There is nothing permanent except change. That’s something I completely believe in. About a month ago, our diet plan underwent a complete makeover. The weather has also been very conducive. We eat stuffed parathas, salads, and filling snacks during the day and end the day with hot soup. While I try to plan ahead, there are times when I have no idea what to make. I usually try and buy vegetables for the week over the weekend. I then chop them according to different needs and then freeze them in freezer bags. That way, I can throw in a handful of vegetables into just about anything and turn any dish into a complete meal.
This is one of those “make-it-up-as-you-go” salads. I had a can of kidney beans and wanted to use it up. Rajma wasn’t on my mind. So I decided to pair it with some pasta and vegetables. Nothing unusual about that, I agree. The dressing is what took this salad to the next level. I was in an experimental mood that morning and this colourful salad was the result.
1 cup Pasta, prepared according to instructions on the pack
1 can Red Kidney Beans, drained
1 cup Mixed Vegetables, diced and cooked
For the dressing:
1 tbsp Olive Oil
2-3 pods Garlic, chopped
1 Onion, diced
¼ cup Capsicum, chopped
¼ cup Carrots, chopped
1 Tomato, chopped
2 tsp Chilli Flakes
1 tsp Oregano
½ tsp Basil
½ tsp Parsley
Salt to taste
To prepare the dressing, heat the olive oil in a pan. Add the garlic and onion and fry for a couple of minutes. Add the capsicum and fry for another minute. Add the chilli flakes, oregano, basil, parsley and salt and fry for a couple of minutes. Add the tomato and carrots and cover and cook for 5 minutes. Grind this mixture to a paste.
To proceed, place the kidney beans, pasta and vegetables in a bowl. Add the dressing and toss well.
The dressing is like chutney. It works very well in sandwiches and with crackers. All in all, this is a keeper recipe.
I'm sending this to Sug as she hosts this month's edition of My Legume Love Affair.