Bean, Egg and Celery Salad

During hot summer months our lunches are very simple and fresh. I still want to make them nutritious however. Beans and eggs, combined with a crunchy green celery doused in extra virgin olive oil is one those simple salads that I could have literally almost every day.

You will need:

• white beans, preferably fresh, otherwise buy dry beans, which will need soaking in cold water overnight
• eggs
• the most tender celery sticks plus their leaves, otherwise use parsley
• extra virgin olive oil
• lemon juice or red wine vinegar
• salt
• pepper

Drain the soaked beans, I’ve used the Corona variety but any kind will work well.

In a pot cover the beans with cold water, about 3-4 cm above the beans level.

Put the lid on and bring to the boil on a medium heat.

Reduce the heat to low and gently simmer the beans until just tender, but holding to their shape.

Switch the heat off and season with some salt – for the weight of about 200 g of dry beans I add a scant teaspoon of salt. Let the beans rest in the salted cooking water for about 30 minutes or until needed, or until the following day.

Boil the eggs for about 7-8 minutes. Once easy to manage peel them and cut in half or into quarters.

Take out, using a slotted spoon, the desired amount of the beans; they are lovely still slightly warm, and place them on a large serving plate.

Dot around the eggs as well as the thinly sliced celery stalks and their leaves.

Drizzle generously with olive oil and some lemon juice, or vinegar if using.

Season with salt and pepper to taste and serve immediately.