Ingredients with Measurements:
- 2 cups hyacinth beans, trimmed and washed
- 1 red bell pepper, seeded and sliced
- 1 yellow bell pepper, seeded and sliced
- 1 red onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cumin
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 2 tablespoons balsamic vinegar
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Baking sheet
- Mixing bowl
Step-by-step instructions:
1. Preheat oven to 400°F (200°C).
2. In a mixing bowl, combine hyacinth beans, red and yellow bell peppers, and red onion.
3. Drizzle olive oil over the vegetables and toss to coat.
4. Add salt, black pepper, cumin, paprika, and garlic powder to the bowl and mix well.
5. Spread the vegetables in a single layer on a baking sheet.
6. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and lightly browned.
7. Remove from the oven and let cool for a few minutes.
8. Transfer the roasted vegetables to a serving bowl.
9. Drizzle balsamic vinegar over the vegetables and toss to coat.
10. Sprinkle chopped parsley over the top of the salad.
11. Serve warm or at room temperature.
- Time:
Preparation time: 15 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 400°F (200°C)
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 130
- Fat: 7g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 3g
Substitutions for ingredients:
- Hyacinth beans can be substituted with green beans or snap peas.
- Red and yellow bell peppers can be substituted with any color bell pepper.
- Balsamic vinegar can be substituted with red wine vinegar or apple cider vinegar.
Variations:
- Add crumbled feta cheese or goat cheese to the salad for extra flavor.
- Add sliced cherry tomatoes for a pop of color.
- Add sliced grilled chicken or shrimp for a protein boost.
Tips and tricks:
- Make sure to trim the ends of the hyacinth beans before roasting.
- Use a sharp knife to slice the vegetables evenly.
- Toss the vegetables halfway through the roasting time to ensure even cooking.
Storage instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the salad, place it in a microwave-safe dish and heat for 1-2 minutes, or until warm.
Presentation ideas:
- Serve the salad in a large, shallow bowl for a beautiful presentation.
- Garnish with additional chopped parsley or a sprinkle of paprika.
Garnishes:
- Chopped parsley
- Crumbled feta cheese or goat cheese
- Sliced cherry tomatoes
Pairings:
- This salad pairs well with grilled chicken or fish.
- Serve with a side of crusty bread or pita chips.
Suggested side dishes:
- Roasted sweet potatoes
- Quinoa salad
- Grilled vegetables
Troubleshooting advice:
- If the vegetables are not browning evenly, rotate the baking sheet halfway through the cooking time.
- If the vegetables are not tender after 20-25 minutes, continue roasting for an additional 5-10 minutes.
Food safety advice:
- Wash all vegetables thoroughly before using.
- Store any leftover salad in the refrigerator and consume within 3 days.
Food history:
- Hyacinth beans are a popular vegetable in many Asian and African countries.
- They are often used in stews, curries, and salads.
Flavor profiles:
- The roasted hyacinth beans have a nutty, slightly sweet flavor.
- The bell peppers add a sweet and slightly tangy flavor to the salad.
- The balsamic vinegar adds a tangy and slightly sweet flavor.
Serving suggestions:
- Serve the salad as a side dish or as a light lunch or dinner.
- Pair with a glass of white wine or iced tea.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A