Fennel, White Bean and Walnut Salad

  • Yield 6 servings
  • Prep 15 mins
  • Cook 0 mins

This can be served as a vegetarian entrée, or as a side salad. If refrigerating the salad before serving, take it out of the refrigerator a few minutes before serving. It shouldn't be too cold. I love this salad because it's quick and easy to prepare. Plus, on those days when I don't want to eat meat, I can serve this as a main course along with a great loaf of crusty whole wheat bread. All the fiber and anti-oxidants make it healthy, but it's also delicious - no one will think they're eating "health food."


1 fennel bulb
1 15-oz can white beans, drained and rinsed
1/2 cup shredded carrots
1/4 cup dried currants
3/4 cup toasted walnut pieces
1/2 cup olive oil
1/4 cup white wine vinegar
1 tablespoon Dijon mustard
1/4 cup mixed, chopped herbs (parsley, chives, tarragon)
3/4 teaspoon salt, to taste
3/8 teaspoon pepper, to taste


  1. Thinly slice fennel and place in large bowl with beans, carrots and currants. In small bowl whisk together dressing ingredients and pour over bean and fennel mixture. Toss to combine. Sprinkle walnuts on top and serve.



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