- 300 gr. Shucked tender beans.
- 250 gr. Fresh cheese.
- 120 gr. Pitted black.
- 2 Boiled thick grain corncobs.
- 3 Carrots.
- 2 Ripped tomatoes.
- 1 Big red onion.
- 2 Yellow bell peppers.
- 1 Red rocoto.
- 150 ml. Mild olive oil, 0,4º
- 50 ml. Wine vinegar.
- Varied salad (lettuce, oak leaf, lamb’s lettuce, etc.).
- Black mint.
- Parsley or coriander.
We start by cooking the beans in a Magefesa Coral rice cooker. We start with cold water with salt and we bring it to a boil. Let it cook for 5 minutes, depending on the newness of the beans, until tender, drain and freshen under cold running water to stop the boiling. While beans are being cooked, we chop the rest of the ingredients. Chop peeled tomato concasse, without seeds. Chop the onion, carrot, bell peppers and rocoto into fine brunoise. It is convenient to remove the seeds and veins from the rocoto to reduce the spicy taste. Dice the cheese into cubes with sides measuring approximately 1 cm. Chop black olives lengthwise into four pieces. Once the beans are cooked, mix them with the rest of ingredients stirring carefully so that the softer ingredients do not shred.
Emulsify the olive oil and wine vinegar with the help of a Magefesa Batelia Blender, spice with black mint leaves, oregano, parsley and season to taste. Place a base with the salad leaves on a platter, add the rest of ingredients over the salad leaves and season to taste with the vinaigrette recently emulsified.
If we have time, we can let the ingredients rest together with the vinaigrette in the fridge for about 20 minutes before setting the salad and serve. It can be presented into individual dishes by setting the salad with the help of a cylindrical mould, season and decorate with black mint leaves.