Why should you use canned legumes instead of dried ones?

Name: Fennel, Orange and White Bean Salad
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Québécoise
Ingredients: 1 can (398 ml) white beans, well rinsed and drained; 1 tablespoon (15 ml) olive oil; 1 clove garlic, minced; 3 tablespoons (45 ml) finely chopped fresh parsley; 1/4 teaspoon (1.25 ml) salt; Zest of 1 well-washed lemon; 3 tablespoons (45 ml) lemon juice; 3 tablespoons (45 ml) olive oil; 1 teaspoon (5 ml) toasted fennel seeds (optional), crushed; 1/4 teaspoon (1.25 ml) hot pepper flakes; 1 teaspoon (5 ml) honey; 1/2 teaspoon (2.5 ml) salt; Pepper, to taste; 2 small fennel bulbs, halved and thinly sliced; 2 orange supreme; 1/3 cup (40 g) thinly sliced red onion; 1/3 cup (55 g) olives to taste (I like Kalamata)

Salads , Sides

Fennel, Orange and White Bean Salad

When I returned from my trip to Italy, I was determined to recreate a fennel and orange salad that I’d been lucky enough to taste in Rome. It was simple but so tasty. The secret? Quality ingredients. So grab the best olive oil you have and try my recipe for a trip to the Mediterranean!

Servings: 4
Preparation time: 20 minutes

See the recipe

Frequently asked questions

I love how convenient and quick canned legumes are. I have trouble planning meals ahead of time, so I like having this option on hand.

On the other hand, dried and soaked legumes have a firmer texture and don’t fall apart as easily.

Ingredients

White Beans with Parsley

1 can (398 ml) white beans, well rinsed and drained
1 tablespoon (15 ml) olive oil
1 clove garlic, minced
3 tablespoons (45 ml) finely chopped fresh parsley
1/4 teaspoon (1.25 ml) salt

Lemon and Fennel Seed Dressing

Zest of 1 well-washed lemon
3 tablespoons (45 ml) lemon juice
3 tablespoons (45 ml) olive oil
1 teaspoon (5 ml) toasted fennel seeds (optional), crushed
1/4 teaspoon (1.25 ml) hot pepper flakes
1 teaspoon (5 ml) honey
1/2 teaspoon (2.5 ml) salt
Pepper, to taste

Fennel salad

2 small fennel bulbs, halved and thinly sliced
2 orange supreme
1/3 cup (40 g) thinly sliced red onion
1/3 cup (55 g) olives to taste (I like Kalamata)

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Saveurs Festives rassemble 100 recettes gourmandes pensées pour accompagner tous les moments du quotidien. Des déjeuners pour bien commencer la journée, des salades repas, des soupers rapides pour les soirs de semaine, des plats réconfortants, des desserts irrésistibles, mais aussi des recettes parfaites pour l’apéro et les grandes tablées.

Preparation

White Beans with Parsley

In a small bowl, combine all white bean ingredients.

Lemon and Fennel Seed Dressing

In a small bowl, combine all dressing ingredients.

Fennel salad

In a large bowl or serving platter, toss all salad ingredients with vinaigrette. Garnish with white beans!

Note: I like to toast my spices to bring out the maximum flavour! However, this step is totally optional, just a little something extra that I like to offer!