Red Bean Salad with Feta

Ingredients:

Ground black pepper to taste
Canned beans 400g
Salt to taste
Lemons 1 piece
Garlic cloves 2
Olive oil 50 g
Arugula 100 g
Curd cheese 200g
Red Onions 50 g

Preparation:

1. Expand two cans red kidney beans in their own juice, drain the juice and rinse the beans with cold water. Who does not use canned beer, and self-cooked beans should think about the preparation of this salad the night before. First, soak the beans overnight, then boil them on low heat until tender.
2. Cooked beans mixed with finely chopped red onion, greens, such as arugula (which for the convenience of eating you must first tear hands), crushed garlic, olive oil, lemon juice and curd cheese.
3. Season with salt and pepper, to give the 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.

Red Bean Salad with Feta