Calypso Bean Salad With Roasted Peppers
Course : Salads
Serves: 1


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8             ounces  or calypso beans -- (227g)
  2        tablespoons  fresh ginger
  1                     bay leaf
  4               cups  water
                        olive oil spray
  2              large  red green yellow & orange bell peppers -- (each)
  1              small  avocado
     1/2    tablespoon  lime juice
  2                     tomatoes chopped
  1              pound  green beans -- (chopped to 1/2"
                        -- 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                     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