Page 61 - FHM - USA (January 2020)

BEAN SALAD WITH A

CARAMEL CHILI-LIME
DRESSING

Prep time: 10min
Cooking time: 15min
Servings: 4

Ingredients

• 3oz (90g) baby spinach
• 3oz (90g) young asparagus - grilled for 15
minutes at 390F (200C) with olive oil, salt, and
ground black pepper
• 1 red chopped pimento pepper or red pepper
diced
• 1 red salad onion
• 2oz (60g) almond flakes or sprinkles
• 1 heaped tsp fresh garlic
• 2 cans butter beans washed and drained
• 2 limes juiced
• 1 tsp caramel essence
• 1/4 tsp chili flakes
• 1 tsp dried parsley
• 1 tsp salt
• 1/4 tsp ground black pepper
• 3 tbsp raw honey
• 3 tbsp olive oil
• 1oz (15g) freshly chopped chives

Instructions
Preheat oven to 390F (200C).

Prepare a baking sheet with nonstick spray.

Place asparagus on the sheet, drizzle with olive oil
and season with salt and ground black pepper.
Place in the oven for about 15 minutes or till
cooked to preference.

Heat a pan over medium heat.

Add a drizzle of olive oil and fry the onion,
pimento pepper, almond flakes, and garlic till the
pepper and onion are cooked and the almonds
are toasted.

Allow to cool off slightly before adding the beans.

Be careful not to stir too much as this will ruin the
appearance of the beans.

Add the oven-grilled asparagus
Mix all the sauce ingredients together and pour
over the bean mix.

Refrigerate for at least an hour to allow the beans
to cool off properly.

Serve with baby spinach as a base and enjoy as a
meal or as a side

JANUARY 2020 57