Calypso Bean Salad With Roasted Peppers

Course : Salads
Serves: 1


8 ounces or calypso beans -- (227g)
2 tablespoons fresh ginger
1 piece bay leaf
4 cups water
1 spray olive oil spray
2 large red green yellow and orange bell peppers -- (each)
1 small avocado
1/2 tablespoon lime juice
2 medium tomatoes chopped
1 pound green beans -- (chopped to 1/2 inch and cooked)
1 teaspoon cumin
1 teaspoon coriander
2 tablespoons lime juice
1 teaspoon grated lime zest
3 tablespoons chopped cilantro
1/4 teaspoon salt
3/4 cup vegetable juice
1 medium red pepper -- (from salad)


Bring water to a boil and add ginger, bay leaf and washed beans. Bring back to a boil, cover, reduce heat and gently boil the beans until tender (approx. 45 mins) Drain beans and transfer to a bowl, spray beans with oil and gently mix, put aside. cut peppers into strips and roast in oven or on a grill until blackened. Place in covered bowl to steam for 10 minutes, then remove skin. Place dressing ingredients in bowl with one roasted red pepper and puree until creamy. Just before serving, dice avocado, and sprinkle with lime juice. Mix beans, peppers, tomatoes, green beans and avocado and toss gently with dressing. Salt and pepper to taste and serve.


Nutritional Information:

541 Calories (kcal); 32g Total Fat; (47% calories from fat); 14g Protein; 66g Carbohydrate; 0mg Cholesterol; 1279mg Sodium