;
• boiled meat - 250 g;
• cilantro - 1 bunch;
• red bell pepper - 1–2 pcs.;
• walnut kernels - 40 g;
• salt, spices - to taste.

How many calories?

Step-by-step instruction

1. Boil beans and meat in different containers.
2. Cut sweet peppers and boiled meat into thin strips.
3. Fry the nuts in a frying pan without adding fat, then chop.
4. Finely chop the cilantro with a knife.
5. Combine vegetable oil, salt and spices.

Video

The author of the Maestro Major channel talks about how to prepare Tbilisi salad with white beans.

With fried chicken

You can diversify the taste of the Tbilisi salad by replacing boiled beef with fried chicken. Detailed recipe with photos, serve the dish to the table in 40 minutes.

Ingredients

• chicken breast - 300 g;
• bell pepper - 1–2 pcs. (depending on size);
• purple onion - 1 head;
• cilantro (or any other greens of your choice) - a large bunch;
• nuts - 30 g;
• vinegar or lemon juice - 3 tbsp. l.;
• vegetable oil - 4 tbsp. l.;
• red beans - 1 can;
• spices, salt - to taste.

How many calories?

Step-by-step instruction

1. Wash the chicken meat, dry it, cut into large cubes and add salt. After this, fry in a frying pan until golden brown.
2. Cut the sweet pepper into strips, the onion into half rings.
3. Drain all the liquid from the beans, discarding them in a colander.
4. Finely chop the cilantro and nuts fried in a dry frying pan with a knife.
5. Combine oil, salt, vinegar and spices. Season the salad with the resulting mixture.

Photo gallery

With pork and parsley

The specific taste of cilantro in a salad can be replaced with traditional parsley. It goes well with tender pork.

Ingredients

• pork - 300 g;
• bell pepper - 1–2 pcs.;
• sweet onion - 1 pc.;
• parsley - 1 large bunch;
• red beans (boiled or canned) - 1 can;
• nuts - 1 handful;
• wine vinegar - 3 tbsp. l.;
• sunflower oil - 2 tbsp. l.;
• hops-suneli - 0.5 tsp;
• salt - to taste.

How many calories?

Step-by-step instruction

1. Boil the pork in salted water with spices or bake in the oven. Cut the cooled meat into large cubes.
2. Remove seeds from pepper and cut into strips.
3. Cut the onion into 4 parts, which are then disassembled into “petals”.
4. Roast the nuts and chop finely.
5. Chop the parsley with a knife.
6. Drain red beans.
7. Mix all the products, then add a dressing of vinegar, oil and spices.

Photo gallery

With ham

For a quick and tasty Tbilisi salad, it is recommended to take a piece of ham as a meat component. The cooking time will be only 10-15 minutes.

Ingredients

• ham - 300 g;
• sweet pepper - 1–2 pcs.;
• nuts - 40 g;
• canned beans - 260 g;
• sweet onion - 1 head;
• cilantro - a bunch;
• vegetable oil - 3–4 tbsp. l.;
• vinegar or lemon juice - 3–4 tbsp. l.;
• hops-suneli, garlic - to taste;
• cherry tomatoes, sesame seeds - for decoration.

How many calories?

Step-by-step instruction

1. Cut the ham, bell pepper into strips, and onion into half rings.
2. Grind the nuts with a rolling pin, knife or blender.
3. Drain all liquid from beans.
4. Finely chop the cilantro with a knife.
5. Add vinegar, chopped garlic, spices and salt to the oil.
6. Mix all ingredients well.

Photo gallery

With corn and tomatoes

“Tbilisi” with corn and tomatoes is a low-calorie, quick-to-prepare, bright Georgian salad.

Today we will plunge into Georgian cuisine, which is so diverse with delicious dishes. The main criterion that the culinary experts of this country adhere to is the availability, ease of preparation and pleasant taste of the food.

We associate Georgia more with barbecue and khachapuri, but if you go deeper, you can find so much delicious food here that no gourmet can resist. I just recently found out and immediately tried the recipe for what turned out to be a very popular “Tbilisi” salad and was pleasantly surprised. All the ingredients in it are so harmoniously combined that you don’t want to change or add anything to its classic recipe.

So, let's find out what this vaunted Tbilisi salad is like and how to prepare it.

Classic recipe for Tbilisi salad with beef

Kitchen appliances and utensils: knife, cutting board, salad bowl.

Ingredients

Step by step recipe

1. Peel and cut the red onion into half rings. If you don't have red, you can use regular one. Place it in a deep bowl or mug, pour in 100 g of hot boiled water and 1 tbsp. l. vinegar. Let stand for 10 minutes and drain the marinade.
2. Cut 250 g of boiled beef into pieces and place in a deep salad bowl.
   
   
3. Then wash, dry and chop half a bunch of cilantro, which should be sent to the meat.
   
   
4. Now you need to take 50 g of walnuts, chop them and put them in a salad bowl. If you wish, you can toast them for a couple of minutes in a dry frying pan to get crispy nuts.
   
   
5. Wash the bell pepper, remove the stem and seeds, cut into thin strips and add to the dish. You can use half a red and a yellow pepper to add some color to the dish.
   
   
6. Finely chop half the chili pepper. You can omit it if you are not a fan of spicy foods. Chili also needs to be added to the salad. Open the canned red beans, place them in a sieve and allow excess liquid to drain. If you wish, you can rinse it a little. Send the beans to the salad, add pickled onions, salt, pepper, a teaspoon of khmeli-suneli and two chopped cloves of garlic.
   
   
7. Season the salad with 30 g of olive oil and 1 tbsp. l. 6% apple or grape cider vinegar. Mix everything and can be served.
   
   

• Using the same classic recipe, you can prepare Tbilisi salad with chicken, replacing beef with it. This dish can be combined with absolutely any type of meat, try it and get an unusual dish in your own way.
• Do not use 9% table vinegar for salad dressing. With it you can ruin its entire taste. A substitute for 6% apple cider vinegar can be freshly squeezed lemon juice or wine vinegar.
• Take bell peppers that are fleshy so that they taste good in the salad. Multi-colored peppers will add color to the finished dish.
• Tbilisi salad is always prepared with canned red beans, which are indicated in the recipe. It can be purchased at any supermarket at an affordable price.

Video recipe

Dear readers, and now I invite you to watch a short video that describes step by step the entire process of preparing a delicious Tbilisi salad according to a very simple recipe. You will learn how best to cut foods, how much to use, and what will happen when they are fully prepared.

Serving options

• This treat will be a great addition to the holiday table.
• It can also become an independent, light meal at any time of the day.
• It can be served on shared or portioned plates. You can decorate with cilantro sprigs, but the salad already looks quite appetizing, thanks to its composition of bright ingredients.

Cooking options

Now we know how to cook Georgian “Tbilisi” in our kitchen in a matter of minutes. You only have to try this dish once and you will cook it regularly. Now let's look at a few more simple recipes for delicious salads that will diversify your daily menu and holiday table.

Dear readers, I hope today I helped you prepare a gorgeous dish that will decorate your dinner table. If you have any questions or suggestions during the cooking process, you can leave them in the comments, I will definitely take a look. And now I wish you success and bon appetit.

Bright, beautiful and easy to prepare, Tbilisi salad will decorate any holiday table. The combination of salad ingredients is wonderful and it is not advisable to replace or exclude any. I made the only exception for myself by removing red hot pepper from the salad, although it could have been added at least a little, but this is a matter of taste.

Classic Tbilisi salad recipe

Tbilisi salad ingredients:

Red beans 300 gr

Boiled beef 300 gr

Bell pepper 1-2 pcs

Walnuts 50-70 gr

Onion (preferably red) 1 pc.

Garlic 2-3 cloves

Cilantro 1 bunch

Red hot pepper - to taste

Olive oil

Wine, apple or grape vinegar

Sugar 1 tsp.

Salt to taste

step-by-step recipe for Tbilisi salad with photos

1. It is advisable to take red onions for salad; they have a milder taste. Chop the onion into quarter rings.
2. Prepare the marinade for the onions. Pour 300 ml of water into the bowl, add a teaspoon of sugar and add a tablespoon of vinegar. As I already noted, it is better to take wine, apple or grape vinegar. I used grape. Dip the onion into the marinade and leave to marinate while we prepare the other ingredients. Before adding onions to the salad, drain the marinade.

For a dietary version of the salad, the onions can be prepared in another way: pour boiling water over the onions, let stand for 1-2 minutes and drain the water.

3. Lightly fry the walnuts in a dry frying pan to give them a brighter taste.

4. Chop the nuts using a knife or rolling pin.

5. Wash the bell pepper, remove the seeds and cut the onion into quarter rings.

6. I took the beans ready-made, so all that was left was to open the canned food, drain the sauce and rinse the beans a little from the sauce with cold boiled water. If you use dry beans for the salad, then they must be prepared in advance: soak in cold water for four hours and boil until tender. To make the beans cook faster: when cooking the beans, add 1 tablespoon of cold water to the pan every 7 minutes.

7. Chop the boiled beef into cubes. I overcooked the meat a little, so I didn’t get perfect sticks.

8. Rinse the cilantro well, dry and chop.

9. If you use red hot pepper in the salad, you should remove the seeds and finely chop it.

10. Prepare the dressing sauce for the Tbilisi salad: mix olive oil (3-4 tablespoons), a tablespoon of grape (apple, wine) vinegar, squeeze out the garlic using a press, add suneli hops and salt.

10. In a deep bowl, mix all the ingredients: beans, meat, peppers, nuts, herbs, onions and season with sauce.

Bon appetit. A delicious, hearty salad from Georgian cuisine in Tbilisi is ready.

For many, it is limited to shish kebab, satsivi and khachapuri. This shows poor familiarity with the subject, since the proud people have a lot of interesting recipes in their storerooms. Including snacks! For those wishing to join the Georgian culinary art, we invite you to prepare the “Tbilisi” salad. The dish is quite light - both in terms of calories and complexity of preparation. In addition, it lives up to all the expectations placed on Caucasian recipes - the salad is spicy, slightly spicy and original.

Approximate recipe

The Tbilisi salad requires quite a few main ingredients: a glass of beans, a quarter kilogram of meat, an onion, a small chili pepper and a large Bulgarian red one. Plus a handful of walnuts. Let’s make a reservation right away: the color does not affect the taste in any way, it’s just traditionally believed that such “Bulgarian” is meatier. In addition, the salad looks brighter with it. The ratio of components, of course, can be changed depending on your preferences. And the Tbilisi salad gets its unique taste from the dressing and spices. Moreover, different flavor shades can be obtained if the components are slightly varied.

What kind of meat to take

Most often in Georgia they prepare Tbilisi salad, the recipe of which includes boiled beef. You should choose a piece that is not greasy, but not too dry. During cooking, it is advisable to add a variety of spices to the water to enhance the taste of the meat. However, if you are going to use the broth in another dish, you can limit yourself to the usual peppercorns and bay. Those who find beef tough can substitute pork or lamb. The processing remains the same.

No less popular is the Tbilisi salad with chicken. The recipe used most often involves boiling it again. Usually the breast is used, but other parts of the body are also suitable - the salad will just turn out a little fattier, and more time will be spent preparing the bird.

If you don’t like boiled meat, you can add dry-cured meat to the Tbilisi salad if you choose pork or beef, or smoked meat if you choose chicken.

Correct bow

Whatever meat is used in the Tbilisi salad, the recipe recommends cutting red, sweetish onions into it. Not everyone likes its taste; in this case, a white salad can be a substitute. If you don’t have it, you can also use regular onion. To get rid of excess bitterness and pungent odor, two methods are used to choose from:

1. The chopped onion is doused with boiling water and immediately with very cold water. It’s not worth keeping the rings in boiling water for even five minutes: they become limp.
2. The rings are marinated in diluted lemon juice or diluted citric acid. The process lasts no longer than seven minutes.

The most common method (vinegar) will simply ruin the Tbilisi salad, since all the spices will be lost, and the taste of the remaining components will be “clogged” with a vinegary note. As a last resort, you can use it, but it will be too noticeable against the general background.

Beans are the most important thing

It is also important what kind of beans are included in the Tbilisi salad. First of all, you need to remember: only the red variety is taken - neither the white nor the spotted variety “sounds good” in it. Second note: it is advisable to cook it yourself. If you are not too lazy to wait, soak the beans in cold water in the evening, change it to fresh water in the morning and cook for at least an hour. Cooked beans should be soft but firm—no overcooked beans.

However, with everyone busy and constantly lacking time, many people use canned beans. As it turned out, it does not spoil the Tbilisi salad at all - reviews about it still remain enthusiastic.

Seasonings to choose from

The most important thing in any Georgian dish is spices and herbs. The Tbilisi salad always includes pepper (preferably ground just before adding it to the dish), a couple of chopped garlic cloves and chopped cilantro. Suneli hops are desirable, but not required: you can replace them with a spicy set of your choice.

A few words about nuts. Already cleared of shells and membranes, they are fried - without oil, dry. The degree of roasting should be medium, so that they lose excess fluffiness, but do not dry out. They crumble after cooling - this makes it easier to control the moment when frying stops.

The Tbilisi salad is dressed with a mixture of wine vinegar and olive oil. That is why, if you decide to use vinegar, you will need to adjust the filling taking into account the amount that will certainly remain on the rings.

Cooking process

Otherwise, all the actions are not difficult at all, since preparing the Tbilisi salad is no more difficult than any other. The step-by-step process looks like this:

• The beans are prepared: either boiled or strained from the liquid in a jar;
• the meat is boiled, if a boiled component is selected, and cut into cubes;
• the onion is cut into rings if the heads are small, into half rings or quarters if a large specimen is caught, scalded/marinated if necessary;
• nuts are processed and crushed;
• chop the bell pepper into strips and finely chop the chili;
• cilantro and garlic are chopped;
• refueling is being prepared;
• all components are combined, the Tbilisi salad is mixed (sometimes this step is skipped; then the ingredients are artistically laid out in separate piles and only after that are sprinkled with the filling);
• the dish is infused for about half an hour - cold is not necessary - and served.

Despite the simplicity of the ingredients and the cooking process itself, the Tbilisi salad turns out tasty, quite light, beautiful and deliciously aromatic.

Additional components

Some housewives diversify the salad by adding additional ingredients. We found two to be the most successful, highlighting the “native” taste of the dish and not contradicting the very idea of ​​Georgian cuisine. Firstly, these are pomegranate seeds. You can sprinkle them on top of the salad, you can mix them into the total mass - it turns out equally well. Secondly, cheese. But with reservations. It’s better to take a soft, crumbly one like feta cheese. Feta will be a little worse. And the ideal highlight would be natural goat.

Georgia is a country where they not only love to eat delicious food, but also know a lot about cooking. The most delicious of them consist of meat, vegetable ingredients and a large amount of spices. The classic recipe for Tbilisi salad, named after the Georgian capital, was no exception. It includes simple and affordable products, which allows you to prepare a snack every day. At the same time, thanks to the bright colors, the dish can become the “highlight” of a festive feast.

Medium difficulty

Many associate Georgia with dishes such as khachapuri and kharcho, which have already become international. And there’s not even anything to talk about barbecue, since it is the “calling card” of the state. Local hospitality is known in almost every corner of the planet. Hours-long feasts, tables laden with food, ornate toasts that last for hours have become the talk of the town.

Composition of dishes in national cuisine is based on two principles - spice and pungency. There is probably no dish where they are not used. A combination of meat and vegetables is a must. Salads delight with a variety of options and designs. Many of them were “Russified” and adapted to the taste preferences of residents of different countries.

Classic Tbilisi salad recipe

Peculiarities . Tbilisi salad with red beans and beef has extremely healthy ingredients and a minimum of fat. It can be prepared not only at home. Having prepared the products in advance, we take them to a picnic and mix them there. Let's look at the preparation process step by step.

What you will need:

• 200 g meat;
• canned red beans from a can;
• one sweet onion;
• one bell pepper;
• 50 g walnuts;
• two garlic cloves;
• a teaspoon of khmeli-suneli;
• cilantro;
• five tablespoons of olive oil;
• a tablespoon of wine vinegar;
• hot ground peppers of different types.

Procedure

1. Chop the onion into thin halves of rings. If it is spicy, then first keep it in hot water for two minutes.
2. Cut the peeled pepper into thin slices.
3. Cook the beef in slightly salted water. Cut the finished, cooled meat into cubes.
4. Grind the garlic - chop or crush.
5. Drain the liquid from the beans and rinse the beans in cold water.
6. Finely chop the nuts and chop the herbs.
7. Mix olive oil with wine vinegar.
8. Pour the ingredients with dressing, sprinkle with spices and herbs. Mix.

The main thing in this appetizer is to choose the right meat. Fresh beef has a rich red color without any inclusions and does not emit foreign odors. Choose a piece without fat. The drier it is, the better. If the meat is young, then cook it for 30-40 minutes. To make it juicier, add salt at the beginning of cooking.

A selection of signature meat options…

As with many other salads, you not only can, but also need to experiment with Tbilisi. Why is that? The ingredients presented in the classic version may not suit everyone. We choose any type of meat - chicken, turkey, lamb, pork. We prepare both a spicy and a milder version. We use corn instead of beans. For piquancy, add olives or black olives. We use pomegranate juice, apple cider vinegar or mayonnaise as a dressing.

With Chiken

Peculiarities . The option turns out to be light due to dietary and low-calorie chicken meat. There are also fewer spicy seasonings and no chili pepper is added. The recipe for Tbilisi salad with chicken can be modified. For example, meat can be boiled or fried.

What you will need:

• 600 g chicken fillet;
• two cans of red beans;
• three garlic cloves;
• two red onions;
• four yellow and red bell peppers;
• 100 g walnuts;
• two tablespoons of lemon juice;
• 30 ml wine vinegar;
• 100 ml sunflower oil;
• a teaspoon of khmeli-suneli;
• cilantro.

Procedure

1. Fry the meat cubes until golden brown.
2. Chop the cilantro, chop the garlic and nuts separately.
3. Cut the pepper into strips and the onion into half rings.
4. We wash the beans and wait until the excess liquid drains from them. We can drain it in a colander or sieve.
5. Mix vinegar and oil. Pour the dressing over the salad mixture, add seasonings and spices and mix.

With pork and parsley

Peculiarities . The dish can be served not only cold. Heat Tbilisi salad with pork and parsley a little in the microwave or oven. This way the flavors of the dish will be revealed even better.

What you will need:

• 200 g boiled meat;
• 150 g beans from a can;
• two sweet onions;
• one bell pepper;
• garlic clove;
• five to six cherry tomatoes;
• a small bunch of parsley;
• ground peppers, salt;
• 15 ml balsamic vinegar;
• 15 ml sunflower oil.

Procedure

1. Cut the meat into strips, pepper into strips, tomatoes into slices, one onion into half rings.
2. Chop the garlic and herbs.
3. Drain the liquid from the beans and rinse.
4. Marinade for Tbilisi salad: take salt and sugar in a ratio of 1:2, 50 ml of water, one tablespoon each of vinegar and vegetable oil. Add ground pepper.
5. Divide the marinade into two halves, one for the meat, the other for the remaining onion, which we cut into rings. Pour in and wait 10-15 minutes.
6. Remove the onion and meat and mix them with other products. We don't refuel.

We can use fresh beans instead of canned ones. But first we boil it. To save time, soak it in advance for a day or overnight. Cook for about one hour until done. If there are no red beans, then we can take white ones. You can use liver instead of meat. We only boil it, but do not marinate it. It will provide the dish with a more delicate taste.

With heart and corn

Peculiarities . Beef heart (96 kcal) has almost half the calorie content of meat (187 kcal) and is often included in dietary tables and therapeutic diets.

What you will need:

• 350-400 g beef heart;
• can of canned corn;
• one sweet onion;
• one bell pepper of any color;
• half hot pepper;
• 20 g of any greens;
• suneli hops, ground peppers, salt;
• 60 ml sunflower oil;
• 15 ml lemon juice.

Procedure

1. Boil the heart. Together with the pepper, cut it into small cubes.
2. Finely chop the peeled hot pepper and add to the heart.
3. Cut the onion into rings and fill them with juice from half the citrus. We insist no more than five minutes.
4. Drain liquid from corn.
5. Mix the ingredients, season with oil, spices and seasonings, herbs.

You don't have to use a heart. The tongue will do as well. If it seems that the appetizer turned out to be very spicy, then before serving, put it in the cold. Over the course of a few hours, some of the spice will go away. If there are children at the table, it is better not to use chili pepper.

With ham

Peculiarities . This option is quite quick to prepare, since you do not need to pre-boil the meat. We use more than just ham. Instead, add any type of sausage you like.

What you will need:

• 300 g ham;
• red beans from a can;
• one sweet onion;
• 50 g walnuts;
• two bell peppers;
• garlic, herbs, spices and seasonings to taste;
• 45 ml sunflower oil;
• 15 ml lemon juice.

Procedure

1. Grind pepper and meat into small squares.
2. Cut the onion into halves of rings.
3. Drain the marinade from the beans.
4. Mix the ingredients, season with spices and seasonings, herbs.
5. Decorate the top with nut slices.

Before serving, we can keep the dish in the refrigerator so that it is well soaked. Having decided to prepare the Tbilisi salad, we use a little trick. So that it is evenly layered and flavored with seasonings, add them not to the dry salad mixture, but to the dressing. Pour the prepared sauce over the food.

...and fish and vegetables

The Tbilisi salad recipe without meat is an excellent solution for those who do not consume animal products or adhere to a dietary or lean diet. We replace the main ingredient with fish or prepare an appetizer from only vegetables, spices and seasonings. Add more greens. Season with lemon juice, apple or wine vinegar, and vegetable oil. Decorate with pomegranate kernels, olives, olives. Before serving, we can sprinkle the top with crackers.

With green beans

Peculiarities . Instead of traditional red beans, use fresh or frozen green beans. It goes well not only with vegetables, but also with spices. The dish turns out to be rich in vitamins, healthy and tasty. We serve it with meat, fish, and side dishes.

What you will need:

• 150-200 g green beans;
• one can of canned corn;
• one bell pepper;
• one sweet onion;
• two garlic cloves;
• two tomatoes;
• a bunch of parsley;
• 75 ml sunflower oil;
• 45 ml vinegar (apple or wine);
• 45 ml liquid mustard;
• 30 ml honey;
• salt, pepper, hops-suneli.

Procedure

1. Cook green beans in salted water.
2. Drain the marinade from the corn.
3. Chop the pepper, tomatoes, and onion into squares.
4. Chop the greens.
5. Prepare the sauce separately. Mix the oil with vinegar, honey and mustard, chopped garlic. Mix the dressing well.
6. Mix everything, pour the sauce over the salad mixture, add spices and seasonings.

If the green beans are fresh, then cook them for four to five minutes, and keep frozen ones in boiling water for two to three minutes. Be sure to drain the water. You can speed up the process by draining the product in a colander. Add the already cooled beans to the appetizer.

With cucumbers and gherkins

Peculiarities . In the recipe you can use both a store-bought product and homemade preparations. Small cucumbers should be crispy and not too salty or sour. Be sure to taste the appetizer to adjust the amount of salt.

What you will need:

• 100 g pickled gherkins;
• one can of canned tuna;
• one can of red beans;
• one red onion;
• one bell pepper;
• 50 g walnuts;
• one small hot chili pepper;
• greenery;
• 60 ml olive oil;
• 15 ml lemon juice.

Procedure

1. Cut the cucumbers into halves, the onion into half rings or cubes, the bell pepper into strips, the hot pepper into very small pieces.
2. Chop the greens - parsley, basil or cilantro.
3. Prepare the sauce: combine lemon juice with oil and spices.
4. Mix the ingredients and season them with sauce.
5. Add tuna to salad mixture before serving.

If we buy prefabricated seasonings in the store, then do not forget that they already contain salt. We read the composition of the product and take this into account when filling the snack. To ensure that the dish is not too spicy, we choose the right onion. It can be not only red, but also white onion. When purchasing, pay attention to its shape and size. The largest, elongated vegetable is considered the sweetest.

Lean

Peculiarities . Georgian salad “Tbilisi” without meat ingredient is a dish that we prepare for fasting or for a diet. The savory snack is suitable not only for breakfasts and lunches, but also for light dinners.

What you will need:

• 150 g red beans;
• one can of pitted olives;
• two red onions;
• three garlic cloves;
• cilantro, lettuce leaves;
• spices and seasonings;
• 45 ml sunflower oil.

Procedure

1. Boil the beans and cool them.
2. Cut the olives into rings and the onion into half rings.
3. Chop the greens and garlic.
4. Using your hands, tear the lettuce leaves into small pieces.
5. Mix the ingredients, season with oil and add spices.

Before serving, leave the appetizer in the cold. It will turn out juicier. The aromas of the products will be revealed even better. Two to three hours will be enough. Don't forget to cover the container with the salad with a lid or cling film. This way, excess moisture will not get into it, and it will not become saturated with foreign odors.

If you want to add your own twist to the Tbilisi salad recipe, experiment not only with taste, but also with decoration. The easiest way is to serve the dish in a beautiful transparent salad bowl or portioned bowls. You can place the appetizer on a large flat dish decorated with lettuce leaves. One of the most original ways of serving is laying out in “slides”. We prepare the products and pour them individually into piles. Place a gravy boat with dressing in the middle or on the side.