Bean and Fennel Salad
- Yield: Yield: Serves 4-6
Ingredients
Scale
- 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
Instructions
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.
Nutrition
- Calories: 240
- Fat: 3 g
- Carbohydrates: 45 g
- Fiber: 9 g
- Protein: 10 g
Keywords: Bean Salad, Bean and Fennel Salad