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.
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.