Description
Bright, delicious, hearty salad, crunch infused croutons, cabbage and salad mix. Can serve as an effective addition to the holiday dinner, and can replace a light casual dinner.
Ingredients
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Beans
1 cup
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Tuna
1 can
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Cabbage
4 piece
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Lettuce
-
Cherry tomatoes
12 piece
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Crackers
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Olive oil
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Balsamic
3 tsp
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Spices
Cooking
Beans must be soaked for not less than 4 hours, I soaked overnight. I took this fine black beans of Mexico from the Mistral. In principle, this will fit any other beans - white, red, black eyes. As long as it wasn't too big and after cooking keep the form.
In the morning drain the water, pour the beans with clean water in the ratio 1:5, cook for 1.5-2 hours until tender. Water to add salt before the end of cooking, as it slows the cooking process of legumes. With ready beans to drain the water and pour it with olive oil, mix well. This is to ensure that the beans have become glossy and pretty in a salad.
Rye dried bread cut into cubes, fry in olive oil.
With canned tuna drain, smash with a fork into pieces
4 leaves Chinese cabbage thinly slice
On a dish put the salad mix, sprinkle with half the beans, a little salt and pepper
Then comes a layer of Chinese cabbage
For cabbage to put the remaining beans, again add salt and pepper
Sprinkle the quartered cherry tomatoes and slices of tuna, sprinkle with croutons, pour olive oil and balsamic vinegar
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