Three-Bean Salad with Fennel

Cool, crunchy and fresh … the mild savory licorice flavor of raw fennel is always deliciously refreshing in warm weather. It's also part of a substantial and nourishing spring lunch in this attractive salad and provides a delightful contrast in color, texture and taste with three different kinds of beans and a brisk lemon, herb and seed seasoning.

Three-Bean Salad with Fennel

Recipe by Lisa Turner Cuisine: Indian Published on July 5, 2009 Cool, crunchy fresh fennel provides a delightful contrast in color, texture and taste with three different kinds of beans and a brisk lemon, herb and seed seasoning in this refreshing spring or summer salad Preparation: 10 minutes Cooking time: 2 minutes Print this recipe Ingredients: 1/2 cup dried chickpeas (1 1/2 cups cooked or 1 14 oz can) 1/2 cup dried black-eyed peas (1 1/2 cups cooked or 1 14 oz can) 1/2 cup dried red kidney beans (1 1/2 cups cooked or 1 14 oz can) 1-inch piece fresh ginger, minced or grated 2 green or red chilies, seeded and minced 3 tablespoons fresh parsley, finely chopped 3 tablespoons fresh cilantro, finely chopped 1/4 cup olive oil juice of 1 lemon (3 tablespoons) 1 teaspoon sea salt fresh ground black pepper to taste 1 tablespoon ghee or a mixture of olive oil and butter 1 teaspoon brown mustard seeds 1/2 teaspoon ajwain seeds 1/2 teaspoon caraway seeds 1 fennel bulb, trimmed, cored, and thinly sliced Instructions: Rinse the beans together (see note below) under cold running water and soak for 8 hours or overnight under several inches of cold water. Drain and rinse the beans, then place in a medium saucepan and cover again with fresh cold water. Bring to a boil, reduce the heat to low, cover, and simmer for 1 to 1 1/2 hours or until the beans are just tender but still firm. Drain and set aside to cool. Put the ginger, chilies, parsley, cilantro, salt and fresh ground pepper to taste in a salad bowl. Heat the ghee or olive oil-butter mixture over medium heat in a small frying pan. Toss in the black mustard seeds, ajwain seeds and caraway seeds and fry until the black mustard seeds start sputtering. Remove from heat, and pour the seasonings straight into the salad bowl. Whisk together thoroughly, and gently stir in the beans and fennel. Refrigerate before serving. *Note: If you don't want the pink from the kidney beans to bleed into the other beans, soak and cook the kidney beans separately. Makes 6 to 8 servings