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Asparagus, red pepper and beans salad

This warm asparagus, red pepper and beans salad is healthy, vegan, gluten-free and low-carb. You can serve it as a main dish with brown rice, toast, couscous, quinoa or flat bread. Alternatively, serve it as a side dish, with grilled chicken, sausages or pork chops.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 2 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 Tbsp olive oil
  • 1 onion
  • 1 red pepper
  • 1 clove of garlic
  • ½ tsp chilli flakes
  • 1 bunch asparagus
  • 2 Tbsp red wine vinegar
  • Splash of water
  • 1 tin haricot beans
  • Chopped parsley

Method
 

  1. Thinly slice the onion, red pepper and garlic.
  2. Remove the woody ends of the asparagus, then cut each into 3 pieces.
  3. Heat the oil in frying pan, then sauté gently the onion and red pepper for 5 minutes.
  4. Add the garlic & chilli flakes, then stir for a few seconds.
  5. Add the asparagus, water and vinegar.
  6. Cover the pan and cook for about 3-5 minutes, until the asparagus is tender.
  7. Add the drained beans and warm through. Season to taste.
  8. Stir in the chopped parsley and serve.