Warm Flageolet and Charred Vegetable Salad

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* Exported from MasterCook *

 

Warm Flageolet and Charred Vegetable Salad

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 red pepper

1 yellow pepper

1 medium onion

2 medium zucchinis

2 tablespoons olive oil

1 can flageolet beans (15 oz)

1 can lentils (15 oz)

2 large sprigs basil

2 medium tomatoes

2 tablespoons crushed sun-dried tomatoes in oil

1 tablespoon balsamic vinegar

salt and black pepper

--TO GARNISH--

12 large black olives

 

Rinse, deseed, and roughly chop the peppers. Peel and slice the onion. Trim,

rinse, dry, and thinly slice the zucchinis. Heat the oil in a large frying pan

and brown the peppers, onion, and zucchinis over a high heat, stirring

occasionally. Meanwhile, drain and rinse the canned beans and lentils. Rinse,

dry, and tear the basil leaves, and rinse, dry, and roughly chop the fresh

tomatoes. Add the beans and lentils to the pan, stir gently, then add the

basil, the fresh tomatoes, the sun-dried tomatoes, and the vinegar. Season the

mixture, then let it heat through, stirring well. Stone the olives if

necessary. Turn the salad into a warm dish, garnish with the olives, and serve

immediately.

 

Source:

" Reader's Digest - May 2002 "

S(MC Formatted/Posted by):

" Lily [AmandasMom971] "

Copyright:

" 2002 by Reader's Digest Magazines Canada Limited "

 

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Per Serving (excluding unknown items): 121 Calories; 9g Fat (59.3% calories from

fat); 2g Protein; 11g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 123mg

Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat.

 

NOTES : Balsamic vinegar enhances the strong flavours of the vegetables in this

warm, piquant salad, excellent served as a light lunch.

 

Variation: Balsamic vinegar has the best flavour, but you can use a good wine

or cider vinegar instead.

 

Tip: Use pitted olives if you can: the Greek Kalamata variety has an excellent

flavour. To stone olives easily, use a cherry stoner.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0