Fennel And Butter Bean Salad Recipes

BEAN AND FENNEL SALAD

Bean and Fennel Salad image

Packed with protein and fibre, this summery salad from Ontario Bean Growers makes a great lunch option or side dish for your next barbecue.

Provided by Mary Jenny

Categories Beans

Time 15m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

3 cups cooked white pea beans
1 cup fennel, diced
1 cup snow peas, diced
1 medium red pepper, diced
1/2 cup dried apricot, diced
1/4 cup dried cranberries
2 tablespoons raspberry vinegar
2 tablespoons orange juice concentrate
1 tablespoon honey
1 tablespoon olive oil
1 garlic clove, minced

Steps:

In a large bowl, combine white pea beans, fennel, snow peas, red pepper, apricots and cranberries; set aside.
Combine vinegar, orange juice concentrate, honey, oil and garlic; mix well.
Pour dressing over white pea beans and vegetables; toss to coat. Cover and refrigerate for 1 hour or until ready to serve.

Nutrition Facts : Calories 212.8, Fat 3, SaturatedFat 0.5, Sodium 223.4, Carbohydrate 39.1, Fiber 11.6, Sugar 12.4, Protein 9.4

GREEN BEAN AND FENNEL SALAD

Green Bean and Fennel Salad image

Categories Salad Herb Mushroom Side Quick & Easy Low Cal Fennel Green Bean Spring Boil Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 10

Ingredients

3 tablespoons balsamic vinegar
2 tablespoons fresh lemon juice
1 tablespoon olive oil
2 teaspoons water
1/2 pound green beans, trimmed, cut into 1 1/2-inch pieces (about 2 cups)
2 large fennel bulbs, trimmed, quartered lengthwise, thinly sliced crosswise (about 4 cups)
4 ounces button mushrooms, trimmed, quartered (about 2 cups)
2 cups chopped fresh Italian parsley
3 tablespoons chopped fresh chives
2 teaspoons finely grated lemon peel

Steps:

Whisk first 4 ingredients in medium bowl to blend. Season with salt and pepper.
Cook green beans in large pot of boiling water until crisp-tender, about 5 minutes. Drain. Transfer to large bowl of ice water. Drain beans. Pat dry. (Can be made 1 day ahead. Cover and chill dressing. Wrap green beans in paper towels and chill.)
Place beans in large bowl. Add fennel, mushrooms, parsley, chives and lemon peel. Drizzle dressing over; toss. Season with salt and pepper. Cover and chill 30 minutes. Toss again and serve.

FENNEL AND WHITE BEAN SALAD

Fennel and White Bean Salad image

Make and share this Fennel and White Bean Salad recipe from Food.com.

Provided by Gingerbear

Categories Beans

Time 10m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 1/4 cups cooked white beans, such as cannellini
2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon fresh thyme leave
1/8 teaspoon salt
1/8 teaspoon fresh ground pepper
1 fennel bulb, thinly sliced lengthwise
1/4 lb pecorino romano cheese, shaved or grated
1/2 cup raw almonds, toasted
1/4 cup flat leaf parsley

Steps:

In a large bowl, combine beans, olive oil, lemon juice, thyme, salt and pepper.
Marinate at room temperature 2 hours.
Add fennel, pecorino Romano, almonds, and parsley to beans; toss gently to combine.
Transfer to a platter or serving bowl.

BRAISED FENNEL AND WHITE BEANS

Braised Fennel and White Beans image

Make and share this Braised Fennel and White Beans recipe from Food.com.

Provided by yogiclarebear

Categories Beans

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons extra virgin olive oil
1 medium fennel bulb, trimmed, halved lengthwise, and cut crosswise into 1/4 inch thick slices (about 3 cups)
1 medium red onion, halved lengthwise, and cut crosswise into 1/4 inch thick slices (about 2 cups)
1 (15 1/2 ounce) can white beans, drained and rinsed
1 cup chicken stock
1 teaspoon salt
1/4 teaspoon pepper
2 teaspoons coarsely chopped fresh oregano
2 tablespoons red wine vinegar
1 tablespoon unsalted butter, softened

Steps:

Heat oil in a large heavy sauté pan over medium high heat. Add fennel and onion; cook, stirring occasionally, until tender and edges are brown, about 10 minutes.
Add beans, stock, oregano, 1 tsp salt and 1/4 tsp pepper. Cook, stirring occasionally, until liquid has reduced by about half, 3 to 4 minutes. Stir in vinegar and butter; remove from heat.
Garnish with additional oregano leaves to serve.

Nutrition Facts : Calories 268, Fat 10.9, SaturatedFat 3.1, Cholesterol 9.4, Sodium 704.6, Carbohydrate 33.9, Fiber 7.9, Sugar 2.2, Protein 10.6

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In a medium bowl, combine the minced garlic and lemon juice (reserve the lemon zest for later!). Set aside while you prepare the salad.
Thinly slice the fennel bulb. (Detailed instructions for how to do this: Remove the upper stems from the fennel bulb and discard or save these for soup or broth. Cut the bottom "root" part off the fennel bulb and discard. Slice the fennel bulb in half from the top, and carve out the center stem. Thinly slice the layers of the fennel bulb).
Combine the sliced fennel, lemon zest, diced scallion, diced parsley leaves, 2 tablespoons mayonnaise, white beans, and the garlic-lemon juice mixture. Mix well and season with salt and pepper, to taste (a pinch of salt and a few grinds of pepper will do!). Add 1 more tablespoon of mayonnaise, if desired (you might need this if you have a large fennel bulb). Gently stir in the shredded or sliced Parmesan or Romano cheese. Serve immediately or keep chilled in the refrigerator up to 24 hours before serving.

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