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Summer Easy Bean Salad
A warm easy bean salad with yellow pepper, eggplant, tomatoes, garlic and delicious fresh herbs. This makes a perfect Summer dinner or lunch alongside some char grilled crusty bread.
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings:
4
people
Calories:
231 kcal
Course:
Main Course, Salad
Cuisine:
Italian
Ingredients
- 1.6 lb (760g) cannellini beans drained, canned
- 1 eggplant/aubergine
- 1 yellow bell pepper
- 1 small red onion
- 2 tomato
- 2 cloves garlic finely chopped
- 1 small bunch basil , finely chopped
- 1 parsley finely chopped, small bunch
- 1/2 tbsp oregano dried
- lemon zest of half
- 1 tbsp olive oil
- salt
- black pepper
Instructions
- Remove the seeds and white from the pepper and finely chop that and the onion and eggplant. Add to a large frying pan with 1 tbsp of olive oil and cook down, stirring occasionally for 10 minutes.
- Meanwhile, remove the seeds from the tomatoes and finely chop. Add to the pan with the finely chopped garlic and oregano, stir. Fry for another 5 minutes.
- Add the cannellini beans and remove from the heat. Add the lemon zest, parsley, basil and a good pinch of salt and pepper, Stir to combine. Serve with some char-grilled crusty bread.
Cup of Yum
To make char-grilled bread (optional)
- Cut slices of ciabatta bread and drizzle with a little olive oil. Place on a hot griddle pan until toasted and slightly charred on each side, sprinkle with salt.Tip: This is especially good with goats cheese spread on top with this salad.
Notes
- Please note this recipe was tested and developed using metric measurements all imperial measurements are approximate. * weight of cannellini beans is BEFORE being drained
Nutrition Information
Calories
231kcal
(12%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 231
% Daily Value*
| Calories | 231kcal | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.