Bean salad is my go-to dish when I am out of other delicious things for lunch. You know, like leftovers. The bean salads that I make are usually random mixes of the beans in my cabinet and the first spices that I grab. This salad was no different.
I discovered, on a whim that I quite like fennel and rosemary. I only have fennel on hand because my mom always had fennel. I really had no idea what to do with it. But inspiration hit and I made this delicious bean salad.
Three Bean Salad with Fennel & Rosemary
- 1 can black beans
- 1 can chickpeas
- 1 can butter beans
- 1 tablespoon dried or fresh rosemary
- 1-2 teaspoons fennel
- 6 small sweet peppers
- 1 shallot
- 1/4 cup olive oil
- 1/2 cup white wine vinegar
- Salt & pepper to taste
Chop up peppers and shallot. Drain beans and rinse. Combine with peppers and shallot. Whisk together olive oil, vinegar & seasonings. Pour over beans, peppers & shallot. Refridgerate over night so that flavors develop.
This recipe keeps for about a week and makes a great lunch or side for a spring/summer dinner.