Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, creole spiced bean and vegetable salad. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Creole Spiced Bean and Vegetable Salad is one of the most favored of current trending foods on earth. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. Creole Spiced Bean and Vegetable Salad is something which I have loved my entire life. They are nice and they look fantastic.
To begin with this particular recipe, we must 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 it.
The ingredients needed to make Creole Spiced Bean and Vegetable Salad:
- Prepare 1 Onion, peeled and finely sliced
- Get 200 grams french beans, trimmed
- Get 2 courgettes, cut into small pieces
- Get 8 spring onions
- Prepare 400 grams tin butter beans, rinsed and drained
- Take 400 grams cannellini beans, rinsed and drained
- Make ready 400 grams tinned chickpeas, rinsed and drained
- Get 250 grams cherry tomatoes, halved
- Make ready 1 bunch flat leaf parsley, leaves only roughly chopped
- Make ready 1 1/2 tsp sweet paprika
- Prepare 1 1/2 tsp dried basil
- Get 1 1/2 tsp dried thyme
- Prepare 1 pinch cayenne pepper
- Make ready 1 pinch chilli powder
Steps to make Creole Spiced Bean and Vegetable Salad:
- 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.
- 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.
- 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.
- Transfer the salad to a large bowl and stir chopped parsley and coriander. Serve slightly warm or at room temperature.
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