Ensalada de alubias pintas

Hey everyone, I hope you're having an incredible day today. Today, I will show you a way to make a special dish, Ensalada de alubias pintas. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Ensalada de alubias pintas is one of the most popular of current trending foods on earth. It is easy, it's fast, it tastes delicious. It is appreciated by millions every day. Ensalada de alubias pintas is something which I have loved my entire life. They are nice and they look wonderful.

Many things affect the quality of taste from Ensalada de alubias pintas, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Ensalada de alubias pintas delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Ensalada de alubias pintas is 2 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Ensalada de alubias pintas estimated approx 2 horas.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook Ensalada de alubias pintas using 11 ingredients and 7 steps. Here is how you cook it.

Para no dejar de comer legumbres en verano

Ingredients and spices that need to be Get to make Ensalada de alubias pintas:

1. 160 gramos alubias pintas
2. 4 tomates cherry
3. 2 huevos
4. Mezcla de lechugas
5. Rúcula
6. Canónigos
7. 1 hoja laurel
8. Sal
9. Pimienta negra
10. Vinagre de Jerez
11. Aceite de oliva virgen extra

Instructions to make to make Ensalada de alubias pintas

1. Poner a cocer en agua con sal y el laurel las alubias pintas previamente remojadas la noche anterior. Escurrir y reservar
2. Mientras, cocer los huevos 11 minutos en agua. Sacar y dejar templar
3. Una vez fríos los huevos picar muy pequeños reservando una yema. Picar pequeños los tomates cherry
4. En un bol poner la yema reservada, chafar con un tenedor, añadir un poco de sal, 1 cucharada de vinagre de Jerez y 3 cucharadas de aceite de oliva virgen extra. Emulsionar y reservar
5. En una fuente de servir poner una cama de lechugas, rúcula y canónigos. Añadir las alubias bien escurridas. Poner los trozos de tomate y el huevo picado. Aliñar con la emulsión reservada
6. Servir fría
7. Buen provecho!!!!

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