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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.  
Print Recipe
Prep Time 5 minutes
Resting Time 4 hours
Total Time 5 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • ½ red onion
  • ½ fennel bulb
  • 1 celery stick
  • 1 garlic clove minced
  • 1 tin mixed beans
  • 1 Tbsp Dijon mustard
  • 1 tsp olive oil
  • Lemon juice to taste
  • Salt and pepper
  • 1 Tbsp chopped parsley

Method
 

  1. Finely chop the onion, celery and fennel.
  2. Drain, rinse and drain again the beans then put them in a mixing bowl.
  3. Add the chopped veggies and minced garlic.
  4. Add the oil and mustard, then combine. Add enough lemon juice to your liking. Taste and season with salt and pepper.
  5. Stir in the parsley and serve.