Sir Paul McCartney's Sicilian Bean Salad

Sir Paul knows a thing or two about keeping full of beans

Wednesday, 24 May 2006

Simple ingredients are enhanced by the piquant Sicilian flavours of this salad.

'Linda was such a fabulous cook, I never really needed to cook for myself very much,' says Paul. 'Why should I, when I had the luxury of Linda preparing fine restaurant food at home for 25 years? Now, unfortunately, I'm having to cook for myself, but because Linda did these veggie cook books, she's making it easier for me. All the meals we ever had at home are in these cook books and all I have to do is read them. As Linda always said: "If you can read, you can cook."

Serves 6
Preparation time: 30 mins

Ingredients

450g/1lb new potatoes, unpeeled
450g/1lb French beans, steamed and cut into 2.5cm/1in lengths
225g/8oz cooked or tinned haricot or cannellini beans
1 small red onion, chopped finely
50g/2oz black olives, pitted and sliced
1-2tbsp capers
Chopped fresh parsley, to garnish

For the vinaigrette
1-2tsp fine or grainy Dijon mustard
2tbsp fresh lemon or lime juice or 2tbsp wine vinegar, balsamic vinegar or cider vinegar
6tbsp olive oil
Crushed garlic to taste (optional)
Sea salt and black pepper to taste

Method

1 For the vinaigrette: in a small bowl, mix the mustard with the lemon or lime juice or vinegar. Gradually whisk in the olive oil. Stir in the garlic if using and season to taste with salt and pepper.
2 In a medium saucepan, cook the potatoes in boiling water until tender. Allow to cool slightly and cut in half.
3 Mix the potatoes, beans, onion, black olives and capers in a large bowl.
4 Pour sufficient vinaigrette over the salad to moisten and toss well.
5 Sprinkle with parsley and serve.

Recipe courtesy of Animal Aid/www.animalaid.org.uk.