Recipes — 24 May 2013
White Beans with Lemon, Fennel, and Avocado

Here’s a delicious, easy and healthy salad to serve to the whole family…or whip it up for a special treat for you and your partner after the kids are tucked in bed. Its variety of flavors and textures is good all by itself or served on Crostini.

 

 

 

3 cups cooked cannellini beans (see chart, page 131)
1 medium bulb fennel, trimmed and shredded
1 cup halved grape tomatoes
¼ cup minced red onion
¼ cup chopped flat-leaf parsley
¼ cup sliced pitted Kalamata olives
¼ cup olive oil
2 tbsp fresh lemon juice
1 tbsp chopped basil
Salt and freshly ground black pepper, as needed
2 avocados, diced

1.In a large bowl, combine the beans, fennel, tomatoes, onion, parsley, and olives.

2.In a small bowl, mix the oil, lemon juice, and basil to combine. Season with salt and pepper. Add the dressing to the bean mixture, and toss to coat. Fold in the avocado and serve immediately.
Makes 4 side dish servings

From the book: Vegetarian Cooking, At Home with the Culinary Institute of America, Publisher: Wiley Books, ISBN 978-0-470-42137-6

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