Borlotti Bean Salad

Ingredients

• 200 g dried Borlotti beans (or canned alternative)
• 1 bulb fennel
• 2 red onions
• 2 red bell peppers
• 2 Spring Onions
• 2 handfuls arugula
• 2 tbsp capers
• 4 tbsp olive oil
• 1 tsp sea salt
• pepper (coarsely ground)
• 2 Garlic cloves
• 3 tbsp Lemon juice

Instructions

1. 1.

   Soak the beans for at least 12 hours, preferably overnight, in cold water. The next day drain the soaking water and cook the beans in boiling water for 25–35 minutes until al dente. Drain the beans.

2. 2.

   Clean, wash, and thinly slice or shave the fennel lengthwise. Dice the onions. Clean, wash, and cut the bell peppers into thin strips. Trim, wash, and slice the spring onions into rings. Wash and dry the arugula; roughly chop all but a few leaves. Combine all prepared ingredients with the drained beans in a bowl.

3. 3.

   For the dressing mix the capers with olive oil, sea salt, and a pinch of pepper. Peel and press the garlic cloves into the mixture. Stir in the lemon juice. Toss the dressing with the bean salad. Taste again and serve on a bed of remaining arugula.