Bean and Fennel Salad

Bean and Fennel Salad


Yield: Serves 4-6

Nutrition (Per serving (1/6 recipe))

Calories 240 ;
Protein 10 g;
Fat 3 g;
Carbohydrates 45 g;
Total Dietary Fibre 9 g;
3 cupscooked white pea beans750 mL
1 cupfennel (anise), diced (feathery bits removed)250 mL
1 cupsnow peas, diced250 mL
1medium red pepper, diced1
1/2 cupdried apricots, diced125 mL
1/4 cupdried cranberries50 mL
Raspberry Orange Dressing:
2 tbspraspberry vinegar25 mL
2 tbsporange juice concentrate25 mL
1 tbsphoney15 mL
1 tbspolive oil15 mL
1clove garlic, minced1

In a large bowl combine white pea beans, fennel, snow peas, red pepper, apricots and cranberries; set aside. In a 1-cup (250 mL) measure, 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.