White Bean Salad with Fennel Avocado Recipe

White Bean Salad With Fennel Avocado Recipe

Ingredients

Makes 4 to 6 servings

• 3 cups cooked or 2 (15.5-ounce) cans cannellini beans or other white beans, drained and rinsed
• 1 small fennel bulb, shredded
• 1 cup ripe grape tomatoes, halved
• 1/4 cup minced red onion
• 1/4 cup minced fresh parsley
• 1/4 cup kalamata olives, pitted and sliced
• 1/4 cup olive oil
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon sugar
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried marjoram
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 ripe Hass avocado

Method

1. In a large bowl, combine the beans, fennel, tomatoes, onion, parsley and olives
2. Set aside
3. In a small bowl, combine the oil, lemon juice, sugar, basil, marjoram, salt and pepper
4. Set aside
5. Pit and peel the avocado and cut into 1/2-inch dice
6. Add the avocado to the salad and drizzle with the dressing
7. Toss gently to combine and serve

Full List of Salad Recipes
Full List of Vegetarian Recipes