Bean, fennel, caper and citrus salad

This recipe does not mind what type of beans are used but larger ones are best.  Although it calls for dried beans, tinned beans can be used.

Although the salad can be prepared at any time of year, it is particularly suited to winter time when fresh salad ingredients are less-available.  It makes a nice change.

Preparation Time: 30 Mins

Cooking Time: 30 Mins

Total Time: 12 Hrs

Ingredients

For 3 servings…

100 gms           Beans  - heirloom     

2                    Oranges    

                     Onion  - red - sliced finely       

1                    Grapefruit  

3 tbs               Olive oil     

1 bulb              Fennel  - sliced thinly 

2 tbs               Capers      

                     Salad leaves  - green, mixed     

                     Pepper  - freshly ground, black  

To garnish

                     Orange  - slices       

                     Fennel  - fronds       

Method

To cook the beans…

If the beans are dried, soak them overnight.

Drain and rinse the beans and put them in a medium saucepan.  Add enough water to cover the beans by about 10cm.

Bring them to a boil over high heat and use a slotted spoon to skim off any foam that forms on the surface.  Reduce the heat and cook, partially covered, for 30 minutes.

Taste a few of the beans and, if they are soft and creamy inside, add salt to taste and let the beans simmer for another seven minutes.  If they are not cooked, continue to cook them and check again every 10 minutes until they are cooked.  Drain and leave to cool.

To prepare the salad…

Juice one orange.  Put the sliced onion into a bowl and pour half of the orange juice over the slices.  Toss to coat the onions and set aside, reserving the remaining juice.

Segment one orange and the grapefruit over a medium bowl, collecting all the juice and then combine the reserved orange juice with the mixed juice.  Set the fruit segments aside.

Add the olive oil to the mixed juice and whisk to combine – making a salad dressing.

In a large bowl, combine the cooked beans, fennel bulbs, capers, and fruit segments.  Drain the onions and add them to the salad.  Pour the dressing over and toss gently.

Slice the remaining orange.  Arrange the salad on the salad leaves.  Garnish with the orange slices, black pepper and the fennel fronds.  Serve immediately.