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A bean salad recipe you’ll want to make again and again

Packed with protein and fiber, this summery salad from Ontario Bean Growers makes a great lunch option or side dish for your next barbecue.

Bean and Fennel Salad

Prep time: 15 minutes
Makes: 6 servings


  • 3 cups (750 mL) cooked white pea beans
  • 1 cup (250 mL) fennel (anise), diced (feathery bits removed)
  • 1 cup (250 mL) snow peas, diced
  • 1 medium red pepper, diced
  • 1/2 cup (125 mL) dried apricots, diced
  • 1/4 cup (50 mL) dried cranberries

Raspberry Orange Dressing:

  • 2 tbsp (25 mL) raspberry vinegar
  • 2 tbsp (25 mL) orange juice concentrate
  • 1 tbsp (15 mL) honey
  • 1 tbsp (15 mL) olive oil
  • 1 clove garlic, minced


  1. In a large bowl, combine white pea beans, fennel, snow peas, red pepper, apricots and cranberries; set aside.
  2. Combine vinegar, orange juice concentrate, honey, oil and garlic; mix well.
  3. Pour dressing over white pea beans and vegetables; toss to coat. Cover and refrigerate for 1 hour or until ready to serve.

Nutritional information for one serving: calories 240 kcal; protein 10 g; fat 3 g; carbohydrates 45 g; total dietary fiber 9 g.

Find more recipes online at ontariobeans.on.ca