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 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1.6 lb (760g) canned cannellini beans (, drained*)
- 1 eggplant/aubergine
- 1 yellow pepper
- 1 small red onion
- 2 tomatoes
- 2 cloves of garlic (, finely chopped)
- 1 small bunch basil (, finely chopped)
- 1 small bunch parsley (, finely chopped)
- 1/2 tbsp dried oregano
- zest of half a lemon
- 1 tbsp olive oil
- salt and pepper
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.