White Bean and Fennel Salad

ratherbeswimmin''s Note:

A simple delicious salad. Can also be used as a spread on crostini.

• Total Time: 30 mins
• Prep Time: 30 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 1 small fennel bulb , tough green tops and bottom trimmed
• 2 cups canned cannellini beans , rinsed and drained
• ½ cup thinly slivered red onion
• ¼ 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.