Limas and Salsa on Naan Recipe

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Using up some leftovers can lead to a pretty good dish now and again. This one came about after a long weekend away. I decided to use some leftover Naan bread, red peppers and green onions. It was a very satisfying meal, served with fresh fruit and a nice red wine.

Prep time:
Cook time:
Servings: 4
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Ingredients

Cost per serving $1.49 view details
  • 1 (10 ounce) package frozen lima beans
  • 1 large red bell pepper, diced
  • 1 large tomato, chopped
  • 4 green onions, sliced
  • 1 large roasted red pepper, diced
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon crushed red pepper flakes
  • 2 tablespoons vegenaise
  • 1/2 (8 ounce) jar of salsa (mild or hot)
  • dash of sea salt
  • non-stick cooking spray
  • 1 package of garlic Naan bread (or you can use pitas)

Directions

  1. Preheat oven to 350F.
  2. Cook lima beans according to package directions. When cooked,
  3. drain limas and return them to the saucepan. Add bell peppers,
  4. green onions, tomatoes, red pepper flakes, cilantro and sea salt
  5. and mix thoroughly. Add 1/4 cup water and reheat til heated through.
  6. Meanwhile, cut the Naan bread (2 per package) into quarters.
  7. Place it on a baking stone or cookie sheet and spray lightly
  8. with the cooking spray.
  9. Place in oven and bake for about 15 minutes or until the Naan begins to get crisp around the edges.
  10. While the Naan is baking and the bean mixture is heating through, using a small bowl, mix the salsa and vegenaise together with the roasted red peppers and fold until combined.
  11. When Naan is finished plate the quarters, two per plate. Top with
  12. the lima bean mixture and garnish generously with the salsa mix.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 223g
Recipe makes 4 servings
Calories 283  
Calories from Fat 7 2%
Total Fat 0.86g 1%
Saturated Fat 0.16g 1%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 181mg 8%
Potassium 1582mg 45%
Total Carbs 53.69g 14%
Dietary Fiber 16.2g 54%
Sugars 10.3g 7%
Protein 16.94g 27%
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