Bean-and-Fennel-Salad Recipe
Select unblemished fennel bulbs with bright green fronds for the freshest flavor. Some grocery stores also sell fennel as anise.


Makes 6 to 8 servings

Recipe from

Southern Living


6 tablespoons olive oil
3 tablespoons white wine vinegar
3/4 teaspoon coarsely ground pepper
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried crushed red pepper
2 (15.5-ounce) cans chickpeas, rinsed and drained*
2 medium fennel bulbs, thinly sliced
3 garlic cloves, minced
1/2 cup crumbled Gorgonzola cheese*
1/4 cup minced fresh Italian parsley
Garnish: fresh fennel fronds


Whisk together first 6 ingredients in a bowl; add beans, fennel, and garlic, tossing gently to coat. Sprinkle with cheese and parsley. Cover and chill at least 1 hour. Garnish, if desired.

*2 (15-ounce) cans navy beans and 1/2 cup crumbled blue cheese may be substituted for chickpeas and gorgonzola.

September 2001
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