Nizzasalat

Ingredients

• 400 g kidney beans
• 100 g mixed leafy greens (e.g., arugula, sorrel)
• 4 eggs
• 300 g canned tuna in its own juice
• 100 g black olives (pitted)
• 400 g cooked small potatoes
• 150 g cherry tomatoes
• 4 tbsp white wine vinegar
• 4 tbsp olive oil
• Salt
• Pepper
• 1 pinch sugar

Instructions

1. 1.

   Clean, rinse the kidney beans and blanch them in boiling salted water for about 6 minutes. Shock in cold water, drain well, and cut into smaller pieces if desired. Wash, clean, dry, and tear the leafy greens into bite-sized pieces.

2. 2.

   Hard boil the eggs for approximately 10 minutes. Cool, peel, and quarter them. Drain the tuna and flake it. Pat the olives dry. Cut the potatoes into bite-sized chunks. Wash and halve the tomatoes.

3. 3.

   Whisk together the vinegar and oil, seasoning with salt, pepper, and sugar to taste. Gently fold the beans, greens, tuna, olives, potatoes, and tomatoes into the dressing, then arrange on a platter. Top with the eggs before serving.