Black and White Bean Primavera


Prep Time

15 minutes

Prep Notes

I love this dish for summer picnics as it's colorful and holds up well.  It's nice to make in the summer so you can fresh pick herbs from your garden or purchase them from your local farmer's market for a reasonable price.  Enjoy this beautiful plant based recipe!  Use canned beans( rinsed and drained-look for Eden Organic) to make this recipe in a snap!

Cooking Time

15 minutes

Yields

6

Ingredients

1 T. olive oil

1 small onion, finely chopped

½ large red, yellow or orange pepper, small dice

1 medium carrot, cut into ¼ -1/2-inch pieces

1 medium zucchini or yellow squash cut into ¼ to ½ inch pieces

¼ tsp sea salt divided

1/3 cup frozen peas, defrosted (or could sub shelled, cooked edamame)

1 ½ cups, no salt added black beans, rinsed and drained( look for the Eden Organic brand)

1 ½ cups,  no salt added small white beans or navy beans, rinsed and drained

¼ cup finely chopped combination of fresh herbs, such as parsley, rosemary, dill and chives

3 T. sherry vinegar or mild red wine vinegar

3 T. extra-virgin olive oil

Freshly ground pepper

½ t. agave nectar or honey

Directions

Heat the olive oil in a large skillet over medium-highheat.  Add the onion and bell pepper.  Reduce the heat to medium and cook for 2-3 minutes.  Stir the vegetables so they start to soften but do not brown.  Add the carrot and cook for 2-3 minutes, then add the zucchini or yellow squash and 1/8 t. salt. Cook for about 5 minutes, stirring often until the zucchini or squash and carrot just lose their raw look or are just tender.  Then add the peas and cook for 2 minutes.  Transfer vegetable mixture to a large bowl. While the veggies are still warm, add the cooked beans (can used canned- rinse and drain beans before adding) and fresh herbs.Whisk together the vinegar, oil and agave or honey.  Add remaining 1/8 tsp of salt.  Toss wtih bean/veggie mixture. 


Notes

Nutrition information per serving

Calories -165

Carbohydrates-20g

Cholesterol-0 mg

Fat-7g

Saturated fat-1g

Dietary fiber-6 g

Sodium-94mg

Protein- 7g

Credit

Star Tribune/ taste section