Three-Bean Salad with Fennel

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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 Three-Bean Salad with Fennel
Recipe by
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

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  • 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
  • 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

Three-Bean Salad with Fennel


Sunshinemom said...

Lovely! I make this with Indian herbs. Thanks for participating, Lisa:).

Suparna said...

hi Lisa,
Refreshing and bright salad indeed!so full of health :)nice click

Parita said...

Lovely salad lisa, with ajwain and caraway seeds salay with taste awesome! Nice click!

Astra Libris said...

Such a gorgeous summer salad! Hearty and light all at the same time... I love it!

Rachel Cotterill said...

Ooh I love fennel. This sounds so summery :)

Beth (jamandcream) said...

I love bean saladbut have never added fennel - sounds like a good addition

Nithya said...

Wow what a healthy dish it is.. lovely. The pics are absolutely awesome.

Indian Khana said...

Looks colourful and yum...

Valerie Harrison (bellini) said...

Bean salad is perfect for these hot, hazy summer days...scorching hot summer days:D

eatme_delicious said...

I don't think I've ever had raw fennel. I imagine it would a nice crisp contrast to the beans in this salad! Great summer meal.

Pooja said...

The bean salad looks so delicious! Nutritious dish!

Soma said...

This sounds & tastes delicious! love all the yummy spices you have used here Lisa.

Unknown said...

nice flavor full with fennel and very healthy too mmmmm

Usha said...

I have never used fennel in a bean salad, looks inviting !

fiOrdivanilla said...

beautiful photo and very good recipe!