Beans must be soaked for at least 4 hours, I soaked overnight. I got these little black beans from Mistral in Mexico. In principle, here be appropriate any other beans-white, red, black eye. As long as it wasn't too big and after cooking keep the form.
In the morning, drain the water, fill the beans with clean water in a ratio of 1: 5, cook 1.5-2 hours until ready. Water salt before the end of cooking, as it slows down the process of cooking beans.With ready beans to drain the water and pour it with olive oil, mix well. This is to ensure that the beans become glossy and beautifully glittered in the salad.
Rye dried bread cut into cubes, fry in olive oil.
Drain the liquid from canned tuna, break it with a fork into pieces
4 sheets of Beijing cabbage thinly cut.
Put salad mix on the dish, sprinkle with half of beans, lightly salt and pepper
Then comes a layer of Chinese cabbage.
Put the remaining beans on the cabbage, salt and pepper again.
Top with quarters of cherry and pieces of tuna, sprinkle with crackers, drizzle with olive oil and balsamic.