Fennel, Celery, And Moro Bean Salad | Recipe Cloud App

Ingredients

• 1 fennel bulb
• 2 cups cooked Rancho Gordo Moro beans, or other firm heirloom beans, drained
• 1/2 white onion, minced
• 1/4 cup chopped olives (use your favorite type)
• 2 to 3 celery stalks (including leaves), chopped
• 1/2 teaspoon dried Mexican oregano, preferably Rancho Gordo Oregano Indio
• Salt and pepper to taste
• Extra-virgin olive oil to taste
• Anchovy sauce or fish sauce (optional)
• Light vinegar, such as Camino Rose vinegar or Rancho Gordo Pineapple Vinegar (or your favorite vinegar)
• Finely chopped nuts (optional)