White Bean and Fennel Antipasto Salad | PCC Natural Markets

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White Bean and Fennel Antipasto Salad

Serves: 8

Your rating: None (2 votes)
Your rating: None (2 votes)

Use our Lemon-Herb Dressing in this bean salad.


These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free


Remove any stones or dirt from the beans. Cover with cold water and soak overnight in the refrigerator. Drain and rinse thoroughly.

Place the beans in a large pot and cover with water. Add onion, carrot, leek, thyme, bay leaf and salt. Bring to a simmer and cook until tender, stirring occasionally, about 1 1/2 hours. Drain, rinse and remove aromatics.

Preheat oven to 350° F.

Toss together sliced fennel, olive oil, salt and pepper. Place on a sheet pan and roast in the oven until tender, 20 to 30 minutes.

In a large bowl, combine cooked beans, roasted fennel, celery, Pickled Garlic, red onion and reserved fennel fronds. Toss gently to coat with Lemon-Herb Dressing. Chill until ready to serve.


This salad can be prepared the day before and kept refrigerated. The flavors will continue to develop as it rests.

Source: 2013 PCC annual meeting dinner

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