Fennel, White Bean and Walnut Salad

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


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

Nutritional Info *per serving

  • Glycemic Load .30
  • Calories 380
  • Fat 28g
  • Saturated Fat 3.5g
  • Polyunsaturated Fat 9g
  • Monounsaturated Fat 14g
  • Cholesterol 0mg
  • Sodium 440mg
  • Potassium 660mg
  • Carbohydrate 27g
  • Fiber 6g
  • Sugars 5g
  • Protein 8g
  • Trans Fat 0g
  • Vitamin A 35%
  • Vitamin C 10%
  • Calcium 10%
  • Iron 20%