Fennel Heirloom Bean Salad Recipe

Prepare beans

If using dried beans: soak, cook until tender, cool and drain (yield about 3 cups cooked). If using canned: drain and rinse thoroughly, then pat dry. Transfer beans to a large mixing bowl.

Slice fennel

Trim the fennel bulb: remove stalks (reserve fronds), discard any tough outer layers, halve the bulb lengthwise and thinly slice (about 1/8" thick). Add sliced fennel to the bowl with the beans.

Prepare vegetables and herbs

Halve cherry tomatoes. Thinly slice red onion into half-moons and separate into rings. Roughly chop parsley and mint. Add tomatoes, onion, parsley, mint, and arugula (if using) to the bowl with beans and fennel.

Add crunch and cheese

Toss in the toasted chopped almonds or pistachios. If using cheese, crumble feta or shave ricotta salata and add to the bowl. Reserve a small amount of nuts and cheese for garnish if desired.

Gently toss the salad ingredients to combine and distribute components evenly, being careful not to mash the beans.

Make dressing

In a small bowl or jar combine lemon juice, red wine vinegar, Dijon mustard, honey (or maple syrup), minced garlic, sea salt and freshly ground black pepper. Whisk together until well blended.

Slowly drizzle in the extra-virgin olive oil while whisking (or shake vigorously in a closed jar) until the dressing emulsifies and thickens slightly. Taste and adjust salt, acid (lemon/vinegar), or sweetness as needed.

Pour the dressing over the salad and toss gently to coat all ingredients evenly. Let the salad sit at room temperature for 10–15 minutes to allow flavors to marry (or chill for up to 1 hour).

Scatter reserved fennel fronds, nuts and extra cheese on top just before serving. Taste and adjust seasoning with more salt, pepper or a squeeze of lemon if desired.

Serve the fennel heirloom bean salad on its own as a main vegetarian dish or as a side alongside grilled fish or roasted meats.