Fennel and Bean Salad

Adapted from From Asparagus to Zucchini–A Guide to Cooking Farm-Fresh Seasonal Produce

2 fennel bulbs
1 small onion, thinly sliced
2 Tbsp Vera Jane's Extra-Virgin Olive Oil
(2) 15-oz can kidney beans, rinsed and drained
4 cups whole wheat farfalle pasta (about 3 cups dried)
Salt and pepper
1 garlic clove, minced
1 tsp DLM Dijon Mustard
2 Tbsp Aunt Angie's Balsamic Vinegar of Modena
Salt and pepper
1/4 cup Vera Jane's Extra-Virgin Olive Oil

Th inly slice fennel bulbs and stems, and coarsely chop the leafy tops. Set the stems and leafy tops aside. Sauté fennel bulb and onion in 2 tablespoons of olive oil until tender.

Meanwhile, prepare the dressing. Combine garlic, Dijon

mustard, vinegar, and salt and pepper to taste in a small bowl. Whisk in the 1/4 cup of olive oil until well blended.

Combine fennel-onion mixture with the beans and cooked

pasta. Toss with dressing and adjust seasoning. Serve chilled or at room temperature.

Makes 6–8 servings
Prep Time: 10 Minutes
Cook Time: 15 Minutes

Per serving: 304 calories; 13g total fat; 2g saturated fat; 0mg cholesterol; 185mg sodium; 40g total carbohydrates; 9g dietary fiber; 10g protein;

Allergy Warning: Contains Wheat

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