Crunch Salad with Black Beans and Tuna Recipe
A bright, delicious, hearty salad, crunched with crackers, 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
2 1hour
Cook Time
20minutes
Servings Prep Time
2 1hour
Cook Time
20minutes
Ingredients
Instructions
  1. Beans need to be soaked for at least 4 hours, I soaked overnight. I took this little Mexican black beans from Mistral. In principle, any other bean will do here-white, red, black-eyed. The main thing is that it is not too large and retains 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. 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. 4 leaves of Peking cabbage, cut into thin slices.
  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, pour olive oil and balsamic.
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