Fennel and White Bean Salad Recipe

Fennel and White Bean Salad Recipes

Ingredients :

1 cup small white beans, soaked overnight in cold water

1/4 yellow onion, peeled

1 medium carrot, peeled and cut into large chunks

4 sprigs of fresh thyme

1/4 bay leaf

3.5 cups vegetable stock

8 garlic cloves

1/2 tbsp kosher salt

1/2 tbsp freshly cracked black pepper

1 fresh firm fennel bulb, quartered, cored and sliced crosswise 1/8 inch thick

1 large ripe tomato, diced

2 tbsp chopped basil

2 tbsp balsamic vinegar

4 tbsp sliced green onions

2 tbsp coarsely chopped Italian parsley

1 tbsp freshly squeezed lemon juice

1/2 tbsp finely chopped thyme

1 tbsp rinsed capers, chopped

Method :

Drain the beans. In a medium-sized saucepan, cover with cold water and bring to a boil, drain, return to the pan, and add the onion, carrot, thyme, bay leaf, stock, and garlic; add a pinch of the kosher salt and 1/2 tsp cracked black pepper. Bring to a boil. Reduce heat, cover, and simmer gently until the beans are tender - about 2 hours. Drain, remove the vegetables and aromatics and cool. Combine the remaining ingredients in a large bowl, mix with the beans, and serve.

Serves 4

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