Allspice-Lime Warm Courgette and Canned Black Beans Salad
Caribbean-inspired · warm_bean_salad · Revision 2
Generated by RecipeMirror and not kitchen-tested. Treat the times as a starting point, make sure food is properly cooked, and check labels for allergens.
Save a personal copy to review and cook. Your changes stay private.
- Servings
- 4
- Prep minutes
- 16
- Cook minutes
- 11
- Total minutes
- 32
Ingredients (8)
- 280 g courgette, trimmed, cut into 1 cm pieces
- 240 g canned black beans, drained and rinsed
- 18 ml sunflower oil
- 2 g ground allspice
- 18 ml lime juice
- 12 g spring onion, finely chopped
- 2 g fine salt, adjust after tasting
- 80 ml drinking water
Equipment
- wide skillet
- spatula
- knife
- chopping board
Method
1. Prepare
Prepare the courgette as listed. Drain and rinse the canned black beans, and chop the spring onion.
Guide timing: 10 minutes
2. Make the dressing
Whisk the ground allspice with the lime juice, sunflower oil and fine salt.
Guide timing: 3 minutes
3. Cook the vegetable
Cook the courgette in a wide pan with the drinking water for 5–8 minutes, until just tender.
Guide timing: 7 minutes
4. Warm the beans
Add the canned black beans and stir over medium-low heat for 3–4 minutes, until hot throughout.
Guide timing: 4 minutes
5. Dress and serve
Take off the heat and fold in the dressing. Cool slightly, fold through the spring onion, taste, and serve.
Guide timing: 6 minutes
Handling notes from this guide
- Wash produce and use clean utensils. Check packaged ingredients for allergens. Use only fully cooked or commercially canned pulses; never substitute raw dried beans. Refrigerate leftovers promptly at 5°C or colder and reheat until piping hot.