Bean, Tomato and Walnut Salad

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Bean, Tomato and Walnut Salad

 

 

1 red capsicum (bell pepper), quartered, deseeded

1 yellow capsicum (bell pepper), quartered, deseeded

150 g (5 1/3 oz) green beans, topped

150 g (5 1/3 oz) butter beans, topped

1 cup walnuts

4 tomatoes, roughly chopped

1/4 cup flat-leaf parsley leaves, chopped

 

Dressing:

 

14 cup extra virgin olive oil

1 1/2 tablespoons (6 tsp) balsamic vinegar

1/2 teaspoon caster (superfine granulated) sugar

 

 

1. Preheat grill on high heat. Place all capsicum (bell pepper) onto

grill tray, skin-side up. Grill for 6 to 8 minutes or until skin turns

black. Place capsicum into a snap- lock bag. Seal. Stand for 5

minutes. Remove and discard skin. Chop flesh.

 

2. Meanwhile, cook beans in a saucepan of boiling salted water for 1

1/2 to 2 minutes or until brightly coloured and just tender. Drain.

Refresh under cold water (this stops the cooking process). Pat dry.

Cut beans in half.

 

3. Place walnuts into a frying pan over high heat. Cook, tossing, for

8 minutes or until toasted. Set aside to cool.

 

4. Make dressing: Combine all ingredients, and salt and pepper in a

screw-top jar. Shake well to combine.

 

5. Combine capsicum, beans, walnuts, tomatoes and parsley in a bowl.

Pour over dressing. Toss to combine.

 

 

Serves 4 as side dish.