Fennel, Bean, and Pasta Salad – Vermont Organic Farm | Cedar Circle Farm & Education Center
We love delicious and flavorful salads like this one that can be a quick lunch or light dinner. Also, great for potlucks as the recipe can be increased. Crisp, fresh fennel and earthy kidney beans...
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Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Pot
- Colander
- Mixing bowl
- Wooden spoon
- Measuring cup
- Measuring spoon
- Stove
- Serving bowl
Ingredients
- 1 bulb fennel Thinly slice bulb and stems. Remove leaves and set aside.
- 1/2 bunch garlic scapes (3-4 stems), or use a medium onion, or scallions
- 2 Tbsp olive oil
- 2 cups kidney beans cooked
- 2-3 cups pasta cooked to preference
- 1 tsp fresh lemon juice
- salt
- pepper
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