Red Bean Salad with Cream Cheese, Red Onion, and Seasonal Greens
Salads • British
Description
A Tuscan salad inspired by the colors of the Italian flag. Just a few spoonfuls are enough to create a pleasant fullness in your stomach. It's a very healthy option for the morning when it's hard to consume large amounts of food, yet you still want to eat. Along with arugula, this salad features corn salad leaves and sorrel, but green garlic chives work best. By using them, you can actually skip the garlic altogether. This salad allows for many creative variations. For instance, instead of salt, you can use soy sauce; it pairs very well with the beans. To add a touch of elegance, a splash of balsamic vinegar can be drizzled into the bowl.
Ingredients
- Ground Black Pepper to taste
- Canned Baby Beets 15 oz
- Salt to taste
- Lemon 1 piece
- Garlic 2 cloves
- Olive Oil 0 fl oz
- Arugula 5 oz
- Semi-soft cream cheese 5 oz
- Spanish onions 0 oz
Step-by-Step Guide
Step 1
Open two cans of red beans in their own juice, drain the liquid, and rinse the beans under cold water. Those who prefer to use home-cooked beans instead of canned ones should consider preparing this salad the night before. First, soak the beans overnight, and then cook them over low heat until tender.
Step 2
Combine the cooked beans with finely chopped red onion, greens such as arugula (which should be torn by hand for easier eating), crushed garlic, olive oil, lemon juice, and cream cheese.
Step 3
Season with salt and pepper, let the ingredients mingle for two minutes, and serve with a glass of Nobile di Montepulciano, if there is any wine left from the evening.
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