EGRAN Red Beans with Olive Paté Salad
2 servings as a starter or 4 servings as a side.
- Varied green leaves (lettuce, red lettuce, arugula, chicory)
- Carrots: 1
- Clove of Garlic: 1
- EGRAN Red Beans: 150 g
- Corn Kernels: 50 g
- Black Olives: 20
- Olive Oil: 1-2 teaspoons
Soak the EGRAN Red Beans for about 30 minutes. Drain. Boil for about 40 minutes without salt. Drain again and put them aside. Peel the carrot and cut into thin slices with a peeler. Soak in cold water for them to curl. Crush the garlic in the mortar with a few grains of coarse salt. Add the olives and oil. Crush until smooth paste. Wash the leaves and break them with your fingers to prevent them from getting dark. Mix the cooked and drained EGRAN Red Beans with the corn kernels and green leaves. Finally dress with the olive paste and decorate with carrots.