Bean Salad with Suluguni

A light salad with fried suluguni, canned beans, and a savory honey and mustard dressing. This salad will be suitable for lunch or dinner of the year: it is hearty but low in calories.

Ingredients

• olive oil - 1 tbsp.
• 1 tbsp. l. pomegranate seeds
• 250 g suluguni cheese
• 50 g pitted olives
• 350 g canned white beans
• onion - 1 onion
• 1 pack of lettuce leaves
• 350 g canned red beans
• 1 bunch of mint
• parsley
• cilantro
• olive oil - 4 tablespoons
• Wine vinegar - 1 tbsp. l.
• 1 tbsp. l. clear honey
• salt and pepper to taste
• 1 tsp granular mustard

Directions

1. Throw the boiled beans in a colander. Cut olives into rings. Peel the onion and cut into half rings. Wash, dry and chop greens. Pick the salad leaves with your hands. Place the lettuce, beans, olives, onions and herbs in a bowl.
2. Prepare the sauce. Mix oil, vinegar, honey and mustard, add salt and pepper. Pour over salad, stir.
3. Cut the cheese into small strips, grease with butter and fry for 1 minute. on each side, until golden brown. Dry quickly and place on salad. Decorate with pomegranate seeds. Serve immediately while the cheese is still warm.