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Fennel, White Bean and Walnut Salad

Publish date:
Fennel, White Bean and Walnut Salad
  • Duration
  • Prep Time
  • 4-6 ServingsServings


  • 1 fennel bulb
  • 1 15- oz can white beans, drained and rinsed
  • 1/2 cup Shredded carrots
  • 1/4 cup dried currants
  • 3/4 cup toasted California walnut piecesdressing:
  • 1/2 cup olive oil
  • 1/4 cup White Wine Vinegar
  • 1 tablespoon Dijon mustard
  • 1/4 cup mixed, chopped herbs (parsley, chives, tarragon)
  • Salt and pepper to taste



1 Thinly slice fennel and place in large bowl with beans, carrots and currants. In small bowl whisk together dressing ingredients and pour over bean and fennel mixture.

2  Toss to combine.

3 Sprinkle walnuts on top and serve

Source: California Walnut Board