Bean and Fennel Salad

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Bean and Fennel Salad

Bean and Fennel Salad

  • Author: Ontario Bean Growers
  • Yield: Yield: Serves 4-6


  • 3 cups cooked white pea beans (750 mL)
  • 1 cup fennel (anise), diced (feathery bits removed) (250 mL)
  • 1 cup snow peas, diced (250 mL)
  • 1 medium red pepper, diced
  • 1/2 cup dried apricots, diced (125 mL)
  • 1/4 cup dried cranberries (50 mL)

Raspberry Orange Dressing:

  • 2 tbsp raspberry vinegar (25 mL)
  • 2 tbsp orange juice concentrate (25 mL)
  • 1 tbsp honey (15 mL)
  • 1 tbsp olive oil (15 mL)
  • 1 clove garlic, minced


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.


  • Calories: 240
  • Fat: 3 g
  • Carbohydrates: 45 g
  • Fiber: 9 g
  • Protein: 10 g

Keywords: Bean Salad, Bean and Fennel Salad