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Fennel and Butterbean Salad

December 4, 2016

Easily one of my most favorite recent creations, I love the creamy texture of the giant butterbeans paired with the crunchy fennel and sweet dates. This is one of the few times I recommend using non- organic Goya brand butterbeans as no other brand I've tested tastes as good! 

 

 

Fennel and Butterbean Salad

4 cans butterbeans, drained and rinsed (Goya preferred)

2 avocados, sliced

6-8 dates, pitted and sliced in fourths

seeds of 1/2 pomegranate

handful of fennel fronds, chopped

 

Add all salad ingredients, except for avocado in a bowl and a reserve a few fennel fronds for garnish.

 

Dressing

1/2c oil (can reduce oil and sub some for water if watching fat intake)

1/4c lemon juice

1 tbsp pomegranate molasses

salt, to taste 

1 tsp sumac

1 tsp dired mint

 

Whisk all dressing ingredients, saving the oil for last. Whisk well and add to salad. Add sliced avocado over the top. Optional, finish the dish with a drizzle of tahini, pomegranate syrup and pomegranate seeds. 

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