Cooling Summer Bean Salad

By Alexandra Babcock, MPH, RDN

Enjoy these light, healthy and tasty recipes brought to you by the Lifestyle Medicine Team!

Makes 4 servings

Ingredients

1-16oz can Cannellini or Navy Beans

2 medium stalks celery

1 red bell pepper

½ fennel root

¼ cup fennel fronds

Dressing:

½ cup olive oil

1/3 cup white wine vinegar or lemon juice

1 tsp Dijon mustard

Pepper to taste

Directions:

1. Lay out cutting board, knife, can opener, strainer, large serving bowl, small mixing bowl or jar, and spoon Wash all vegetables.
2. Open can of beans and rinse with water in the strainer until the water runs clear. Set aside.
3. Trim ends of celery. Slice celery length wise and dice into ½ inch pieces. Remove center of bell pepper and dice into the same sized pieces.
4. Remove end of frond of fennel root. Cut length-wise and save half. Lay cut side down and slice thin horizontally.
5. Chop fronds coarsely.
6. Add all ingredients to serving bowl and toss.
7. Make dressing by adding dressing ingredients into small mixing bowl. Stir or shake to combine.
8. Toss over salad and mix. Serve immediately or place into smaller containers and refrigerate for up to 5 days.