Ready In15 min
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Like so many bean salads, this one is delicious the day it’s made, but gets even better as it sits. You can marinate the beans in the dressing ahead of time, and they’ll soak it up and become more flavorful in the fridge. When you’re ready to serve, simply fold in the onion, fennel, celery and dill. This salad is a satisfying vegan dish on its own, but it also pairs beautifully with seared tuna. To make it more substantial, consider adding a jar of olive oil-marinated tuna or some roasted salmon.
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Yield:4 to 6 servings
1 small shallot, finely chopped
¼ cup fresh lemon juice
¼ cup fresh orange juice
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
⅓ …
Ready In15 min
Rating(0)CommentsRead comments
Like so many bean salads, this one is delicious the day it’s made, but gets even better as it sits. You can marinate the beans in the dressing ahead of time, and they’ll soak it up and become more flavorful in the fridge. When you’re ready to serve, simply fold in the onion, fennel, celery and dill. This salad is a satisfying vegan dish on its own, but it also pairs beautifully with seared tuna. To make it more substantial, consider adding a jar of olive oil-marinated tuna or some roasted salmon.
or to save this recipe.
Yield:4 to 6 servings
1 small shallot, finely chopped
¼ cup fresh lemon juice
¼ cup fresh orange juice
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
⅓ cup olive oil
Salt and freshly ground black pepper
2 (14-ounce) cans cannellini beans, rinsed
½ small red onion, halved and thinly sliced
1 medium fennel bulb (about 8 ounces), trimmed and thinly sliced crosswise (about 2 cups)
½ bunch celery, trimmed and thinly sliced crosswise (about 3 cups), plus some tender leaves
½ small bunch dill, fronds and tender stems coarsely chopped (¼ cup)
Nutritional analysis per serving (4 to 6 servings)
36 grams carbs; 292 calories; 9 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 13 grams fat; 9 grams fiber; 617 milligrams sodium; 11 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Step 1
In a large bowl, whisk together the shallot, lemon juice, orange juice, vinegar and mustard. Drizzle in the olive oil and whisk vigorously to combine. Season with salt and pepper. Add the beans and toss until well coated in the dressing. 1.
Step 2
Rinse the red onion slices under cold water, drain, and toss into the bean mixture. Add the fennel, the celery and celery leaves, and the dill to the salad bowl and toss to combine. Season with more salt and pepper and serve.
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