Cannellini Beans Salad

The Fair Trade Cook Book
The FAIRTRADE COOKBOOK
Fair Trade Recipes for a Fairer World

A nice simple English salad for a summers day, or for supper.

Ingredients

125 gm dry weight	cannellini beans
45ml	sunflower oil
ml	FAIRTRADE lemon juice
	Sea Salt
	Fresh ground FAIRTRADE black pepper
1	celery heart,
2	FAIRTRADE eating apples
30ml	FAIRTRADE raisins
FAIRTRADE	Sources Raisins Lemons Fresh Fruit and veg Brazil Nut Oil Pulses

Method
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 the beans and allow to cool.
Meanwhile:
Wash and slice the celery heart.
Wash, core and chop the apples.
Add the celery and apples to the beans along with the raisins.
Dressing
Mix the oil, lemon juice, salt and pepper in a measuring jug, and then pour over the beany mix.
To finish
Turn everything gently with a spoon so that it is all coated with the dressing.
Chill

To serve

Chill for 30 minutes prior to serving.
Serve with hunks of wholemeal bread and butter.

Variation
Substitute Fair Trade Aduki, Fair Trade Black, or Black-eye beans for Cannellini.
Substitute your favourite Olive oil for sunflower seed oil.
High days and holidays, use FAIRTRADE Brazil Nut Oil.

The Fair Trade Cook Book The FAIRTRADE COOKBOOK Fair Trade Recipes for a Fairer World