When we got a last minute invite to a barbecue, I quickly threw in some items from my pantry and garden to create this salad to bring to the party. The salad was surprisingly popular among friends and family and it has now become one of my favourite salad recipes.
Ingredients:
1 tin (400g) four bean mix in brine – drained and rinsed under cold water
1 red capsicum
1 courgette
Olive oil for brushing the vegetables
¼ red onion chopped
Handful of mixed fresh herbs (parsley, basil, mint, coriander, anything you like) – roughly chopped
For the dressing:
2 tablespoons balsamic vinegar
2 tablespoons virgin olive oil
Salt and pepper
How to make bean salad with grilled capsicum and courgette”
- Cut capsicum in half and remove the seeds. Cut courgette in half lengthways. Brush olive oil all over the capsicum and courgette.
- Grill capsicum and courgette under a hot grill for 5-8 minutes, turning once or twice until well cooked and browned.
- In a large salad bowl, mix beans, chopped red onion and fresh herbs. Add balsamic vinegar and olive oil and toss well. Season with salt and pepper if you desire.
- Cut grilled capsicum and courgette in small pieces while they are hot and mix in the salad.
- Serve straight away while the capsicum and courgette is still warm, or chill until it’s time to serve.
