Fennel and Cannellini Bean Salad
Prep time
Cook time
Total time
Sweet and aromatic roasted fennel cannellini bean salad is a quick dish that tastes great hot or cold. It pairs well with flat breads or crackers.
Cuisine: Italian
Serves: 2
To Roast Fennel:
  • 1 large fennel bulb, trimmed and sliced into ¼ inch slices
  • 1 tbsp olive oil
  • ½ tsp coarse sea salt
  • ¼ tsp black pepper
To Saute Beans:
  • ½ tsp olive oil
  • 2 cloves garlic, minced
  • 1 15-ounce can organic cannellini beans
  • ¼ tsp coarse sea salt
  • ⅛ tsp black pepper
  • 1 tsp fresh parsley, chopped
  1. Preheat the oven to 400°. Line a baking sheet with parchment paper. Toss the fennel with olive oil, salt and pepper. Spread on a baking sheet and roast for 10-15 minutes until the fennel is soft and golden.
  2. Heat the remaining olive oil in a 10-inch skillet and cook the garlic until fragrant, about 30 seconds. Stir in beans and their liquid and season with salt and pepper. Saute until the liquid thickens and beans are creamy, about 10 minutes. Stir occasionally.
  3. Turn off heat and add in hot fennel slices. Garnish with fresh parsley and serve hot or cold.
Recipe by Food Smart Mom at http://www.foodsmartmom.com/fennel-cannellini-bean-salad/