Bean and basil salad

This simple salad is a lovely low GI option for a summer side.

Heat 2 teaspoons oil in a large frying pan over medium-high heat. Add green beans, butter beans and capsicum. Cook for 2 to 3 minutes or until softened. Add four bean mix. Cook for 1 minute or until heated through. Remove from heat.
Add basil leaves. Season with salt and pepper. Drizzle with remaining oil. Toss to combine. Serve.

Source

1 1/2 tbsp olive oil

200g green beans, trimmed

200g butter beans, trimmed

1 large red capsicum, thinly sliced

420g can four bean mix, drained, rinsed

1/4 cup small fresh basil leaves

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