Warm Bean and Charred Vegetable Salad

[Guest guest]

Warm Flageolet and Charred Vegetable Salad  

 

1 red pepper

1 yellow pepper

1 medium onion

2 medium zucchinis

2 tbsps. olive oil

1 15 oz. can flageolet beans or white beans

1 15 oz. can lentils

2 large sprigs of basil

2 medium tomatoes

2 tbsps. crushed sun-dried tomatoes in oil

1 tbsp. 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. Yields 4

servings.