Fennel and Three Bean Salad

From Rachel at Coconut & Lime: www.coconutandlime.com

Fennel and Three Bean Salad

CoconutAndLimeRecipe by CoconutAndLime

Rated 4.5 Stars
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1

20 minutes

1 hour 20 minutes

12 servings

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    Ingredients

    • 1/3 lb green beans
    • 1 can (15 oz) Progresso cannellini (white kidney) beans, rinsed, drained
    • 1 can (15 oz) Progresso dark read kidney beans, rinsed, drained
    • 1/2 medium sweet onion, very thinly sliced (1 cup)
    • Dressing
    • 1/4 cup olive oil
    • 2 tablespoons red wine vinegar
    • 2 tablespoons Dijon mustard
    • 1 tablespoon finely chopped fresh basil
    • 1 clove garlic, finely chopped
    • 1/4 teaspoon pepper
    • 1/8 teaspoon salt
    • 1 bulb fennel, thinly sliced

    Directions

    1. 1Remove ends of green beans. Place steamer basket in 1/2 inch water in 2-quart saucepan or skillet (water should not touch bottom of basket). Place green beans in steamer basket. Cover tightly and heat to boiling; reduce heat. Steam 10 to 12 minutes or until crisp-tender.
    2. 2IN large bowl, stir together green beans and remaining salad ingredients; set aside
    3. 3In small jar with tight-fitting lid, shake all dressing ingredients. Pour dressing over salad ingredients; toss gently. Refrigerate 1 hour to blend flavors. Serve at room temperature and refrigerate any leftovers.

    Categories: Side Dishes, Tossed Salads, American, Italian, Lower Calorie, Vegetarian

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    Anonymous User
    Anonymous said:

    Where is the fennel?

    4/15/2011 5:18:11 PM

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