Salad of red beans with curd cheese, red onion and seasonal salad

Tuscan salad, seasoned in coloristics Italian flag. Just a few spoonfuls is enough to form a nice stomach heaviness. A very useful thing in terms of the morning, when it is difficult to push a large dose of biomass, and has at the same time you want. Also in this arugula salad feel confident roots, leaves of lettuce and sorrel, but it is best to behave green leek. Using it, you can, by the way, to give up garlic. This salad is a lot of plot allows all abnormalities. For example, you can use instead of salt soy sauce - combined with the beans, he is very appropriate, and to heighten the seemliness can drip into the bowl a little balsamic vinegar.

Ingredients

Canned Beans                 400 g
Ground black pepper taste
Salt taste
Lemons                        1 piece
Garlic                        2 cloves
Olive oil                        50 g
Arugula                       100 g
Cheese curd               200 g
Red onion                       50 g

Instruction
 7 minutes

1.  Open the two cans of red kidney beans in their own juice, drain the juice and rinse the beans with cold water. Wishes to use no 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 (which, for convenience of eating must first tear hands), crushed garlic, olive oil, lemon juice and curd cheese.
3.  Season with salt and pepper, to products two minutes to get used to each other and serve with a glass of Nobile di Montepulciano, if the wine is left in the evening.