White Bean and Fennel Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A simple delicious salad. Can also be used as a spread on crostini. Ingredients:
1 small fennel bulb, tough green tops and bottom trimmed |
2 cups canned cannellini beans, rinsed and drained |
1/2 cup thinly slivered red onion |
1/4 cup chopped fresh italian parsley |
1 tablespoon finely chopped fresh oregano leaves (or 1/2 teaspoon dried) |
3 tablespoons extra virgin olive oil |
2 tablespoons red wine vinegar or 2 tablespoons fresh lemon juice |
salt |
fresh ground black pepper |
Directions:
1. Cut the fennel bulb into lengthwise quarters.
2. Cut each quarter crosswise into 1/8-inch thick slices.
3. In a mixing bowl, combine the fennel, beans, onion, parsley, and oregano.
4. In another bowl, whisk the oil, vinegar, salt, and pepper to taste together; pour over bean mixture; toss to coat.
5. Adjust seasonings to taste and serve.
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