Fennel Three Bean Salad Recipes

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FENNEL & THREE BEAN SALAD



Fennel & Three Bean Salad image

Progresso® beans provide a simple addition to a homemade vegetable salad - perfect for a side dish.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h20m

Yield 12

Number Of Ingredients 12

1/3 lb green beans
1 can (15 oz) Progresso™ cannellini (white kidney) beans, rinsed, drained
1 can (15 oz) Progresso™ dark red kidney beans, rinsed, drained
1/2 medium sweet onion, very thinly sliced (1/2 cup)
1 medium bulb fennel, very thinly sliced (1 cup)
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

Steps:

  • Remove 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.
  • In large bowl, stir together green beans and remaining salad ingredients; set aside.
  • In 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.

Nutrition Facts : Calories 120, Carbohydrate 14 g, Cholesterol 0 mg, Fat 1, Fiber 4 g, Protein 5 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 90 mg, Sugar 1 g, TransFat 0 g

THREE BEAN SALAD WITH FENNEL



Three Bean Salad With Fennel image

We've all had three bean salad. This one is jazzed up with the addition of fennel, also called anise. Try it, you'll never go back.

Provided by threeovens

Categories     Beans

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

1/3 lb green beans, trimmed
15 ounces cannellini beans, drained and rinsed
15 ounces dark red kidney beans, drained and rinsed
1/2 medium sweet onion, sliced thin (1/2 cup)
1 medium fennel bulb, sliced thin (1 cup)
1/2 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons Dijon mustard
1 garlic clove, minced
1/4 teaspoon fresh ground black pepper
1/2 teaspoon salt

Steps:

  • Steam green beans in a little water until crisp tender, about 10 to 12 minutes; drain and place in bowl.
  • Add cannelini beans, kidney beans, onion, and fennel.
  • In a separate bowl, whisk together dressing ingredients; pour over salad and toss to coat.
  • Cover and refrigerate for at least one hour for flavors to meld; serve at room temperature.

Nutrition Facts : Calories 563.6, Fat 28.3, SaturatedFat 3.9, Sodium 417, Carbohydrate 60.2, Fiber 18.1, Sugar 2.1, Protein 21.5

FENNEL AND BUTTER BEAN SALAD



Fennel and Butter Bean Salad image

Tender butter beans and crunchy fennel are dressed in a tangy lemon-dill dressing. Make it the day before serving to allow the beans to soak up the dressing.

Provided by KeizerKitchen

Time 1h15m

Yield 4

Number Of Ingredients 10

1 cup canned butter beans, drained and rinsed
1 bulb fennel, cored and finely chopped
3 stalks scallions, sliced
¼ cup lemon juice
¼ cup olive oil
2 tablespoons chopped fresh dill
½ teaspoon honey
¼ teaspoon salt
¼ teaspoon pepper
1 clove garlic, minced

Steps:

  • Combine butter beans, fennel, and scallions in a bowl.
  • Whisk lemon juice, olive oil, dill, honey, salt, pepper, and garlic together in a separate bowl. Pour dressing over the bean mixture; toss together to coat.
  • Refrigerate at least 1 hour before serving, or up to 1 day.

Nutrition Facts : Calories 195 calories, Carbohydrate 15.6 g, Fat 13.7 g, Fiber 4.3 g, Protein 4.1 g, SaturatedFat 1.9 g, Sodium 404.3 mg, Sugar 2 g

HERBY THREE-BEAN SALAD



Herby Three-Bean Salad image

Ready for picnics and potlucks, this zippy take on a classically American three-bean salad features crunchy green beans, creamy chickpeas and cannellini beans (and is vegan, too). The marinated vegetables (fennel, celery and onions) add texture and a vinegary kick, while a mix of herbs lend complexity and freshness. Feel free to use whatever combination of canned beans you like; kidney beans are classic, black beans velvety, black-eyed peas earthy. You can prepare this salad up to four hours ahead and keep it at room temperature, or you can make it the day before and refrigerate it. Toss well and add more salt and vinegar, if needed, just before serving.

Provided by Melissa Clark

Categories     quick, salads and dressings, side dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 13

1 1/2 teaspoons coriander seeds
1 1/4 teaspoons salt, plus more as needed
1/4 cup unsweetened rice vinegar, plus more to taste
2 teaspoons minced fresh thyme leaves
1/2 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil, plus more to taste
1 cup thinly sliced red onion
1 cup thinly sliced fennel, celery or a combination
8 ounces green beans, trimmed and cut into 1-inch pieces (about 2 1/2 cups)
1 (15-ounce) can chickpeas, drained and rinsed
1 (15-ounce) can cannellini or Great Northern beans, drained and rinsed
3/4 cup chopped fresh soft herbs, such as parsley, mint, dill, cilantro or a combination
Flaky sea salt, for serving

Steps:

  • In a dry medium saucepan (one large enough to hold the green beans in Step 4), toast coriander seeds over medium heat, stirring frequently, until fragrant, 2 minutes. Transfer to a small bowl to cool. Once the seeds are cool enough to handle, use a mortar and pestle to crack them, or place them on a cutting board and crack with the flat side of a chef's knife. Set aside.
  • Fill the same saucepan you used for the coriander with salted water and bring to a boil.
  • While waiting for the water to boil, combine 1/4 cup vinegar, thyme, 1/2 teaspoon salt and 1/4 teaspoon black pepper in large mixing bowl. Slowly whisk in olive oil. Add onion along with fennel or celery, or both, and toss. Set aside to marinate for at least 10 minutes while preparing the rest of the salad.
  • To the boiling water, add the green beans and blanch for 2 to 3 minutes, until they turn bright green and are crisp-tender. Immediately drain beans in a colander, then run cold tap water over them to stop the cooking. Once cool, pat them dry.
  • Add the blanched green beans, chickpeas, cannellini beans, herbs and toasted coriander seeds to the marinated onions. Season with remaining salt and pepper, and gently toss to evenly combine. Taste and add more salt and vinegar if needed. (Keep in mind that you'll also be adding flaky salt to finish.) Drizzle with olive oil and flaky sea salt, and serve.

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