White Bean Salad
The basil and mint add a fresh and bright taste to this dish. Fennel provides a mild anise-like flavor and some crunch to this dish, but if you can't find it, you can use a couple of stalks of celery instead.
IngredientsServes 2 to 3)
1 15–ounce can Great Northern Beans
1 bulb fennel
1 small red bell pepper
1/4 cup orange juice
1 1/2 tablespoons white wine vinegar
1/3 cup extra virgin olive oil
1/2 cup chopped fresh basil
2 tablespoons chopped mint
1 clove garlic, minced
Salt and pepper to taste
Nutrition FactsPer serving: 352 calories, 25 g fat, (3.5 g saturated), 31 g carbohydrates, 9 g protein, 10 g fiber, 567 mg sodium (25% Daily Value).
Directions1. Drain and rinse beans and place them in a large bowl.
2. Cut fennel into thinly sliced pieces about 1/2 inch in length. Dice red pepper into 1/2-inch pieces. Add fennel and pepper to beans.
3. In a blender, combine orange juice, vinegar, olive oil, basil, mint, and garlic, and purée until smooth. Add to beans and fennel and toss to coat.
4. Season with salt and pepper.
5. Serve about a 1/2-cup scoop of beans on top of a bed of lettuce, or over 3 slices of tomatoes.