Bean & Carrot Salad - Papu-porkkanasalaatti

I was reminded of this bean salad by a Cookie+Kate chickpea salad. It was many, many years ago I had last made it (I don't think I even have the recipe anywhere). I made it a couple times then and as it was quite an easy one remember, so of course by now I had forgotten about everything... So I'm very pleased I could find the old recipe.

It's such a simple and versatile salad as most of the ingredients can be stored ages in cupboard or fridge (like for instance carrots, chickpeas etc). I usually have some leftover celery (why oh why isn't celery sold by stalks rather than as a whole bunch? Most dishes require max. 2-3 stalks and the whole celery must contain at least 10 or even more stalks... That's why I try to make celery containing foods in a row to reduce wastage.) It's fine without it too, if you don't like it, but I think it adds more crunch to the salad and adds up nicely with the other flavours.

Bean & Carrot Salad

serves at least 5-6 as a side

1 can chickpeas, rinsed and drained (about 230 g)
1 can kidney beans, rinsed and drained (about 230 g)

1 stalk of celery, thinly sliced

1-2 shallots, finely diced
1 clove garlic, crushed

3 Tbsp extra-virgin olive oil

2 Tbsp red wine vinegar or balsamic vinegar
1/4-1/2 tsp salt

black pepper

250 g green beans

3 big carrots

3 Tbsp parsley (or as much as you like)

Combine the chickpeas, kidney beans, celery, shallot and crushed garlic in a salad bowl. Pour over the oil and vinegar. Sprinkle on some salt (and pepper), stir and leave to marinate while you prepare the green beans: trim the ends and cook the green beans in salted water until just about done (mine took about 7-8 minutes). Rinse them with cold water to keep them green.

Grate the carrots and chop up the parsley. Add the green beans, grated carrots and half of the parsley to the salad bowl. Sprinkle the rest of the parsley on top and serve as a side. 

Papu-porkkanasalaatti

ainakin 5-6:lle lisukkeena

1 tlk kikherneitä, huuhdottuna ja valutettuna (noin 230 g)
1 tlk kidneypapuja, huuhdottuna ja valutettuna (noin 230 g)

1 sellerinvarsi, hyvin ohuesti viipaloituna

1-2 shalottisipulia, hienoksi kuutioituna

3 rkl kylmäpuristettua oliiviöljyä

2 rkl punaviinietikkaa tai balsamiviinietikkaa
1 valkosipulinkynsi

1/4-1/2 tl suolaa
mustapippuria

250 g vihreitä papuja

3 porkkanaa 

3 rkl tuoretta persiljaa 

Laita kidneypavut, kikherneet, viipaloitu selleri, kuutioitu sipuli ja murskattu valkosipulinkynsi kulhoon. Kaada päälle öljy ja etikka ja mausta suolalla ja pippurilla. Anna marinoitua sillä välin, kun valmistelet vihreät pavut: Keitä vihreät pavut suolatussa vedessä, kunnes ne ovat juuri ja juuri kypsiä (minulla siihen meni 7-8 minuuttia). Valuta ja huuhtele kylmällä vedellä, jotta niiden väri pysyy kirkkaanvihreänä. 

Raasta porkkanat ja silppua persilja. Yhdistä vihreät pavut, porkkanaraaste ja puolet persiljasta salaattiin ja viimeistele lopulla persiljalla.

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