Sunday 29 June 2014

Cannellini, Apple and Celery Salad

From The Bean Book, Rose Elliot, Fontana, 1979.
Sometimes the simplest of combinations can make a perfect dish.

I took a can of cannellini beans, rinsed the contents and added them to a bowl. Into this went some finely chopped stalks from the heart of a stick of celery. An apple was peeled and chopped and added. That was it. I added some olive oil to moisten the mixture and the juice of half a lemon to give it a tang. Salt and pepper went in to taste.
The apple and celery gave crunch and sweetness to the comforting beans.
Taste: ✔✔✔ 
Ease of cooking: ✔✔✔✔✔

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