Crunchy bean salad
Beans have a soft texture but if you combine them with contrasting, crispy elements, such as fennel, celery and red pepper, you get a lovely, balanced and crunchy bean salad. This version is vegan, but you can add chorizo, tuna, bacon, ham, leftover BBQ chicken to it for a hearty meal. Serve it as a side dish or with toast or in pita and tortilla.
Ingredients
Method
- Finely chop the onion, celery and fennel.
- Drain, rinse and drain again the beans then put them in a mixing bowl.
- Add the chopped veggies and minced garlic.
- Add the oil and mustard, then combine. Add enough lemon juice to your liking. Taste and season with salt and pepper.
- Stir in the parsley and serve.