White Bean Salad with Fennel and Cauliflower recipe | PCC Community Markets
White Bean Salad with Fennel and Cauliflower | PCC Community Markets - Vegetarian, vegan, and gluten-free. Perfect for a refreshing summer meal!
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Cooking tools:
- Saute pan
- Stove
- Chef's knife
- Cutting board
- Microplane
- Measuring spoon
- Mixing bowl
- Whisk
- Spoon
Ingredients
- 1/4 cup olive oil, divided
- 1/4 cup chopped red onions
- 2 cloves garlic
- 1/2 teaspoon chopped fresh thyme
- 1/2 teaspoon red pepper flakes
- 1 small head cauliflower, cut into florets
- 1 lemon, zested and juiced
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh chives
- Salt
- pepper
- 2 (14-ounce) cans cannellini beans, drained and rinsed
- 1 fennel bulb, very thinly sliced
- 5 ounces arugula
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