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ROASTED GREEN BEANS SALAD WITH NAVY BEANS AND PRESERVED LEMONS

This vegan recipe for roasted green beans and navy beans is perfect for a light lunch or as a side dish.
10 mins
10 mins
6 people
Calories: 230kcal

Ingredients

  • 1 teaspoon vegetable oil
  • 1 lb of washed green beans
  • 1 1/2 cups cooked navy beans or 1 can
  • 2 cloves garlic minced
  • 1 tablespoon finely chopped preserved lemon
  • 1 tablespoon chopped capers
  • 2 tablespoons white wine vinegar
  • 6 tablespoons olive oil
  • pinch of salt
  • chili pepper flakes

Instructions

  • On a pan or skillet over medium-high heat, add the teaspoon of oil, the green beans, and leave them until brown on the edges.
  • In the meantime, in a jar with a lid or bowl, mix the minced garlic, preserved lemons, capers, vinegar, olive oil, and salt. Mix well.
  • When the beans are ready, put them on an extended platter, top with the navy beans, and finish with the dressing.
  • Taste for seasoning, adjust if necessary, and sprinkle some chili flakes on top.

Notes

If you can't find preserved lemons, don't add them to the dressing. Finish the salad with a little lemon zest.

Nutrition

Calories: 230kcal | Carbohydrates: 19g | Protein: 6g | Fat: 15g | Saturated Fat: 3g | Sodium: 336mg | Potassium: 348mg | Fiber: 6g | Sugar: 3g | Vitamin A: 522IU | Vitamin C: 10mg | Calcium: 61mg | Iron: 2mg
Course: Salad, Side Dish
Cuisine: Healthy plant based food
Keyword: baked green beans, roasted green beans, roasted vegetables
Author: Piloncillo&Vainilla