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