Best 4 Fennel And White Bean Salad Recipes

Indulge in a delightful culinary adventure with our enticing fennel and white bean salad recipes. These vibrant salads showcase the unique flavors of fennel and white beans, combined with an array of fresh ingredients to create dishes that are both satisfying and visually appealing.

From the classic combination of fennel, white beans, and a tangy vinaigrette to more elaborate salads featuring roasted fennel, crispy shallots, and crumbled feta, this collection offers a diverse range of options to suit every palate. Explore a refreshing salad with fennel, orange, and avocado, or try a hearty variation with roasted fennel, quinoa, and roasted vegetables.

Each recipe is carefully crafted to highlight the distinctive anise flavor of fennel and the creamy texture of white beans, while incorporating a symphony of complementary ingredients. Discover the perfect balance of flavors in our fennel and white bean salad with lemon dressing, or savor the smoky notes of our grilled fennel and white bean salad.

Whether you're seeking a light and refreshing side dish or a substantial main course, our fennel and white bean salad recipes offer endless possibilities. Embark on a culinary journey and experience the delightful harmony of flavors in these captivating dishes.

Check out the recipes below so you can choose the best recipe for yourself!

SHRIMP, FENNEL, AND WHITE BEAN SALAD

Shrimp, Fennel, and White Bean Salad image

Recipe adapted from Aran Goyoaga and her blog, Cannelle et Vanille.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time 20m

Number Of Ingredients 12

Ingredients

1 large fennel bulb (9 ounces), trimmed, cored, and thinly sliced
1 can (15.5 ounces) cannellini beans, rinsed and drained
1/2 cup Kalamata or Nicoise olives, pitted
3 radishes, thinly sliced
2 scallions (white and light-green parts only), thinly sliced
2 tablespoons chopped fresh parsley
2 teaspoons chopped fresh oregano leaves
1/4 cup plus 1 tablespoon extra-virgin olive oil
1/2 pound medium shrimp, peeled and deveined
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
Coarse salt

Steps:

In a large bowl, toss together fennel, beans, olives, radishes, scallions, parsley, and oregano. In a medium skillet, heat 1 tablespoon oil over medium-high. Cook shrimp until opaque throughout, about 4 minutes, flipping once. Add shrimp to fennel mixture.
In a small bowl, whisk together 1/4 cup oil, lemon juice, mustard, and 1 teaspoon salt. Pour over salad and toss to combine. Serve in glasses, if desired.

Nutrition Facts : Calories 245 g, Fat 15 g, Fiber 4 g, Protein 11 g, SaturatedFat 2 g

FENNEL AND WHITE BEAN SALAD

Fennel and White Bean Salad image

Make and share this Fennel and White Bean Salad recipe from Food.com.

Provided by Gingerbear

Categories Beans

Time 10m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 1/4 cups cooked white beans, such as cannellini
2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon fresh thyme leave
1/8 teaspoon salt
1/8 teaspoon fresh ground pepper
1 fennel bulb, thinly sliced lengthwise
1/4 lb pecorino romano cheese, shaved or grated
1/2 cup raw almonds, toasted
1/4 cup flat leaf parsley

Steps:

In a large bowl, combine beans, olive oil, lemon juice, thyme, salt and pepper.
Marinate at room temperature 2 hours.
Add fennel, pecorino Romano, almonds, and parsley to beans; toss gently to combine.
Transfer to a platter or serving bowl.

TUNA, WHITE BEAN AND FENNEL SALAD

Tuna, White Bean and Fennel Salad image

From the Australian BH&G Diabetic Living issue 12 2007. Marinating and resting times (35 minutes) have not been included.

Provided by ImPat

Categories Salad Dressings

Time 35m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 (400 g) cannellini beans (rinsed and drained)
3 egg tomatoes (deseeded, chopped)
1 head fennel (medium, trimmed finely chop bulb and roughly chop fronds)
1 red onion (small, chopped)
1/2 yellow pepper (bell pepper, chopped)
3 tablespoons white vinegar
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1/4 teaspoon ground black pepper (fresh)
400 g tuna steaks
nonstick cooking spray
60 g salad leaves (mixed)
6 slices sourdough bread (to serve)

Steps:

In a large bowl, combine the beans, tomatoes, fennel, 1 tablespoon of the fennel fronds, red onion and capsicum (bell pepper), sed aside.
In a small, screw top jar, put the vinegar, lemon juice, oil and pepper and shake to combined well.
Pour the dressing over the bean mixture and toss lightly to combine.
Cover and set aside for 30 minutes to allow the flavours to develop.
Now preheat a barbecue chargrill or char-grill pan on medium.
Spray both sides of the tuna with the cooking spray. Cook for 3-4 minutes each side or until just cooked, transfer to a plate and cover loosely with foil and set aside for 5 minutes to rest.
Using a fork break the tuna into bite size pieces.
Toss tuna with the bean mixture.
Arrange serving plates with salad leaves and then arrange tuna mix on top and then sprinkle over a few fennel fronds and serve with the bread.

SHELLFISH, FENNEL AND WHITE BEAN SALAD

Shellfish, Fennel and White Bean Salad image

Provided by Food Network

Categories side-dish

Time 12m

Yield 4 servings

Number Of Ingredients 13

Ingredients

3/4 pound squid, cleaned, tentacles removed and
body sacs cut into 1/4-inch rings
3/4 pound shrimp, (same size as squid) shelled and
deveined
1 1/2 cups cooked cannellini beans
1/2 cup thinly sliced fennel
1/2 cup thinly sliced red onion
2 tablespoons of fresh lemon juice
1 tablespoon of red wine vinegar
2 teaspoons dijon mustard
Salt and pepper to taste
6 tablespoons extra-virgin olive oil, or to taste
3 tablespoons minced fresh parsley, dill or chervil

Steps:

In a saucepan of boiling salted water add the shellfish and cook for 1-2 minutes, or until just firm. Drain and pat dry In a bowl combine the seafood with the beans, fennel and onion. In a bowl whisk together the lemon juice, vinegar, mustard and salt and pepper to taste. Add the oil in a stream whisking, and whisk the mixture until it is combined well. Pour the dressing over the salad and toss to combine. Garnish with the herbs.

Tips:

Use fresh, tender fennel bulbs for the best flavor.
If you don't have a mandoline, you can thinly slice the fennel with a sharp knife.
To blanch the fennel, bring a large pot of salted water to a boil. Add the fennel and cook for 1-2 minutes, or until it is tender-crisp. Immediately transfer the fennel to a bowl of ice water to stop the cooking process.
Use canned white beans for convenience, or cook your own dried beans. To cook dried beans, soak them overnight in cold water. Rinse the beans and then add them to a large pot with fresh water. Bring the water to a boil, then reduce the heat to low and simmer for 1-2 hours, or until the beans are tender.
For a more flavorful salad, use a good quality olive oil and balsamic vinegar.
Serve the salad immediately, or chill it for later.

Conclusion:

This fennel and white bean salad is a refreshing and flavorful dish that is perfect for a summer meal. The fennel and white beans are a good source of fiber and protein, and the salad is also packed with vitamins and minerals. The lemon-tahini dressing is a delicious and healthy way to add flavor to the salad. This salad is sure to be a hit at your next potluck or barbecue.

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