Cooking salad with beans and cheese. For this we use canned white beans, which do not require cooking, due to which the dish is prepared very quickly and quite simply. I chose blue blue cheese, but you can choose feta or other soft cheese if you like. Season the salad with a spicy sauce based on oil, lemon juice and garlic. Due to lettuce leaves, it turns out to be lush and light. The dish can be classified as dietary.
Ingredients:
- Canned white beans - 100 gr.
- Dor Blue cheese - 50 gr.
- Lettuce leaves - 50 gr.
- Cherry tomatoes - 5 pcs.
- Quail eggs - 5 pcs.
- Garlic - 1 wedge
- Lemon juice - 1 tsp
- Vegetable oil - 4 tablespoons
- Salt, sesame seeds - to taste
Prepare all the necessary foods from the list.
Rinse lettuce leaves with cold water and dry on a cloth towel. Tear them with your hands to make them more curvaceous. Arrange nicely on a flat plate.
Hard boil the quail eggs. The cooking period is 4-5 minutes after the water boils. Cool the eggs, peel off the shell, cut them into two halves, put on lettuce leaves.
Put the beans in a colander. Rinse with running water to remove the sticky marinade. Let the liquid drain, then place the beans on the salad.
Wash the cherry, cut into several slices (depending on the size of the tomatoes). Lay next to the beans.
Cut the Dor Blue cheese into large cubes, add to the main composition.
Prepare the dressing separately by mixing vegetable oil, chopped garlic and lemon juice in a bowl. Add salt and mix thoroughly.
Pour the prepared dressing over the dish, stir lightly, sprinkle with sesame seeds.
Serve the salad immediately after cooking.
Bon Appetit!
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