Cannellini Beans Salad

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A nice simple English salad for a summers day, or for supper.

Ingredients

125 gm dry weight
cannellini beans
45ml
sunflower oil
ml
FAIRTRADE lemon juice
sea salt
fresh ground FAIRTRADE black pepper
1
celery heart
2
FAIRTRADE eating apples
30ml
FAIRTRADE raisins
FAIRTRADE
Sources

Method

Soak the peas and beans overnight.

Drain, cover with cold water, bring to the boil in a covered pan and cook fast for 15 minutes, reduce the heat to a simmer and cook for a further 45 - 50 minutes, or until tender.

Drain the beans and allow to cool.

Meanwhile:

Wash and slice the celery heart.

Wash, core and chop the apples.

Add the celery and apples to the beans along with the raisins.

Dressing

Mix the oil, lemon juice, salt and pepper in a measuring jug, and then pour over the beany mix.

To finish

Turn everything gently with a spoon so that it is all coated with the dressing.

Chill.

To serve

Chill for 30 minutes prior to serving.

Serve with hunks of wholemeal bread and butter.

Variation

Substitute Fair Trade Aduki, Fair Trade Black, or Black-eye beans for Cannellini.

Substitute your favourite Zaytoun FAIRTRADE Olive oil for sunflower seed oil.