Colorful Mini Peppers, Red Cabbage, Kidney Beans Warm Salad

Served as a warm salad, or a side for roti and naan, or along with fluffy jasmine rice, this versatile dish is a feast for the eyes as well as the tummy. The rich colors, the balance of texture and flavors, plus the ease of cooking makes it a favorite weeknight dish.

Ingredients
1 cup cooked kidney beans
2 cups chunky-chopped red cabbage
2 cups colorful mini pepper, chopped

1 lemon cut into wedges for serving
chopped spring onions for garnish
greek yogurt or sour cream for serving on the side

flavoring:
½ tsp turmeric powder
1 tsp brown sugar
1 tsp cayenne pepper
1 tsp lemon pepper

1 tsp coconut oil
salt to taste

Preparation

1. Heat the oil in a pan, add the veggies and beans, a pinch of salt and turmeric, saute
2. Add the flavoring ingredients, stir well,  cover and allow to sweat a bit at medium heat
3. Remove the lid, splash water if needed to finish cooking the veggies to desired crunch
4. Garnish with spring onions and serve with some lemon wedges and sliced green chilies and a dollop of sour cream or plain greek yogurt