Fennel
Fennel, Kidney Bean & Pasta Salad
Posted by Carole Koch
1 fennel bulb, with tops
1 small onion
1 28-ounce can kidney beans, drained
2 cups cooked pasta
1 teaspoon lemon pepper
Thinly slice fennel bulb and onion; saute in olive oil. Chop reserved fennel tops and add to cooked mixture with remaining ingredients. Serve chilled.
Serves 4 to 6.
From “From Asparagus to Zucchini, A Guide to Cooking Farm-Fresh Seasonal Produce,” Madison Area CSA Coalition, 2004.
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