Warm Bean Salad

Serves 4

Ingredients

1 can (425g) of butter beans, drained (or substitute with another bean, drained)
1/4 cup (60ml) red wine vinegar
4 cups (900g) fresh lettuce or baby spinach leaves
1/2 cup (115g) sun-dried tomatoes (or substitute with fresh tomatoes, diced)
1/2 cup (115ml) extra-virgin olive oil
1 cup (225g) diced red onion (about 1 medium onion)
1/2 teaspoon coarse sea salt or kosher salt
1 cup (225g) thinly sliced, peeled carrots (about 2 medium carrots)
1 cup (225g) thinly sliced celery stalks (or about 2 medium celery sticks)
2 garlic cloves
2 tablespoons fresh rosemary, minced
1/2 teaspoon crushed red pepper flakes (chilli flakes)
2 tablespoons finely chopped, fresh, flat-leaf parsley or coriander for garnish

Method

1. In a large sauté pan over high heat, combine the oil, onion, and salt and sauté for 2 minutes.
2. Add the carrots, celery, garlic, rosemary, and red pepper flakes and sauté for 1 more minute.
3. Add 1/4 cup (60ml) of water and cover the pan. Cook over high heat until the vegetables are just crisp-tender (about 2 minutes).
4. Uncover the pan and turn off the heat.
5. Stir in the beans, tomatoes, and vinegar, and season with salt to taste.
6. Toss the beans with the salad greens and serve garnished with the chopped parsley or coriander