Cooling Summer Bean Salad

Enjoy this light, healthy and tasty recipe!



Ready In:

15 minutes



Good For:

Lunch or Dinner


About this Recipe

By: Sherry

This delicious salad has fennel root and fronds in it. Like celery, the entire fennel plant is edible and lends itself to a wide variety of cooking applications. In fact, this mildly licorice-flavored plant is a member of the parsley family. We can’t ignore the health benefits of fennel — just one cup of fennel contains almost 20 percent of your recommended daily value of vitamin C. This yummy salad is a refreshing addition to any entrée.


  • 1-16 oz can Cannellini or Navy Beans
  • 2 medium stalks celery
  • 1 red bell pepper
  • 1/2 fennel root
  • 1/4 cup hemp hearts
  • 1/4 cup fennel fronds


  • 1/2 cup hemp seed oil
  • 1/3 cup white wine vinegar or lemon juice
  • 1 teaspoon Dijon mustard
  • pepper to taste

Step by Step Instructions

Step 1

Open can of beans and rinse with water in the strainer until the water runs clear. Set aside.

Step 2

Trim ends of celery. Slice celery lengthwise and dice into 1/2 inch pieces.

Step 3

Remove center of bell pepper and dice into the same-sized pieces.

Step 4

Remove end of frond of fennel root. Cut lengthwise and save half. Lay cut side down and slice thin horizontally.

Step 5

Chop fronds coarsely.

Step 6

Add all ingredients to serving bowl and toss.

Step 7

Add dressing ingredients into small mixing bowl. Stir or shake to combine.

Step 8

Toss over salad and mix. Serve immediately.

Step 9

Add additional protein of your choice such as grilled chicken — and/or fruits and vegetables.

Step 10

Place leftovers into small containers and refrigerate for up to 5 days.

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