This is a very simple dish to put together and it is also very satisfying and is complete in the one dish. I can not find fennel here but I still wanted to add the fennel to the recipe so that you will be able to have the complete recipe.
White Bean Salad With Roasted Red Pepper and Fennel
Author: Dr. Mark Hyman
Recipe type: Main course or lunch
A beautiful main-course salad or perfect for lunch, the creamy white beans are complemented by crunchy fennel and the smoky taste of the toasted red pepper. Fresh scallion and parsley add bright green color and flavor to the other ingredients.
- 1 (15-ounce) can Great Northern white beans, drained and rinsed
- 1 cup diced roasted red pepper
- ½ cup diced fennel
- 10 to 12 leaves fresh basil, cut into slivers (about ¼ cup)
- 2 tablespoons minced scallion (about 1 large scallion)
- 2 tablespoons finely chopped parsley
- ¼ cup extra-virgin olive oil
- 2 tablespoons lemon juice
- ½ teaspoon finely minced garlic (about 1 small clove)
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- Mix together beans, roasted pepper, fennel, basil, scallions and parsley in a medium bowl.
- Whisk together extra-virgin olive oil, lemon juice, minced garlic, salt and black pepper in a small bowl. Pour over the beans, and toss to combine. Let stand 5 to 10 minutes; toss again briefly before serving.
Even though the recipe does not say to cook the white beans I did heat them up following the directions on the can.