Salad of red beans with curd cheese, red onion and seasonal salad

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Tuscan salad, seasoned in coloristics Italian flag . Just a few spoons enough to stomach formed pleasant weight . A very useful thing in terms of the morning, when it is difficult to push a large dose of biomass and there are things that should . Also arugula in this salad feel confident corn salad leaves and sorrel , but is best behaves green leek . Using it, you can , by the way , abandon garlic. This salad is generally allows many plot deviations. For example, instead of salt , you can use soy sauce - in conjunction with beans it is very appropriate , and to heighten the seemliness can drip into the bowl a little balsamic vinegar .

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  • 4
  • Average
  • 7 mins
  • Average budget

Ingredients

  • ingredients
  • Canned beans 400g
  • Ground black pepper to taste
  • Salt to taste
  • Lemons 1 piece
  • 2 cloves garlic
  • Olive oil 50 g
  • Arugula 100g
  • Curd cheese 200g
  • Red onion 50 g
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  • instruction

Preparation

Step 1

1. To open two cans of red kidney beans in brine , drained and rinsed beans juice with cold water. Not want to use canned beer , and cooked beans themselves should think about preparing this salad the night before . First, soak the beans overnight , then cook them over low heat until tender .

Step 2

2 . Cooked beans mixed with finely chopped red onion , greens , such as arugula ( which, for convenience of eating , you must first tear hands ) , crushed garlic , olive oil, lemon juice and cheese curd .

Step 3

3 . Salt and pepper, to give products two minutes to get used to each other and serve with a glass of Nobile di Montepulciano, if the wine is left in the evening .

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