Fennel and White Bean Salad
- Ready In:
- 10mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 1 1⁄4 cups cooked white beans, such as cannellini
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon fresh thyme leave
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon fresh ground pepper
- 1 fennel bulb, thinly sliced lengthwise
- 1⁄4 lb pecorino romano cheese, shaved or grated
- 1⁄2 cup raw almonds, toasted
- 1⁄4 cup flat leaf parsley
directions
- In a large bowl, combine beans, olive oil, lemon juice, thyme, salt and pepper.
- Marinate at room temperature 2 hours.
- Add fennel, pecorino Romano, almonds, and parsley to beans; toss gently to combine.
- Transfer to a platter or serving bowl.
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Reviews
-
I thought this was an excellent recipe, a great way to use fennel which is not used enough, I love it. I followed the recipe exactly and did use cannellini beans which I cheated and used from the can. Why heat up the kitchen unnecessarily. The only thing I will add next time is garlic salt instead of plain salt.
RECIPE SUBMITTED BY
Gingerbear
United States
Me and my boyfriend have been together for 11 years now. We live on 40 acres and have 6 dogs and 4 Tennessee Walkers. We both work a lot of hours so there is never enough time in a day to get everything done. I absolutely love the outdoors. I also enjoy lifting weights, reading and playing with all of my beautiful animals. I absolutely love, love and love to cook. I like to cook a variety of things and also like love to bake. I like to just get in the kitchen and experiment with different things. If something does not turn out for me such as pie crust or gravy I will keep trying until I can make it work. Only problem is, when I finally make it work it may not work again the time after that. It is fun though and I do consider myself a pretty good cook for the most part. I also love slow cooker recipes. Those are my most favorite in the winter months.