Bean and Fennel Salad

INGREDIENTS:

• 3 cups (750 mL) cooked white pea beans
• 1 cup (250 mL) fennel (anise), diced (feathery bits removed)
• 1 cup (250 mL) snow peas, diced
• 1 medium red pepper, diced
• 1/2 cup (125 mL) dried apricots, diced
• 1/4 cup (50 mL) dried cranberries Raspberry Orange Dressing:
• 2 tbsp (25 mL) raspberry vinegar
• 2 tbsp (25 mL) orange juice concentrate
• 1 tbsp (15 mL) honey
• 1 tbsp (15 mL) olive oil
• 1 clove garlic, minced

DIRECTIONS:

1. In a large bowl, combine white pea beans, fennel, snow peas, red pepper, apricots and cranberries; set aside.
2. Combine vinegar, orange juice concentrate, honey, oil and garlic; mix well.
3. Pour dressing over white pea beans and vegetables; toss to coat. Cover and refrigerate for 1 hour or until ready to serve.

Find more recipes online at ontariobeans.on.ca.

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