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Ingredientes
- 1/3 c. oil, preferably olive
- 1 x red or possibly green pepper, cut into 1/2" thick strips
- 1 sm red onion, halved and thinly sliced crosswise
- 2 x cloves garlic, chopped
- 1 1/2 tsp grnd cumin
- 1/4 c. vinegar preferably apple cider
- 1 tsp salt
- 1/4 tsp pepper
- 1 1/2 lb green beans
- 1 can (15 ounces) butter beans, liquid removed and rinsed
- 1 can (8 3/4 ounces) kidney beans, liquid removed and rinsed
- 1 Tbsp. chopped fresh oregano
Direcciones
- In large skillet heat oil over medium heat. Add in pepper, onion, garlic and cumin; cook, stirring frequently, till onion is just softened, about 3 min.
- Vigorously stir in vinegar, salt and pepper to combine; reserve. Over high heat bring large pot of salted water to a boil. Add in green beans; cook till just tender, 4-6 min. Drain; place in bowl of ice water to prevent further cooking. Drain. In serving bowl toss green beans, butter beans, kidney beans, pepper mix and oregano till combined. Serve at room temperature.
- To make up to 1 day ahead, combine everything except green beans. Chill separately. About 1 hour before serving toss green beans with rest of salad. Let come to room temperature before serving. 8 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 159g | |
| Recipe makes 8 servings | |
| Calories 232 | |
| Calories from Fat 89 | 38% |
| Total Fat 10.12g | 13% |
| Saturated Fat 0.81g | 3% |
| Trans Fat 0.23g | |
| Cholesterol 0mg | 0% |
| Sodium 402mg | 17% |
| Potassium 459mg | 13% |
| Total Carbs 28.09g | 7% |
| Dietary Fiber 10.5g | 35% |
| Sugars 1.97g | 1% |
| Protein 8.23g | 13% |
