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.
Servings Prep Time
3 5minutes
Cook Time
25minutes
Servings Prep Time
3 5minutes
Cook Time
25minutes
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.
  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.
  3. 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
  5. Thinly slice 4 leaves of Peking cabbage.
  6. Put the salad mixture on a dish, sprinkle with half the beans, lightly salt and pepper
  7. Then comes a layer of Peking cabbage.
  8. 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.
0 0 votes
Article Rating
       

Related posts:

Crunch Salad with Black Beans and Tuna Recipe Salad “Light Crunch” Recipe Green Salad with Beans and Tuna Recipe Green Salad with Beans and Tuna Recipe Juicy Salad with Beans and Tuna Recipe Salad “Black Eyes” Recipe Green Salad with Beans and Tuna Recipe Salad “Black Sea” Recipe Salad with Black Rice and Broccoli Recipe Moroccan Potato Salad with Black Olives and Green Olives Recipe Crackers “Crunch” Recipe Tuna Salad Recipe