Bean salad with fennel and roasted peppers

Name: Bean salad with fennel and roasted peppers
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Cuisine: North African,Spanish
Ingredients: 1 400 g can of haricot beans, rinsed many times and then drained.; 2 sweet bell peppers, any colour.; 1 fennel bulb, sliced finely, green tops reserved, if you are lucky enough to find a seller that retains them!; Half an onion, very thinly sliced.; A small handful of freshly chopped oregano leaves.; A large handful of freshly chopped parsley leaves.; 1 tablespoon of olive oil; Sea salt & freshly ground black pepper to taste.; A squeeze of fresh lemon juice.; 1 teaspoon fennel seeds, bruised in a mortar and pestle.; 3 teaspoons of sherry vinegar.

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

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:
Recipe author:	JuliaBalbilla
First published:	24th October 2012

Best recipe review Love this salad 5/5 So crunchy and flavoursome Paul R Smith

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

1 400 g can of haricot beans, rinsed many times and then drained.
2 sweet bell peppers, any colour.
1 fennel bulb, sliced finely, green tops reserved, if you are lucky enough to find a seller that retains them!
Half an onion, very thinly sliced.
A small handful of freshly chopped oregano leaves.
A large handful of freshly chopped parsley leaves.
1 tablespoon of olive oil
Sea salt & freshly ground black pepper to taste.
A squeeze of fresh lemon juice.
1 teaspoon fennel seeds, bruised in a mortar and pestle.
3 teaspoons of sherry vinegar.

Mise en place

Roast the bell peppers as shown here, remove skin and seeds then tear into strips.

Method

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.
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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