Recipe of Speedy Creole Spiced Bean and Vegetable Salad

Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to prepare a special dish, creole spiced bean and vegetable salad. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Creole Spiced Bean and Vegetable Salad is one of the most favored of current trending foods in the world. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look fantastic. Creole Spiced Bean and Vegetable Salad is something that I’ve loved my whole life.

To get started with this particular recipe, we have to first prepare a few components. You can cook creole spiced bean and vegetable salad using 14 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Creole Spiced Bean and Vegetable Salad:

1. Take 1 Onion, peeled and finely sliced
2. Get 200 grams french beans, trimmed
3. Take 2 courgettes, cut into small pieces
4. Prepare 8 spring onions
5. Take 400 grams tin butter beans, rinsed and drained
6. Get 400 grams cannellini beans, rinsed and drained
7. Make ready 400 grams tinned chickpeas, rinsed and drained
8. Get 250 grams cherry tomatoes, halved
9. Prepare 1 bunch flat leaf parsley, leaves only roughly chopped
10. Take 1 1/2 tsp sweet paprika
11. Prepare 1 1/2 tsp dried basil
12. Prepare 1 1/2 tsp dried thyme
13. Prepare 1 pinch cayenne pepper
14. Make ready 1 pinch chilli powder

Steps to make Creole Spiced Bean and Vegetable Salad:

1. Heat the olive oil in a pan and add the onion with some salt and pepper. stir frequently over a medicine heat for 6-8 minutes until the onion is soft.
2. Meanwhile, combine the ingredients for the Creole spice mix (sweer paprika and after) in a small bowl. Add to the pan and stir for another minute or two until fragrant.
3. Tip the French beans, courgettes and spring onions into the pan and cook for 6-8 minutes until tender. Turn off the heat, Add the yummy d beans and chickpeas along with the cherry tomatoes and toss to mix.
4. Transfer the salad to a large bowl and stir chopped parsley and coriander. Serve slightly warm or at room temperature.

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