My husband is very good at surprising me, only it’s not always the kind of surprise you want!
This is how the most recent conversation went….(phone call on my way home from work)
Husband: “I did tell you that we have been invited to Michael’s for a bbq tonight didn’t I?” – errr No!
Me: “Oh lovely, what time is he expecting us?”
Husband: “7pm. Oh and I told him you would make a salad”
Me: “But that’s half an hour after I get home and it takes 20-30 minutes to get to his place!!!”
Quickly I ran through in my head what I had in the fridge and cupboard and thought how I am going to pull something together in the few minutes I have???
Here is what I made and it was a winner – loved by all!
Note – this is a long list of ingredients but you don’t need to add everything. Just use what you have. The base of bean mix, olives, cherry tomatoes, basil and baby spinach leaves is enough. Then add whatever other ingredients you feel like.
- 1 x 420g can of 4 bean mix (or 5 bean mix)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon balsamic vinegar
- 2 cloves garlic, crushed
- 300g green beans, topped (don't take the tails off, first there is no time, but they are perfectly edible tails!!)
- 1 bunch asparagus, break woody stems off the bottom
- ¾ cup roasted red capsicums (I use fire roasted peppers available in jars in the supermarket)
- 1 jar (280g, approx. 9) artichoke hearts (in brine)
- ½ cup olives (I used a mixture of green Sicilian and kalamata)
- 1 punnet cherry tomatoes
- ½ cup fresh basil leaves
- Handful of baby spinach leaves, optional
- Start by draining and rinsing the tin of 4 or 5 bean mix - set aside.
- Put the kettle on to boil.
- Then make the dressing: Put olive oil, both vinegars and garlic into a jar with a tight fitting lid and shake well.
- Pour dressing over tinned beans and allow to marinade while finishing the rest of the salad.
- Pour boiling water into saucepan, add beans to steamer basket and cook for 3 minutes, until slightly soft (or cook directly in water)
- When beans are cooked, refresh under cold water and add the asparagus to the steamer for 3 minutes. Again refresh under cold water when cooked.
- While beans and asparagus are cooking, slice capsicum into chunks, artichokes in half and add to a large bowl along with olives, cherry tomatoes and basil.
- Add marinated beans to large bowl and toss through, then gently add beans and asparagus and mix in.
- Place baby spinach leaves in the bottom of a serving bowl and tip bean salad on top.
Roasted red capsicums (I use fire roasted peppers available in jars in the supermarket)
Jar (280g, approx. 9) artichoke hearts (in brine)
Per Serve: 468kJ or 111 calories; P 5g Fat 5g SFat 0.5g CHO 9g Fibre 5g
Note: Leftovers the next day tasted even better….see photo below served with some extra lettuce, baby beetroot and my new favourite sprouted bread toasted and topped with a drizzle of extra virgin olive oil, smashed avocado and fetta…YUM!!!
my new favourite bread…