Bean Salad
Free Healthy and Delicious Detox Recipes
Bean Salad (4 servings)
This bean salad help to provide steady stream of energy and is perfect for a healthy lunch. Bean peas, and lentils are low in fat and high in fiber and protein. They are also good sauce of minerals, include iron, zinc, potassium and magnesium, as well as B complex vitamins. Canned bean are quick and convenient to use. Choose can bean in water rather than in brine, and rinse throuhly before use.
Bean Salad Ingredients
400 g/14 oz flageolet (pale green) beans, drained and rinsed
200 g/7 oz/1 1/2 cups canned cannellini beans, drained and rinsed
1 large red (bell) pepper
600 ml/4 tbsp olive oil
1 large garlic clove, crushed
25 g/1oz / 1 cup fresh flat leave parsley, basil, or mint
15 ml / 1tbsp lemon juice
ground black pepper and salt to taste
Bean Salad Preparation Method
Preheat oven to 200o C/ 400o F/Gas 6. Rinse the red pepper under running water, pat dry, then place on a baking sheet, brush with a little of olive oil and roast for 15-25 minutes, or until wrinkle soft.
Remove the pepper from the oven and place in a plastic bag. Seal the bag and leave to cool. (This makes the skin easier to remove).
When the pepper is cool enough to handle, remove it from the bag and carefully peel of the skin. Rinse the peeled pepper under running water.
Slice the pepper in half and remove the seeds and stem, gently using a knife to scrape away the membrane that holds the seed in place. Dice the pepper, retaining any juices, set aside.
Heat the remaining olive oil in a pan and cook the garlic for about 1 minute until softened. Remove from the heat then add the herbs, then roasted red pepper and any retained juices, and the lemon juice. Stir together gently to combine thoroughly.
Put the flageolet and cannellini beans in a large serving bowl and pour over the dressing. Season to taste, then stir gently until well combined. Serve the bean salad warm or cold.
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