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Popeye’s Skillet

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Popeye’s Skillet

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Course: Lunch
Cuisine: American
Keyword: Bean Salad, bell peppers, dairy free, spinach, vegetarian
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 4 servings
Calories: 462kcal


  • 1 medium bell pepper, orange
  • 2 tablespoon olive oil
  • 1 clove garlic
  • 1/2 medium tomato, red
  • 4 stalk green onion
  • 1/2 cup Peas, green, raw
  • 15 ounce navy beans, canned
  • 15 ounce black beans, canned
  • 1/2 medium lemon
  • 1/8 cup orange juice
  • 4 cup spinach
  • 1 tablespoon mint, fresh
  • 1/2 tablespoon basil, dried
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper, ground

Serve With

  • 4 slice whole wheat baguette


  • Chop pepper.  Add olive oil and heat a large skillet over medium heat, add peppers and sliced garlic; cook and stir for 3-4 minutes. Add tomatoes, sliced green onions, and peas to skillet. Cook 3 minutes, until tomatoes begin to soften. Add beans, heat through.
  • Add juice of lemon and orange juice, cook 1-2 minutes. Remove from heat. Chop spinach and add to skillet with mint and basil.  Toss with bean mixture.  Season with salt and pepper.
  • Serve with baguette.
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Calories: 462kcal | Carbohydrates: 77g | Protein: 23g | Fat: 8g | Saturated Fat: 1g | Sodium: 1322mg | Fiber: 19g | Sugar: 4g

Natalie Monson

I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

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