Warm Asian Bean Salad

Tonight was "use everything I have left in the fridge" night. I'm going to call this conglomeration Warm Asian Bean Salad. I wanted to use the eggplant that I bought last week, but I apparently waited too long because it was all brown and mushy inside. Not exactly appetizing. What I did end up using was a red bell pepper, red onion, garlic, scallions, grape tomatoes (that were a little mushy, but I figured I was cooking them, so some mush couldn’t hurt), and a can of white beans. I added a bunch of random condiments that I had around and I wasn’t sure if it was going to turn out so great, but it actually was very tasty! I was heavy handed with the pepper (accidentally, woops!), so it was a little spicy, but the spice worked well with the soy sauce I added, especially since I didn’t have any ginger. Ginger would have made this dish. I would make this again and it would be a full meal if I paired it with marinated and grilled ginger soy chicken…and perhaps some wilted spinach? Yes!

Recipe:

1 Red Bell Pepper, diced
½ A Red Onion, diced
1-3 cloves of garlic, diced (I love garlic so I used 3, but I admit that’s a lot)
1 can of White Beans, rinsed
A hand full of grape or cherry tomatoes, cut in half
3 stems of scallions, cut however you like
A few splashes each Rice Wine Vinegar, Balsamic Vinegar, and Soy Sauce
S&P to taste

Warm a couple table spoons of olive oil in a pan and sauté onion, bell pepper and garlic until onions are soft and translucent. Salt and pepper to taste. Add white beans, scallions and tomatoes and 3-4 splashes each of Rice Wine Vinegar, Balsamic Vinegar, and Soy Sauce. There should not be a “sauce” but there should be some moisture for it took cook in now. Stir together and cook over medium heat until everything is warmed through and the tomatoes look wilted, about five minutes. It was so quick and easy. Enjoy!