Warm Bean Salad

Winter is well and truly upon us now, so warmer salads are appealing to me more than cold ones! To be honest I'm not one who enjoys plain boring salads, I like salads with lots of flavours and substance! 

The aroma while this is cooking is just divine...
And is there anything so beautiful as the colours of plant foods?

You'll need:
1 small onion
2 cloves garlic
1 can each red kidney beans, butter beans
1/2 cup frozen corn kernels
1/2 green capsicum
1/2 small celery stalk
6 cherry tomatoes
1/2 teaspoon dried oregano
small handful each fresh basil leaves, fresh parsley
fat free Italian dressing
salad leaves of choice

Chop the onion (I did half in slices and half in little pieces just to be a bit different for a salad!). In a large frying pan saute the onion with the crushed garlic in a little bit of veggie stock. When the onions start to brown add the drained legumes, the corn, the chopped capsicum & celery. 

Fry for approx 5-7 minutes, stirring frequently until the veggies are lightly cooked. Quarter the tomatoes and add them to the fry pan. Sprinkle over the chopped fresh herbs and drizzle the Italian dressing over. Continue to cook for as long til the veggies are as soft as you desire. 
Serve over salad leaves. I used a combination of cos, iceberg & a bag of mixed leaves.

Question of the day:
Do you eat salad in winter, or only in the warmer months?