Number of servings :
Type of meal : | Salads | Salads
Special diet :
1 red pepper
1 yellow pepper
1 medium onion
2 medium zucchinis
2 tbsp (30 mL) olive oil
1 can (15 oz/425 g) flageolet beans
1 can (15 oz/425 g) lentils
2 large sprigs of basil
2 medium tomatoes
2 tbsp (30 mL) crushed sun-dried tomatoes in oil
1 tbsp (15 mL) 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.
Makes 4 servings.
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.
Imported on 2011-01-20 16:41:26 — Original ID:1903