Crunch Salad with Black Beans and Tuna Recipe
Bright, delicious, hearty salad, crunch which give crackers, Beijing cabbage and salad mix. It can serve as a spectacular addition to a festive dinner, and 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 must be soaked for at least 4 hours, I soaked for the night. I took this little black beans Mexico from Mistral. In principle, here be appropriate any other beans-white, red, black eye. The main thing that it was not too large and kept in shape after cooking.
  2. 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. Salt water before the end of cooking, as it slows down the process of cooking beans. With the finished beans drain the water and pour it with olive oil, mix. This is to ensure that the beans become glossy and beautifully glittered in the salad.
  3. Rye dried bread cut into cubes, fry in olive oil.
  4. Drain the liquid from canned tuna, break it into pieces with a fork.
  5. 4 sheets of Beijing cabbage thinly sliced.
  6. Put salad mix on the dish, sprinkle with half of beans, lightly salt and pepper.
  7. Then comes a layer of Chinese cabbage.
  8. Put the remaining beans on the cabbage, salt and pepper again.
  9. Top with quarters of cherry and tuna pieces, sprinkle with crackers, pour olive oil and balsamic.

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