Bean salad with roasted tomato and salami
Ingredients
Features
Description
Preheat oven to 200 °. Arrange the cherry tomatoes in a small pan and bake them for 15 minutes or until the skin begins to burst. When the tomatoes are ready, remove them, drizzle with olive oil, salt sea salt and pepper. The remaining oil in the pan and pour the juice spilled — they come in handy for the sauce.
Meanwhile, boil in a large pot salted water, throw in the beans and blanch for about 5 minutes. Drain and rinse the beans under running cold water to cool. (After that, it will be easy to clear it from the thick peel and remove the bright green sweet corn.)
Put in a salad bowl salad rocket (arugula) and thinly sliced ??salami mug, top — baked tomatoes and beans. Add to the pan, where the baked tomatoes, vinegar, mix it with the remaining liquid out there, to get a smooth sauce, and sprinkle the salad that before serving.
Translated by site: wday.ru
