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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*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.

    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

    *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.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

      Download Recipe

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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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