Warm Butterbean, Red Pepper, Green Bean and Mushroom Salad

Warm Butterbean, Red Pepper, Green Bean and Mushroom Salad

It was inevitable. Of course the first recipe posted this year will be a healthy one. After scoffing down copious amounts of fatty foods and guzzling booze by the bucket even the most health-conscious individual must be feeling slightly guilty after all the debauchery. If I received a penny from every person who’s going on a diet in the New Year, I’d be a millionaire.

The first thing that comes to mind when thinking of diets is salads. Boring chopped lettuce with a few tomato wedges and sliced cucumber. (Older readers must have noticed by now I’m not a big fan of rabbit food.) The thought of eating some in this ice-cold, snowy weather makes my horrified, blue toes curl in frozen socks. No way, José. Here’s a salad of a different kind. Think warm, nourishing and infinitely satisfying.

P.S. Don’t forget to check out the roundup of the 7th instalment of My Legume Love Affair hosted by SriValli of Cooking 4 All Seasons.

Warm Butterbean, Red Pepper, Green Bean and Mushroom Salad
Serves 4
Preparation: 10 mins – Cooking: 10 minutes
Weight Watchers POINTS Per Serving: 2½

Warm Butterbean, Red Pepper, Green Bean and Mushroom Salad

Ingredients
  • 90g (3 oz) green beans, trimmed
  • 30ml (2 tbsp) olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 1 small red pepper (capsicum), cut into short strips
  • 8 mushrooms, sliced
  • 15ml (1 tbsp) balsamic vinegar
  • 440g (14 oz) tin butterbeans (lima beans)
Method
  1. Blanch the green beans in boiling water for 3 minutes and drain.
  2. Heat half the oil in a frying pan. Add the onion and gently stir for about 2 minutes over medium heat. Add the garlic, red pepper, green beans, mushrooms and vinegar, then cook for 5 minutes, stirring occasionally.
  3. Thoroughly rinse and drain the butterbeans. Add them to the pan with the remaining oil and stir until just warmed through. Serve.
Notes
  • Personally I prefer to buy dried butter beans and soak them overnight. Rinse and boil them for 30 minutes or until just soft, not mushy. Follow recipe as above.

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Comments

  1. says

    he he he…u bet! but no pennies from me…i don’t believe in the fad…lol.

    u have a great place n u write well.

    wud love to hve u swing by my lil place sometime.:)

  2. says

    Thanks, Eunice. Healthy food can be yummy too.

    You’re welcome, Srivalli. I can’t wait to see the roundup of your event.

    Thanks for the compliments, Navita, it really is appreciated. You’ve got a lovely corner of your own. ;-)

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