White Bean and Fennel Salad

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

• Ready In: 30 mins
• Serves: 4

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.