Lukewarm bean salad

Name: lukewarm bean salad
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 295 g grilled red peppers in a pot; 740 g Chop bean mix kidney, brown and white beans in pot; 1 toe garlic; 5 el traditional olive oil; 500 g Cherry tomatoes; 3 el balsamic vinegar; 15 g fresh basil only the leaves; 150 g minimozzarella; 75 g arugula

Salad of bean mix, grilled pepper, tomato and mozzarella.

Ingredients

Kitchen Stuff

1 colander

Directions

Drain the peppers in a colander and put in a bowl. Rinse the bean mixture under cold running water and let it drain.
Cut the peppers into pieces and finely chop the garlic. Heat the oil in a frying pan and fry the garlic for 30 seconds.
Add the pepper, beans, pepper and possibly salt to the garlic and heat for 6 minutes on low heat. Scoop occasionally.
In the meantime cut the tomatoes into pieces. Beat the oil together with the balsamic vinegar into a dressing. Tear the basil into pieces.
Spread the bean mixture over a large flat dish. Divide the tomato, mozzarella and arugula over it and sprinkle with the dressing.
Carefully cover and garnish with the basil.