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Vegan Fennel, White Bean and Walnut Salad

Looking for a healthy and colorful side dish to add to your table? This salad offers a hint of licorice from the fennel, satisfying crunch from the walnuts and a creamy heartiness from the beans.

Salad

1 fennel bulb

1 15-oz can white beans, drained and rinsed

1/2 cup shredded carrot

1/4 cup dried currants*

3/4 cup toasted walnut pieces

Dressing

1/2 cup olive oil

1/4 cup white wine vinegar

1 tbsp Dijon mustard

1/4 cup mixed, chopped herbs (parsley, chives, tarragon)

Salt & pepper to taste

*If you can’t find currants, substitute raisins or chopped dates

1. Thinly slice the fennel and place in a large bowl with the beans, carrots and currants.
2. In a small bowl, whisk together the dressing ingredients and pour over bean-and-fennel mixture. Toss to combine.
3. Sprinkle walnuts over the top and serve. Enjoy!

    Source: reprinted with permission from the California Walnut Board

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    **These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.

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