Best Fennel Three Bean Salad Recipes

FENNEL & THREE BEAN SALAD

Fennel & Three Bean Salad image

Progresso® beans provide a simple addition to a homemade vegetable salad - perfect for a side dish.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 1h20m

Yield 12

Number Of Ingredients 12

Ingredients

1/3 lb green beans
1 can (15 oz) Progresso™ cannellini (white kidney) beans, rinsed, drained
1 can (15 oz) Progresso™ dark red kidney beans, rinsed, drained
1/2 medium sweet onion, very thinly sliced (1/2 cup)
1 medium bulb fennel, very thinly sliced (1 cup)
1/4 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon finely chopped fresh basil
1 clove garlic, finely chopped
1/4 teaspoon pepper
1/8 teaspoon salt

Steps:

Remove ends of green beans. Place steamer basket in 1/2 inch water in 2-quart saucepan or skillet (water should not touch bottom of basket). Place green beans in steamer basket. Cover tightly and heat to boiling; reduce heat. Steam 10 to 12 minutes or until crisp-tender.
In large bowl, stir together green beans and remaining salad ingredients; set aside.
In small jar with tight-fitting lid, shake all dressing ingredients. Pour dressing over salad ingredients; toss gently. Refrigerate 1 hour to blend flavors. Serve at room temperature and refrigerate any leftovers.

Nutrition Facts : Calories 120, Carbohydrate 14 g, Cholesterol 0 mg, Fat 1, Fiber 4 g, Protein 5 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 90 mg, Sugar 1 g, TransFat 0 g

THREE BEAN SALAD WITH FENNEL

Three Bean Salad With Fennel image

We've all had three bean salad. This one is jazzed up with the addition of fennel, also called anise. Try it, you'll never go back.

Provided by threeovens

Categories Beans

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1/3 lb green beans, trimmed
15 ounces cannellini beans, drained and rinsed
15 ounces dark red kidney beans, drained and rinsed
1/2 medium sweet onion, sliced thin (1/2 cup)
1 medium fennel bulb, sliced thin (1 cup)
1/2 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons Dijon mustard
1 garlic clove, minced
1/4 teaspoon fresh ground black pepper
1/2 teaspoon salt

Steps:

Steam green beans in a little water until crisp tender, about 10 to 12 minutes; drain and place in bowl.
Add cannelini beans, kidney beans, onion, and fennel.
In a separate bowl, whisk together dressing ingredients; pour over salad and toss to coat.
Cover and refrigerate for at least one hour for flavors to meld; serve at room temperature.

Nutrition Facts : Calories 563.6, Fat 28.3, SaturatedFat 3.9, Sodium 417, Carbohydrate 60.2, Fiber 18.1, Sugar 2.1, Protein 21.5