You are here: Home » Recipes » Fennel, White Bean and Walnut Salad Fennel, White Bean and Walnut Salad Recipe by California Walnut Board 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." PrintEmail Ingredients 1 fennel bulb1 15-oz can white beans, drained and rinsed1/2 cup shredded carrots1/4 cup dried currants3/4 cup toasted walnut piecesdressing:1/2 cup olive oil1/4 cup white wine vinegar1 tablespoon Dijon mustard1/4 cup mixed, chopped herbs (parsley, chives, tarragon)3/4 teaspoon salt, to taste3/8 teaspoon pepper, to taste Instructions 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.