Preparation:
- Soak the beans the night before in a large bowl of water with a teaspoon of baking soda.
- The next day, drain the beans and rinse them with water.
- Peel the carrots and cut them into small cubes. They should not be bigger than the beans. Also cut a celery stalk into small pieces.
- Put the vegetables in a pot with the beans, bay leaves, cumin and salt and cook them for about 45-60 minutes until soft. During this process, foam could form, which you should skim off from time to time.
- Allow the beans and vegetables to cool for about 30 minutes in the open pot and then strain them.
- Remove the bay leaves.
- For the dressing: Peel the shallots, cut them in half and then into fine dices. Mix them in a small bowl with the juice of one lemon and 2 tablespoons of white wine vinegar. Add 1 teaspoon of salt and let the shallots steep for at least 30 minutes. Then stir in the freshly ground pepper and 3 tablespoons of olive oil.
- Dice the pointed pepper and the second celery stalk.
- Peel the apple and cut it into small cubes as well.
- Mix all the ingredients in a bowl with the drained bean vegetables, add the dressing and put the salad in a cold place for at least 1 hour.
- Just before serving, add chopped parsley and arugula to the salad and season with salt and white pepper.