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Beans and Legumes

Fennel and White Bean Salad
2 Tbsp. olive oil
2 Tbsp. freshly squeezed lemon juice
1 garlic clove, minced
1 fennel bulb, quartered, cored, and chopped, fronds reserved for garnish
1 (15.5-oz.) can cannellini or small white beans, rinsed and drained
1 medium tomato, cored and chopped
1/2 red onion, diced (about 3/4 cup)
1 navel orange
1/4 cup chopped fresh basil leaves
1/4 cup shaved Parmesan cheese
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Fennel and White Bean Salad

Fennel and White Bean Salad

Fennel and White Bean Salad
  • Servings:Serves 6
  • Prep Time:25 minutes
  • Cook Time:0 minutes
1. Place olive oil, lemon juice, and garlic in a medium-size bowl and whisk until well combined and slightly thickened. Add fennel, beans, tomato, and onion.
2. Use a zester or fine grater to zest orange part of orange peel and add to fennel. Discard white skin, then peel and chop each orange section into bite-size pieces and add to bowl. Mix to combine, cover, and refrigerate at least 2 hours and up to overnight to allow flavors to blend. Serve garnished with fresh basil, fennel fronds, and Parmesan cheese.
Source: Hannaford fresh Magazine, September - October 2007