Canned beans 400g
Ground black pepper to taste
Salt to taste
Lemons 1 piece
2 cloves garlic
Olive oil 50 g
Arugula or other salad greens 100 g
Curd cheese 200g
Red onion 50 g
1. Open the two cans of red kidney beans in their own juice, drained and rinsed beans juice with cold water. Not wishing to use canned beer, and self-cooked beans should think about preparing this salad the night before. First, soak the beans overnight, then cook them over low heat until tender.
2. Cooked beans mixed with finely chopped red onion, greens, such as arugula, crushed garlic, olive oil, lemon juice and curd cheese.
3. Season with salt and pepper, to give products two minutes to get used to each other and serve with a glass of wine.