Warm bean and charred vegetable salad

Warm bean and charred vegetable salad


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Balsamic vinegar enhances the strong flavours of the vegetables in this piquant salad, excellent served as a light lunch.

Pat Alburey

Serves: 4 

  • 1 red capsicum
  • 1 yellow capsicum
  • 1 medium onion
  • 2 medium zucchini
  • 2 tablespoons olive oil
  • 500g tinned butter beans
  • 500g tinned lentils
  • 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

Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

  1. Seed and roughly chop the capsicums. Peel and slice the onion. Trim and thinly slice the zucchini.
  2. Heat the oil in a large frying pan and brown the capsicums, onion and zucchini over high heat, stirring occasionally.
  3. Meanwhile, drain and rinse the canned lima beans and lentils. Tear the basil leaves and roughly chop the fresh tomatoes.
  4. Add the beans and lentils to the pan, stir gently, then add the basil, fresh tomatoes, sun-dried tomatoes and vinegar.
  5. Season the mixture with salt and pepper, then heat through, stirring well. Turn into a warm dish, garnish with the olives and serve immediately.


Some crusty wholemeal rolls, warmed in the oven while the salad is heating through, are all you need for a nourishing meal.


Balsamic vinegar has the best flavour, but you can use a good wine or cider vinegar instead.


good source of vitamins A, B group, C and E.

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