Black Portos and Tomato Salad: Anarcoensalada

When I make legumes, I always reserve a little to make a salad a day continuous. Salad beans are ideal for summer, they are fresh and they sat. They can also be cooled and used little by little.

Today I did this  black bearing salad -frijoles, Alubias, Feijoao, as I called him - with tomato. The combination was more due to chromatic affinity than anything else (and ideological, because it is an anarcoensalada ).

It was exquisite and so colorful, that I had no choice but to get the camera. Anarchists and fans of Stendhal , so that I have a dish here:

Ingredients

For 2 portions

• 1 cup of cooked black beans
• 2 perita tomatoes (or others, we are not going to get exquisite)
• 1 green onion stem/tender garlic (the green part)
• Olive oil
• Balsamic aceto
• Salt and pepper

Recipe Black Portos and Tomato Salad

I did so

1. The beans must be cooked. Wash them in a strainer under the cold water jet to remove their cooking water.
2. Cut the tomato into slices and then in rooms, mix in the salad bowl with the beans.
3. Cut the stems of green (not much huh! They are strong) in very finite strips, they will be "slices" because the green leaf is hollow. Rain the salad with green.
4. Simply season with salt , balsamic vinegar , pepper and a stream of olive oil .

This was my black and tomato bean salad

Neither homeland