Summary

Ingredients

• 1 packet black beans (black beans, no kidney beans)
• Water for soaking
• 1 bunch coriander greens
• 1 bunch parsley, smooth
• 1 bunch mint, fresh
• 1 bunch spring onion (s)
• 1 medium onion (s)
• 1 medium chilli pepper (s)
• 1 avocado (s), ripe
• 2 tablespoon olive oil
• 2 tablespoon balsamico bianco
• 3 tomato (s)
• Salt and pepper, black
• 2 cloves garlic
• 200 g sheep cheese

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Instructions

1. Soak the black beans in cold water overnight and simmer the next day in a pressure cooker in water without salt or other spices (approx. 45 - 60 minutes). In a normal saucepan, preparation can take 90 - 120 minutes.
2. Then wash the soft beans thoroughly under cold water and after draining, transfer them to a large bowl for further preparation. If you want to save time, you can also buy pre-cooked black beans in a can. However, do not confuse it with kidney beans, they taste very different.
3. Peel the onion and cut into small cubes. Wash the spring onions and chilli pepper and cut into small pieces.
4. Wash, core and cut the tomatoes into small cubes (max. 1 x 1 x 1 cm). Halve the avocado, remove the stone and cut the pulp into small cubes.
5. Peel the garlic cloves, put them in the press or cut them into small pieces. Fold the individual ingredients under the beans and mix carefully. Season to taste with olive oil, salt, pepper and balsamic vinegar.
6. Just before consumption, clean the coriander, parsley and fresh mint under running water, roughly chop and fold into the salad.
7. Also just before consumption, otherwise the lettuce will get muddy, grind the sheep`s cheese by hand. Partly mix into the salad, distribute the rest on top of the salad as a topping. My salad is always completely covered with sheep cheese.