Summer Bean Salad

This summer bean salad recipe is perfect for a picnic, as a side with bbq or for a meal at home. This salad is colorful and easy to make. No cooking–just cut-ups and homemade fresh dressing.

Healthy salad with sweet pepper, eggplant, red onion, tomatoes, and cannellini beans. Ideal for lunch or dinner.

• 1 yellow pepper (chopped )
• 1 eggplant (chopped )
• 1 red onion (chopped )
• 2 tomatoes (chopped )
• 1 14 ounce can cannellini beans
• 1 tbsp olive oil
• 1/2 tbsp oregano (dried)
• 2 cloves garlic (chopped )
• 1 bunch parsley (chopped )
• 1 bunch basil (chopped )
• zest of 1/2 lemon
• salt and pepper (to taste)

1. Slice the pepper, eggplant and onion. Fry the slices in the olive oil for 10 minutes, stirring frequently.
2. Chop the tomatoes and take out the seeds. Put them in the frying pan together with the oregano and garlic. Cook for a further 5 minutes.
3. Add the cannellini beans and warm them through.
4. Remove the pan from the heat. Stir in the parsley, basil and lemon zest.
5. Add salt and pepper to taste. A tasty addition would be goat’s cheese or feta cheese put on top of the salad.