Red bean salad with cream cheese, red onion and seasonal salad
4 servings
7 minutes
Tuscan salad, made in the colors of the Italian flag. Literally a few spoons are enough to create a pleasant heaviness in the stomach. A very useful thing from the point of view of the morning, when it is difficult to cram large doses of biomass into yourself, but you want to eat at the same time. In addition to arugula, corn salad and sorrel leaves feel confident in this salad, but green wild garlic behaves best of all. By the way, using it, you can refuse garlic. This salad generally allows for many plot deviations. For example, instead of salt, you can use soy sauce: it is very appropriate in combination with beans. And for greater decorum, you can drop a little balsamic vinegar into the bowl.
1
Open two cans of red beans in their own juice, drain the juice, and rinse the beans with cold water. Those wishing to use home-cooked beans instead of canned should consider preparing this salad the night before. First, soak the beans overnight, then cook them on low heat until done.
- Canned beans: 400 g
2
Mix the cooked beans with finely chopped red onion, greens like arugula (which should be torn by hand for easier eating), crushed garlic, olive oil, lemon juice, and cream cheese.
- Red onion: 50 g
- Rocket (arugula): 100 g
- Garlic: 2 cloves
- Olive oil: 50 ml
- Lemon: 1 piece
- Cream cheese (curd cheese spread): 200 g
3
Salt, pepper, let the ingredients mix for two minutes, and serve at the table with a glass of Nobile di Montepulciano if there is leftover wine from the evening.
- Ground black pepper: to taste
- Salt: to taste
