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 Crunch Salad with Black Beans and Tuna Recipe
A bright, delicious, hearty salad, which is crunched by croutons, Peking cabbage and salad mix. It can serve as a spectacular addition to a festive dinner, or it can replace a light everyday dinner.
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Russian Cuisine
Prep Time 5 minutes
Cook Time 25 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Russian Cuisine
Prep Time 5 minutes
Cook Time 25 minutes
Servings
Ingredients
Instructions
  1. Beans need to be soaked for at least 4 hours, I soaked overnight. I bought these little black beans from Mistral in Mexico. In principle, any other bean will do here-white, red, black-eyed. The main thing is that it should not be too large and retain its shape after cooking.
    Beans need to be soaked for at least 4 hours, I soaked overnight. I bought these little black beans from Mistral in Mexico. In principle, any other bean will do here-white, red, black-eyed. The main thing is that it should not be too large and retain its shape after cooking.
  2. In the morning, drain the water, pour the beans with clean water in a ratio of 1:5, cook for 1.5-2 hours until ready. Add salt to the water before the end of cooking, as this slows down the process of cooking beans. Drain the water from the finished beans and pour olive oil over it, mix well. This is done so that the beans become glossy and shine beautifully in the salad.
    In the morning, drain the water, pour the beans with clean water in a ratio of 1:5, cook for 1.5-2 hours until ready. Add salt to the water before the end of cooking, as this slows down the process of cooking beans. Drain the water from the finished beans and pour olive oil over it, mix well. This is done so that the beans become glossy and shine beautifully in the salad.
  3. Dried rye bread cut into cubes, fry in olive oil.
    Dried rye bread cut into cubes, fry in olive oil.
  4. Drain the liquid from the canned tuna, break it into pieces with a fork
    Drain the liquid from the canned tuna, break it into pieces with a fork
  5. Thinly slice 4 leaves of Peking cabbage.
    Thinly slice 4 leaves of Peking cabbage.
  6. Put the salad mixture on a dish, sprinkle with half the beans, lightly salt and pepper
    Put the salad mixture on a dish, sprinkle with half the beans, lightly salt and pepper
  7. Then comes a layer of Peking cabbage.
    Then comes a layer of Peking cabbage.
  8. Put the remaining beans on the cabbage, add salt and pepper again.
    Put the remaining beans on the cabbage, add salt and pepper again.
  9. Put cherry quarters and tuna slices on top, sprinkle with crackers, sprinkle with olive oil and balsamic.
    Put cherry quarters and tuna slices on top, sprinkle with crackers, sprinkle with olive oil and balsamic.
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