Cooling Summer Bean Salad
Enjoy this light, healthy and tasty recipe!
Lunch or Dinner
About this Recipe
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
Open can of beans and rinse with water in the strainer until the water runs clear. Set aside.
Trim ends of celery. Slice celery lengthwise and dice into 1/2 inch pieces.
Remove center of bell pepper and dice into the same-sized pieces.
Remove end of frond of fennel root. Cut lengthwise and save half. Lay cut side down and slice thin horizontally.
Chop fronds coarsely.
Add all ingredients to serving bowl and toss.
Add dressing ingredients into small mixing bowl. Stir or shake to combine.
Toss over salad and mix. Serve immediately.
Add additional protein of your choice such as grilled chicken — and/or fruits and vegetables.
Place leftovers into small containers and refrigerate for up to 5 days.