Tuscan salad seasoned in the colors of the Italian flag. Just a few spoons are enough to form a pleasant heaviness in the stomach. A very useful thing from the point of view of the morning, when it is difficult to shove large doses of biomass in yourself, but you also want to eat. In addition to arugula, leaves of corn salad and sorrel feel confidently in this salad, but the green garlic behaves most ideally. Using it, you can, by the way, give up garlic. This salad generally allows for many plot deviations. For example, instead of salt, you can use soy sauce: in combination with beans, it is very appropriate. And to heighten the beauty, you can drop a little balsamic vinegar in a bowl.
Ground black pepper to taste
Canned beans 400 g
Salt to taste
Lemon 1 piece
Garlic 2 cloves
Olive oil 50 ml
Arugula 100 g
Curd cheese 200 g
Open two cans of red beans in their own juice, drain the juice and rinse the beans in cold water. Those who want to use not canned, but independently cooked beans should think about cooking this salad in the evening. First, soak the beans overnight, and then cook them over low heat until cooked.
The finished beans are mixed with finely chopped red onions, greens, for example, arugula (which, for convenience of eating, you must first tear up with your hands), crushed garlic, olive oil, lemon juice and curd cheese.
Salt, pepper, give products two minutes to get used to each other and serve with a glass of Nobile di Montepulciano, if the wine is left from the evening.