We love delicious and flavorful salads like this one that can be a quick lunch or light dinner. Also, great for potlucks as the recipe can be increased. Crisp, fresh fennel and earthy kidney beans are a great combination!
In the farmstand: fennel, garlic scapes, olive oil
Ingredients
- 1 bulb fennel remove leaves and set aside
- 1/2 bunch garlic scapes (3-4 stems), or use a medium onion, or scallions
- 2 T olive oil
- 1 can kidney beans drained
- 2-3 cups cooked pasta
- 1 tsp fresh lemon juice
- salt and pepper to taste
Instructions
Thinly slice fennel bulb and garlic scapes, removing any stringy or woody parts; sauté in olive oil on medium heat for 5 minutes, until softened. Stir often so that it does not burn. Chop reserved fennel tops and add to the cooked mixture along with remaining ingredients. Serve chilled.
[ Posted in Salad | Tagged entree, gluten-free, quick & easy, summer salad, summer side, vegan ]
