Bean salad with fennel and roasted peppers

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Bean salad with fennel and roasted peppers
Bean salad with fennel and roasted peppers
Bean salad with fennel & roasted peppers
Servings:Serves 4
Calories per serving:229
Ready in:15 minutes
Prep. time:10 minutes
Cook time:5 minutes
Difficulty:Easy
Recipe author:JuliaBalbilla
First published:24th October 2012
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If you have not tried finely sliced fennel bulbs in a salad, you are missing out on a subtle, almost onion-like crunch with very slight aniseed overtones. Add some beans for body, peppers for richness and sherry vinegar, just because you can, you have a complete, gorgeous meal. Try it


Ingredients

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Mise en place

Method

  1. Place the beans, sliced fennel, fennel seeds and onions together with the roasted pepper strips in a serving bowl. Add the parsley, oregano and reserved fennel tops if you had any. Toss well.
  2. Drizzle with sherry vinegar, lemon juice and olive oil, Season with salt and pepper and toss again..

Alternatives

Try a variety of beans, most beans work very well in a salad like this. Butter beans, chick peas. kidney beans etc. Dried beans are good too if you remember to prepare them ahead of time.

Try cumin seeds instead of fennel seeds

Chef's note

If you can't find sherry vinegar, then try harder as it's an invaluable condiment Or use red wine vinegar with a pinch of sugar!

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