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The Fair Trade Cook Book

Full of Beans Salad

A nice variety of flavours and textures is achieved by the mixture of different types of beans.
Whilst ascribed as English , we are sure that this dish and variants appears in many places.

Ingredients

50 gm	French green beans or dried peas
25 gm	dried haricot beans or cannelini
175 gm	red kidney beans
1 bunch	fresh parsley
30 ml	FAIRTRADE Palestinian olive oil
15 ml	Wine Vinegar
	Salt and FAIRTRADE black pepper
50 gm	salad onion
50 gm	gherkin
4	sticks celery, chopped
FAIRTRADE	Sources Spices Olive Oil Pulses

Notes on the ingredients

The exact weights are not important.

Preparation

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, and leave covered in cold water. Drain again before use.
Chop the celery into bean sized pieces.
Slice the gherkin small.
Trim unwanted stalks from the celery and chop (using a double handed knife).
Skin the onion and chop small.

Assembly

Mix the parsley, oil, vinegar, salt and pepper well in a large salad bowl, add the remaining ingredients plus the drained beans.

To serve

Toss well before serving.
Serve with hunks of fresh wholemeal or multi-grain bread, and butter.

Variations

Substitute Fair Trade black beans (Suma) for the red kidney beans.
Other bean variations are fine.
Substitute chopped spring or french onions for the gherkin.

Class: Vegan; Geography: Europe / England; Courses: Main Salad; Main Ingredient(s): Pulses: Aduki (Adzuki) Beans, Black Beans, Black eye Beans, Butter Beans, Cannelini Beans, Chick Peas, Fava Beans, Haricot Beans, Gunga Beans, Red Kidney Beans; Salad: Celery, Garlic, Salad Onion, Spring Onions; Herbs: Parsley; Spices: Ground Spices Black pepper; Processed Foods: Bread, Olive Oil, Red Wine Vinegar, White Wine Vinegar.